MENU:
- LINGUINE WITH CLAM SAUCE
- STUFFED PORK CHOPS
- PEAS AND CARROTS WITH CHIPOTLE
- FRUIT COMPOTE
NOTE: Total amounts needed for certain ingredients are stated in parentheses, just in case you already have these items in your kitchen and do not need to buy them.
STAPLE PANTRY ITEMS (Always make sure you have these staples on hand - these are essential ingredients you should always need.)
Salt, preferably kosher
Ground black pepper
Oils (extra-virgin or virgin olive oil, corn, vegetable)
Granulated sugar (1 tablespoon)
Jar of minced garlic/peeled garlic cloves (2 to 3 teaspoons minced/2 to 3 whole cloves)
PRODUCE
2 shallots (1/2 cup chopped)
1 bunch fresh parsley (1/4 cup plus 1 tablespoon chopped)
2 leeks
1 bunch fresh chives (1 tablespoon chopped)
FRUITS
1 Macintosh or Granny Smith apple
2 plums
FROZEN FOODS
1 bag or box frozen peas and carrots (2 cups)
1 bag frozen peaches
MEATS, POULTRY & SEAFOOD
4 (5-ounce) boneless pork chops, about 1-inch thick, trimmed of fat
PANTRY GOODS (herbs, spices, breadcrumbs, seeds, oils, nuts, canned goods, etc)
1 (16-ounce) box uncooked linguine
2 (10-ounce) cans whole baby clams
1 (8-ounce) bottle clam juice
Reduced-sodium chicken broth (1 cup)
Dried oregano (3 teaspoons)
Dried rosemary (1/2 teaspoon)
1 can chipotle in adobo (2 teaspoons adobo sauce)
Vanilla extract (1/2 teaspoon)
CHEESE & DAIRY
Grated Parmesan or Romano cheese (1/4 cup grated)
BREADS, CAKES, & PASTRIES
Unseasoned bread cubes, or cut up day-old bread (1 1/2 cups)
MISCELLANEOUS
Vermouth or dry white wine (1/2 cup)
