| Greek or plain yogurt, 6 - 7 oz (200ml) | 1,4 | Fresh Pea Soup |
1-Fri. |
| chevre, soft goat cheese in carton, 5oz | 2,5 | Shrimp and Scallop Newburg | |
| Chavrie in U.S. Chevraux in Europe (150gr) | Basmati Rice | ||
| eggs, 5 | 2 | Sautéed Spinach | |
| Parmesan, 7oz (210gr) | 2,3,5 | Avocado and Chevre Omelets | 2-Sat. |
| Gruyère, 6oz (180gr) | 3,5 | Lemon Chicken |
|
| Mousseline au Gratin | |||
| Cauliflower with Parmesan Sauce | |||
| Soupe À L'Oignon | 3-Sun. | ||
| Individual Apple Crisp | |||
| Chicken in Mustard Sauce | 4-Mon. | ||
| frozen peas, no sauce or butter, 8oz (250gr) | Cauliflower Pasta | ||
| Soupe À L'Oignon | 5-Tues. | ||
| Avocado Salad | |||
| Fresh Fruit | |||
| leeks, 1 | 1 | Pork Chops Creole | 6-Wed |
| celery, 1 stalk (rib) optional | 1 | Brown Rice with Onions | |
| mushrooms, 8oz (250gr) | 1,6,7 | Cauliflower with Lemon and Oil | |
| spinach, fresh, 6 oz (180gr) | 1 | Beef Patties with Caramelized Onions | 7-Thurs. |
| avocado 2: 1 for Sat., 1 for Tues. | 2,5 | Oven Baked Potato Chips | |
| lemon, 2 small | 2 | ||
| potatoes, 4 - 5 medium | 2,7 | Pantry Items to Check |
|
| cauliflower, 1 large head | 2,4,6 | good olive oil, 2 tbs | 1 |
| apples, 2 for cooking, Granny Smith? | 3 | olive oil, | most |
| fresh fruit, 2 - something fun | 5 | flour, 7 - 8 tbs | 3 |
| green bell pepper, 1 | 6,7 | whole wheat flour | |
| cornstarch, (corn flour, maizena) 4 - 5 tbs | 1,2,4 | ||
| brown sugar, 3 tbs | 3,7 | ||
| oatmeal, 2 tbs or more flour, | 3 | ||
| cinnamon, 1/2 tsp | 3 | ||
| juniper berries, | |||
| shrimp, cleaned, 6oz (180gr) | 1 | garlic powder, | |
| scallops, 6oz (180gr) | 1 | dry mustard, | |
| chicken, whole, for roasting, | 2,4 | chili powder, 1 tsp | 6 |
| chicken breasts (if you won't have any | 4* | paprika, | |
| chicken left for Monday) 2 | * | sea salt | |
| pork chops, boneless, 12oz (350gr) | 6 | black peppercorns | |
| beef, ground, 10oz, (300gr) | 7 | bouquet garni, | |
| dried basil, 2 tsp | 1,2 | ||
| bay leaf (laurel), | |||
| herbes de Provence, | |||
| dried chives, 5 tsp | 1,2,6 | ||
| bread, baguette, for soup | 3,5 | dried marjoram, 1 tsp | 1 |
| dried oregano, 2 tsp | 6 | ||
| dried parsley, | |||
| dried rosemary, | |||
| sherry, 1/3 cup (3oz, 90ml) | 1 | dried summer savory, | |
| white wine, 4 1/2 - 5 cups (40oz, 1250ml) | 3,4,5 | dried sage, | |
| red wine, 1 tbs optional | 7 | dried tarragon, | |
| dried thyme, 4 tsp | 1,4,6,7 | ||
| ground ginger, | |||
| ground cloves, | |||
| ground nutmeg, 1/3 tsp | 2,3 | ||
| mustard seed, | |||
| whole grain mustard, | |||
| Dijon-style mustard, 4 - 5 tbs | 2,4,7 | ||
| soy sauce, | |||
| mayonnaise, | |||
| ketchup, 1/3 cup (3oz, 90ml) | 6 | ||
| horseradish, | |||
| tomato paste, tube, | |||
teriyaki sauce, |
|||
| Worcestershire sauce, 1 tbs | 6 | ||
| chicken stock, 6 1/2 cups (54oz, 1625ml) | 1,2,4,6 | ||
beef stock, cups (oz, ml) |
|||
| beef base, paste or powder, 5 tbs | 3 | ||
| butter, 7 - 8 tbs | 1,3,7 | ||
| garlic, 6 - 7 cloves | 1,2,6 | ||
| onion, 9 - 11 medium - large | 3,4,6,7 | ||
| shallots, 2 - 3 medium | 1 | ||
| lentils, (du Puy) | |||
| lemon juice, 2 tbs | 1,6 | ||
| olives, black, Greek or Kalamata, | |||
| bread crumbs, dry, 2 tbs | 7 | ||
| capers, | |||
| quinoa, | |||
| arborio rice, | |||
| orzo, | |||
| Basmati rice, 1/2 cup | 1 | ||
| brown rice, 1/2 cup | 6 | ||
| bite-size pasta, rigatoni, penne, 1 cup | 4 | ||
| small elbow, shells, vermicelli pasta, | |||
| spaghetti, | |||
| white Balsamic vinegar, | |||
| Balsamic vinegar, 1 tbs | 5 | ||
| tarragon white wine vinegar, | |||
| cider vinegar, | |||
| sherry vinegar, | |||
| truffle oil, optional, | |||
| walnut (or sesame) oil, 2 - 3 tbs |
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