Produce
3 onions
1 bunch flat-leaf parsley
2 bulbs garlic
1 bell pepper, any color
1 butternut squash
3 large carrots
5 ounces baby kale
1 bunch cilantro
Avocado*
2–3 sprigs fresh rosemary, about ½ ounce
2 ribs celery
4 sprigs fresh thyme, ½-ounce package
2 sprigs fresh winter savory—see recipe note
2 serrano peppers***
1 Anaheim pepper***
2 jalapeño peppers***
1 shallot
Salads to accompany both butternut squash pasta and pizza—bagged kit or ingredients to make your own
8 ounces baby spinach
1½-inch piece fresh ginger
Dried Goods
1 pound cellentani pasta
Basmati rice
Baking and Oils
Olive oil
All-purpose flour**
¾-ounce package yeast**
Sugar**
Cornmeal
Spices
Garam masala
Italian seasoning
Ground cumin
Smoked paprika
Dried oregano
Ground nutmeg
Ground cloves
Meats and Deli
1 pound ground sweet Italian sausage
1 small package pepperoni rounds, 5 ounces
2½–3 pounds boneless skinless chicken thighs
Canned Goods
2 quarts chicken stock
2 15-ounce cans cannellini beans
2 15-ounce cans tomato sauce/puree
15-ounce can black beans
4½-ounce tube tomato paste
15-ounce can coconut milk (full fat)
Sauces and Condiments
1 small jar marinara, pizza, or vodka sauce
About ¼ cup pitted green olives
Salsa*
Bakery and Bread
Flour tortillas, burrito-sized, 8 count
Take and bake Italian bread
Dairy and Refrigerated
16 ounces fresh whole milk ricotta cheese
5 ounces grated Parmesan cheese
Shredded cheddar cheese*
16 ounces shredded Italian cheese blend
8-ounce ball fresh or smoked mozzarella
8-ounce block cream cheese
Heavy cream or whole milk
6 ounces plain Greek yogurt
Frozen
None
Snacks and Drinks
None
