| chevre, aged, log, 6 - 7 oz (200gr) | 1,3 | Warm Chevre on Prosciutto/ Mushrooms |
1-Fri. |
| fresh stuffed tortellini, ravioli, 8oz (250gr) | 1 | Pan-Seared Tuna with Capers | |
| crem fraiche, 2 tbs check fridge | 2 | Tortellini with Creamy Cannellini Sauce | |
| eggs, 2 | 2,6 | Butternut Squash Timbales | 2-Sat. |
| milk, 1 cup (8oz, 250ml) | 3 | Braised Pork loin with Apples and Onions |
|
| shredded cheese, 1 cup, (4oz (125gr) | 3,7 | Roasted Potatoes | |
| Prosciutto, Pimiento and Chevre Lasagne | 3-Sun. | ||
| Apple Crisp | |||
| Chunky Pork Hash | 4-Mon. | ||
| Apple Crisp. leftover | |||
| Lasagne, leftover | 5-Tues. | ||
| Apple Crisp. leftover | |||
| sage, fresh leaves, 10 - 15 | 1,2,6 | Sauted Chicken Breasts / Mustard Crust | 6-Wed |
| wild mushroorms, 4oz (125gr) | 1 | Roasted Butternut Squash | |
| buttrnut squash, 1 | 2,5 | Apple Crisp. leftover | |
| apples, large, tart, 5 | 2,3 | Stuffed Bell Peppers, Americas Style | 7-Thurs. |
| chestnuts, 4 - 6 optional | 2 | ||
| potatoes, 4 medium | 2,4 | ||
| carrots, 2 medium | 4 | Pantry Items to Check |
|
| celery, 4 stalks (ribs | 4,7 | good olive oil, | |
| sweet potatoes, (yams) 2 medium | 6 | olive oil, | all |
| tomato, 1 | 6 | flour, 3/4 - 1 cup | 3 |
| bell peppers, any color 2 | 7 | cornstarch, (corn flour, maizena) 1 tbs | 2 |
| brown sugar, 3/4 cup | 1,3 | ||
| oats (rolled oats,oatmeal) 1/2 cup, optional | 3 | ||
| saffron, optional | 2 | ||
| cinnamon, 1 tsp | 3 | ||
| garlic powder, 1/2 tsp | 6 | ||
| tuna, steaks, 2 6oz each (180gr each) | 1 | chili powder, 1 tsp | 7 |
| pork loin roast, boned, 1 3/4 - 2 lb (850gr) | 2,4 | fennel seeds, 1 tsp | 1 |
| chicken breasts, boneless, skinless | 6 | dried basil, 2 tsp | 3,7 |
| dried oregano, 1 tsp | 3 | ||
| bread, whole grain, 2 slices | 1 | dried rosemary, 2 1/4 tsp | 2,5 |
| apple juice, 6 - 8 oz (220ml) | 2 | dried sage, 1/4 tsp | 2 |
| pimientos, roasted red peppers, 9oz(280gr) | 3 | dried thyme, 2 1/2 tsp | 1,2,6 |
| tomatoes, whole, 15oz can (450gr tin) | 7 | ground nutmeg, 1 1/8 tsp | 2,3 |
| whole grain mustard, 2 tbs | 1 | ||
| Dijon-style mustard, 1 tbs | 6 | ||
| Cavados, brandy, more white wine, 1/4 cup | 2 | Parmesan, 1/4 cup | 6 |
| Worcestershire sauce, 2 tbs | 1,7 | ||
| chicken stock, 2 cups (16oz, 500ml) | 1,2,4,7 | ||
| butter, 11 - 12 tbs | 2,3,6 | ||
| garlic, 10 - 11 cloves | 1,3,4,6,7 | ||
| onion, 4 - 5 | 2,3,4,7 | ||
| shallots, 3 - 6 | 1 | ||
| capers, 2 tbs | 1 | ||
| lemon juice, 1 tbs | 1 | ||
| olives, black or green, 3 tbs | 1 | ||
| bread crumbs, dry, 1/4 cup | 6 | ||
| quinoa. 1/3 cup | 7 | ||
| white Balsamic vinegar, 1 - 2 tbs | 2,5 | ||
| Balsamic vinegar, 1 - 2 tbs | 1,6 | ||
| truffle oil, optional, 1 tbs | 1 |
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