MENU
- LAMB CHOPS WITH ROSEMARY PLUM SAUCE
- ROASTED ASPARAGUS WITH LEMON VINAIGRETTE
- CHICKEN PICCATA WITH ARTICHOKE HEARTS
- BROWN RICE WITH BUTTER BEANS
- LEEKS WITH PROSCIUTTO AND GOAT CHEESE OVER CAPELLINI
- POUND CAKE WITH LEMON CREAM
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)
All-purpose flour
Granulated sugar
Heads of garlic
Cooking spray
Unsalted butter
PRODUCE
1 bunch asparagus
4 small red potatoes
6 leeks
1 bunch fresh rosemary (1 tablespoon chopped)
1 bunch mint
FRUITS
4 lemons
FROZEN
1 bag/box frozen lima beans (1/2 cup)
MEATS, POULTRY & SEAFOOD
4 (4-ounce) boneless lamb loin chops, trimmed
4 (4-ounce) boneless, skinless chicken breast halves
1/4 pound prosciutto (1/2 cup diced)
PANTRY GOODS (herbs, spices, breadcrumbs, seeds, oils, nuts, canned goods, etc)
1 jar plum sauce (1 cup)
1 jar plum preserves (2 tablespoons)
Dijon mustard (1 teaspoon)
Paprika (1/2 teaspoon)
Garlic powder (1/2 teaspoon)
Reduced sodium chicken broth (1/2 cup plus 1/2 cup)
1 (14-ounce) can artichoke hearts
Capers (1/4 cup, drained)
1 box quick cooking brown rice (1 cup uncooked)
1 (12-ounce) box capellini pasta
CHEESE & DAIRY
1 egg
1 (4-ounce) log goat cheese (1/2 cup crumbled)
1 container light whipped topping
BREADS, CAKES, & PASTRIES
1 pound cake
MISCELLANEOUS
1 bottle dry white wine (1/2 cup)
