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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