| cream or milk, 1/2 cup | 2 | Lentil and Walnut Salad with Prosciutto | 1-Fri. |
| Greek yogurt or sour cream 1/2 cup | 2,4 | Sauted Sole / Browned Butter and Capers | |
| fresh pasta, 9 oz taglietelle | 3 | Potato Crisps with Sage | |
| Parmesan, 4 oz (100gr) check fridge | 3,6 | Buttered Carrots | |
| shredded cheese, 1/4 cup check fridge | 4 | Cream of Mushroom Soup / a bit of sherry | 2-Sat. |
| Game Hens (Poussin) with Fresh Herbs | |||
| Wild Rice | |||
| Green Beans with Butter and Chives | |||
| Pasta with Leeks, Sage and Prosciutto | 3-Sun. | ||
| Sauted Chicken Breasts / Wh. Wine Sauce | 4-Mon. | ||
| Leftover Wild Rice | |||
| Baked Acorn Squash Slices | |||
| Chunky Beef Hash | 5-Tues. | ||
| Pork Chops Diablo | 6-Wed | ||
| Pasta with Sage | |||
| Green Beans with Parmesan | |||
Herbs - check garden |
Stuffed Peppers, Oriental Style | 7-Thurs. | |
| OR pantry if using dried | |||
| chives, 3 tbs | 1,2 | Pantry Items to Check |
|
| parsley, 3 tbs | 1,2 | Brown sugar | |
| sage, 45 - 50 leaves (several branches) | 1,3,6 | sugar | |
| thyme, 1 tbs | 2 | flour, 1 cup | 1,2,6 |
| tarragon. 3 tbs | 2,4 | olive oil, | all |
| basel, 2 tbs | 2 | olive oil, - the good stuff | 1 |
| lemon thyme, 2 tbs - or more reg. thyme | 2 | cornstarch (maizena) | 6,7 |
| rosemary, 1 tbs | 4 | baking powder | |
| mustard seeds | |||
| sesame seeds | |||
| garlic powder | |||
| fennel seeds | |||
| paprika | |||
| lemon, 2 | 1,2 | chili powder | 6 |
| potatoes, 4 - 6 | 1,5 | dry mustard (Coleman's?) | 6 |
| carrots, 4-6 | 1,5 | dried basil | |
| mushrooms, 8 - 9 oz (2550gr) wild? | 2,3 | bay leaf (laurel) | |
| leeks, 4 medium 1 1/2" diameter (3.5cm) | 2,3 | dried marjoram | |
| celery. 4 stalks check fridge | 2,5,7 | dried mint | |
| green beans, 2/3 cup | 2,6 | dried oregano | |
| acorn squash, 1 | 4 | dried parsley | |
| peppers, 2 any color, square-shaped | 7 | dried rosemary | |
| ginger, 1" piece (2.5 cm) check pantry | 7 | dried tarragon | |
| dried thyme | 5 | ||
| Herbes de Provence | |||
| ground cloves | |||
| ground ginger | |||
| whole cloves | |||
| Prosciutto, 10 - 11 slices | 1,2,3 | mayonnaise, | |
| sole, for 2 - 2 small cleaned fish | 1 | Dijon mustard, | 1 |
| game hens or little chickense, 1 or 2 | 2 | course grain mustard | |
| chicken breasts, boneless, skineless | 4 | sweet and sour sauce | |
| beef, for stir-frying - flank? 12 oz (350gr) | 5 | soy sauce, 3 tbs | 1,7 |
| pork chops, 2 - 4, 12 oz total (350 gr) | 6 | Teriyaki sauce (or marinade) | |
| ground beef, 5 oz (160 gr mince) freezer? | 7 | Tabasco, optional | |
| ketchup, 1/4 cup | 5 | ||
| tomato paste - tube 4 tbs | |||
| Worcestershire sauce 3 tbs | 5,6 | ||
| pesto sauce, 3 tbs | |||
| Parmesan (in a can) app 1/4cup | |||
| lentil (du Puy) 1/3 cup | 1 | chicken stock, 5 - 10 oz cans | 2,3,4,6,7 |
| walnuts, 1/2 cup whole | 1 | beef stock, 4 - 10 oz can | 1,2,5 |
| tomato sauce 8 oz can (250 ml box) | 6 | butter, 12 tbs (3/4 cup) | 1,2,6 |
| water chestnuts, small can or tin | 7 | garlic, 7 - 8 cloves | 2,5,6,7 |
| onion, 4 medium - large | 2,5,6,7 | ||
| shallots, 3 - 4 | 2,4 | ||
| dill pickles | |||
| capers, 1/4 cup | 1 | ||
| olives, 1/2 cup - green or kalamata plus ? | |||
| lemon juice | 1 | ||
| white wine, 1 1/4 cup check bar | 1,2 | molasses | |
| dry sherry, 3 tbs check bar | 2 | honey | |
| wild rice. 3/4 cup | 2,4 | ||
| arborio rice, 3/4 cup | |||
| brown rice, 1/3 cup | 7 | ||
| basmati, 1/2 cup | |||
| pasta, bite-size - farfalle? 1 cup | 6 | ||
| very small pasta 1/4 cup | |||
| polenta, quick cooking 1/4 cup | |||
| Balsamic vinegar, 3/4 cup | |||
| tarragon white wine vinegar, 3 tbs | |||
| red wine vinegar , | |||
| cider vinegar, 1/3 cup | |||
| sherry vinegar | 1 | ||
| walnut or sesame oil | 1 | ||
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