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Main Courses Shopping List: Week 3  Fall I

Menu for the Week
 
Pesto Shrimp and Pasta  1
Roast Cornish Hens with Lemon and Herbs  2
Pissalidière  3
Pork Chops with Capers  4
Stuffed Peppers, Italian Style  5
Baked Chicken with Mustard Crust  6
   
Pantry Items to Check
 
olive oil most
sea salt    for finishing often
olive oil, for salads, 1 tbs 1
flour, 3 tbs  plus 2 cups if making dough 3**,4
sugar,  1/2 tsp       if making dough 3**
yeast,  2 tsp, fast acting preferred  if making dough 3**
paprika,  1  tsp 5
fennel seeds, 2 tsp 5
garlic powder,   1/2 tsp 6
chili powder,  1 tsp 5
dried basil,  1 tsp 5
bay (laurel) leaves  2 3
dried oregano,  2 tsp 5
dried summer savory,  1 tsp 3
dried tarragon,  1/2  tsp 6
dried thyme,  1 tsp 3
Dijon-style mustard,  2 tbs 6
capers,  3 tbs 4
pesto,  1/2 cup  (4oz, 125gr) 1
chicken stock, 1/4 cup (2oz, 60ml) 3
beef stock, 1/2 cup (4oz, 120ml) 4
garlic, 3 - 4 cloves 4,5
onions, 1 5
butter, 1 tbs 3
lemon juice,  4 tbs 1,2
dry bread crumbs,  1/3 cup   6
Greek, dry, cured olives,  20 - 25 pitted 3
spaghetti,  3.5oz (100gr) 1
couscous,  1/3 cup  (2oz, 60gr) 5
truffle oil, if you have it on hand,  1 tbs 3
   
Dairy
 
shredded cheese,   1/2 cup (2oz, 60gr) 5
feta,  5 oz (150gr)  from last week 3
   
   
   
Produce
 
celery,  2 ribs 5
red onions,  24oz (720gr)  3 large 3
bell peppers, any color, 3 small or 2 large 5
   
   
   
Fresh Herbs
 
rosemary,  1 tbs 2
thyme,  1 tbs 2
    substitute dried  
   
   
   
Meat/Fish
 
shrimp,  cleaned,  12oz (360gr)  1
Cornish hens,  16oz (480gr)  each,  2 2
   if larger get 1 or 2 or sub small chicken  
pork chops, boneless,  12oz total (360gr) 4
ground beef,  6oz  (180gr mince) or sausage 5
chicken breasts,  boneless, skinless,   2 6
   
   
   
   
Other
 
anchovies,  good ones, small tin  (2oz, 60gr) 3
tomatoes,  whole,  15oz  (450gr) 5
   
pizza crust if not making from scratch 3**
   
white wine,  1 cup (8oz, 240ml) 2,4
red wine,  1/2 cup  (4oz, 120ml) 5