Week 25 Shopping List

___ sugar   (5 tablespoon)
___ Flour   (1/3 cup)
___ light brown sugar   (5 tablespoon)
___ grated Parmesan cheese   (1/2 cup)
___ sliced provolone cheese   (1/4 pound)
___ shredded reduced-fat mozzarella cheese   (1/4 pound)
___ mayonnaise   (1 tablespoon)
___ ketchup   (2 cups)
___ ground mustard   (1/2 tablespoon)
___ Worcestershire sauce   (1 tablespoon)
___ Tabasco sauce   (1 teaspoon)
___ dijon mustard   (2 tablespoon)
___ (16 ounce) bottles Italian-style salad dressing   (2)
___ apple cider vinegar   (1/2 cup)
___ eggs   (2 large)
___ deli-sliced salami cut into thin strips  (1/4 pound)
___ Chicken   (2 pounds)
___ Andouille sausage   (1/2 pound)
___ 4 brioche buns, split 
___ Oil   (4 tablespoon)
___ (16 ounce) package uncooked tri-color spiral pasta   (1)
___ 1 tube refrigerated pizza dough   (1)
___ stalks celery chopped  (2)
___ Celery chopped  (1 cup)
___ Onion chopped  (1 + 1/4 cup)
___ cucumber peeled and thinly sliced  (1/2 cup)
___ thinly sliced carrots   (1/2 cup)
___ Parsley chopped  (1/4 cup +2 tablespoon)
___ Garlic clove   (2 large)
___ Bay leaf   (2 large)
___ Thyme   (1/2 teaspoon)
___ grated lemon zest   (1 1/2 teaspoon)
___ lemon juice   (2 tablespoon)
___ tomatoes diced  (2 large)
___ scallions, chopped   (2)
___ chopped green bell pepper   (1 1/2 cup)
___ Green onion   (1/2 cup)
___ Rice   
___ 1 1/4 lbs center-cut salmon fillet skin and pin bones removed
___ onion powder   (1/2 tablespoon)
___ Tartar sauce and arugula   
___ panko (Japanese breadcrumbs)  (1 cup + 2 tbls) 
___ Pinch of cayenne pepper   
___ Kosher salt and freshly ground black pepper   
___ giardiniera (pickled mixed vegetables), drained  (1 1/2 cups) 
___ Extra-virgin olive oil   
___ Broiler/Fryer chicken, cut up