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Main Courses Shopping List: Week 6  Winter I

Menu for the Week
 
Crusted Sole  1
Braised Pork with Leek Sauce  2
Turkey with Horseradish Sauce  3
Tuna and White Bean Enchiladas  4
Chicken with Whole Grain Mustard Sauce  5
Ground Beef and Savoy Cabbage Lo Mein  6
   
Pantry Items to Check
 
olive oil most
sea salt    for finishing often
cornstarch, corn flour, maizena,  5 - 6 tbs 2,3,4,6
dried basil,  1 tsp 3
dried Herbes de Provence,  1/2 tsp 1
dried thyme,   2 1/2 tsp 2,5
Dijon-style mustard,  2 tsp 3
whole grain mustard,  2 tbs 5
horseradish,  2 - 3 tbs 3
soy sauce,  1 tbs 6

chicken stock,   2 1/2 cups (20oz, 600ml) 

2,4
beef stock,   1 cup (8oz, 240ml)  6
onion,  3 - 4 3,4,5,6
garlic,  7 - 8 cloves 3,4,6
dried bread crumbs, 1/3 cup 1
green olives, pimento stuffed,  1/2 cup 4
spaghetti,  4oz (120gr) 6
   
   
   
   
   
   
   
Dairy
 
shredded cheese, Gruyère   1 cup (4oz, 120gr) 4
yogurt,  Greek or plain,  3/4 cup (6oz, 200gr) 3,4
   
   
Produce
 
celery,  2 ribs 3,4
green bell pepper,  1/2   add rest to Lo Mein 4
leeks, medium,  2 2
Savoy cabbage,  1 small head 6
carrots,  medium,  1 6
ginger,  small piece 6
   
   
Meat/Fish
 
sole, filets,  2 - 4,  12oz (360gr) total weight 1
pork loin roast,  small 2
turkey cutlets,  12oz (360gr) total weight 3
chicken breasts,  boneless, skinless,   2 5
ground beef, (mince)  12oz (360gr) 6
   
   
Other
 
pimentos or roasted red peppers,  4oz (120gr) 4
whole tomatoes, 15oz (450gr) 3
green chilis,  4oz (1205gr) 4
tuna,  9oz (270gr) 4
white beans, cannellini,  15oz (450gr) 4
tortilla,  4  freeze rest 4
   
white wine,  1 1/4 cup (10oz, 300ml) 2,5
sherry,  2 tbs 6