Are you getting ready for Valentine’s Day?  Staying in?  Going out?  We are staying in;  grabbed a good bottle of wine that we are really excited to try, it is a Sancere Rouge.  Have you ever had?  We are going to be making these steaks and a soufflé.

le weekly

 

Here is the weekly shopping list for next week’s menu planning, Le Weekly.  We are going lighter as we figured after a big weekend of eating it would be nice.  Just one minor change – on Friday, you can cook the pizza in the oven instead of the grill.  That may be easier in some parts of the world!  I cook them in the oven at 425 for about 10 – 15 minutes.  If you are a smaller family than 4 (most recipes on Chez Us serve at least 4 – 6), then you can cut the recipes in half or save for lunch the next day.  Or opt to have as left-overs one evening.

 

 

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Le Weekly / Chez Us

Staples

  • ground coriander
  • ground cumin
  • ground chiptole
  • ground guajillo
  • ground cinnamon
  • mexican oregano
  • limes
  • lemons
  • black pepper
  • kosher salt
  • olive oil
  • taco seasoning
  • chili flakes
  • parmesan cheese
  • flour
  • yeast
  • honey

Produce

  • 3 lbs butternut squash
  • 1 small red onion
  • 2 medium yellow onions
  • 2 heads fresh garlic
  • 1 bunch cilantro
  • 1 fresno chili
  • 1 lb broccoli florets
  • 5 carrots – large
  •  8 ounces kale – usually 1 bunch
  • small head iceberg lettuce
  • 2 tomatoes, slicers
  • 1/2 pint cherry tomatoes or another slicer
  • 1 medium shallot
  • fresh rosemary
  • 1 bunch italian parsley
  • 1 cup shittake mushrooms
  • 1 bunch fresh thyme
  • celery
  • 2 avocados
  • 1 bunch cilantro

Meat

  • 1 1/2 lbs ground beef
  • 8 chicken thighs with skin
  • 300 grams pancetta
  • 2 lbs meaty pork loins

Dairy

  • can of chipotle peppers – extras can be put into the freezer for later use
  • queso fresco
  • cotija
  • cheddar cheese
  • 125 ml heavy cream
  • 6 ounces gorgonzola cheese

Extras

  • 2 packages corn tortillas
  • 48 ounces vegetable stock
  • 3 cans black beans
  • 8 ounces diced tomatoes
  • crispy taco shells
  • 2 jars kalamata olives
  • 400 grams pappardelle pasta
  • 2 dried ancho chilies – medium sized
  • 16 ounces frozen yellow corn

 

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