Main Courses Shopping List: Week 6 Winter II

Menu for the Week
Pan-Seared Tuna with Capers	1
Braised Lamb with Potatoes and Onions	2
Beef Barley Soup	3
Pasta with Turkey, Leeks and Peas	4
Pork Chops, German-Style	5
Chicken Creole / Brown Rice	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cornstarch, (corn flour, maizena) 1 tbs	5
flour, 1/4 cup	2
fennel seeds, 1 tsp	1
paprika, 1 - 2 tbs	2,5
chili powder, 1 tsp	6
bay leaves (laurel, 4	2.3,6
dried marjoram, 1 tsp	3
dried oregano, 1 tsp	6
dried rosemary, 1/2 tsp	2
dried tarragon, 2 tsp	4
dried thyme, 2 1/2 tsp	3,5
Worcestershire sauce, 1 tbs	6
chicken stock, 2 3/4 cups (22oz, 660ml)	2,4,5,6
beef stock, 6 - 10 cups (48 - 80z, 1 - 2 l)	3*
beef stock only if not making
garlic, 7 - 8 cloves	1,2,5,6
onions, 5 - 6	2,3,5,6
capers, 2 tbs	1
Kalamata or black, Greek olives, 3 tbs chopped	1
lemon juice, 1 tbs	1
pasta, bite-size, 1 1/4 cups (4.2oz, 125gr)	4
brown rice, quick-cooking, 1/2 cup (3.3oz, 95gr)	6
barley, quick cooking, 3/4 cup (4.2oz, 120gr)	3

Dairy
shredded cheese, 2oz, (60gr)	4

Produce
leeks, 2 medium	4
carrots, 4 medium	3
celery, 3 ribs	3
potatoes, 2 medium	2
mushrooms, 8oz (240gr)	5,6
green bell pepper, 1	6

green beans, fresh or frozen, 8oz (240gr)	3
peas, frozen, 6oz (180gr) 1 cup check freezer	4

Meat/Fish
tuna steaks or filets, 12oz (360gr) total	1
lamb, suitable for braising, 14oz (4200gr)	2
beef, for stewing or braising, 16oz (480gr)	3
or, if making stock:
beef for stock, 2 - 3 lbs, (1000gr) short ribs,	3**
bone-in chuck roast, soup meat
turkey, cutlets, or tenderloin, 10oz (300gr)	4
pork chops, 12oz (360gr)	5
chicken breasts, boneless. skinless, 2	6

Other
whole tomatoes, 30oz (900gr)	3,6

white wine, 3/4 cup (6oz, 180ml)	1,4
beer or red wine, 1/2 cup (4oz, 120ml)	5

if making stock:
1 more onion, 1 more carrot, 3 more bay leaves	3**
1 bouquet garni, celery rib or tops