Main Courses Shopping List: Week 13 Spring I

Menu for the Week
Barbecued Shrimp (Prawns)	1
Veal Chops with Herbs, Lemon and Garlic	2
Chicken Breast with Lemon and Honey	3
Grilled Pork Chops with Sweet Mustard	4
Chicken, Asparagus and Avocado Salad	5
Warm Pasta Salad with Peppers and Sausage	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
olive oil, for salads, 3 tbs	5
molasses, 1 tbs	1
dry mustard, 1/2 tsp	1
garlic powder, 1 tsp	3,4
Dijon-style mustard, 1 tbs	4
whole grain mustard, 3 tbs	4,6
soy sauce, 2 tbs	1,3
Teriyaki sauce, 2 tbs	5
Worcestershire sauce, 1 tbs	6
ketchup, 1/4 cup	1
honey, 2 tbs	3
orange marmalade, 3 tbs	4
garlic, 5 - 6 cloves	1,2
onion, 1	6
lemon juice, 6 tbs	2,3
pasta, bite-size, 1 1/4 cup (4.1oz, 125gr)	6
Balsamic vinegar, 2 tbs	1,5
red wine vinegar, 1 tbs	6
sesame or walnut oil, 2 tsp	5

Dairy
shredded cheese, 1/3 cup (1.5oz, 45gr)	6


Produce
asparagus, 6oz (180gr)	5
avocado, ripe for Day 5	5
cherry tomatoes, 3oz (90gr)	5
spinach, for salad, 6oz (180gr)	5
red bell pepper, medium, 1	6


Fresh Herbs
oregano or marjoram, 4 tbs	2,6
substitute dried


Meat/Fish
shrimp, 12oz (360gr)	1
veal chops, 2 more if small	2
chicken breasts, boneless, skinless, 4	3,5
pork chops, boneless, 12oz (360gr) total weight	4
sausages, 12oz (360gr) total weight	6


Other

red wine, 2 tbs	6

bread to go with salad - optional	5