Main Courses Shopping List: Week 3 Spring I

Menu for the Week
Pasta with Scallops and Shrimp (Prawns)	1
Roasted Cornish Games Hens with Red Wine	2
Beef and Root Vegetable Stew	3
Chicken Breasts with Spanish Rice	4
Pork Tenderloin with Lemon and Capers	5
Pasta with Red Beans and Ham	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cornstarch, corn flour, maizena, 3 tbs	1,3,5
flour, 4 tbs	3
paprika, 2 tbs	1,3
chili powder, 1 - 2 tbs	4,6
dried basil, 1 1/2 tsp	6
bay leaves, 5 leaves	3,6
dried oregano, 2 1/2 tsp	3,6
dried parsley, 2 tsp	1
dried rosemary, 2 tsp	2
dried sage, 2 tsp	2
dried tarragon, 1 tsp	5
dried thyme, 3 tsp	2,3
Dijon-style mustard, 2 tsp	2
capers, 2 tbs	5
tomato paste, 1 tbs	3
Worcestershire sauce, 2 tsp	4
chicken stock, 1 1/2 cups (12oz, 360ml)	1,4,5
beef stock, 2 cups (16oz, 480ml)	3
garlic, 10 - 11 cloves	not 2
onion, 2 - 3	6
shallots, 7 - 8 medium	3,5
butter, 1 tsp	1
lemon juice, 1 tbs	2
brown rice, quick-cooking, 1/2 cup (3.3oz, 95gr)	4
spaghetti, fettuccine, 4oz (120gr)	1
pasta, bite-size, 1 cup (3.3oz, 95gr)	6

Dairy
milk, 1/2 cup (4oz, 120ml)	1
Gruyère cheese, 1/2 cup (2oz, 60gr)	1
Parmesan cheese, 1/4 cup (1oz, 30gr)	1


Produce
potatoes, medium, 3	3
carrots, medium, 3	3
rutabaga, small, 1	3
celery, 4 ribs	3,6
green bell pepper, medium, 1	4,6
lemon, 1	5


Meat/Fish
scallops, sea or bay, 6oz (180gr)	1
shrimp, 6oz (180gr) or any combination of each	1
Cornish game hens, little chickens, 2	2
beef stew meat, 24oz (720gr)	3
chicken breasts, boneless, skinless, 2	4
or plan to use leftover Cornish hens
pork tenderloin, 12oz (360gr)	5
ham, either 4oz (120gr) dry cured (Prosciutto)	6
or 8oz (240gr) pink ham



Other
whole tomatoes, 30oz (900gr)	4,6
red kidney beans, 15oz (450gr)	6
green chilies, 4oz (120gr)	6


sherry, 2/3 cup (5oz, 150ml)	1,3
red wine, 1/2 cup (4oz, 120ml)	2
white wine, 1/2 cup (4oz, 120ml)	5