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Main Courses Shopping List: Week 3  Winter I

Menu for the Week
 
Pasta with Turkey, Leeks and Peas  1
Mustard Fried Chicken Breasts  2
Pasta with Sausage, Sage and Beans  3
Roast Beef Tenderloin with Red Wine Sauce  4
Glazed Ham with Mustard Sauce  5
Ham and Spinach Quiche  6
   
Pantry Items to Check
 
olive oil most
sea salt    for finishing often
cornstarch, corn flour, maizena,  1 tbs 4
sugar,  1/4 cup 5
brown sugar,  1 cup 5
garlic powder,  1/2 tsp 2
chili powder,  1 1/2 tsp 3
dry mustard,  2 - 3 tbs 5
dried sage,  1 tbs 3
dried tarragon,  2 tsp 1
dried thyme,    3 tsp 2,4
Dijon-style mustard,  2 tbs 2
Worcestershire sauce,  1 tbs 4
chicken stock,  1 1/4 cups (14oz, 420ml) 1,6
beef stock,   1/2 cup (4oz, 120ml) 4
garlic, 5 - 6 cloves   3,4
onions,  1 3
shallots,  2 4
butter,  2 tbs 5
dried bread crumbs,  4 tbs 2
pasta, bite-size,  2 1/2 cups 1,3
brown rice,  quick-cooking,  1/2 cups 6
cider vinegar,  1/4 cup 5
red wine vinegar, 1 tbs 5
Balsamic vinegar,  1 tsp 4
   
Dairy
 
milk,  1 1/4 cup (10oz, 300ml) 5,6
eggs,  6 2,5,6
shredded cheese,  1 1/4 cups (5oz, 150gr) 1,6
ricotta,  1/3 cup 6
    we'll use more next week 2
Parmesan cheese,  1/4 cup  
   
   
Produce
 
mushrooms,  5oz (150gr) 6
leeks,  medium,  2 1
green bell pepper,  1/2 3
   
   
frozen spinach,  8oz (240gr) 6
frozen peas,  6oz (180gr) 1
   
   
Meat/Fish
 
beef tenderloin,  16oz (480gr) 4
ham,  4lb (2000gr) 5,6
turkey,  10oz (300gr) 1
chicken breasts,  boneless, skinless,   2 2
sausages,  10oz (300gr) 3
   
   
Other
 
whole tomatoes,  15oz (450gr) 3
cannellini, white beans,  15oz (450gr) 3
   
   
red wine,  1 cup (8oz, 240ml) 4
white wine,  1/4 cup (2oz, 60ml) 1