Produce
3 onions
32-ounce bag carrots
2 ribs celery
1 bulb garlic
3–4 sprigs fresh rosemary, about ½ ounce
1 bunch flat-leaf parsley
1 shallot
5 ounces baby spinach
4–5 parsnips, about 1-pound
1 bell pepper, any color
Lettuce*
Tomato*
Avocado or guacamole*
Cilantro*
1½ pounds baby potato medley, mix of red, blue, and gold
1 pound Brussels sprouts
Salad to accompany chicken thighs and potatoes:
5 ounces baby romaine
1 tomato
1 cucumber
Dried Goods
1 pound egg noodles
Baking and Oils
All-purpose flour
Olive oil
Balsamic vinegar**
Spices
Allspice
Taco seasoning
Dried oregano
Smoked paprika
Dried thyme leaves
Meats and Deli
1½ pounds boneless, skinless chicken breasts—4 pieces
1 pound ground beef
1 pound ground pork
1 pound ground turkey
1½ pounds bone-in, skin-on chicken thighs—4 pieces
Canned Goods
3 15-ounce cans cannellini beans
2 quarts chicken stock
1 quart beef stock
14½-ounce can fire roasted diced tomatoes
Sauces and Condiments
Mayonnaise
Hot sauce, any variety
Soy sauce
Salsa*
Worcestershire sauce
Bakery and Bread
Flour tortillas, burrito-sized, 8-count
Sandwich bread for breadcrumbs (or use dried)
Dairy and Refrigerated
8-ounce block cream cheese
4 ounces round herbed goat or garlic herb Gournay cheese; I like Boursin
Butter
Heavy cream
Eggs
8 ounces shredded cheddar or cheddar Jack cheese
Sour cream*
Parmesan cheese, 1–2 ounces for shaving
Frozen
12 ounces frozen corn
Snacks and Drinks
None
* Optional toppings
** If using oil and vinegar for dressing, otherwise use any store-bought salad dressing
