| eggs, 1 check fridge | 1 | Courgette Timbales with Pimiento Sauce |
1-Fri. |
| cheese, shredded, 1/2 cup (2oz, 60gr) | 1 | Pasta with Shrimp and Avocado Sauce | |
| pasta, fresh, fettuccini, 8oz (250gr) | 1 | Glazed Carrots and Onions | |
| milk, 1/4 cup check fridge | 1 | Summer Herb and Tomato Soup | 2-Sat. |
| mozzarella, fresh, 1 ball (di Bufala?) | 3 | Brined and Grilled Pork Loin |
|
| Potatoes a la Two Fat Ladies | |||
| White and Green Beans / Tomato and Sage | |||
| Pizza / Prosciutto, Tomatoes, Mozzarella | 3-Sun. | ||
| Barbecued Flank Steak | 4-Mon. | ||
| Potatoes a la Two Fat Ladies | |||
| White and Green Beans / Tomato and Sage | |||
| Pasta with Brined Pork and Pimiento Sauce | 5-Tues. | ||
| Sautéed Courgette (Zucchini) with Balsamic | |||
| Chicken Satay with Warm Peanut Sauce | 6-Wed | ||
| Sesame Brown Rice | |||
| Crisp Green Beans with Soy Sauce | |||
| Grilled Italian Sausage | 7-Thurs. | ||
| Roasted Late Summer Vegetables | |||
| Herbs, check garden or pantry | |||
| substitute 1 tsp dry for 1 tbs fresh | |||
| basil, 7 - 8 tbs plus 'hand full' | 2,3,5,7 | Pantry Items to Check |
|
| chives, 6 - 7 tbs | 1,6 | good olive oil, 7 tbs | 1,2 |
| oregano, 4 - 5 tbs | 2 | olive oil, | most |
| parsley, 6 - 7 tbs | 2,5,6 | flour, 2 cups | 3 |
| rosemary, 3 tsp substitute dried | 2 | sugar, 2/3 - 3/4 cup | 1,2,3 |
| tarragon, | brown sugar, 1 - 2 tbs | 6 | |
| sage, 12 - 14 leave | 2 | sesame seeds, toasted 2 tsp | 6 |
| thyme, 2 - 3 tbs | 1,2 | yeast, 2 tsp, 1 package, | 3 |
| salt, course or kosher, 1/2 cup | 2 | ||
| garlic powder, 1 1/2 tsp | 1 | ||
| paprika, 1 tsp | 2 | ||
| chili powder, 3 1/2 tsp | 1,5,6 | ||
| courgette, 1 - 7" (18cm), 1 - 9" (23cm) | 1,5 | dry mustard (Coleman's?) | |
| avocado, 1 ripe for Friday | 1 | dried basil, | |
| carrots, 2 - 3 | 1 | bay leaf (laurel) | |
| tomatoes, 9 - 11 | 2,3,7 | herbes de Provence, | |
| potatoes, 6 - 8 | 2,4,7 | dillweed, | |
| green beans, 14oz (425gr) | 2,4,6 | dried oregano, 3 tsp | 1,3,4 |
| ginger, 1 small piece - 2" (5cm) | 6 | dried parsley | |
| bell pepper, 1 medium, green (or other) | 7 | dried rosemary, 1 1/2 tsp if not using fresh | 2 |
| dried summer savory | |||
| dried sage, 1 tbs | 2 | ||
| dried tarragon | |||
| dried thyme, | |||
| ground ginger, | |||
| whole cloves, | |||
| shrimp, 12oz (350gr) cleaned | 1 | orange marmalade, | |
| pork loin roast, boneless, 2 - 2 1/4 lb (1kg) | 2,5 | yellow/salad mustard, | |
| Prosciutto, 4 oz (12 gr) | 3 | Dijon mustard, 2 tbs | 1,4 |
| flank steak, 12oz (350gr) | 4 | soy sauce, 5 tbs | 4,6 |
| chicken breasts, boneless, skinless, 2 | 6 | mayonnaise, | |
| sausages, Italian? 12oz total weight (350gr) | 7 | ketchup, 1/4 cup, (2oz, 60gr) | 4 |
| tomato paste, | |||
| pesto, | |||
Teriyaki sauce, |
|||
| Worcestershire sauce, 1 tbs | 7 | ||
| chicken stock, 4 + cups (34 oz, 1000ml) | 1,2,6 | ||
| pimiento, (roasted red pepper) 4oz (160gr) | 1,5 | beef stock, | |
| tomato sauce, 8oz (240gr) | 1,5 | chicken base, paste or powder | |
| white beans, 15oz (450gr) | 2,4 | butter, 1 tbs | 1 |
| peanut butter, 1/3 cup (5oz, 150gr) pantry | 6 | garlic, 18 - 20 cloves (1 - 2 bulbs) | all but 1 |
| onion, 4 - 5 | 1,3,5,7 | ||
| shallots, 4 - 5 | 2 | ||
| pizza crust if not making from scratch | 3 | molasses, | |
| if buying crust, no need for flour or yeast | honey, | ||
| lemon juice, 4 tbs, (2oz, 60ml) | 1,6 | ||
| olives, black or green, for pizza, 1/2 cup | 3 | ||
| skewers, wooden or metal check | 6 | bread crumbs, dry, | |
| capers, | |||
| pasta, small, orzo, vermicelli, 1/4 cup | 2 | ||
| couscous, | |||
| sherry, 2 tsp check bar | 2 | brown rice, quick cooking 1/2 cup | 6 |
| pasta, bite-size - penne? 1 1/4 cups | 5 | ||
| white Balsamic vinegar, | |||
| Balsamic vinegar, 4 tbs | 1,2,5,7 | ||
| tarragon white wine vinegar, 1 tbs | 1 | ||
| cider vinegar, | |||
| red wine vinegar, | |||
| sherry vinegar, 1/4 cup (2oz, 60m) | 2 | ||
| walnut (or sesame) oil, 3 tsp | 6 |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated