Produce
8 garlic cloves
5 lemons
2 onions
1 head cauliflower
2½ pounds large russet potatoes
1 red onion
2 celery stalks
2 leeks
1 European cucumber
1 lime
1 jalapeño
1½ pounds romaine
6 sprigs oregano or marjoram
6 sprigs rosemary
4 bunches parsley
2 bunches cilantro
1 bunch scallions
Meat
Three or four 8- to 10-ounce swordfish steaks, 1 to 1¼ inches thick
8 ounces pancetta
6 eggs
1½ pounds thin boneless, skinless chicken breasts
2 pounds mussels
1½ pounds flank steak
Dairy
2 ounces shredded Parmesan
3 ounces grated Parmesan
1 stick salted butter
Whole milk yogurt
Grains
4 pieces naan
10 ounces Arborio rice
12 white corn tortillas
Loaf or baguette crusty bakery bread
Canned and Packaged Goods
14 ounces Castelvetrano olives (or any mild green olives)
Garam masala
Ground mustard seed
Turmeric
One 32-ounce carton chicken stock
12 ounces dry white wine
1 can chipotle chiles in adobo sauce
Gochujang
Panko breadcrumbs
One 6-ounce can tomato paste
Pantry Ingredients: white wine vinegar, olive oil, kosher salt, freshly ground black pepper, coconut oil, ground cumin, ground coriander, chili powder, mayonnaise, garlic powder, all-purpose flour, vegetable oil, Dijon mustard, Worcestershire sauce, lemon pepper, cooking spray