Main Courses Shopping List: Week 13 Spring II

Menu for the Week
Shrimp, Pimiento Sauce on Herbed Orzo	1
Grilled Lamb Chops with Dijon-Basil Butter	2
Simple Grilled Burgers	3
Grilled Chicken Breasts / Lemon. Honey	4
Salad / Tuna, Walnuts and Cheese	5
Deviled Pork Chops, Grilled	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
olive oil, good, for salads, 3 tbs	5
paprika, 1 - 2 tbs	1,6
chili powder, 1 tsp	1
red pepper flakes, optional	1
garlic powder, 4 - 5 tsp	1,2,3,4,6
dried oregano, 1 tsp	1
dried tarragon, 2 tsp	6
Dijon-style mustard, 2 tbs	2,3,5
whole grain mustard, 2 tbs	6
soy sauce, 1 tbs	4
ketchup, 1 1/2 tbs	3
Worcestershire sauce, 2 tbs	6
honey, 2 tbs	4
orange marmalade or orange juice, 2 tbs	6
chicken stock, 1 1/8 cups (17oz, 510ml)	1
garlic, 3 - 4 cloves	1,2
shallot, 1	1
butter, 2 tbs	2
lemon juice, 6 - 7 tbs or 2 lemons	1,4
dry bread crumbs, 2 tbs	3
orzo, 1/2 cup (4.5oz, 130gr)	1
Balsamic vinegar, 2 tsp	1
white Balsamic vinegar, 2 tbs	5

Dairy
shredded cheese, 1/2 cup (2oz, 60gr)	5
yogurt, 2/3 cup (5oz, 150gr)	5


Produce
lettuce or salad greens, 2 large salads	5
cherry tomatoes, 3oz (90gr) or more	5
lemon, 2 or lemon juice	1,4
celery, 2 ribs	5


Fresh Herbs
basil, 2 - 3 tbs	1,2
chives, 3 - 4 tbs	1,5
marjoram or oregano, 1 tbs	5


Meat/Fish
shrimp, cleaned, 10oz (300gr)	1
lamb chops, 4 - 6 depending on size	2
ground beef (mince) 12oz (360gr)	3
chicken breasts, boneless, skinless, 2	4
pork chops, boneless, 12oz (360gr) total	6


Other
pimentos or roasted red peppers, 4oz (120gr)	1
tomato sauce, 8oz (240ml)	1
tuna, 9oz (270gr)	5
walnut halves, 3/4 cup	5


red wine, 1 tbs sub stock or Balsamic vinegar	3