It has been a crazy week with the new and shiny launch of Chez Us. What do you think? Have you poked around a bit? We love the freshness that the lovely, and talented team of Wooden Spoons Kitchen brought to our little corner of the cooking world. Erin and Melissa were amazing, and the entire process was a joy, from rebranding to rebuilding. We wanted a site that showcased our easy to make recipes, as well as our photography and video. Not to mention we wanted the site to be easy for you to get around, find new recipes, and re-cook old ones. We got it (we hope)!

le weekly

The recipe index is a favorite area, as we think of it as a visual Smörgåsbord, and you can see all the goodness waiting to be made and remade. One of our next favorite areas is the Weekly Menu. We are planners when it comes to cooking at home, and one of the reasons it is good to have a menu and list, is that saves us money.

We have readers, as well as friends who have said it would be easier for them to cook if the recipes were planned out for each week.  Weekly Menu has been on our minds for over six years (since the previously mentioned conversations), and we have not implemented for one reason or another.  We talk about it a lot, and Erin and Melissa, made it happen.  What is Weekly Menu, it is exactly how it sounds.  Every Saturday we will post what we are eating the following week.  The items listed on the Weekly Menu will be the main recipe we are cooking, starting on Sunday.  All you have to do is add a side dish or maybe something sweet to finish up the meal.  There are lots of suggestions listed in the Recipe Index.  Keep in mind that most of our recipes serve 2 – 4 people.  I have based the shopping lists on serving 4, and the list only covers these meals.  You still have to add your everyday items to your shopping excursion.

Sundays are our shopping day, when we hit the farmer’s market as well as the grocery store to gather items for the upcoming week.  I won’t break the list down into markets.  We do tend to buy most produce at the Farmer’s market and everything else at the grocery.  Feel free to shop any way you like.  Every Saturday, when we change the Weekly Menu, we will also post the shopping list in the Weekly Menu post.  What we take for granted as being easy, isn’t always easy for everyone;  for this reason, we have the Le Weekly.  We want to make Chez Us easier for you!




Le Weekly / Chez Us


  • olive Oil
  • grapeseed oil
  • kosher Salt
  • black Pepper
  • 1 pound of bacon – in freezer at all times
  • arrowroot
  • coconut milk – we keep a couple in the pantry at all times
  • 80 ounces chicken stock – always have some in the freezer or pantry
  • limes – always have a few on hand for seasoning as well as cocktails
  • lemons – same as limes
  • taco seasoning
  • basque piment or paprika
  • dijon mustard
  • all purpose flour
  • unsalted butter and salted – I keep both in the freezer at all times
  • eggs


  • 4 yellow onion
  • 1 small red onion
  • 2 heads of garlic
  • 2 jalapeno
  • 2 cayenne peppers
  • 1 fresno chili
  • 1 serrano pepper
  • radishes
  • 3 carrots – large
  •  celery, 1 bunch
  • 1 head cauliflower
  • 2 avocados
  • pint cherry tomatoes
  • micro greens or pea shoots
  • fresh thyme, 1 bunch
  • fresh tarragon – if you cannot find (I have a hard time) then use dried
  • cilantro, 1 bunch
  • italian parsley, 2 bunches
  • fresh chives, enough for a 1/4 cup, plus 2 tablespoons
  • small fennel
  • 1/2 pound cremini mushrooms
  • 1/2 pound white mushrooms
  • 2 bunch of kales – I like tuscan


  • 3 chicken legs with thighs, skin on
  • 4 8 ounce chicken breasts, skin on
  • 4 small portuguese chorizo or other type that you can find
  • 4 6 ounce beef tenderloin filet steaks


  • 8 ounces sour cream, or if you can find 4 ounces, you only need a couple tablespoons


  • precooked or dry lentils (will have to cook dry lentils before making recipe)
  • corn tortillas
  • dry pasta – what ever is your favorite, to serve with the kale presto
  • 8 ounces pistachios
  • 30 ounces canned black eyed peas
  • 14 ounces canned white beans
  • 1/2 ounce dried porcini mushrooms





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