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This week's Menu

Click below to see the full recipe details for each day

[vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_custom_heading text=”WEEKLY SHOPPING LIST” font_container=”tag:h2|text_align:center” use_theme_fonts=”yes” css=”.vc_custom_1589570088981{margin-top: 10px !important;}”][vc_custom_heading text=”June 22 – 26, 2020″ font_container=”tag:h3|text_align:center” use_theme_fonts=”yes”][vc_separator color=”black” border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/6″ css=”.vc_custom_1589545539004{border-radius: 5px !important;}”][/vc_column][vc_column width=”2/3″][vc_column_text]

PRODUCE
Garlic 2 bulbs
Lemon 1
Green beans 875 g / 28 oz
Fingerling potatoes 40 oz / 2½ lb
Shallots 8
Red onion 1
White onion 1
Plum tomatoes 4
Boston lettuce 1 head
HERBS
Thyme 1 bunch
Rosemary 1 bunch
Parsley 1 bunch
CHEESE & MILK
Parmesan cheese 170 g / 5½ oz
Eggs 4
CONDIMENTS
Anchovy filets 24 g
Stock, chicken (or from Pantry Essentials)  2 L
MEAT & FISH
Chicken thigh 920 g / 32 oz / 8 thighs
Tuna 1360 g / 3 lb / 8 steaks
GRAINS & PASTA
Arborio rice 295 g / 10½ oz
Fettuccine pasta 340 g / 12 oz
MISCELLANEOUS
Slivered almonds 55 g
Black olives 45 g (16 olives)

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row css=”.vc_custom_1591376317983{margin-right: 50px !important;margin-bottom: 25px !important;margin-left: 50px !important;background-color: #212931 !important;}”][vc_column width=”1/6″][/vc_column][vc_column width=”2/3″][vc_custom_heading text=”ALWAYS MAKE SURE YOU HAVE THE INGREDIENTS FROM THE PANTRY ESSENTIALS” font_container=”tag:h2|font_size:32|text_align:center|color:%23ffffff” use_theme_fonts=”yes” css=”.vc_custom_1591376309091{margin-top: 0px !important;}”][vc_btn title=”View the Pantry Essentials” style=”classic” color=”warning” align=”center” link=”url:https%3A%2F%2Fdolloponline.com%2Fweekly-menu%2Fpantry-essentials%2F|title:Pantry%20Essentials||”][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row]