CHECK YOUR PANTRY
Red wine vinegar
Granulated sugar (1 ˝ cups plus)
Olive oil
8
1 (28-ounce) can diced tomatoes
1 (15-ounce) can navy beans, drained
All-purpose flour (1 cup)
Cornmeal
Baking powder
1 small can corn
Prepared salsa (1/2 cup)
Mayonnaise
Mustard
1 small can red beans
1 small bag tortilla chips
1 (16-ounce) can black beans, drained
1 (16-ounce) can diced tomatoes
Tortillas
Cake flour (1 cup)
Confectioners’ sugar (1/2 cup)
Cocoa
Raspberry preserves
HERBS/SPICES/FLAVORINGS
Salt and freshly ground pepper
Dried red pepper flakes
Ground cumin
Chili power
Cream of tartar
Vanilla extract
DAIRY
6 ounces goat cheese
Butter
Milk
Buttermilk (1 cup)
8 ounces grated extra sharp cheddar
cheese
Prepared guacamole
Yogurt
10 eggs
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PRODUCE
2 pounds medium red beets
1 pound Granny Smith apples
6 medium heads Boston lettuce
4 large shallots
1 medium orange
1 lime
2 large yellow onions
1 large red bell pepper
4 medium cloves garlic
3 medium sweet potatoes
8 ounces green beans
2 large carrots
2 medium zucchini
1 pound spinach leaves
1 head garlic
Fresh salad greens (12 cups)
1 pint ripe grape tomatoes
12 whole radishes
1 bunch green onion
1 bunch celery
2 large carrots
By Jorj Morgan
2 medium white onions
2 medium jalapeno peppers
4 ears of fresh corn
1 pint fresh raspberries
Fresh cilantro
1 bunch fresh parsley
Fresh basil
MEAT/FISH/POULTRY
2 (6 to 8-ounce) chicken breast halves
with rib
4 (4 to 6-ounce) chicken thighs
SPECIALTY SHOP
KITCHEN EQUIPMENT
10 x 3-inch tube pan
NOTES:
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Shopping lists and tips from "At Home Entertaining" can be found on www.Jorj.com |
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