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 (olive and canola)
All-purpose flour
Granulated sugar
Jar preminced garlic (4 teaspoons)
Cooking spray
Unsalted butter
PRODUCE
2 red bell peppers
1 small piece fresh ginger (2 teaspoons minced)
2 shallots
8 cups sliced wild mushrooms (any combination of shiitake, cremini, oyster, etc).
1 bunch fresh asparagus OR 1 package frozen asparagus spears (2 cups chopped)
1 bunch fresh parsley (2 tablespoons chopped)
1 bunch fresh cilantro (2 tablespoons chopped)
1 large carrot (1/2 cup grated)
1 bunch scallions, (1/4 cup chopped- green parts only)
1 head red lettuce OR 1 head radicchio
MEATS, POULTRY & SEAFOOD
1 pound lean flank steak
2 (5-ounce) packages prepared tuna fillet
PANTRY GOODS (herbs, spices, breadcrumbs, seeds, oils, nuts, canned goods, etc)
6 1/2 cups low sodium chicken broth
1 cup reduced-sodium beef broth
3 cups Arborio rice
Cooking spray
1 jar Mesquite seasoning
Dried thyme (1 teaspoon)
Sesame oil (4 teaspoons)
Reduced-sodium soy sauce (2 tablespoons)
Reduced-sodium teriyaki sauce (2 tablespoons)
Wasabi paste (1 teaspoon)
Rice wine vinegar (1/4 cup)
Country-style Dijon mustard (2 teaspoons)
Hot Dijon-style mustard (1 teaspoon)
CHEESE & DAIRY
1/2 cup grated parmesan cheese
Grated Romano cheese (4 tablespoons)
FREEZER ITEMS
1 (16 ounce) package frozen shelled edamame, thawed
Frozen puff pastry (1 sheet)
