Weekly Shopping List: March 8, 2013

Menu for the Week
 
Pan-Seared Tuna with Mustard Cream 1
Braised Pork Tenderloin with Onions, Olives 2
Risotto con Fagioli 3
Chicken, Spinach and Feta Pasta 4
Turkey and Black Bean Enchiladas 5
Pork Chops with Yogurt Mustard Pan Sauce 6
   
Pantry Items to Check
 
olive oil, for cooking,  most
sea salt    for finishing often
cornstarch,  (corn flour, maizena) 2 tsp 2
garlic powder,  1/4 tsp 1
paprika,  1 - 2 tbs 2,4
chili powder,  1 tsp 5
cumin, 1/4 tsp 6
dried basil,  2 tsp 4
dried oregano,  1 1/2 tsp 1,5
dried parsley,  2 1/2 tsp 2,4
dried tarragon,  1/2 tsp 1
Dijon-style mustard,  2 tbs 1,6
chicken stock,   2 1/4 cups (18oz, 520ml)  3
beef stock  1 cup (8oz, 240ml) 2,6
butter,  1 tbs 3
garlic,  6 - 7 cloves 1,4,5
onions,  3 - 4  medium 3,4,5
lemon juice,  1 tbs 1

dry-cured or Greek olives,  3/4 cup

 2,4
Arborio rice,  2/3 cup 3
pasta, bite-size,  1 1/4 cup 4
   
   
   
   
   
   
   
   
Dairy
  
yogurt, Greek or plain,  8oz (240gr) 1,5,6
feta,  3 - 4oz (100gr)  check fridge 4
Parmesan,  1 cup (4oz (120gr) 3,4
shredded cheese, any flavor,  3/4 cup (3oz, 90gr) 5
   
   
   
Produce
  
tomatoes, 2 3
red onion,  medium   1 2

red pepper,  1/2 left from last week - fridge

 4
green pepper,  1/2  left from last week - fridge 5
fresh spinach,  6oz (175gr) 4
   
   
   
Meat/Fish
  
tuna, sushi grade if possible,  12oz (350gr) total 1
pork tenderloin,  14oz, (400gr) 2
chicken breasts,  boneless, skinless,   2 4
ham, thick slice,  6oz (180gr) 3
turkey cutlets or tenderloin,  10oz (300gr) 5
pork chops,  12oz (360gr) total, if boneless 6
   
   
   
Other
  
white beans, cannellini, 15oz (450gr) 3
whole tomatoes,  15oz (450gr) 4
black beans,  15oz, 450gr) 5
green chilies,  4oz (125gr) 5
tortillas, for enchiladas,   4  check freezer 5
taco sauce,  mild or hot,  2 jars, 10oz (300gr) each 5
   
   
white wine,  1 1/2 cup (12oz, 360ml) 2,3,4