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 |