Main Courses Shopping List: Week 4 Fall I

Menu for the Week
Baked Salmon with Lemon Mayonnaise	1
Veal Chops Duxelles	2
Pumpkin Lasagne	3
Chicken Breasts, leftover Duxelles	4
Glazed Turkey Cutlets	5
Stuffed Acorn Squash with Ham and Quinoa	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cornstarch, (maizena, corn flour) 4 tbs	2,5,6
flour, 1/4 cup	3
brown sugar, 1 tbs	5
nutmeg, 1/8 tsp	3
powdered ginger if not fresh, 1/4 tsp	5
dried parsley, 2 tsp	2
dried rosemary, 1 tsp	2
Dijon-style mustard, 1 tbs	6
mayonnaise, 3 tbs	1
soy sauce, 2 tbs	5
tomato paste, from a tube, 1 tbs	2
chicken stock, 2 cups (16oz, 480ml)	5,6
beef stock, 1/2 cup (4oz, 120ml)	2
garlic, 3 - 4 cloves	5,6
shallots, 4 - 5	2
onions, 3 - 4	3,5,6
butter, 5 - 6	2,3
lemon juice, 4 tbs	1,5
lasagne noodles, no-cook, 10 - 12	3
quinoa, 1/2 cup (3.5oz, 100gr)	6

Dairy
milk, 2 cups (16oz, 480ml)	3
Parmesan, 1/4 cup (1oz, 30gr)	3
shredded cheese, 1 cup (4oz, 120gr)	3
mozzarella, Gruyère

Produce
mushrooms, 6oz (180gr) something interesting	2,4
leeks, 2	3
ginger, small pieces, or powdered	5
celery, 1 rib, optional	6
acorn squash, for stuffing, 1	6

Fresh Herbs
sage, 25 - 30 leaves	3,6


Meat/Fish
salmon, filets or steaks, 12oz total, (360gr)	1
veal chops, 1" thick (2.5cm) 2	2
ham, deli-style, baked, 16oz (480gr) thick slice	3,6
chicken breasts, boneless, skinless, 2	4
turkey cutlets, 12oz total (360gr)	5
or 2 more chicken breasts


Other
pumpkin, pure, 8oz (240gr) buy larger, freeze	3
in US this would be Libby's Pumpkin / Pie Filling

white wine, 3/4 cup (6oz, 180ml)	2,4