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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Main Courses Shopping List: Week 8  Summer I

Menu for the Week
 
Grilled Scallops on Avocado Sauce  1
Smoked, Stuffed Pork Tenderloin  2
Simple Grilled Burgers  3
Lentil and Sausage Pasta with Avocado  4
Chicken with Spicy Teriyaki Marinade  5
Barbecued Turkey Cutlets  6
   
Pantry Items to Check
 
olive oil most
sea salt    for finishing often
molasses,  2 tbs 2
powdered ginger,  1/4 tsp 5
garlic powder,  1 1/2 tsp 3,5,6
paprika,  1/2 tsp 2
cumin,  1/2 tsp 1
dried oregano,  1 tsp 6
Dijon-style mustard,  2 tbs 3,5,6
whole grain mustard,  1 tbs 2
ketchup,  3 - 4 tbs 3,6
Teriyaki sauce,  3 tbs 5
soy sauce,  1 tbs 2
chicken stock, 1 1/4 cups (10oz, 300ml) 1,4
lemon juice,  1 tbs  4
dry-cured Greek or black olives,   3 - 4  olives 2
capers,   1 tbs 2
dried bread crumbs,  2 tbs 3
lentils,  small green or tan,  1/3 cup 4
bite-size pasta, penne,  1 1/4 cup (4.2oz, 125gr) 4
cider vinegar,  2 tbs 6
Balsamic vinegar,  1 tbs 2
   
   
   
   
Dairy
 
Greek or plain yogurt, 3 tbs 2
chevre, goat cheese,  2.5oz (75gr) 4
          creamy,  (Chavrie, Chevraux)  
   
   
Produce
 
zucchini, (courgette) small,   1 4
avocado,  1 ripe for Day 1,.  1 ripe for Day 4 1,4
lime, for juice,  1 1
   
   
   
   
   
Fresh Herbs
 
basil,  1 tbs 4
chives,  4 tbs 1,4
parsley,  1 tbs 4
   
   
Meat/Fish
 
scallops,  10oz (300gr) 1
pork tenderloin,  14oz (420gr) 2
ground beef,  12oz (360gr mince) 3
sausages,  10oz total (300gr) 4
chicken breasts,  boneless, skinless, 2 5
turkey cutlets,  12oz (360gr) 6
   
   
Other
 
   
red wine,  1 tbs 3
    or beef stock, water..