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) (2 teaspoons olive oil)
Jar minced garlic (3 teaspoons)
PRODUCE
2 leeks
1 small to medium acorn squash
2 sweet potatoes
1 bunch fresh parsley (1/4 cup chopped)
1 bunch fresh rosemary (1 to 2 tablespoons finely chopped)
1 medium onion (1/2 cup diced)
3 stalks celery (1/2 cup diced)
3 carrots (1/2 cup diced)
1 bunch fresh cilantro (1/4 cup chopped)
1 bunch broccoli OR 4 cups broccoli florets
MEATS, POULTRY & SEAFOOD
5 (5-ounce) skinless chicken breast halves (with or without bone)
1/2 pound andouille sausage (can sub kielbasa if you can?t find andouille)
2 cups lump crabmeat
PANTRY GOODS (herbs, spices, breadcrumbs, seeds, oils, nuts, canned goods, etc)
1 cup orange marmalade
4 1/2 cups (36 ounces) reduced-sodium chicken broth
1/2 cup orange juice
Hoisin sauce (1 tablespoon)
Maple syrup (1 tablespoon)
2 (15-ounce) cans black beans, drained
1 (15-ounce) can diced tomatoes
1 teaspoon ground cumin
2 bay leaves
1 cup prepared basil pesto
2 tablespoons pine nuts
1/2 cup sweetened dried cranberries
CHEESE & DAIRY
1 cup shredded part-skim mozzarella cheese
BREADS, CAKES, & PASTRIES
1 store-bought pizza crust
