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 to 2 shallots (1/2 cup diced)
1 head garlic (3 cloves)
1 small bunch fresh chives (2 tablespoons chopped)
1 leek
1 package or 1 cup packaged sliced shiitake mushrooms (1 cup sliced)
1 small bunch parsley (2 tablespoons chopped)
1 lemon (2 tablespoons juice)
1 small bunch fresh cilantro (1 tablespoon chopped)
FRUITS
MEATS, POULTRY & SEAFOOD
2 pounds boneless skinless chicken breasts
1 carton eggs (1 egg)
4 tilapia or flounder fillets, about 5 ounces each
PANTRY GOODS (herbs, spices, breadcrumbs, seeds, oils, nuts, canned goods, etc)
1 small box rice, regular or instant (1 cup)
1 jar dried thyme (1 teaspoon)
1 jar bay leaves (2 needed)
1 package dried porcini mushrooms (1 ounce)
1 pound penne pasta
1 jar dried tarragon (1 teaspoon)
1 pint reduced-sodium chicken broth (1 1/4 cups)
1 small box cornstarch (1 teaspoon)
1 bottle beer (2/3 cup)
1 small box baking powder (1/2 teaspoons)
1 small container red chile paste (2 teaspoons)
1 (11-ounce) can mandarin oranges
CHEESE & DAIRY
1 pint heavy cream (1 1/2 cups)
1 small chunk Parmesan (1/4 cup grated)
BREADS, CAKES & PASTRIES
MISCELLANEOUS
1 small package frozen green peas (1/2 cup)
OTHER (specialty items, special equipment, tools, etc)
