Weekly Shopping List: Oct. 18, 2013

Menu for the Week
Scallops Provençal	1
Roast Chicken with Lemon	2
Pasta with Beef and Peppers	3
Pork Tenderloin with Mustard and White Wine	4
Spicy Ham and Red Beans	5
Cashew Chicken and Vegetables	6

Pantry Items to Check
olive oil, for cooking,	most
sea salt for finishing	often
cornstarch, corn flour, maizena, 4 - 5 tbs	2,4,6
chili powder, 1 1/2 tbs	3,5
dried basil, 2 tsp	3,5
dried oregano, 2 1/2 tsp	3,5
dried tarragon, 1 tsp	1
dried thyme, 1 1/2 tsp	1,4
Dijon-style mustard, 2 tbs	4
tomato paste, 2 tbs	1
soy sauce, 1 tbs	6
Worcestershire sauce, 1 tbs	5
chicken stock, 3 1/4 cups (26oz, 780ml)	2,4,6
beef stock, 1 cup (8oz, 240ml)	5
garlic, 11 - 12 cloves	1,3,4,5,6
onions, 4 - 5	3,4,5,6
shallots, 2	1
olives, green, 1/3 cup	3
Basmati rice, 1/2 cup	6
brown rice, quick-cooking, 1/2 cup	5
pasta, bite-size, 1 1/4 cup	3
Balsamic vinegar, 1 tbs	1
sesame or walnut oil, 1 tbs	6

Dairy


Produce
mushrooms, 4oz (120gr)	1
lemons, small, 2	2
green bell pepper, 2	3,5,6
celery, 3 ribs	5,6
carrots, medium, 2	6



Meat/Fish
scallops, large or small, 7oz (210gr)	1
shrimp, small is fine, 3oz (90gr)	1
chicken, whole, for roasting, 1	2
pork tenderloin, 14oz (420gr)	4
ham, thick slice, 8oz (240gr)	5
beef, flank steak, 10oz (300gr)	3
or other suitable for stir-fry
chicken breast, boneless, skinless, 2	6


Other
whole tomatoes, 45oz (1350gr)	1,3,5
red kidney beans, 15oz (450gr)	5
green chiles, 4oz (120gr)	5
cashews, 1/2 cup	6


white wine, 3/4 cup (6oz, 180ml)	1,4
sherry, 2 tbs	6