Main Courses Shopping List: Week 2 Winter II

Menu for the Week
Baked Salmon Dijon	1
Peppered Pork Tenderloin, Red Wine Sauce	2
Risotto with Feta, Ham, Peas and Carrots	3
Cashew Chicken and Vegetables	4
Pork Chops with Red Cabbage	5
Orzo Pizza	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cornstarch, (corn flour, maizena) 1 tbs	4
black pepper, 1 tsp	2
dried basil, 1 tsp	6
dried marjoram, 1 tsp	2
dried oregano, 1 tsp	6
mayonnaise, 3 tbs	1
Dijon-style mustard, 3 tbs	1,2
tomato paste, (tube) 1 tsp	2
soy sauce, 1 tbs	4
chicken stock, 5 cups (40oz, 1200ml)	3,4,6
beef stock, 3/4 cups (6oz, 180ml)	2,5
garlic, 4 - 5 cloves	2,4
onions, 4 - 5	3,4,5,6
butter, 1 tbs	3
green or Greek olives, 1/2 cup	6
Arborio rice, 2/3 cup (4.2oz, 125gr)	3
brown rice, 1/2 cup (3.3oz, 95gr)	4
orzo, 1/2 cup (4.5oz, 130gr)	6
sesame or walnut oil, 1 tbs	4

Dairy
Parmesan, 1 cup (4oz, 120gr)	1,3
eggs, 1	6
feta cheese, 3oz (90gr)	3
mozzarella, shredded 3/4 cup (3oz, 90gr)	6


Produce
celery, 2 ribs	4
green or red bell pepper, 1	4,6
carrots, 3	3,4

frozen peas, 3/4 cup (4oz, 120gr) no sauce	3

Meat/Fish
salmon, filets, 12oz total (360gr)	1
pork tenderloin, 12oz (360gr)	2
ham, pink, baked style, 6oz (180gr)	3
chicken breasts, boneless, skinless, 2	4
pork chops, boneless, 12oz total (360gr)	5
salami, or more ham, 4oz (120gr)	6

Other
cashews, 1/2 cup	4
tomato sauce, 8oz (2540ml)	6
15oz (450gr) prepared red cabbage	5

red wine, 1/2 cup (4oz, 120ml)	2
white wine, 1/2 cup (4oz, 120ml)	3
sherry, 2 tbs	4