Main Courses Shopping List: Week 11 Fall II

Menu for the Week
Tilapia with Lemon Butter	1
Braised Veal with Garlic and Gnocchi	2
Prosciutto, Pimiento and Chevre Lasagne	3
Veal with Garlic	4
Stir-Fried Sesame Chicken	5
Roasted Pork Tenderloin	6

Pantry Items to Check
olive oil	most
sea salt for finishing	often
cornstarch, (corn flour, maizena) 2 - 3 tbs	2,5
flour, 2 tbs	3
brown sugar, 1 tbs	6
sesame seeds, toasted or plain, 2 tbs	5
dried basil, 1 tsp	3
bay leaves, (laurel) 3 leaves	2
dried oregano, 1 tsp	3
Dijon-style mustard, 1/2 tsp	1
soy sauce, 1 tbs	5
peanut butter, 2 tbs	5
chicken stock, 2 cups (16oz, 480ml)	5
butter, 7 - 8 tbs	1,3,5,6
garlic, 18 - 20 cloves, (1 - 2 heads)	2,3,5
onions, 2 - 3	3,5
dried bread crumbs, 2 tbs	2
Basmati rice, 1/2 cup (3.3oz, 95gr)	5
no-cook lasagne noodles, 9 - 12	3
Balsamic vinegar, 1 tbs	6
sesame oil, 1 tsp	5

Dairy
gnocchi, 7oz (210gr)	2
chevre, goat cheese, aged log, 6oz (180gr)	3
milk, 1 cup (8oz, 240ml)	3
shredded cheese, 1/2 cup (2oz, 60gr)	3

Produce
lemon, 1 for juice	1
potatoes, 2 medium	6
celery, 2 ribs	5
carrots, 4 - 5 medium	5,6
ginger, small piece check pantry	5
apple, 1 large, for cooking	6
Golden Delicious or Granny Smith

Meat/Fish
Prosciutto, 6 slices, 6oz (180gr), app.	3
tilapia / white fish filets, 12oz (360gr) total	1
veal, shoulder / other for braising, 24oz (720gr)	2,4
substitute lean pork
chicken breasts, boneless, skinless, 2	5
pork tenderloin, small, 14oz (420gr)	6

Other
whole tomatoes, 30oz (900gr)	2,3
tomato sauce, 8oz (240ml)	3
whole pimientos/roast red peppers, 8oz (240gr)	3

white wine, 1 3/4 cup (14oz, 420ml)	1,2
red wine, 2 tbs	3
sherry, 2 tbs	5