Main Courses Shopping List: Week 6 Summer II

Menu for the Week
Grilled Lemon Shrimp	1
Barbecued Veal Chops	2
Barbecued Chicken	3
Salad with Tuna and White Beans	4
Barbecued Pork Chops	5
Warm Turkey and Garlic Pasta Salad	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
olive oil, good, for salads, 3 tbs	4,6
dry mustard, 2 tsp	3
chili powder, 2 tsp	2
paprika, 4 tsp	1,3
garlic powder, 2 1/2 tsp	1,3,5
dried marjoram, 1 tsp	5
dried oregano, 3 tsp	2,3
course ground mustard, 1 tsp	6
soy sauce, 2 tsp	2,5
Worcestershire sauce, 1 - 2 tbs	3,4
ketchup, 3/4 cup	3,4,5
molasses, 2 tbs	3
chicken stock, 3/4 cup (6oz, 180ml)	6
garlic, 12 - 14 cloves	1,2,6
onions, 1	2
butter, 2 tbs	1
lemon juice, 1 tbs	2
pasta, bite-size, 1 1/4 cups (4.2oz, 125gr)	6
red wine vinegar, 2 tbs	5
cider vinegar, 2 tbs	3
white balsamic vinegar, 1 tbs	4
Balsamic vinegar, 2 tbs	6

Dairy
Greek yogurt, 4oz (120gr)	4
eggs, 2	4
cheese, Cheddar? 1oz (30gr) any flavor	4


Produce
lemon, 1	1
lettuce, 2 large salads	4
tomatoes, 2 garden ripe, large	4



Fresh Herbs
basil, 2 tbs	4
chives, 4 - 5 tbs	4,6
parsley, 2 tbs	6


Meat/Fish
shrimp, 12oz (360gr) cleaned	1
veal chops, 18oz (540gr) total	2
substitute lamb or pork
chicken, cut-up or parts for barbecue	3
pork chops, 12oz (360gr) if boneless	5
turkey cutlets, 12oz (360gr)	6


Other
tomato sauce, 15oz (450ml)	2,3
tuna, 9oz (270gr)	4
white beans (cannellini) 1 3/4 cup (15oz, 450gr)	4
red wine, 1/3 cup (3oz, 90ml)	2