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
2 cups fresh green beans
1 shallot (1 tablespoon chopped)
1 small piece fresh ginger (2 teaspoons finely grated)
1 head garlic (3 cloves)
1 small bunch cilantro (1/3 cup)
1 small bunch mint leaves (1/3 cup)
1 small bunch green onions (1/4 cup chopped)
2 medium carrots
2 parsnips
1 small bunch fresh parsley leaves (2 tablespoons chopped)
1 bag mixed salad greens (4 cups)
FRUITS
1 pint orange juice (1/2 cup)
2 lemons (1/4 cup juiced)
1 lime (1 tablespoon juiced)
2 oranges
MEATS, POULTRY & SEAFOOD
6 (5-ounce) salmon steaks
1 pound flank steak
Pancetta (1/2 cup diced)
PANTRY GOODS (herbs, spices, breadcrumbs, seeds, oils, nuts, canned goods, etc)
1 bottle reduced-sodium soy sauce (1/2 cup)
1 can chipotle chiles in adobo sauce (2 teaspoons minced)
Cellophane noodles
1 jar pre-minced fresh ginger (1 tablespoon)
1 bottle honey (1 tablespoon)
1 bottle sesame oil (2 teaspoons)
1 pound bowtie (farfalle) pasta
1 pint reduced-sodium vegetable or chicken broth (1 cup)
1 jar quartered oil-packed artichoke hearts (1 cup)
1 bottle Russian dressing (1/2 cup)
1 jar cracked black peppercorns (1 teaspoon)
1 jar raspberry preserves (1/4 cup)
CHEESE & DAIRY
1 pint vanilla frozen yogurt (2 cups)
BREADS, CAKES & PASTRIES
MISCELLANEOUS
1 pint fudge sauce (1 pint)
OTHER (specialty items, special equipment, tools, etc)
