7 Day Menu Shopping List: Week 3 Winter I

Menu for the Week
	1-Fri.
	2-Sat.
	3-Sun.
	4-Mon.
Smoked Salmon with Traditional Garnish	5-Tues.
Roast Beef Tenderloin with Red Wine Sauce
Potato Mushroom Timbales
Braised Asparagus with Butter
Smoked Salmon Salad	6-Wed
Glazed Ham with Mustard Sauce
Maple Glazed Sweet Potatoes
Brussels Sprouts with Chestnuts
	7-Thurs

Pantry Items to Check
olive oil	most
sea salt for finishing	often
olive oil, for salads, 1/3 cup	6
cornstarch, corn flour, maizena, 1 tbs	5
brown sugar, 1 1/4 cup	6
sugar, 1/4 cup	6
dry mustard, 2 1/2 tbs	6
nutmeg, pinch	6
dried chives, 1/2 tsp	6
dried tarragon, 1/2 tsp	6
dried thyme, 3 tsp	5,6
Dijon-style mustard, 1 tsp	6
capers, 4 tbs	5,6
Worcestershire sauce, 1 tbs	5
maple syrup, 1/4 cup	6
beef stock, 1 cup (8oz, 240ml)	5,6
garlic, 3 - 4 cloves	5,6
shallots, 6	5,6
butter, 9 - 10 tbs	5,6
lemon juice, 1 tbs	6
cider vinegar, 1/4 cup	6
Balsamic vinegar, 1 tsp	5
tarragon wine vinegar, 1 tbs	6
red wine vinegar, 1 tbs	6

Dairy
eggs, 3	5,6
Gruyère, 1.5oz (45gr)	5
milk, 1/4 cup (2oz, 60ml)	6




Produce
lemon, 1	5
potatoes, medium, 2	5
mushrooms, 3oz (90gr)	5
asparagus, 12oz (360gr)	5
spinach, mâche, other salad greens, 8oz (240gr)	6
sweet potatoes, 2 - 3 (24oz, 720gr)	6
Brussels sprouts, 20 - 25 sprouts	6





Meat/Fish
smoked salmon, 14oz (420gr)	5,6
beef tenderloin, 16oz, (480gr)	5
ham, 4lb (2000gr)	6




Other
bread, 2 slices	5
chestnuts, 18 - 24	6



red wine, 1 cup (8oz, 240ml)	5



Bûche de Noël