Main Courses Shopping List: Week 5 Winter II

Menu for the Week
Shrimp with Feta and Greek Olives on Pasta	1
Braised Beef Provençal	2
Potato, Ham and Broccoli Gratin	3
Provençal Beef and Mushroom Pasta	4
Sautéed Chicken with Red Eye Gravy	5
Turkey Cutlets with Horseradish Sauce	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cornstarch, (corn flour, maizena) 4 - 5 tbs	2,5,6
flour, 1/3 cup	3
brown sugar, 1 tbs	5
paprika, 1 tsp	5
nutmeg, pinch	2
cloves, whole, 4	2
dried basil, 2 tsp	1,6
bouquet garni, 1	2
dried oregano, 1 tsp	1
Dijon-style mustard, 2 tbs	3,6
horseradish, 2 - 3 tbs	6
chicken stock, 1/4 cup (2oz, 60ml)	5
beef stock, 1/2 cup (4oz, 120ml)	2
garlic, 11 - 12 cloves	1,2,4,6
onions, 4 - 5	2,3,4,6
shallots, 3 - 4	1
black, dry-cured Greek olives, 1/2 cup	1
spaghetti, 4oz (120gr)	1
pasta, bite-size, 1 1/4 cups (4.2oz, 125gr)	4
red wine vinegar 2 tbs	2

Dairy
shredded cheese, 3/4 cup (3oz, (90gr)	3
Greek or plain yogurt, 3oz (90gr)	6
feta cheese, 3oz (90gr) check fridge	1
milk, 1 cup (8oz, (240ml)	3



Produce
carrots, 6 - 7 medium - large	2,4
celery, 1 rib optional	6
potatoes, 2 medium	3
broccoli, 1 small head	3
mushrooms, 8oz (240gr)	4,5


Meat/Fish
shrimp, 12oz (360gr) cleaned	1
beef, for braising, 24oz (720gr)	2,4
bacon, 5oz (150gr)	2,5
ham, baked, thick slice, 8oz (240gr)	3
chicken breasts, boneless, skinless 2	5
turkey cutlets or tenderloin, 12oz (360gr)	6


Other
whole tomatoes, 30oz (900gr)	1,6
coffee, brewed or instant, 1/2 cup (4oz, 120ml)	5


red wine, 3 cups (24oz, 720ml)	2,4