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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