Main Courses Shopping List: Week 9 Winter II

Menu for the Week
Scallops Provençal	1
Pork and Celeriac Stew	2
Chicken Tarragon Risotto	3
Pasta Puttanesca with Tuna	4
Creamy Chicken and Carrots	5
Farmhouse Pasta	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cornstarch, (corn flour, maizena) 3 tbs	2,5
cinnamon, 1/2 tsp	2
nutmeg, 1/2 tsp	2
cloves, ground, 1/2 tsp	2
black pepper, 1/2 tsp	2
juniper berries, 15 berries	2
chili powder, 1 tbs	4
dried basil, 1 tsp	4
dried bay leaves, (laurel) 3	2
dried oregano, 1 tsp	4
dried parsley, 1 tbs	5
dried tarragon, 4 tsp	1,3,5
dried thyme, 1 1/2 tsp	1,2
Dijon-style mustard, 1 tsp	5
tomato paste, 6 tbs - or 2 tbs plus 1 small can	1,6
chicken stock, 3 1/2 cups (28oz, 840ml)	3,5
beef stock, 1 cup (8oz, 240ml)	2
garlic, 11 - 12 cloves	1,2,4,5,6
onions, 4 - 5	2,4,5,6
shallots, 2 medium	1
butter, 1 tbs	3
olives, any color, green, stuffed, 1/2 cup	4
capers, 2 tbs	4
pasta, bite-size, 1 1/4 cups (4.2oz, 125gr)	4
spaghetti, 4oz (120gr) or 8oz (240gr) fresh	6
Arborio rice, 2/3 cup (3.5oz, 100gr)	3
Balsamic vinegar, 1 tbs	1

Dairy
Greek or plain yogurt, 4oz (120gr) last week	3,5
Parmesan, 1/2 cup (2oz, 60gr)	3
chevre (goat cheese, creamy) 5oz, 150gr)	6
little cardboard container - US - Chavrie
Europe - Chevraux



Produce
mushrooms, 8oz (240gr)	1,6
carrots, 10	2,3,5
celeriac, 1 medium head	2,3
leeks, 1	3
green bell pepper, 1 small	4


frozen spinach, 8oz (240gr)	6


Meat/Fish
scallops, 8oz (240gr) or all shrimp	1
shrimp, cleaned, 4oz (120gr) or all scallops	1
pork, lean, for braising, 24oz (720gr)	2
Prosciutto, 7oz, (210gr)	2,6
chicken breasts, boneless, skinless, 3	3,5



Other
tomatoes, whole, 30oz (900gr)	1,4
tuna, 12oz (360gr)	4
tomato paste, small can or use tube	6



white wine, 3/4 cup (6oz, 180ml)	1,3
red wine, 3 cups (24oz, 720ml)	2