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Main Courses Shopping List: Week 8  Spring I

Menu for the Week
 
Baked Cod Provençal  1
Chicken Divan  2
Salisbury Burgers  3
Cumin-Scented Grilled Chicken  4
Pork Chops Creole  5
Turkey and Broccoli Stir Fry  6
   
Pantry Items to Check
 
olive oil most
sea salt    for finishing often
cornstarch, corn flour, maizena,  3 tbs 2,6
cumin,  1 tsp 4
paprika,  2 tsp 2,3
chili powder, 1 tsp 5
dried Herbes de Provence,  1 tsp 1
dried oregano,  2 1/2 tsp 3,4,5
Dijon-style mustard,  2 tsp 4
soy sauce,  1 - 2 tbs 6
tomato paste,  2 tbs 3
ketchup,  1/3 cup 5
Worcestershire sauce,  2 tbs 4,5
chicken stock,   2 1/2 cups (20oz, 600ml)  2,5,6
beef stock,   1/2 cup (4oz, 120ml)  3
garlic, 6 - 10 cloves   depending on green garlic 2,3,5,6
onion, 3 - 4 3,5,6
shallots,  2 2
lemon juice,  2 tsp 1
Greek, dry-cured olives, 12 1
dried bread crumbs,  3/8 cup 2,3
brown rice,   quick-cooking, 1/2 cup (3.3oz, 95gr) 6
cider vinegar,  2 tbs 4
sesame or walnut oil,  1 tsp 6
   
Dairy
 
yogurt, Greek or plain,  1/2 cup (4oz, 120gr) 2
Gruyère cheese,  1/2 cup (2oz, 60gr) 2
Parmesan cheese,  1/4 cup (1oz, 30gr) 2
   
   
   
Produce
 
cherry tomatoes,  4oz (120gr) 1
green garlic,  4     or green onions & garlic 1
broccoli,  medium - large head,  1 2,6
green bell pepper,  1 5,6
mushrooms,  8oz (240gr) 3,5,
ginger,  small piece 6
celery,  3 ribs 3,6
carrot,  medium,  1 6
   
   
   
Fresh Herbs
 
   
Meat/Fish
 
cod, filets,  12oz (360gr) total 1
chicken breasts,  boneless, skinless     4 2,4
ground beef (mince)  12oz (360gr) 3
pork chops,  boneless,  12oz (360gr) total weight 5
turkey, cutlets or tenderloin, stir-fry, 10oz (300gr) 6
   
   
Other
 
white wine,  1/2 cup (4oz, 120ml) 2
red wine,  1/2 cup (4oz, 120ml) 3
sherry,  1 tbs 6