Main Courses Shopping List: Week 2 Fall I

Menu for the Week
Sautéed Sole with Lemon Butter	1
Grilled Lamb Chops with Rosemary Butter	2
Mini Meat Loaves	3
Grilled Chicken Breasts / Sage, Lemon	4
Turkey Aioli	5
Zucchini (Courgette ) Stuffed with Orzo, Feta	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
flour, 1/3 cup	1
garlic powder, 2 1/2 tsp	2,3,5
dried onion flakes, 2 tbs	3
chili powder, 1/2 tsp	6
dried basil, 4 tsp	3,5,6
dried oregano, 2 tsp	3,6
dried rosemary, 1 tsp 4 if not using fresh	2,4
dried sage, 1 tsp if not using fresh	4
Dijon-style mustard, 1 - 2 tbs	2,3
Worcestershire sauce, 2 tbs	2,3
soy sauce, 3 tbs	5
ketchup, 5 tbs	3,4
mayonnaise, 3 tbs	5
beef stock, 1/4 cup (2oz, 60ml)	6
garlic, 2 - 3 cloves	6
onions, 1	6
butter, 4 - 5 tbs	1,2
dry bread crumbs, 1/2 cup	3
lemon juice, 3 tbs	4
Greek, black or green olives, pitted, 1.5oz (45gr)	6
orzo, 1/3 cup (3oz, 90gr)	6

Dairy
milk, 1/3 cup (3oz, 90ml)	3
eggs, 1	3
feta cheese, 3oz (90gr) Get an 8oz (250gr) chunk	6
we'll be using yogurt and feta next week


Produce
lemon, 1	1
zucchini, 2 medium (8", 20cm)	6


Fresh Herbs
rosemary, 2 tbs substitute dried	2,4
sage, 1 tbs substitute dried	4


Meat/Fish
sole, 1 - 2 cleaned fish, 12oz total (360gr)	1
lamb chops, 4 - 6, 16oz total weight (480gr)	2
beef, ground, 22oz (660gr mince)	3,6
or turkey, veal
chicken breasts, boneless, skinless, 2	4
turkey cutlets, thinly sliced, 12oz total (360gr)	5
substitute chicken breasts


Other
tomato sauce, 8oz (240ml)	3
tomatoes, whole, 15oz (450gr)	6

red wine, 1/4 cup (2oz, 60ml)	6