| eggs, 5 | 1,5 | Artichoke and Olive Mini Frittatas |
1-Fri. |
| shredded cheese,(Gruyère) 1cup(4oz,125g) | 1 | Vieux Carré Scampi | |
| goat cheese, log 3 - 4" (8cm) Fridge | 2 | Quinoa with Herbs | |
| gnocchi, fresh, 8oz (250gr) | 2 | Lentils Provençal | |
| Parmesan, 1 cup (4oz, 125gr) | 3,5 | Lentil Salad with Goat Cheese | 2-Sat. |
| Greek Yogurt, 8oz (250gr) | 5,7 | Braised Veal with Garlic |
|
| Gnocchi | |||
| Crisp Sautéed Sunchokes | |||
| Turkey and Pepper Risotto | 3-Sun. | ||
| Fresh Fruit | |||
| Italian Pork Chops | 4-Mon. | ||
| Roasted Carrots, Onions and Potatoes | |||
| Veal and Pasta | 5-Tues. | ||
| red bell pepper, 1 medium - large | 2,3,7 | Mock Spinach Soufflé | |
| green bell pepper, 1 medium - large | 3,7 | Chicken Stew with Sherry | 6-Wed |
| sunchokes (Jerusalem artichokes) | 2 | Pasta / Sausage, Red Beans and Mustard | 7-Thurs. |
| 6 - 8oz,(200 - 250gr) | |||
| celery, 1 - 2 stalks (ribs) | 2 | Pantry Items to Check |
|
| fresh fruit, your choice | 3 | good olive oil, 2 tbs | 2 |
| lemon, 1 | 4 | olive oil, | most |
carrots, 4 medium |
4,6 | flour, 3 tbs | 6 |
| potatoes, 4 medium | 4,6 | cornstarch, (corn flour, maizena) 4 - 5 tbs | 2,6,7 |
| red or sweet onion (or plain) 1 | 4 | brown sugar, | |
| sugar, | |||
| red pepper flakes, | |||
| baking powder, | |||
| garlic powder, | |||
| spinach, frozen, 8oz (250gr) | dry mustard, | ||
| chili powder, 1/2 tsp | 4 | ||
| paprika, 1 - 2 tbs | 1,6 | ||
| fennel seeds, | |||
| cumin, | |||
| shrimp, 12oz (350gr) cleaned | 1 | sesame seeds, | |
| veal, suitable for braising, 24oz (750gr) | 2 | dried basil, 1 1/2 tsp | 4,7 |
| turkey, cutlets, tenderloin piece 6oz (180gr) | 3 | bay leaf (laurel), 6 leaves | 1,2,6 |
| pork chops, 12oz (350gr) boneless | 4 | herbes de Provence, | |
| or a bit more bone-in | dried chives, | ||
| chicken breasts, boneless, skinless, 2 | 6 | dried marjoram, 1/2 tsp | 2 |
| Italian (or other) sausage, 10oz (300gr) | 7 | dried oregano, 4 tsp | 1,3,4,7 |
| dried parsley, 3 tsp tbs | 1 | ||
| dried rosemary, 1 tsp | 6 | ||
| dried summer savory, | |||
| dried sage, | |||
| dried tarragon, | |||
| artichoke hearts, marinated, 6oz (180gr) | dried thyme, 2 tsp | 1,2,6 | |
| crushed tomatoes, 15oz (450gr) 2 | ground ginger, | ||
| red beans, 15oz (450gr) 1 | ground cloves, | ||
| ground nutmeg, pinch | 5 | ||
| mustard seed, | |||
| whole grain mustard, 2 - 3 tbs | 2,7 | ||
| Dijon-style mustard, 2 - 3 tbs | 1,7 | ||
| soy sauce, | |||
| mayonnaise, | |||
| ketchup, | |||
| Parmesan, | |||
| white wine, 2 1/2 cups (20oz, 625ml) | tomato paste, tube, | ||
| sherry, 1/4 cup (2oz, 60m | teriyaki sauce, |
||
| Worcestershire sauce, | |||
| chicken stock, 5 2/3 cups (46oz, 1450ml) | 1,3,6,7 | ||
beef stock, cups (oz, ml) |
|||
| chicken base, paste or powder, | |||
| butter, 3 tbs | 1,3 | ||
| garlic, 7 - 8 cloves plus 1 full head | 1,2,6,7 | ||
| onion, 2 - 3 | 3,7 | ||
| shallots, 7 - 9 medium | 1,6 | ||
| lentils, (du Puy) 2/3 cup | 1,2 | ||
| lemon juice, 1 - 2 tbs | 1,2 | ||
| olives, black Greek, 1 1/2 cups (about 40) | 1,3 | ||
| bread crumbs, dry, 2 tbs | 2 | ||
| walnut halves, 1/3 cup (.5oz, 20gr) 8 - 10 | 2 | ||
| quinoa, 1/2 cup | 1 | ||
| arborio rice, 3/4 cup | 3 | ||
| no-cook lasagne noodles, | |||
| Basmati rice, | |||
| bite-size pasta, rigatoni, penne, 2 1/2 cups | 5,7 | ||
| vermicelli or other small pasta, | |||
| white Balsamic vinegar, 1 1/2 tbs | 2 | ||
| Balsamic vinegar, 1 tbs | 4 | ||
| 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
