Main Courses Shopping List: Week 3 Spring II

Menu for the Week
Pan-Fried Salmon with Capers	1
Chicken Breasts Stuffed / Prosciutto, Spinach	2
Salad with Spinach, Ham, Avocado and Pasta	3
Chicken with Broccoli and Olives	4
Pork Tenderloin with Mustard and White Wine	5
Stir-Fry Turkey with Spring Vegetables	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
olive oil, good, for salads, 4 tbs (2oz, 60ml)	3
cornstarch, (corn flour, maizena) 3 - 4 tbs	1,5,6
dried chives, 2 - 3 tbs if not using fresh	1,3
dried dill weed, 1 tsp	1
dried marjoram, 2 tsp	3,4
dried thyme, 1 tsp	5
Dijon-style mustard, 3 tbs	3,5
capers, 2 tbs	1,4
soy sauce, 1 tbs	6
chicken stock, 2 1/3 cups (19oz, 570ml)	1,5,6
garlic, 5 - 6 cloves	4,5,6
onions, 3 - 4	,4,5,6
butter, 1 tsp	1
olives, 1/3 cup green or black	4
dried bread crumbs, 1/4 cup	2
brown rice, quick-cooking, 1/2 cup (3.3oz, 95gr)	6
pasta, bite-size, 3/4 cups (3oz, 90gr)	3
white Balsamic vinegar, 2 tbs	3
sesame oil, 2 tsp	6

Dairy
Greek yogurt, 1/2 cup, (4oz (120ml)	1,3
Gruyère, 1.5oz (45gr)	2
eggs, 1	2
Parmesan, 2 tbs (.5oz, 15gr)	2
shredded cheese, 1/2 cup (2oz, 60gr)	3

Produce
lemon, 1	1
asparagus, 6oz (180gr)	6
spinach, 7oz (210gr)	2,3
snow peas, (mangetout) 4oz (120gr)	6
avocado, 1 ripe for Sunday	3
cherry tomatoes, 1/2 cup (3oz, 90gr)	3
broccoli, 1 small head	4
yellow bell pepper, small, 1	4

Fresh Herbs
chives, 2 - 3 tbs or same dried	1,3

Meat/Fish
salmon, filets, 12oz (360gr) total weight	1
chicken breasts, boneless, skinless, 4	2,4
prosciutto, 2 slices (2oz, 60gr) use any left Sun	2
ham, baked, deli 8oz (240gr)	3
pork tenderloin, 14oz (420gr)	5
turkey, cutlets or tenderloin, 10oz (300gr)	6

Other
white wine, 1 cup (8oz, 240ml)	1,4,5
sherry, 1 tbs	6

kitchen string	2