| filo dough, fridge or freezer section | 1 | Spinach Strudel with Carrot Tomato Sauce |
1-Fri. |
| chevre,carton(Chavrie, Chevraux)5oz, 150g) | 1,2 | Salmon with Lemon and Herbs | |
| eggs, 4 | 1,3 | Pasta with Sage and Parmesan | |
| Greek yogurt, 4oz, 120ml | 1,2 | Baked Courgette (Zucchini) Sticks | |
| Parmesan, 4 - 5 oz (125gr) | 1,3,4 | Stuffed Mushroom Caps | 2-Sat. |
| shredded cheese, 3oz (100gr) | 3,4 | Grilled Steak with Madeira Sauce |
|
| Wild Rice | |||
| Braised Carrots and Onions | |||
| Pizza Vesuvius con Jamón | 3-Sun. | ||
| Chicken Breasts with Sage & Cheese | 4-Mon. | ||
| Wild Rice Pilaf | |||
| Beef Patties with Caramelized Onions | 5-Tues. | ||
| Pasta with Mushroom Sauce | |||
| Sautéed Courgette (Zucchini) with Walnuts | |||
| Soy Sauce/Mustard Glazed Turkey Cutlets | 6-Wed | ||
| Roasted Rosemary Potatoes and Squash | |||
| Stuffed Peppers, Oriental Style | 7-Thurs. | ||
| Herbs, check garden or pantry | |||
| substitute 1 tsp dry for 1 tbs fresh | |||
| basil, handful | 3 | Pantry Items to Check |
|
| chives, 1 tbs or use dried | 5 | good olive oil, 2 tbs | 1 |
| oregano | olive oil, | all | |
| parsley, 2 tbs or use dried | 1 | flour, 2 cups | 3 |
| thyme, 2 or use dried | 1 | cornstarch, (corn flour, maizena) 3 - 4 tbs | 2,7 |
| sage leaves, 20 - 25 | 1,4 | brown sugar, 1 tbs | 5 |
| sugar, 1 tsp | 3 | ||
| yeast, 2 tsp. 1 pkg | 3 | ||
| cinnamon, | |||
| garlic powder, 2 1/3 tsp | 2,4,5,6 | ||
| paprika, 1 tsp | 2,5 | ||
| fresh spinach, 6 oz (150gr) | 1 | chili powder, | |
| carrots, 6 | 1,2,4 | fennel seeds, | |
| celery, 4 stalks (ribs) | 1,2,4,7 | dried basil, 1 tsp | 1 |
| courgette (zucchini), 1 10"(25cm) 1 7"(17cm | 1,5 | bay leaf (laurel) | |
| mushrooms, medium size, 8oz (250gr) | 2,4,5 | juniper berries, | |
| tomatoes, 3 - 4 large | 3 | dried marjoram, | |
| green bell pepper, 1 | 3,7 | dried oregano, 1 3/4 tsp | 2,3,6 |
| potatoes, 2 - 4 | 6 | dried parsley | |
| acorn squash. 1 | 6 | dried rosemary, 4 tsp | 6 |
| bell peppers, any color, 2 | 7 | dried summer savory | |
| ginger, small piece or use dried | 7 | dried sage, | |
| dried tarragon | |||
| dried thyme, 2 1/4 tsp | 2,5,6 | ||
| ground ginger, | |||
| ground cloves, pinch | 2 | ||
| ground nutmeg, pinch | 1 | ||
| salmon, filets, 2 6 oz each (175 gr ea) | 1 | dry mustard, 1/2 tsp | 2 |
| bacon, streaky, 2 - 3- slices check fridge | 2 | yellow/salad mustard, | |
| steak, sirloin, strip, 16oz (500gr) | 2 | Dijon-style mustard, 3 tbs | 1,5,6 |
| ham, thinly sliced, 3 - 4 oz (100gr) | 3 | soy sauce, 4 tbs | 4,6,7 |
| chicken breasts, boneless, skinless, 2 | 4 | mayonnaise, | |
| ground beef, 8 - 10oz (300gr mince) | 5 | ketchup, 6 tbs, (3oz, 90ml) | 2,4 |
| turkey cutlets,, 2 - 4 (12 oz, 350gr total) | 6 | Parmesan, 2 tbs | 1 |
| ground beef (turkey, sausage) 5oz, (150gr) | 7 | pesto, | |
Teriyaki sauce, |
|||
| Worcestershire sauce, | |||
| chicken stock, 2 3/4 cups (22 oz, 700ml) | 2,4,7 | ||
| beef stock, 2 cup (16oz, 500ml) | 2,5 | ||
| chicken base, paste or powder | |||
| tomato sauce, 8oz (220ml) | 1 | butter, 9 tbs | 1,2,4,5,6 |
| walnuts, 1/2 cup halves | 5 | garlic, 8 - 9 cloves | 1,3,5,6,7 |
| water chestnuts, 1 small can | 7 | onion, 7 - 8 | 2,3,4,5,7 |
| shallots, | |||
| molasses, | |||
| capers, | |||
| lemon juice, 2 tbs, | 1 | ||
| olives, black or green, | |||
| Madeira, 1/2 cup | 2,4 | bread crumbs, dry, 4 tbs | 1,5 |
| red wine, 1 tbs | 5 | lentils, small green du Puy | |
| pasta, small, vermicelli, | |||
| brown rice, 1/3 cup | 7 | ||
| wild, 3/4 cup | 2,4 | ||
| pasta, bite-size - farfalle, penne 1 3/4 cups | 1,5 | ||
| white Balsamic vinegar, | |||
| Balsamic vinegar, 2 tbs | 4,6 | ||
| tarragon white wine vinegar, 3 tbs | 6 | ||
| cider vinegar, | |||
| red wine vinegar, 1/2 cup | 2 | ||
| sherry vinegar, | |||
| walnut (or sesame) oil, |
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
