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
10-ounce package frozen chopped spinach, thawed
4 fresh lemons (4 tablespoons juiced, plus wedges for garnish, plus 1 teaspoon zest)
1 bunch fresh parsley (4 tablespoons chopped)
4 red bell peppers
1 large yellow onion
6 small to medium Yukon Gold potatoes
1/2 bunch green onions (1/2 cup chopped)
1 small bunch celery (1 stalk)
1/2 bunch fresh cilantro (2 tablespoons chopped)
1 head Boston or Bibb lettuce (4 leaves)
FRUITS
MEATS, POULTRY & SEAFOOD
8 (4-ounce) boneless, skinless chicken breast halves
1 package chorizo or andouille sausage (1 cup diced)
4 slices turkey bacon
PANTRY GOODS (herbs, spices, breadcrumbs, seeds, oils, nuts, canned goods, etc)
1 jar light mayonnaise (1/2 cup plus 1/3 cup)
1 bottle vermouth (1/4 cup)
1 jar prepared white horseradish (6 tablespoons)
1 box regular or instant rice (4 cups cooked)
1 bottle balsamic vinegar (2 tablespoons)
1 bottle apple cider vinegar (3 tablespoons)
1 jar garlic powder (1/2 teaspoon)
1 bottle wasabi paste (1 teaspoon)
2 (6-ounce) cans salmon
2 (15-ounce) can chickpeas
1 bottle mirin or rice wine (1/4 cup)
1 jar garlic salt
1 bottle tahini or sesame paste (1/4 cup)
1 jar ground cumin (1 teaspoon)
BREADS, CAKES & PASTRIES
4 long rolls (submarine or hoagie rolls)
4 whole wheat pita pockets
