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Main Courses Shopping List: Week 2  Fall I

Menu for the Week
 
Sautéed Sole with Lemon Butter  1
Grilled Lamb Chops with Rosemary Butter  2
Mini Meat Loaves  3
Grilled Chicken Breasts / Sage, Lemon  4
Turkey Aioli  5
Zucchini (Courgette ) Stuffed with Orzo, Feta  6
   
Pantry Items to Check
 
olive oil most
sea salt    for finishing often
flour,  1/3 cup 1
garlic powder,   2 1/2 tsp 2,3,5
dried onion flakes,  2 tbs 3
chili powder,  1/2 tsp 6
dried basil, 4 tsp 3,5,6
dried oregano,  2 tsp 3,6
dried rosemary,  1 tsp   4 if not using fresh 2,4
dried sage,  1 tsp   if not using fresh 4
Dijon-style mustard,  1 - 2 tbs 2,3
Worcestershire sauce, 2 tbs 2,3
soy sauce, 3 tbs 5
ketchup,  5 tbs 3,4
mayonnaise,  3 tbs 5
beef stock, 1/4 cup (2oz, 60ml) 6
garlic, 2 - 3 cloves 6
onions,  1 6
butter, 4 - 5  tbs 1,2
dry bread crumbs,  1/2 cup 3
lemon juice,  3 tbs 4
Greek, black or green olives, pitted,  1.5oz (45gr) 6
orzo,   1/3 cup (3oz, 90gr) 6
   
Dairy
 
milk,  1/3 cup  (3oz, 90ml) 3
eggs,  1 3
feta cheese, 3oz (90gr)  Get an 8oz (250gr) chunk 6
        we'll be using yogurt and feta next week  
   
   
Produce
 
lemon,  1 1
zucchini,  2 medium (8", 20cm) 6
   
   
Fresh Herbs
 
rosemary,  2 tbs  substitute dried 2,4
sage, 1 tbs   substitute dried 4
   
   
Meat/Fish
 
sole, 1 - 2 cleaned fish,  12oz total (360gr) 1
lamb chops,  4 - 6,  16oz total weight (480gr) 2
beef, ground,  22oz (660gr mince) 3,6
      or turkey, veal  
chicken breasts,  boneless, skinless,   2 4
turkey cutlets,  thinly sliced,  12oz total (360gr) 5
   substitute chicken breasts  
   
   
Other
 
tomato sauce,  8oz  (240ml) 3
tomatoes,  whole,  15oz (450gr) 6
   
red wine,  1/4 cup (2oz, 60ml) 6