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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Main Courses Shopping List: Week 4  Fall II

Menu for the Week
 
Sautéed Sole with Lemon Butter  1
Lamb Chops with Lemon and Rosemary  2
Stuffed Acorn Squash  3
Pasta with Chicken, Red Beans, Red Pepper  4
Pork Chops with Maple Syrup  5
Lemon and Soy Glazed Turkey Cutlets  6
   
Pantry Items to Check
 
olive oil most
sea salt    for finishing often
flour,  1/3 cup  1
cornstarch,  (corn flour, maizena)  3 tbs 3,5,6
brown sugar,  1 tbs 6
paprika,  1 tsp 4
garlic powder,   1/2 tsp 2
dries sage,  2 tbs   or fresh 3,5
dried rosemary,  2 tsp 2
Dijon-style mustard,  1 tbs 3
coarse grain mustard,  1 tbs 5
soy sauce,  3 tbs 2,6
maple syrup,  1 tbs    or honey 5
peanut butter,  2 tbs 6
chicken stock,   2 1/4 cups (18oz, 540ml) 3,4,6
beef stock,   1/2 cups (4oz, 120ml) 5
butter,  3 tbs 1
garlic,  5 - 6 cloves 3,4,6
onions,  3 - 4 3,4,6
lemon juice,  5 tbs 2,6
pasta,  bite-size, 1 1/4 cups (4.1oz, 120gr) 4
quinoa,  1/2 cup (3.5oz, 100gr) 3
   
Dairy
 
   
   
Produce
 
lemon,  1 1
tomatoes,  2 medium 4
acorn squash,  for stuffing 3
celery,  1 rib   optional 3
red bell pepper,  1 4
ginger,  small piece 6
   
   
Fresh Herbs
 
sage,  3 tbs 3,5
   substitute dried  
   
   
Meat/Fish
 
sole, whole fish or filets,  12oz (360gr) total 1
lamb chops, 4 - 6 2
ham, thick slice,  8oz (240gr) 3
chicken breasts,  boneless, skinless 4
pork chops,  boneless,  12oz (360gr)  total 5
turkey cutlets,  12oz (360gr)  total weight 6
   
   
Other
 
red kidney beans,  15oz (450gr)   4
   
white wine,   1/4 cup (2oz, 60ml) 5