Main Courses Shopping List: Week 5 Spring I

Menu for the Week
Pan-Fried Salmon with Lemon and Capers	1
Tournedos with Creamy Brown Sauce	2
Tuna and Asparagus Risotto	3
Pasta with Sausages and Cherry Tomatoes	4
Chicken Thighs in Wine and Vinegar	5
Stir-Fried Chicken / Mushrooms, Tomatoes	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cornstarch, corn flour, maizena, 2 - 3 tbs	1,2,5,6
dried basil, 1 tsp	4
dried dill weed, 1 tsp	1
dried marjoram, 1/2 tsp	5
dried oregano, 1 tsp	4
dried thyme, 1 1/2 tsp	2,5
Dijon-style mustard, 1 tbs	2
soy sauce, 2 tsp	6
tomato paste, 3 tbs	2,5
chicken stock, 5 1/3 cups (43oz, 1290ml)	1,3,4,5,6
beef stock, 1/2 cup (4oz, 120ml)	2
garlic, 4 - 8 cloves depending on green garlic	2,5
onion, 3 - 4	3,4,5
shallots, 2 -3	2
butter, 1 - 2 tbs	1,3
capers, 2 tbs	1,3
brown rice, quick-cooking, 1/2 cup (3.3oz, 95gr)	6
Arborio rice, 2/3 cup (4.2oz, 125gr)	3
pasta, bite-size, 1 1/4 cup (4oz, 120gr)	4
Balsamic vinegar, 3 tbs	5

Dairy
yogurt, Greek or plain, 1/3 cup (3oz, 90gr)	1
milk, 1/4 cup (2oz, 60ml)	2
Parmesan cheese, 3/4 cup (3oz, 90gr)	3


Produce
green garlic, 4 or	6
leeks, small 1
lemon, 1	1
asparagus, 8oz (240gr)	3
mushrooms, 4oz (120gr)	6
carrots, medium, 3	3,6
green bell pepper, 1	4,6
cherry tomatoes, 8oz (240gr)	4,6


Fresh Herbs
chives, 1 - 2 tbs substitute dried	1


Meat/Fish
salmon, filets, 12oz (360gr) total weight	1
beef tenderloin, tournedos, 12oz (360gr) total	2
4 1" (2.5cm) thick slices
sausages, 10oz (300gr) total weight any flavor	4
chicken thighs, 4	5
chicken breasts, boneless, skinless, 2	6


Other
tuna, 6oz (180gr)	3
red beans, kidney, 15oz (450gr)	4


white wine, 1 1/3 cup (11oz, 330ml)	1,3,5
red wine, 1/2 cup (4oz, 120ml)	2