Produce
3 onions
8 ounces cremini mushrooms
2 zucchini
2 pounds broccoli florets
15 ounces baby spinach
About 1 ounce fresh basil
1 bulb garlic
1 sweet potato
1 bell pepper
1 jalapeño pepper
1 bunch cilantro
Salad to accompany enchiladas – either bagged kit or components to make your own
5 large carrots
1½-inch piece of fresh ginger
1 bunch flat-leaf parsley
4 russet potatoes
Chives*
2 yellow squash
Dried Goods
9-ounce box oven-ready lasagna noodles (no boil)
Long-grain white rice
Baking and Oils
Olive oil
All-purpose flour
Corn starch
Rice wine vinegar
Brown sugar
Toasted sesame oil
Spices
Ground cumin
Ground coriander
Smoked paprika
Italian seasoning
Dried thyme
Meats and Deli
1¼–1½ pounds boneless, skinless chicken thighs
1 whole chicken, about 5–7 pounds
Canned Goods
28-ounce can enchilada sauce – any variety
15-ounce can black beans
15-ounce can tomato sauce
15-ounce can cannellini beans
2 quarts chicken stock
Sauces and Condiments
Soy sauce
Hoisin sauce
Bakery and Bread
Corn tortillas, 8 count
Dairy and Refrigerated
8 ounces shredded Italian cheese blend
Butter
Whole milk
Heavy cream
10 ounces grated Parmesan cheese
8 ounces shredded cheddar cheese
8 ounces shredded Monterey Jack cheese
8-ounce block cream cheese
9 ounces fresh tortellini, any variety
Sour cream*
Frozen
None
Snacks and Drinks
None
