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Weekly Shopping List for 2010-10-24

Meat:

  • 2 half-pounds salmon fillets
  • 2 lbs lean lamb of leg
  • 3 1/2 pounds Beef chuck roast, cut into 1 inch cubes
  • 1 1/4 lbs chicken breast tenders

 

Produce:

  • 4 cups baby spinach (4 ounces)
  • 1 pound White button mushrooms
  • 1/2 lbs mushrooms
  • 18 cloves of garlic
  • 1 medium stalk broccli
  • 1 pound Carrots
  • 1 medium carrot
  • 3/4 lbs cherry tomatoes
  • 1 pound Red potatoes
  • 2 medium scallions
  • 2 limes
  • 1 bag of Frozen pearl onions
  • 1 six ounce clamshell blueberries
  • 2 large onions
  • 1 shallot
  • 1 cabbage
  • 1 large leek, white and light green parts only

 

Pantry:

  • 1 box of Beef broth
  • 1 X 5 lb bag of sugar
  • 4 cups fresh salsa
  • 1 bag of pine nutsr
  • 1 bottle of extra virgin olive oil
  • 1 jar of grated horseradish - extra hot
  • 2 jars of green salsa - bottled or homemade
  • 1 can or tub of Tomato paste
  • 1 can of hot pepper sauce
  • 2 1/2 cups Irish stout
  • 1 bottle of canola oil, plus more for brushing
  • 1 X 4 oz can of green chilies

 

Dairy & Poultry:

  • 1 tub of freshly grated Parmigiano-Reggiano cheese
  • 1 tub of cottage cheese (low-fat ok)
  • 3 eggs
  • 1 tub of sour creams and/or yogurt
  • 1 boxe of unsalted butter
  • 1 tub of coarsely grated aged Gouda (3 oz)
  • 1 carton of heavy cream
  • 1 tub of low fat plain yogurt
  • 4 ounces Stilton cheese, crumbled
  • 1 1/2 cups shredded Mexican-style four-cheese blend (6oz)

 

Seasoning, Spice & Herbs:

  • 1/2 cups lightly packed basil leaves
  • 2 cups basil leaves (1 bunch)
  • 5 basil leaves
  • 1 container of Kosher or Sea Salt
  • 1 grinder filled with black pepper corns for freshly ground pepper
  • 1 tablespoon Finely chopped fresh thyme
  • 2 tbsps grated fresh ginger
  • 2 tsps dill
  • 2 tsps curry powder
  • 1 tsp caraway seeds
  • 1 packet of paprika

 

Baking Goods & Grains:

  • 1 X 5 lb bag of all purpose flour
  • 8 flour tortillas (6- to 7 - inches)
  • 1 envelope active dry yeast
  • 1/4 cups panko (Japanese bread crumbs)
  • 1 piecrust unbaked 9 or 10-inch
  • 1 X 16 inch round Stilton pastry, see instructions
  • 3 1/2 cups All purpose-flour
  • 3/4 lbs fusill
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