Virtual Culinary Boot Camp 1-5 Grade - Shopping List

Updated: Jun 3


Throughout the week we’ll be making dinner with recipes and styles from around the world and learning about the ingredients and cooking techniques used to create them.

Here’s a list of the equipment you will want ready:

Cutting board

Chef knife

Paring knife

Peeler

4 medium bowls (or assorted sizes)

3 sheet pans

2 frying pans

1 large pot

1 medium sauce pan

Whisk

Rolling pin

Measuring cups and spoons

Cheese Grater

Paper towels

Parchment paper or aluminum foil

Dish towels


Complete Shopping List for the Week

We’ve included ingredient substitutions for the meat choices. Please get in touch with us if you will need additional substitutions.

Monday - Mexican

Baked cheese quesadillas – salsa, elote

Tomatoes – 3 tomatoes

Red onions - 1

Jalepeno(optional!) - 1

Limes - 1

Cilantro – 1 bunch

Cheddar Cheese, grated - 2 cups

Flour Tortillas - 8

Frozen Corn – 12 oz bag)

Queso Fresco 4 oz

Mayonaise – 4 Tbsp

Avocado 1

Tuesday - Asian

Ramen burgers and chicken lettuce wraps with dipping sauce

Ramen – 2 packages

Eggs - 2

Ground beef - 1# (or beyond beef)

Soy Sauce - 2 Tbsp

Rice Vinegar - 2 tbsp

Green Onions - 2

Chicken Breasts - 4

Butterhead Lettuce - 1 head

Water Chestnuts - 1 can

Wednesday – Italian

Pizza day with cinnamon/sugar pizza bite sticks

Tomato Sauce - 1 10 oz can

dried thyme or oregano - 1 tbsp

garlic powder - 1/2 teaspoon

salt and pepper

Flour - 2 cups

Yeast - 1 tbsp

Olive oil – 2 tbsp

Shredded mozzarella – 2 cups

Pepperoni – 1 package (optional)

Sugar – 2 tbsp plus 2 teaspoons

Cinnamon - 1 tbsp

Thursday - Creole

Mac and Cheese and Fried Green tomatoes (oven fried)

Cornmeal – 1 c

Eggs - 2

Pasta - 1#

Cheddar - 2 c

AP Flour – 1 c

Butter - 4 tbsp

Milk – 1 c

W Sauce - 1 tbsp

Green Tomatoes - 4

Friday

Confetti Couscous and falafel with yogurt sauce

Couscous - 2 c

Red Bell Peppers - 1

Cucumbers - 1

Red Onion - 1

Mint - ½ bunch

Parsley - ½ bunch

Olive Oil

Salt and pepper

Chickpeas - 1 can

Yogurt - 1 cup

Lemon - 2

Recent Posts

See All

Lemon Roasted Asparagus

1 lb fresh asparagus , trimmed 2 tbsp olive oil 2 cloves garlic , minced 2 tbsp parmesan , grated 1 lemon , thinly sliced 2 tbsp freshly squeezed lemon juice (approx. 1 lemon) 1/2 tsp sea salt 1/4 tsp

Bruschetta

6 ripe tomatoes (about 1 1/2 lbs) 2 cloves garlic, minced (about 2 teaspoons) 1 Tbsp extra virgin olive oil 1 teaspoon balsamic vinegar 6-8 fresh basil leaves, thinly sliced* or chopped 3/4 teaspoon s

Spinach and Mozzarella Stuffed Chicken Breasts

4 cups baby spinach 4 chicken breasts 8 oz mozzarella , shredded or sliced 1/2 cup fresh basil leaves Salt & pepper , to taste 2 teaspoons oregano, fresh or dried 3 tablespoons olive oil, divided Micr

Contact Us

713.504.1700