Gruyère, 2oz, 60gr |
1 | Cauliflower Gruyère Soup |
1-Fri. |
| milk, 2 1/2 cups, (20oz, 625ml) | 1,3 | Balsamic Glazed Salmon | |
| Parmesan, 3/4 - 1 cup (3.5oz, 115gr) | 1,3 | Parmesan Polenta | |
| Greek yogurt, 6oz (180ml) | 1,4 | Sunchoke (Jerusalem Artichoke) Gratin | |
| fromage frais (or Greek yogurt) 6oz (180ml) | 3 | Polenta Cakes with Chevre and Pimiento | 2-Sat. |
| shredded cheese 3/4 cup (3oz, 90gr) | 3 | Pork Tenderloin with Shallot Confit |
|
| egg, 1 | 4 | Pommes Anna | |
| goat cheese, log, 3oz, 90gr about 3", 7cm | 2 | Sautéed Carrots | |
| get a larger one and save the rest | Mushroom and Chicken Lasagne | 3-Sun. | |
| Cauliflower Soup (leftover) | |||
| Spinach Burgers | 4-Mon. | ||
| Pommes Anna (leftover) | |||
| Roasted Cauliflower | |||
| Mushroom and Chicken Lasagne (leftover) | 5-Tues. | ||
| Fresh Fruit | |||
| cauliflower, 1 large head | 1,4,6 | Pan Seared Steak with Golden Onions | 6-Wed |
| celery, 4 stalks (ribs) | 1,4 | Brown Rice with Herbs | |
| sunchokes(Jerusalem artichokes)10oz,300g | 1 | Cauliflower Dijon | |
| potatoes, 3 - 4 (24oz, 750gr) | 2 | Chicken Stroganoff | 7-Thurs. |
| carrots, 4 - 6 medium | 2,7 | Buttered Carrots and Shallots | |
| mushrooms, 16oz (500gr) | 3,4,7 | ||
| fresh fruit, something interesting 5 | Pantry Items to Check |
||
| good olive oil, | |||
| olive oil, | most | ||
| flour, 1/2 cup | 3,7 | ||
| frozen spinach, 8oz (250gr) | 4 | cornstarch, (corn flour, maizena) 4 - 5 tbs | 2,4,7 |
| brown sugar, 3 tbs | 2,6 | ||
| sugar, | |||
| red pepper flakes, | |||
| baking powder, | |||
| salmon filets, 2 6oz each (180gr each) | 1 | garlic powder, 1/2 tsp | 2 |
| pork tenderloin, 14oz (400gr) | 2 | dry mustard, 1/4 tsp | 1 |
| chicken breasts, boneless, skinless, 3 | 3,7 | chili powder, | |
| ground beef, 12oz (375gr mince) | 4 | paprika, 1 tbs | 7 |
| steaks, (London broil, flank) 12oz (375gr) | 6 | fennel seeds, | |
| total weight | cumin, | ||
| sesame seeds, | |||
| dried basil, 1 tsp | 6 | ||
| bay leaf (laurel), | |||
| herbes de Provence, 2 tsp | 1,7 | ||
| crushed tomatoes, 15oz (450gr) | 3 | dried chives, | |
| pimentos, roasted red pepper, 10oz (300gr) | 2,3 | dried marjoram, | |
| dried oregano, 1 tsp | 6 | ||
| dried parsley, 1 - 2 tbs | 2,6 | ||
| dried rosemary, 1 tbs | 2 | ||
| dried summer savory, | |||
| dried sage, | |||
| dried tarragon, | |||
| red wine 3/4 cup (6oz, 180ml) | 2,6 | dried thyme, 3 1/2 tsp | 1,2,4,7 |
| ground ginger, | |||
| ground cloves, | |||
| ground nutmeg, pinch | 1 | ||
| mustard seed, | |||
| whole grain mustard, 1 tbs | 6 | ||
| Dijon-style mustard, 2 tbs | 2,7 | ||
| soy sauce, | |||
| mayonnaise, | |||
| ketchup, 1 tbs | 6 | ||
| Parmesan, | |||
| tomato paste, tube, 2 tbs | 4 | ||
teriyaki sauce, |
|||
| Worcestershire sauce, 1 tbs | 6 | ||
| chicken stock, 6 cups (48oz, 1500ml) | 1,3,6,7 | ||
beef stock, 1 1/2 cups (12oz, 375ml) |
2,4 | ||
| chicken base, paste or powder, | |||
| butter, 11 - 12 tbs | 1,2,3,7 | ||
| garlic, 5 - 6 cloves | 4,6 | ||
| onion, 4 - 5 | 1,4,6,7 | ||
| shallots, 8 - 10 medium | 2,3,7 | ||
| honey, 2 tbs | 1 | ||
| lemon juice, 1 tbs | 4 | ||
| olives, any flavor, only for garnish | |||
| bread crumbs, dry, 3/4 - 1 cup | 2,4,6 | ||
| polenta, 3/8 cup | 1,2 | ||
| brown rice, 1/2 cup | 6 | ||
| arborio rice, | |||
| no-cook lasagne noodles, 9 - 12 noodles | 3,5 | ||
| Basmati rice, | |||
| bite-size pasta, farfalle, penne, 1 1/4 cup | 7 | ||
| vermicelli or other small pasta, | |||
| white Balsamic vinegar, | |||
| Balsamic vinegar, 1/2 - 2/3 cup | 1,2,6 | ||
| tarragon white wine vinegar, | |||
| cider vinegar, | |||
| sherry vinegar, 1 tbs | |||
| truffle oil, optional, | |||
| walnut (or sesame) oil, 1- 2 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