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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