| shredded cheese, 3oz (90gr) | 1,6 | Hot Spinach Salad |
1-Fri. |
| eggs, 3 | 2,4 | Creamy Scallops with Cheese | |
| Gruyère, 4oz (125gr) | 2 | Spanish Orzo | |
| Parmesan, 6oz (180gr) | 2,6,7 | Shrimp (Prawns) Mary Rose | 2-Sat. |
| milk, 7oz (210ml) | 3,4 | Rack of Lamb with Herb Crust |
|
| Greek or plain yogurt, 4oz (125ml) | 7 | Potatoes Savoyarde | |
| get a large container - save for next week | Broccoli with Garlic Chips | ||
| Beef Vegetable Soup | 3-Sun. | ||
| Onion Biscuits | |||
| Mini Meat Loaves | 4-Mon. | ||
| Potatoes Savoyarde, leftover | |||
| Cauliflower with Paprika | |||
| spinach, fresh, 6 - 8 oz (200gr) | 1 | Beef Vegetable Soup | 5-Tues. |
| potatoes, 6 medium | 2,3,4 | Fresh Fruit | |
| broccoli, 1 small head (or the rest from | 2 | Parmesan Meat Loaf | 6-Wed |
| last week) | Spaghetti with Garlic and Parmesan | ||
| carrots, 4 | 3,5 | Cauliflower with Browned Butter | |
| celery, 5 stalks (ribs) | 3,5,7 | Tomato & White Bean Soup | 7-Thurs. |
| rutabaga, 1 medium | 3,5 | Chicken Breasts Savoyarde | |
| cabbage, 1/2 head (rest from last week) | 3,5 | Basmati Rice | |
| cauliflower, 1 large head (finish next week) | 4,6 | ||
| fresh fruit, 2 servings, something fun! | 5 | Pantry Items to Check |
|
| good olive oil, 2 tbs | 1 | ||
| olive oil, | most | ||
| flour, 3/4 cup | 3 | ||
| whole wheat flour 1/4 cup (or more white) | 3 | ||
| cornstarch, (corn flour, maizena) 2 - 3 tbs | 7 | ||
| bacon, streaky, 2 slices check fridge | 1 | brown sugar, | |
| scallops, 12oz (350gr) | 1 | sugar, 1 tsp | 1 |
| shrimp, cleaned, 8oz (250gr) | 2 | red pepper flakes, optional | |
| lamb, rack 6 - 8 bones | 2 | baking powder, 1 tsp | 3 |
| substitute lamb chops or pork tenderloin | garlic powder, 3/4 tsp | 2,4 | |
| beef, lean, for stew, soup ** 16oz (500gr) | 3* | dry mustard, | |
| ground beef, 16oz (500gr mince) | 4,6 | chili powder, 1 tsp | 6 |
| chicken breasts, boneless, skinless | 7 | paprika, 2 tsp | 4 |
| sea salt | 1 | ||
| black peppercorns | 1 | ||
| bouquet garni, 1 (for stock)* | 3** | ||
| Note: if making stock for soup | dried basil, 2 tsp | 4,6 | |
| do NOT buy beef stock* or lean beef* | bay leaf (laurel), 2 leaves (for stock)* | 3** | |
| DO have herbs** | herbes de Provence, | ||
| Get 1 additional carrot, celery, onion | dried chives, 1 tsp | 4 | |
| 3 lbs (1500gr) of soup meat with bones | dried marjoram, | ||
| such as short ribs | dried oregano, 4 1/2 tsp | 1,3,4,6,7 | |
| dried parsley, | |||
| dried rosemary, 2 tsp | 2,7 | ||
| dried summer savory, 1 tsp | 2 | ||
| white beans. 15oz (450gr) | 1,7 | dried sage, | |
| tomato sauce, 24 oz (750ml) | 1,4 | dried tarragon, 2 tsp | 7 |
| tomatoes, whole, 15oz can (450gr) 2 | 6,7 | dried thyme, 3 1/2 tsp | 1,2,7 |
| artichoke bottoms, 15oz (450gr) 1 | 7 | ground ginger, | |
| ground cloves, | |||
| ground nutmeg, pinch | 2 | ||
| mustard seed, | |||
| whole grain mustard, | |||
| Dijon-style mustard, 3 tbs | 2,4,7 | ||
| white wine, 1 cup (8oz, 250ml) | soy sauce, 2 tsp | 2 | |
| mayonnaise, 5 tbs (3oz, 90ml) | 2 | ||
| ketchup, 7 tbs (3.5oz, 110ml) | 2,4 | ||
| Parmesan, | |||
| tomato paste, tube, 2 tbs | 6 | ||
teriyaki sauce, |
|||
| Worcestershire sauce, 1 tbs | 4 | ||
| chicken stock, 5 cups (40oz, 1250ml) | 1,2,7 | ||
beef stock, 10 cup (80oz, 2500ml) ** |
3* | ||
| chicken base, paste or powder, | |||
| butter, 5 - 7 tbs | 1,2,3,6 | ||
| garlic, 12 - 14 cloves | 1,2,6,7 | ||
| onion, 7 - 8 | 2,3,6,7 | ||
| shallots, 2 - 3 medium | 1 | ||
| lentils, (du Puy) | |||
| lemon juice, 1 tbs | 1 | ||
| olives, green, 3 tbs sliced | 1 | ||
| bread crumbs, dry, 2/3 cup | 4 | ||
| walnut halves, | |||
| quinoa, | |||
| arborio rice, | |||
| orzo, 1/2 cup | 1 | ||
| Basmati rice, 1/2 cup | 7 | ||
| brown rice, | |||
| bite-size pasta, rigatoni, penne, | |||
| small elbow, shells, vermicelli pasta, 1/3cup | 7 | ||
| spaghetti, 2 oz (60gr) | 6 | ||
| white Balsamic vinegar, | |||
| Balsamic vinegar, 2 tbs | 1,6 | ||
| tarragon white wine vinegar, | |||
| cider vinegar, | |||
| sherry vinegar, | |||
| truffle oil, optional, | |||
| 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
