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Main Courses Shopping List: Week 4  Fall I

Menu for the Week
 
Baked Salmon with Lemon Mayonnaise  1
Veal Chops Duxelles  2
Pumpkin Lasagne  3
Chicken Breasts, leftover Duxelles  4
Glazed Turkey Cutlets  5
Stuffed Acorn Squash with Ham and Quinoa  6
   
Pantry Items to Check
 
olive oil most
sea salt    for finishing often
cornstarch,  (maizena, corn flour)  4 tbs 2,5,6
flour,  1/4 cup 3
brown sugar,  1 tbs 5
nutmeg,  1/8 tsp 3
powdered ginger if not fresh,  1/4 tsp 5
dried parsley,  2 tsp 2
dried rosemary,  1 tsp 2
Dijon-style mustard,  1 tbs 6
mayonnaise,  3 tbs 1
soy sauce,  2 tbs 5
tomato paste,  from a tube,  1 tbs 2
chicken stock, 2 cups (16oz, 480ml) 5,6
beef stock, 1/2 cup (4oz, 120ml) 2
garlic, 3 - 4 cloves 5,6
shallots,  4 - 5 2
onions,  3 - 4 3,5,6
butter, 5 - 6 2,3
lemon juice,  4 tbs 1,5
lasagne noodles,  no-cook,  10 - 12 3
quinoa,  1/2 cup (3.5oz, 100gr) 6
   
Dairy
 
milk,  2 cups  (16oz, 480ml) 3
Parmesan,  1/4 cup (1oz, 30gr) 3
shredded cheese,   1 cup (4oz, 120gr) 3
     mozzarella, Gruyère  
   
Produce
 
mushrooms, 6oz (180gr)  something interesting 2,4
leeks,  2 3
ginger, small pieces,  or powdered 5
celery,  1 rib,  optional 6
acorn squash,  for stuffing,   1 6
   
Fresh Herbs
 

sage,  25 - 30 leaves

3,6
   
   
Meat/Fish
 
salmon,  filets or steaks,  12oz total,  (360gr) 1
veal chops,   1" thick  (2.5cm)  2 2
ham, deli-style, baked,  16oz  (480gr) thick slice 3,6
chicken breasts,  boneless, skinless,    2 4
turkey cutlets,  12oz total  (360gr) 5
   or 2 more chicken breasts  
   
   
Other
 
pumpkin, pure,  8oz (240gr)  buy larger, freeze 3
   in US this would be Libby's Pumpkin / Pie Filling  
   
white wine,  3/4 cup (6oz, 180ml) 2,4