With the grocery list, I am assuming you will always have olive oil, sea salt, and freshly ground black pepper on hand. Be sure to always stock these as I won't include them in the grocery list but they will be used in almost every recipe!
Pantry
Wild rice: 1 cup
Flour, AP or GF: 2 tbsp
Tahini: 1/2 cup
White wine vinegar: 2 tbsp
Pine nuts: 1/4 cup
Veggie stock: 4 cups
Pistachios: 1/4 cup
Oats: 2 cups
Almonds: 1 cup
Baking powder: 1&1/2 tsp
Baking soda: 1/2 tsp
Coconut sugar: 1/2 cup
Maple syrup: 1/3 cup + 1/4 cup + 1 tbsp
Raisins: 1/2 cup
Walnuts: 1/2 cup
Vanilla: 1 tsp
Hazelnuts: 1/3 cup
Sesame seeds: 2 tbsp
Spices
Chili flakes: about 1/2 tsp
Nutmeg: 1/4 tsp
Ginger: 1/4 tsp
Coriander: 1 tsp + 1 tsp + 1/2 tsp
Cumin: 1/2 tsp + 1/2 tsp
Cinnamon: 1 tsp + 1/2 tsp
Paprika: 1/2 tsp
Allspice: 1/4 tsp + pinch
Coriander seeds, whole: 1 tsp
Fennel: 1/4 tsp
Produce
Garlic: 2 large bulbs
Arugula/other leafy greens: 4 cups/1 container
Spinach: 4 cups/1 large container
Shallot: 4 medium sized
Carrots: 1 large bunch, with tops + 6 large/bagged
Lemons: 2 large
Dill: 1 large bunch
Parsley: 1 large bunch
Mint: 1 bunch
Fennel: 1 large bulb
Beets: 3 large
Onion: 1 large
Radishes: 1 large bunch
Parsnips: 3-4 large
Asparagus: 1 bunch
Spring onions: 1 bunch
Optional for roasted spring veg: potatoes, more beets
Fridge
Eggs: 3 large
Ground lamb: 1 lb
Yogurt, greek style, full fat: 1 cup
Butter: 1/2 cup + 4 tbsp
Cream cheese: 1 cup/8oz
Milk/milk alternative or buttermilk: 1/3 cup
Cream, optional: 1/4 cup
*if making vegan aioli for wild rice fritters, be sure to check that you have all the ingredients!*
Comentarios