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
Jar preminced garlic
Cooking spray
Unsalted butter
PRODUCE
12 Roma (plum) tomatoes
4 medium zucchini
1 lemon
1 bunch fresh basil (1/4 cup)
2 shallots
1 bunch fresh parsley (1/3 cup)
FRUITS
MEATS, POULTRY & SEAFOOD
2 packages chicken breast (8 halves)
2 pounds littleneck clams
PANTRY GOODS (herbs, spices, breadcrumbs, seeds, oils, nuts, canned goods, etc)
1 jar dried oregano (1 teaspoon)
1 bottle balsamic vinegar (2 tablespoons)
1 bottle hot sauce (2 teaspoons)
1 jar chili powder (1 teaspoon)
1 pound penne pasta
1 jar artichoke hearts (1/2 cup)
1 jar roasted red peppers (1 cup)
1 oil-packed sun-dried tomatoes (1/2 cup)
1 jar pimento-stuffed green olives (1/2 cup)
1 jar drained capers (1/3 cup)
1 quart container reduced-sodium chicken or vegetable broth (1/2 cup)
CHEESE & DAIRY
1 container grated parmesan cheese (1/4 cup)
BREADS, CAKES & PASTRIES
1 baguette
MISCELLANEOUS
1 bag frozen green peas (2 cups)
1 bottle dry white wine or vermouth (1/2 cup)
OTHER (specialty items, special equipment, tools, etc)
Chicken on a Dime
Paula's Best Dishes
Conscious Cooking
Barbecue Secrets
Cooking for Kids
10 Ways to Measure Perfect Portion Sizes
Healthy Fall Recipes
Salad Recipe Collection
Easy Weeknight Dinner Recipes
Simple, Satisfying Snacks
