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 whole head garlic (2 cloves)
1 small hand fresh ginger (2 teaspoons minced)
1 cup shredded carrots
1 cup shredded cabbage
1 small bunch fresh scallions (2 tablespoons chopped)
Lettuce leaves
4 Yukon gold potatoes
1 small bunch fresh rosemary (2 teaspoons chopped)
1 bunch cilantro (1/4 cup chopped)
Romaine lettuce leaves (6 cups chopped)
FRUITS
1 pint orange juice (1 cup)
About 3 to 5 lemons (1/3 plus 1/4 cup lemon juice)
MEATS, POULTRY & SEAFOOD
1 carton eggs (1 egg white)
6 boneless skinless chicken breast halves (about 5 ounces each)
6 salmon fillets (about 5 ounces each)
PANTRY GOODS (herbs, spices, breadcrumbs, seeds, oils, nuts, canned goods, etc)
1 jar Dijon mustard (3 teaspoons)
1 container cornstarch (2 teaspoons)
1 jar dried thyme (1 teaspoon)
1 jar dried sage (1 teaspoon)
1 package cellophane noodles (3 ounces)
1 small bottle sesame oil (2 teaspoons)
1 bottle reduced-sodium soy sauce (2 tablespoons)
12 spring roll wrappers
1 bottle rice wine (mirin) (1 tablespoon)
1 small tube miso paste (1 tablespoon)
1 small container anchovy paste (1 1/2 teaspoons)
1 small container red chile paste (1 teaspoon)
1 small bottle Worcestershire sauce (1/2 teaspoon)
1 small box seasoned croutons (1 cup)
CHEESE & DAIRY
1 small container herbed cheese (2 tablespoons) (recommended: Boursin)
BREADS, CAKES & PASTRIES
1 (11-ounce) container refrigerated breadsticks
1 pint container Parmesan (2 tablespoons grated)
MISCELLANEOUS
OTHER (specialty items, special equipment, tools, etc)
