Main Courses Shopping List: Week 4 Fall II

Menu for the Week
Sautéed Sole with Lemon Butter	1
Lamb Chops with Lemon and Rosemary	2
Stuffed Acorn Squash	3
Pasta with Chicken, Red Beans, Red Pepper	4
Pork Chops with Maple Syrup	5
Lemon and Soy Glazed Turkey Cutlets	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
flour, 1/3 cup	1
cornstarch, (corn flour, maizena) 3 tbs	3,5,6
brown sugar, 1 tbs	6
paprika, 1 tsp	4
garlic powder, 1/2 tsp	2
dries sage, 2 tbs or fresh	3,5
dried rosemary, 2 tsp	2
Dijon-style mustard, 1 tbs	3
coarse grain mustard, 1 tbs	5
soy sauce, 3 tbs	2,6
maple syrup, 1 tbs or honey	5
peanut butter, 2 tbs	6
chicken stock, 2 1/4 cups (18oz, 540ml)	3,4,6
beef stock, 1/2 cups (4oz, 120ml)	5
butter, 3 tbs	1
garlic, 5 - 6 cloves	3,4,6
onions, 3 - 4	3,4,6
lemon juice, 5 tbs	2,6
pasta, bite-size, 1 1/4 cups (4.1oz, 120gr)	4
quinoa, 1/2 cup (3.5oz, 100gr)	3

Dairy


Produce
lemon, 1	1
tomatoes, 2 medium	4
acorn squash, for stuffing	3
celery, 1 rib optional	3
red bell pepper, 1	4
ginger, small piece	6


Fresh Herbs
sage, 3 tbs	3,5
substitute dried


Meat/Fish
sole, whole fish or filets, 12oz (360gr) total	1
lamb chops, 4 - 6	2
ham, thick slice, 8oz (240gr)	3
chicken breasts, boneless, skinless	4
pork chops, boneless, 12oz (360gr) total	5
turkey cutlets, 12oz (360gr) total weight	6


Other
red kidney beans, 15oz (450gr)	4

white wine, 1/4 cup (2oz, 60ml)	5