What You'll Need

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Wednesday, May 30, 2007

PANTRY

For all Menus

Balsamic vinegar, basmati rice or other long-grain rice, black peppercorns, black olives (optional), canned jalapenos peppers (optional), canola oil, capers(optional), cayenne pepper, chili paste with garlic, cider vinegar, crushed red pepper flakes, dried oregano, ecxtra-virgin olive oil, garlic, garlic powder, hoisin sauce, Italian seasoning blend, kosher salt, low-sodium chicken broth, maple syrup, marinara sauce, onions, onion powder, rice vinegar, salsa, shallot, sugar, sweet paprika, toasted sesame oil, udon or soba noodles

CHICKEN DINNER

1 pound red-skinned potatoes

1 pound boneless, skinless chicken breasts

1 red bell pepper

1 green bell pepper

1 lemon

1 ounce feta cheese

2 zucchini

PASTA DINNER

1 pound asparagus

8 ounces whole wheat penne

2 ounces pancetta