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 small bunch scallions (1/2 cup chopped)
1 small bunch fresh parsley (1/4 cup chopped)
2 heads garlic (9 cloves)
1 small hand fresh ginger (2 teaspoons minced)
1 package frozen Brussels sprouts (2 cups)
1 to 2 shallots (1/2 cup chopped)
1 small bunch fresh thyme (1 tablespoon chopped)
1 small bunch fresh oregano (1 tablespoon chopped)
3 Roma tomatoes, if using
1 small bunch fresh basil (1/4 cup chopped)
FRUITS
Blueberries, optional
MEATS, POULTRY & SEAFOOD
About 1/4 pound pancetta (1/4 cup chopped)
4 to 5 dozen cherrystone clams
4 pork loin chops (about 5 ounces each)
PANTRY GOODS (herbs, spices, breadcrumbs, seeds, oils, nuts, canned goods, etc)
1 bottle vermouth or dry white wine (1 cup)
1 quart reduced-sodium chicken broth (2 1/4 cups)
1 box rice, regular or instant (1 cup)
1 small bottle peanut oil, if using (2 tablespoons)
1 bottle maple syrup (1 cup)
1 jar Dijon mustard (1 tablespoon)
1 (14-ounce) can whole baby clams, if using
1 pound spinach fettuccine
1 (14-ounce) can diced tomatoes
1 box baking powder (1 teaspoon)
CHEESE & DAIRY
1 pint grated or 1 chunk Parmesan (1/4 cup grated)
1 pint milk (regular, low fat or skim) (3/4 cup)
Ice cream, optional
BREADS, CAKES & PASTRIES
1 baguette
MISCELLANEOUS
1 (16-ounce) bag (2 cups) frozen blueberries
OTHER (specialty items, special equipment, tools, etc)
