Main Courses Shopping List: Week 4 Winter II

Menu for the Week
Pasta with Mediterranean Meat Sauce	1
Braised Veal with Olives and Capers	2
Turkey Cutlets / Mustard, Onion Pan Sauce	3
Chicken / Tarragon Mushroom Cream, Pasta	4
Coquilles St. Jacques	5
Split Pea Soup	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cornstarch, (corn flour, maizena) 2 tbs	2,4
flour, 1 tbs	5
bay leaves, 3	2,5
paprika, 2 tsp	1
dried basil, 1 tsp	1
dried oregano, 1 tsp	1
dried tarragon, 1 1/2 tsp	4
whole grain mustard, 2 tbs	3
chicken stock, 2 cups (16oz, 480ml)	3,4,5
beef stock, 1/4 cup (2oz, 60ml)	1
garlic, 4 - 5 cloves	1,3
onions, 4 - 5	1,2,3,6
shallots, 4 - 5	4,5
butter, 2 tbs	5
Greek olives, black, dry-cured, 1/2 cup	1,2
green olives, pimiento stuffed, 1/2 cup	1,2
capers, 1/4 cup	1,2
dried bread crumbs, 1/4 cup	5
pasta, bite-size, 1 1/4 cups (4.2oz, 125gr)	4
spaghetti, linguini, 4oz (120gr)	1
white Balsamic vinegar, 2 tsp	3

Dairy
Greek yogurt, 1/2 cup (4oz, 120gr)	4
crème fraiche, 1/3 cup (3oz, 90gr)	5
or get 7oz (210gr) of either
feta, 3oz (90gr)	1
Gruyère, 1/2 cup (2oz, 60gr)	5
gnocchi, fresh, 8oz (240gr)	2


Produce
carrots, 5	2,6
mushrooms, 8oz (240gr)	4,5
potatoes, 2 medium	6
celery, 3 ribs	6
spinach, 6oz (180gr)	4
red bell pepper, small, 1	1


Meat/Fish
veal, suitable for braising, 14oz (420gr)	2
sea scallops, 12oz (360gr)	5
Prosciutto, 6oz (180gr), thick slices	6
or substitute meaty ham bone
ground beef, 8oz (240gr) or ham	1
chicken breasts, boneless, skinless 2	4
turkey cutlets, 12oz (360gr)	3


Other
split peas, 8oz (240gr)	6
whole tomatoes, 15oz (450gr)	1

white wine, 2 cups (16oz, 480ml)	2,3,5
sherry, 1/4 cup (2oz, 60ml)	1
chocolates or something for dessert	5