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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Main Courses Shopping List: Week 5  Winter II

Menu for the Week
 
Shrimp with Feta and Greek Olives on Pasta  1
Braised Beef Provençal  2
Potato, Ham and Broccoli Gratin  3
Provençal Beef and Mushroom Pasta  4
Sautéed Chicken with Red Eye Gravy  5
Turkey Cutlets with Horseradish Sauce  6
   
Pantry Items to Check
 
olive oil most
sea salt    for finishing often
cornstarch, (corn flour, maizena)  4 - 5 tbs 2,5,6
flour,  1/3 cup 3
brown sugar,  1 tbs 5
paprika,  1 tsp 5

nutmeg,  pinch

2
cloves,  whole,   4 2
dried basil,  2 tsp 1,6
bouquet garni,   1 2
dried oregano,  1 tsp 1
Dijon-style mustard,  2 tbs 3,6
horseradish,  2 - 3 tbs 6
chicken stock,  1/4 cup (2oz, 60ml) 5
beef stock,  1/2 cup (4oz, 120ml) 2
garlic,  11 - 12 cloves 1,2,4,6
onions,  4 - 5 2,3,4,6
shallots,    3 - 4 1
black, dry-cured Greek olives,  1/2 cup 1
spaghetti,  4oz (120gr) 1
pasta,  bite-size,  1 1/4 cups (4.2oz, 125gr) 4
red wine vinegar   2 tbs 2
   
Dairy
 

shredded cheese, 3/4 cup (3oz, (90gr)

3
Greek or plain yogurt,  3oz (90gr) 6
feta cheese,  3oz (90gr)  check fridge 1
milk,  1 cup (8oz, (240ml) 3
   
   
   
Produce
 
carrots,  6 - 7 medium - large 2,4
celery, 1 rib optional 6
potatoes,   2 medium 3
broccoli, 1 small head  3
mushrooms,  8oz (240gr) 4,5
   
   
Meat/Fish
 
shrimp,  12oz (360gr)  cleaned 1
beef, for braising,  24oz (720gr) 2,4
bacon,  5oz  (150gr) 2,5
ham,  baked, thick slice,  8oz (240gr) 3
chicken breasts, boneless, skinless    2 5
turkey cutlets or tenderloin,  12oz (360gr) 6
   
   
Other
 
whole tomatoes,  30oz (900gr)  1,6
coffee, brewed or instant, 1/2 cup (4oz, 120ml) 5
   
   
red wine,  3 cups (24oz, 720ml) 2,4