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 bunch fresh thyme (1 tablespoon)
1 bunch fresh parsley (1 tablespoon)
2 cups peeled garlic cloves
1 bunch fresh basil leaves (1/4 cup)
1 bunch fresh cilantro (2 tablespoons)
6 poblano peppers
1 red onion (1/2 cup sliced)
1 bunch fennel (1 bulb)
1 bunch fresh rosemary leaves (1 tablespoon)
1 bulb shallots (1/2 cup)
1 bunch fresh parsley (1/4 cup)
1 bunch leeks (2 stalks)
1 Russet potato
1 bunch fresh dill (1 tablespoon)
FRUITS
MEATS, POULTRY & SEAFOOD
1 to 2 packages chicken breast (8 halves)
36 small fresh clams
1/2 pound small shrimp
PANTRY GOODS (herbs, spices, breadcrumbs, seeds, oils, nuts, canned goods, etc)
1 jar pitted kalamata olives (1 cup)
1jar drained capers (1 tablespoon)
1 jar green olives (1 cup)
1 jar oil-cured olives (12 individual)
1 container quinoa (1 cup)
1 water-packed jar roasted red peppers (1 cup)
1 box corn muffin mix (Recommended: Jiffy)
1 (7-ounce) jar chopped pimentos
1 container anchovy fillets (4 individual)
1 (14-ounce) can peaches
1 bottle brandy (1/4 cup)
1 small can tomato paste (1/4 cup)
1 pound capellini or angel hair pasta
1 quart reduced-sodium chicken broth (3 1/2 cups)
CHEESE & DAIRY
1 package shredded Mexican cheese blend (1/2 cup)
1 pint size container heavy cream (1/2 cup)
1 container grated Parmesan (1/4 cup)
BREADS, CAKES & PASTRIES
MISCELLANEOUS
1 (12-ounce) beer
OTHER (specialty items, special equipment, tools, etc)
