Main Courses Shopping List: Week 1 Spring II

Menu for the Week
Baked Salmon with Mustard Cream	1
Beer Braised Beef	2
Chicken Enchiladas with Avocado	3
Ham Hash with Poached Egg	4
Savory Pork Chops	5
Sesame Baked Chicken	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cornstarch, (corn flour, maizena) 2 - 3 tbs	2
flour, 1/4 cup	6
brown sugar, 1 tbs	2
sesame seeds, 3 tbs toasted or toast them	6
dry mustard, 1/2 tsp	5
chili powder, 1 tsp	3
garlic powder, 1/2 tsp	6
bouquet garni, 1	2
dried oregano, 1 tsp	3
dried tarragon, 1 tsp	1
mustard seeds. 1 tbs	1
soy sauce, 3 tbs	5
Dijon-style mustard, 3 tbs	1,2
orange marmalade, 3 tbs	5
ketchup, 3 tbs	5
Teriyaki sauce, 2 tbs	6
garlic, 4 - 5 cloves	3,5
onions, 4 - 5	2,3,4
shallots, 2	1
butter, 1 tbs	2
dry bread crumbs, 4 tbs	6
red wine vinegar, 2 tbs	2
white wine vinegar, tarragon 1 tbs	4
sesame or walnut oil, 1 - 2 tbs	6

Dairy
eggs, 3	4,6
Greek yogurt, 1 1/3 cup, (11oz, 330ml)	1,3
cheddar, 1 cup (4oz, 120gr)	3


Produce
avocado, 1 for Sunday	3
celery, 2 ribs	3,4
potatoes, 2 medium	4
cabbage, 1 small head	4
carrots, 2	4


Meat/Fish
salmon, filets, 12oz (360gr) total	1
beef, for braising, 24oz (720gr)	2
chicken breasts, boneless, skinless, 4	3,6
baked ham / corned beef, 8oz (240gr)	4
pork chops, boneless, 12oz (360gr)	5


Other
pimiento, 4oz (120gr)	3
green chilies, 4oz (120gr)	3
taco or enchilada sauce, mild or hot, 2 jars	3
tortillas, 4 check fridge	3



white wine, 1/2 cup (4oz, 120ml)	1
beer, dark if possible, 16oz (480ml)	2
sherry, 1/4 cup (2oz, 60ml)	5