1 ½ lbs ham hocks (1 or 2)
10 pieces of chicken, bone-in, skin-on (6 breasts, 4 thighs)
 
Dairy
1 cup Parmesan, grated
2 tablespoons plain low-fat yogurt
 
Herbs: Always check the fridge first
1 bunch thyme, for 2 tablespoons
1 bunch Italian parsley – ½ cup + chopped
1 bunch chives – for ½ cup chopped
 
Produce
1 leek
3 onions
2 lbs carrots (1 ½ lb bag of different colors if you can find it, 3 orange for pea soup)
3 stalks of celery
3 heads of garlic, for 20 cloves
2 lemons
¾ lb green beans
2 large plum tomatoes
3 cups cauliflower florets
2 tablespoons fresh ginger (from a 3-4” piece)
1 bunch scallions, for 2
 
Dry
16 oz (2 ¼ cups) green or yellow split peas
1 cup quinoa
24 oz (3 cups) chicken stock
1 lb spaghetti
¼ cup whole or ground almonds
12 dried apricots