Main Courses Shopping List: Week 8 Fall II

Menu for the Week
Seared Scallops with Browned Shallots	1
Osso Bucco	2
Tuna and Chevre Lasagne	3
Meatballs with Osso Bucco Sauce	4
Pork Chops with Ginger Caper Sauce	5
Chicken Breasts / Tarragon Mustard Sauce	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cornstarch, (corn flour, maizena) 1 tbs	2
garlic powder, 1 tsp	3,4
paprika, 1 1/2 tsp	1,4
dried basil, 2 tsp	1,3
dried chives, 1 tbs	6
dried oregano, 3 tsp	3,4,5
dries rosemary, 1/2 tsp	2
dried sage, 2 tsp	2,4
dried tarragon, 2 tsp	6
Dijon-style mustard, 2 - 3 tbs	4,5,6
soy sauce, 2 tsp	1
Worcestershire sauce, 1 tsp	5
ketchup, 1 tbs	4
capers, 1 tbs	5
tomato paste, 1 tbs	5
chicken stock, 2/3 cup (5oz, 150ml)	5,6
beef stock, 1/2 cup (4oz, 120ml)	2
garlic, 4 - 5 cloves	2,5
onions, 1	4
shallots, 3	1
Greek olives (dry-cured black) 20 olives	3
dry bread crumbs, 4 tbs	4
no-cook lasagne noodles, 12 - 15	3
Balsamic vinegar, 1 tbs	1

Dairy
milk, 1/4 cups (2oz, 60ml)	3
Gruyère cheese, 1/2 cup (2oz, 60gr)	3
eggs, 2	3,4
Greek yogurt, 1/2 cup (4oz, 120gr)	5
goat cheese, soft, chevre 5.3oz (150gr)	3
(Chavrie, Chevraux - little carton)
Parmesan, 1/2 cup (2oz, 60gr)	3


Produce
leek, medium, 1	2
tomato, 1	1
carrots, 1 medium	2
celery, 1 rib	2
ginger, small piece	5


Meat/Fish
scallops, 10oz, (300gr) sea or large	1
veal shanks, 2 - 4, depending on size	2
enough for 2 servings
ground beef, 12oz (360gr mince)	4
pork chops, 12oz (360gr) total weight if boneless	5
chicken breasts, boneless, skinless 2	6


Other
whole tomatoes, 45oz (1350gr) (3 cans)	2,3,4
pimiento, or roasted red peppers, 4oz (120gr)	3
tuna, 12oz (360gr)	3


red wine, 1/4 cup (2oz, 60ml)	4
white wine, 1 1/4 cup (10oz, 300ml)	2,3,6