Main Courses Shopping List: Week 10 Fall I

Menu for the Week
Smoked Salmon Pasta	1
Roasted Lemon Chicken	2
Tomato Meatball Soup	3
Chicken Cauliflower Pasta	4
Pork Tenderloin, Sweet and Sour Cabbage	5
Egg Fu Yung	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cornstarch, (corn flour, maizena) 6 - 7 tbs	2,4,5,6
brown sugar, 2 tbs	5
chili powder, 1 tsp	3
dried basil, 4 tsp	3
dried bay (laurel) leaves, 3	3
dried dill (weed), 2 tsp	1
dried oregano, 1 tsp	3
dried thyme, 1 tsp	4
Dijon-style mustard, 2 tbs	4
soy sauce, 5 tbs	3,6
Worcestershire sauce, 1 tsp	3
chicken stock, 4 1/2 cups (36oz, 1080ml)	2,4,5,6
beef stock, 4 cups (32oz, 960ml)	3
shallots, 3	1
onions, 4 - 5	3,4,5.6
dried bread crumbs, 1/4 cup	3
molasses, 1 tbs substitute brown sugar	6
pasta, small, vermicelli, spaghetti (broken) 1/2 cup	3
pasta, bite size, 2 1/4 cup (7.5oz, 200gr)	1,4
brown rice, quick-cooking, 1/2 cup (3.3oz, 95gr)	6
Balsamic vinegar, 3 tbs	5

Dairy
eggs, 7	3,6
shredded cheese, 1/2 cups (2oz, 60gr)	4
crème fraiche, 3/4 cup (6oz,180gr) or yogurt	1
Greek yogurt, 1/2 cup (4oz, 120gr)	4


Produce
lemons, 3 small	1,2
cauliflower, 1 small head	4
cabbage, 1 medium - large head	3,5,6
carrots, 3	3
celery, 4 ribs	3,6


Meat/Fish
smoked salmon, 6oz (180gr) total	1
whole chicken, for roasting	2,4
ground beef, 16oz (480gr mince)	3
pork tenderloin, 14oz (420gr)	5
2 more chicken breasts if none left from roast	4


Other
tomatoes, whole, 15oz (450gr)	3
tomato juice, 2 cups (16oz, 480ml)	3
4oz (120gr) water chestnuts, optional	6



white wine, 3/4 cup (6oz, 180ml)	1,4