Weekly Shopping List: April 5, 2013

Menu for the Week
Sautéed Scallops in Tomato Cream	1
Steak with Golden Onions	2
Risotto with Feta, Ham, Peas and Carrots	3
Chicken Thighs in Wine and Vinegar	4
Chicken / Spinach, Red Onion & Red Pepper	5
Spanish Pork Tenderloin	6

Pantry Items to Check
olive oil, for cooking,	most
sea salt for finishing	often
cornstarch, (corn flour, maizena) 2 tbs	4,6
paprika, 1 1/2 tsp	1,5
dried basil, 1 1/2 tsp	1,6
dried marjoram, 1 1/2 tsp	4,6
dried thyme, 1/2 tsp	4
Dijon-style mustard, 2 tsp	2
tomato paste, 2 tbs	4
chicken stock, 3 cups (24oz, 720ml)	3,4,6
butter, 1 tbs	3
garlic, 4 - 5 cloves	1,4,6
onions, 4 - 5 medium	2,3,4,6
shallots, 2 - 3	1
green, pimiento stuffed olives, 1/2 cup	6
Arborio rice, 2/3 cup	3
white Balsamic vinegar, 3 tbs	2,6
Balsamic vinegar, 3 tbs	4

Dairy
yogurt, Greek or plain, 1/4 cup (2oz, 60gr)	1
Parmesan, 3/4 cup (3oz, 90gr)	3
feta cheese, 2 - 3oz (75gr) check fridge	3
shredded cheese, 1/3 cup (1.5oz, 45gr)	5


Produce
red bell pepper, medium - large, 1	5,6
lemon, 1	5
carrots, 3 - 4	3,6
red onion, 1	5
spinach, 6oz (180gr) for salad	5


fresh or frozen peas, 3/4 cup (4oz, 120gr)	3


Meat/Fish
scallops, sea preferred, 10oz (300gr)	1
steaks, something nice, 1 or 2 12oz (360gr) total	2
ham, baked, 6oz (180gr) from deli	3
chicken thighs, skinless if possible, 4	4
chicken breasts, boneless, skinless, 2	5
pork tenderloin, 12oz (350gr)	6


Other
tomato sauce, 1 cup (8oz, 240ml)	1


white wine, 1 1/2 cups (12oz, 360ml)	1,3,4,6