Menu for the Week |
|
| Warm Salmon Salad with Spanish Rice | 1 |
| Pork Loin, Brined and Grilled | 2 |
| Grilled Flank Steak | 3 |
| Salad with Mozzarella, Tomatoes, Brined Pork | 4 |
| Grilled Chicken Breasts / Honey Mustard | 5 |
| Teriyaki Chicken and Barley Salad | 6 |
Pantry Items to Check |
|
| olive oil | most |
| sea salt for finishing | often |
| olive oil, good, for salads, 6 tbs | 1,4,6 |
| salt, course, 1/4 cup | 2 |
| brown sugar, 2 tbs | 2 |
| molasses, 2 tbs | 2 |
| paprika, 1 tbs | 2 |
| garlic powder, 1 tsp | 5 |
| dried oregano, 1 tsp | 3 |
| dried rosemary, 1 tsp | 5 |
| dried thyme, 1 tsp | 5 |
| Dijon-style mustard, 5 tbs | 3,4,5,6 |
| honey, 2 tbs | 5 |
| soy sauce, 1 tbs | 3 |
| Teriyaki sauce, 4 tbs | 6 |
| ketchup, 1/4 cup | 3 |
| mayonnaise, 1/2 cup (4oz, 120gr) | 1 |
| chicken stock, 2 cups (16oz, 480ml) | 1,6 |
| garlic, 4 - 5 cloves | 1,2,3 |
| onions, 2 tbs | 1 |
| lemon juice, 1/3 cup, 3oz (90ml) | 1,5 |
| pimento stuffed green olives, 1/2 cup | 6 |
| brown rice, quick cooking, 1/3 cup (2.2oz, 65gr) | 1 |
| barley, quick cooking, 2/3 cup (3.3oz, 95gr) | 6 |
| Balsamic vinegar, 2 tbs | 4,6 |
Dairy |
|
| Greek or plain yogurt, 1/2 cup (4oz,120gr) | 1 |
| mozzarella, fresh, di Bufala ? 1 ball | 4 |
Produce |
|
| tomatoes, 3 - 4 | 1,4,6 |
| lettuce, 4 large salads | 1,4 |
| courgette (zucchini) 7" (17cm) 1 | 1 |
| red or green bell pepper, 1/2 | 6 |
| green beans, 6oz (180gr) | 4 |
| potatoes, medium | 4 |
Fresh Herbs |
|
| basil, 5 - 7 tbs | 4,6 |
| chives, 5 - 6 tbs | 1,4,6 |
| oregano, 1 tbs | 1 |
| parsley, 1 tbs | 1 |
| tarragon, 1 tbs | 1 |
Meat/Fish |
|
| salmon, 2 filets, 12oz (360gr) | 1 |
| pork, loin roast, 32oz (960gr) | 2,4 |
| flank steak, 12oz (360gr) | 3 |
| chicken breasts, boneless, skinless, 4 | 5,6 |
Other |
|
| pimientos (pimentos) 4oz (120gr) net weight | 1 |
| coffee, 1 strong cup or a bit of instant for brine | 2 |
| red kidney beans, 15oz (450gr) | 6 |
