Weekly Shopping List: Nov. 1, 2013

Menu for the Week
Fish Fillets with Lemon Butter	1
Pork Tenderloin Stuffed with Pimiento	2
Pumpkin, Sage and Leek Lasagne	3
Chicken with Broccoli, Olives and Capers	4
Chunky Beef Hash	5
Chicken with Mustard and Mushrooms	6

Pantry Items to Check
olive oil, for cooking,	most
sea salt for finishing	often
cornstarch, corn flour, maizena, 1 tsp	6
flour, 1/4 cup	3
nutmeg, pinch	3
cumin, 1/2 tsp	2
dried marjoram, 1 tsp	4
dried thyme, 1 1/2 tsp	2,5
Dijon-style mustard, 1 tsp	1
whole grain mustard, 2 tbs	6
Worcestershire sauce, 3 tbs	5,6
ketchup, 1/4 cup	5
chicken stock, 1/2 cup (4oz, 120ml)	6
beef stock, 2 tbs (1oz, 30ml)	5
garlic, 4 - 5 cloves	4,5
onions, 3 - 4	3,4,5
shallots, 1	2
butter, 6 - 7 tbs	1,3
lemon juice, 2 tbs	1
olives, Greek, dry-cured or green, 1/3 cup	4
capers, 1 tbs	4
dry bread crumbs, 1 tbs	2
lasagne noodles, no pre-cooking, 10 - 12 noodles	3

Dairy
shredded cheese, 1+ cup	2,3
milk, 2 cups (16oz, 480ml)	3
Parmesan cheese, 1/4 cup (1oz, 30gr)	3


Produce
leeks, medium, 2	3
broccoli, 1/2 head	4
yellow bell pepper, small, 1	4
potatoes, medium, 2	5
carrots, medium, 2	5
celery, 2 ribs	5
mushrooms, 4oz (120gr)	6

sage leaves, 15 - 20	3


Meat/Fish
fish filets, tilapia, catfish, sole, 12oz (360gr)	1
pork tenderloin, 14oz (420gr)	2
Prosciutto, 1 - 2 slices	2
ham, baked-style, 8oz (240gr)	3
chicken breasts, boneless, skinless, 4	4,6
beef, for stir-fry, 12oz (360gr)	5


Other
pimentos or roasted red peppers, 2oz (60gr)	1
pumpkin, 1 cup (the pie filling is usually pure)	3


white wine, 5 tbs	1,4