Main Courses Shopping List: Week 5  Fall I

Menu for the Week
 
Seared Scallops, Prosciutto, Tarragon Cream  1
Braised Pork Loin with Mustard Onion Sauce  2
Butternut Squash Risotto  3
Pork Lo Mein with Peanut Sauce  4
Hamburger Steak with Cheese, Fried Onions  5
Chicken with Mushrooms, Broccoli, Peppers  6
   
Pantry Items to Check
 
olive oil most
sea salt    for finishing often
cornstarch, (corn flour, maizena)  4 tbs 1,2,4,6
paprika,  1/2 tsp 1
dried basil,  1 tsp 1
bay leaves  (laurel)  4 leaves 2
dried sage,  1 tbs, if no fresh 3
dried tarragon,  2 tsp 1,6
dried thyme,  1 tsp 6
Dijon-style mustard,  1 tbs 2
Worcestershire sauce,  1 tsp 5
soy sauce,  2 tbs 4
peanut butter,  2 tbs 4
tomato paste,  1 tbs. 6
chicken stock, 3 1/8 cups (26oz, 780ml) 1,2,3
beef stock, 1 cup (8oz, 240ml) 4
garlic, 4 - 5 cloves 4,6
onions, 7 - 8 2,3,4,5,6
butter, 1 tbs 3
capers,  2 tbs 6
Arborio rice, 2/3 cup (4.2oz, 125gr) 3
spaghetti, 4oz (120gr) 4
walnut or sesame oil,  2 tsp 4
   
   
   
Dairy
  
Greek yogurt,  1/3 cup (3oz, 90gr) 1
Parmesan,  3/4 cup, ( 3oz, 90gr) 3
cheese, 1oz (30gr)  mild cheddar, American 5
    could use shredded  
   
Produce
  
mushrooms, field or wild,  8oz (240gr) 4,6
    get a mix if possible  
butternut squash,  small,   1 3
carrots,  1 4
tomato,  1 3
ginger,  1 piece, 2" (5cm) 4
bell peppers, 1,  any color 4,6
broccoli,  large head,  1   for 2 meals 4,6
   
Fresh Herbs
 
sage,  12 - 15 leaves  3
    substitute 1 tbs dried  
   
Meat/Fish
  
Prosciutto,  4 slices,  3oz  (90gr) 1
scallops,  large,  10oz (300gr) 1
pork, loin roast,  24oz (720gr) 2,4
ham, baked, deli-style,   8oz (240gr) 3
    substitute smoked turkey  
ground beef,  12oz (360gr mince) 5
chicken breasts,  boneless, skinless,   2 6
   
Other
  
walnuts,  1/4 cup (1oz, 30gr) 4
   
white wine,  2 1/3 cup (20oz,  600ml) 1,2,3,6
sherry,  dry,  2 tbs 4