| mascarpone, 8oz (250gr) 2oz for next Fri | 1,2 | Artichokes with Mayonnaise |
1-Fri. |
| quail eggs, 6 or 2 more regular eggs | 2 | Shrimp in Green Sauce | |
| eggs, 2 | 3 | Orzo with Green Garlic and Mascarpone | |
| shredded cheese, mozzarella, 3oz (90gr) | 3 | Asparagus with Olive Oil and Green Garlic | |
| Parmesan, 3oz (90gr) | 3,7 | Asparagus with Quail Eggs | 2-Sat. |
| feta cheese 6oz (180gr) | 7 | Chicken with Mascarpone and Shallots |
|
| Roasted New Potatoes with Chives | |||
| Sauted Snow Peas | |||
Pizza Vesuvious |
3-Sun. | ||
| Sesame Beef Lo Mein | 4-Mon. | ||
| Lemon Chicken and Spinach Salad | 5-Tues. | ||
| Roasted Potatoes | |||
| Pork Chops with Maple Syrup and Mustard | 6-Wed | ||
| artichokes, 2 large globe | 1 | Basmati Rice | |
| lemon, 2 | 1,5 | Stir-Fried Carrots & Mangetout (Snow Peas) | |
| green garlic, 9 - 10 OR | 1,5 | Chicken, Spinach and Feta Pasta | 7-Thurs. |
| green onions, 9 - 10, 6 - 8 cloves garlic | 1,5 | ||
| asparagus, 16oz (500gr) | 1,2 | Pantry Items to Check |
|
| new potatoes, 10 - 20, enough for 2 or reg | 2 | good olive oil, 6 tbs | 1,2,5 |
| snow peas, sugar snap, mangetout, | 2,4,6 | olive oil, | |
| 8oz (250gr) | flour, 2 cups * 2 tbs | 3*,5 | |
| red bell pepper, 1 medium | 4,7 | yeast, 2 tsp, 1 envelope * | 3* |
| ginger, 1 small piece | 4 | cornstarch, (corn flour, maizena) 2 - 3 tbs | 2,4,6 |
| carrots, 3 medium | 4,6 | brown sugar, 1 tbs | 5 |
| spinach, fresh, 8 - 9 oz | 5,7 | sugar, 1/2 * | 3* |
| potatoes, 2 medium | 5 | salt. 1/2 tsp * | 3* |
| garlic powder, 1/4 tsp | 1 | ||
| fresh chives, 2 tbs | 1,2 | mustard seeds, | |
| fresh parsley, 4 tbs | 1.2 | chili powder, | |
| paprika, 1 - 2 tbs | 5,7 | ||
| fennel seeds, | |||
| sesame seeds, 2 tbs toasted | 4 | ||
| bouquet garni, | |||
| dried basil, 3 tsp | 3,7 | ||
| shrimp, 12oz (350gr) cleaned | 1 | bay leaf (laurel), 2 leaves | 2 |
| chicken breasts, boneless, skinless, 6 | 2,5,7 | herbes de Provence, 1 tsp | 5 |
| Prosciutto, thinly sliced, 5 - 6 oz (175gr) | 2,3 | fines herbes | |
| flank steak or other stir-fry, 10oz (300gr) | 4 | dried chives, 1 tsp, more if no fresh | 6 |
| pork chops, boneless, 12oz total (350gr) | 6 | dried marjoram, | |
| dried oregano, 1 tsp | 3 | ||
| dried parsley, 4 tsp | 2,6,7 | ||
| dried rosemary, | |||
| dried summer savory, | |||
| dried sage, 1 tbs | 6 | ||
| dried tarragon, 1/2 tsp | 2 | ||
| tomato sauce, 8oz (250ml) 1 | 3 | dried thyme, 1 tsp | 2 |
| peanuty butter, 2 tbs | 4 | pepper | |
| tomatoes, crushed, 15oz (450gr) 1 | 7 | ground cloves, | |
| ground nutmeg, | |||
| brown or whole grain mustard, 1 tbs | 6 | ||
| white wine, 1 3/4 cup (14oz, 450ml) | 1,2,5,6,7 | Dijon-style mustard, 4 tbs | 1,2 |
| horseradish, | |||
| soy sauce, 1 - 2 tbs | 4 | ||
| pizza crust - if not making from scratch | 3 * | mayonnaise, 2 tbs | 1 |
| ketchup, | |||
| tomato paste, tube, | |||
teriyaki sauce, |
|||
| Worcestershire sauce, | |||
| chicken stock, 2 1/4 cups (18oz, 600ml) | 1,2,6 | ||
beef stock, 1 cup (8oz,250 ml) |
4,6 | ||
| beef base, paste or powder, | |||
| butter, 4 - 5 tbs | 1,2,6 | ||
| garlic, 11 - 12 cloves | 1,2,3,4,7 | ||
| onion, 3 - 4 | 3,4,6,7 | ||
| shallots, 6 - 7 small - medium | 2 | ||
| maple syrup, 2 tbs | 6 | ||
| lemon juice, 1 tbs | 1 | ||
| Dry-cured Greek olives, 1 cup | 3,7 | ||
| bread crumbs, dried, | |||
| capers, | |||
| Kalamata or green olive, | |||
| Arborio rice, | |||
| barley | |||
| Basmati rice, 1/2 cup | 6 | ||
| brown rice, | |||
| bite-size pasta, farfalle, penne, 1 1/4 cup | 7 | ||
| orzo, 1/2 cup | 1 | ||
| small elbow, shells, vermicelli pasta, | |||
| spaghetti, 3 - 4 oz | 4 | ||
| white Balsamic vinegar, 3 tbs | 1,2 | ||
| Balsamic vinegar, | |||
| tarragon white wine vinegar, 2 tsp | 2 | ||
| cider vinegar, | |||
| sherry vinegar, | |||
| truffle oil, optional, | |||
| walnut (or sesame) oil, 2 tbs | 4 |
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