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
1 package dried porcini mushrooms (1 ounce)
1 bulb chopped shallots (1/4 cup)
1 jar dried thyme (1 teaspoon)
1 bag spinach leaves (12 ounces)
1 bunch fresh parsley (1/4 cup)
1 bunch fresh basil (1/4 cup)
1 bag mixed lettuce greens (4 to 6 cups)
1 bunch fennel (1 fennel bulb)
1 large tomato (1 cup)
1 bunch fresh oregano (1/4 cup)
FRUITS
MEATS, POULTRY & SEAFOOD
1 package chicken breasts (6 halves)
4 boneless sirloin steaks
PANTRY GOODS (herbs, spices, breadcrumbs, seeds, oils, nuts, canned goods, etc)
2 pounds orzo pasta
1 bottle dry sherry (1/2 cup)
1 quart container reduced-sodium chicken broth (1 cup)
1 can or bottle shelled chestnuts (1 cup)
1 jar Dijon mustard (2 teaspoons)
1 (14-ounce) can diced tomatoes
1 jar garlic powder (1 teaspoon)
1 bottle red wine vinegar (1 tablespoon)
1 bottle vermouth (1/4 cup)
1 bottle sherry vinegar (1/4 cup)
CHEESE & DAIRY
1 pint container heavy cream (1/2 cup)
1 cup ricotta cheese
1 container garlic and herb soft cheese (Recommended: Boursin) (4 ounces)
1 package shredded cheddar cheese (1/2 cup)
1 container grated parmesan cheese (1/4 cup plus 2 tablespoons)
1 small carton eggs (2 individual)
BREADS, CAKES & PASTRIES
1 (9-inch) refrigerated pie crust
