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Main Courses Shopping List: Week 2  Spring II

Menu for the Week
 
Sautéed Scallops with Pesto  1
Pork Loin Braised with Sage and Olives  2
Ham and Caramelized Onion Lasagne  3
Cuban Beef and Black Beans  4
Sautéed Chicken Breasts Balsamic  5
Chauroute Garni  6
   
Pantry Items to Check
 
olive oil most
sea salt    for finishing often
cornstarch, (corn flour, maizena)  2 tbs 2,5
flour,  1/4 cup 3
brown sugar, 1 tsp 5
nutmeg,  1 pinch 3
chili powder,  1 tbs 4
juniper berries,  1 tbs 6
bay (laurel) leaves,  2 4,6
dried oregano,  1 tsp 4
dried parsley,  1 tbs 2
dried sage,  2 tbs 2
pesto,  3 tbs 1
Worcestershire sauce,  1 tbs 4
chicken stock,   1/2 cup (4oz, 120ml) 5
beef stock,  1 cup (8oz, 240ml)  4
garlic,  8 - 9 cloves 2,4,5,6
onions,  6 - 7 3,4,5,6
butter, 3 tbs 3
olives,  black or green,  11 - 12 2
Balsamic vinegar,  3/8 cup (3oz, 90ml) 1,4,5
no-cook lasagne noodles,  10 - 12 3
brown rice, quick-cooking, 1/2 cup (3.3oz, 95gr) 4
   
Dairy
 
Parmesan,  2oz (60gr) 3
milk, 2 cups (16oz, 480ml) 3
mozzarella,  fresh ball, app. 4oz (120gr) net 3
   
   
Produce
 
green bell pepper,  1 small 4
   
   
Meat/Fish
 
scallops,  10oz (300gr) 1
bacon,  4oz (120gr) 1,6
pork loin roast,  20oz (600gr) 2
ham, baked,  8oz (240gr) thick deli slice 3
ground beef (mince)  12oz (360gr) 4
chicken breasts,  boneless, skinless,   2 5
sausages, 12oz (360gr)  total weight 6
   
   
   
Other
 
tomatoes, whole,  15oz  (450gr) 4
black or red beans,  15oz (450gr) 4
green chilies,  4oz (120gr) 4
sauerkraut,  14oz (420gr) 6
   
   
   
sherry,  3 tbs 1
white wine,  1 1/2 cups (12oz, 360ml) 2,6