| crème fraiche, 7oz, (210ml) | 1 | Pumpkin Timbale |
1-Fri. |
| eggs, 3 | 1,4 | Smoked Salmon Pasta | |
| fresh pasta, fettuccini (basil) 8oz (250gr) | 1 | Tuna and Feta Tarts | 2-Sat. |
| Greek or plain yogurt, 8oz (250ml) | 2,4,5 | Veal with Parsley and Marsala |
|
| feta cheese (cubes in oil if available) 6oz | 2,3 | Potatoes Braised in Wine and Rosemary | |
| puff pastry, 1 sheet | 2 | Braised Sunchokes | |
| Parmesan, 3oz (60gr) | 3 | Risotto with Feta, Ham, Peas and Carrots | 3-Sun. |
| Fresh Fruit | |||
| Turkey with Sherry and Prosciutto | 4-Mon. | ||
| Mock Pumpkin Soufflé | |||
| Chicken Breasts with Tomato Yogurt Sauce | 5-Tues. | ||
| Basmati Rice with Mushrooms | |||
| frozen peas, no butter / sauce, 8oz (250gr) | 3 | Sautéed Shredded Brussels Sprouts | |
| Sautéed Sausages | 6-Wed | ||
| Leftover rice - Fried Rice & Sprouts | |||
| Roasted Pork Tenderloin | 7-Thurs. | ||
| Potatoes, Apples and Carrots | |||
| lemon, 1 | 1 | ||
| fresh dill, 1 package | 1 | Pantry Items to Check |
|
| avocado, 1 for Saturday, optional | 2 | good olive oil, | |
| potatoes, 4 - 5 medium | 2,7 | olive oil, | most |
| sunchokes, 2 - 3 medium | 2 | flour, | |
carrots, 3 - 4 medium |
3,7 | whole wheat flour | |
| fresh fruit, your choice, 2 | 3 | cornstarch, (corn flour, maizena) 1 - 2 tbs | 4 |
| mushrooms, 8oz (250gr) | 4,5 | brown sugar, 1 - 2 tbs | 4,7 |
| Brussels sprouts, 15 - 20 | 5 | oatmeal, | |
| apple, 1 for cooking, Golden Delicious? | 7 | cinnamon, | |
| onion flakes, optional, 1 tbs | 4 | ||
| garlic powder, | |||
| dry mustard, | |||
| chili powder, | |||
| paprika, pinch | 1 | ||
| Prosciutto, 6 slices | 1,4 | sea salt | |
| smoked salmon, 6oz (180gr) | 1 | black peppercorns | |
| veal scallops, 12oz (350gr) total weight | 2 | bouquet garni, | |
| ham, deli or baked, 1 slice, 6oz (180gr) | 3 | dried basil, 1 tsp | 5 |
| turkey cutlets, 12oz (350gr) total weight | 4 | bay leaf (laurel), | |
| chicken breasts, boneless, skinless, 2 | 5 | herbes de Provence, 1 tsp | 2 |
| sausages, any flavor, 4 - 6 (12oz, 350gr) | 6 | dried chives, | |
| pork tenderloin, 12oz (350gr) total weight | 7 | dried marjoram, 1 1/2 tsp | 4,5 |
| dried oregano, 1 tsp | 5 | ||
| dried parsley, 1 tbs | 2 | ||
| dried rosemary, 3 tsp | 2,4 | ||
| dried summer savory, | |||
| pumpkin, puree, 15oz (450gr) can 1 | 1,4 | dried sage, | |
| tuna, 3oz (90gr) 1 | 2 | dried tarragon, | |
| tomatoes, whole, 15oz (450gr) can 1 | 5 | dried thyme, 1/2 tsp | 4 |
| pine nuts, 2 tbs, optional | 5 | ground ginger, | |
| ground cloves, | |||
| ground nutmeg, pinch | 4 | ||
| mustard seed, | |||
| whole grain mustard, | |||
| white wine, 1 1/4 cup (10oz, 300ml) | 1,2,3 | Dijon-style mustard, | |
| Marsala, 1/2 cup (4oz, 125ml) or sherry | 2 | soy sauce, 2 tsp | 6 |
| sherry, 1/2 cup (4oz, 125ml) Amontillado? | 4 | mayonnaise, | |
| ketchup, | |||
| horseradish, | |||
| tomato paste, tube, 2 tsp | 2 | ||
teriyaki sauce, |
|||
| Worcestershire sauce, | |||
| chicken stock, 5 1/2 cups (44oz, 1325ml) | 2,3,4,5 | ||
beef stock, 1/4 cups (2oz,60 ml) or paste |
2 | ||
| beef base, paste or powder, 1/4 tsp | 2 | ||
| butter, 3 - 4 tbs | 3,5,7 | ||
| garlic, 5 - 6 cloves | 2,5 | ||
| onion, 2 - 3 medium - large | 3,5 | ||
| shallots, 6 - 7 medium | 1 | ||
| lentils, (du Puy) | |||
| lemon juice, | |||
| olives, black, Greek or Kalamata, | |||
| bread crumbs, dried | |||
| tapenade, black or green, 2 tbs | 2 | ||
| quinoa, | |||
| arborio rice, 3/4 cup | 3 | ||
| orzo, | |||
| Basmati rice, 1 cup | 5,6 | ||
| brown rice, | |||
| bite-size pasta, farfalle, penne, 1 cup | 4 | ||
| small elbow, shells, vermicelli pasta, | |||
| spaghetti, | |||
| white Balsamic vinegar, | |||
| Balsamic vinegar, 1 tbs | 7 | ||
| 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