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Main Courses Shopping List: Week 3  Fall II

Menu for the Week
 
Seared Scallops, Prosciutto, Tarragon Cream  1
Veal Saltimbocca alla Romana  2
Butternut Squash, Ham and Sage Risotto  3
Baked Chicken with Mustard Crust  4
Oriental Beef Over Brown Rice  5
Chicken Breasts with Onion, Bay and Thyme  6
   
Pantry Items to Check
 
olive oil most
sea salt    for finishing often
cornstarch,  (corn flour, maizena)  3 tbs 1,5,6
paprika,  1/2 tsp 1
garlic powder,   1/2 tsp 4
dried basil,  1 tsp 1
dried bay leaves (laurel)  2 leaves 6
dried oregano,  1/2 tsp 5
dried tarragon,  1 1/2 tsp 1,4
dried thyme,  1 tsp 6
Dijon-style mustard,  2 tbs 4
soy sauce, 2 tbs 5
tomato paste,  tube,  4 tbs 2,5,6
chicken stock,   3 1/3 cups 27oz, 810ml) 1,3,6
beef stock,   2 cups (16oz, 480ml) 2,5
butter,  1 tbs 3
garlic, 3 - 4 cloves 5,6
onions,  3 - 4 3,5,6
dry bread crumbs  1/3 cup 4
Arborio rice,  2/3 cup (4.2oz, 120gr) 3
brown rice,  quick-cooking, 1/2 cup (3.3oz, 95gr) 5
sesame or walnut oil,  1 tsp 5
   
Dairy
 
Greek or plain yogurt,  1/3 cup (3oz, (90gr) 1
Gruyère cheese,  2oz (60gr) 2
Parmesan,  3/4 cup (3oz, 90gr) 3
   
Produce
 
mushrooms,  4oz (120gr) 5
tomatoes,  1 medium 3
carrots,  1 5
butternut squash,  1   small 3
green bell pepper,   small, 1 5
celery,  2 ribs 5
ginger,  small piece 5
   
Fresh Herbs
 
sage,  24 - 30 leaves  2,3
   
Meat/Fish
 
scallops,  large sea,  12oz (360gr) 1
Prosciutto,  7 slices (4oz, 120gr) 1,2
veal scallops,  thin,  10oz (300gr) 2
ham,  baked, deli slice,  8oz (240gr) 3
            substitute smoked turkey  
chicken breasts,  skinless, boneless,    4 4,6
ground beef,  8oz  (240gr mince) 5
   
Other
 
water chestnuts,  small can,  optional 5
   
white wine,  1 2/3 cup (13oz, 390ml) 1,3,6
Marsala,  1/2 cup (4oz, 120ml)  sub Madeira 2