Volume 1 – Chapter 6:

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flank steak, 4-5 lbs.
baby shrimp, 2 lbs.
bacon, 1 lb.
hearts of romaine lettuce, 2 heads
asparagus, 3 bunches
fresh raspberries, 16 oz.
avocados, 4
grape tomatoes, 3/4 lb.
baby red potatoes, 8 lbs.
onion, 1-2 lg.
fresh cilantro, 1 bunch
Italian flat parsley, 1 bunch
jicama, 2 c.
shallot, 1
feta cheese, 8 oz.
heavy whipping cream, 4 c.
ginger powder
instant yeast, 1 pkg.
vinegar
balsamic vinegar
soy sauce
cocktail sauce, 1 c.
Worcestershire sauce
marinated artichoke hearts, 2 c.
butter pickles
black olives
mayonnaise
ketchup
honey, 2 c.
chocolate pudding mix, 5 oz.
angel food cakes, 2
chocolate bar
peppermint candy canes

Staples:

flour
milk
eggs
butter, 2 lbs.
sugar
kosher salt
coarse black pepper
vanilla extract
olive oil
vegetable oil
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