2 pounds cod fillets, cut into 2”x2” chunks
16 strips bacon, thinly sliced
2-3 pork tenderloins
12 large eggs
 
Fresh Herbs
1 bunch Italian flat-leaf parsley, for 1 tablespoons chopped
1 bunch fresh cilantro, for 1 tablespoon chopped
1 bunch chives
 
Dairy
1-2 ozs fresh Feta cheese, crumbled
3 tablespoons half-n-half
4 oz Italian Fontina cheese
 
Bakery
4 potato or Portuguese buns
 
Produce
1 head garlic, for 3 cloves
1 bunch scallions or green onions
2 yellow squash
1 medium zucchini
3 large ripe tomatoes
5 plum tomatoes
1 red bell pepper
1 cucumber
1 avocado
2 limes
8 oz broccoli rabe ot Tuscan kale
4 oz sundried tomatoes (oil packed)
2 leeks
2 bunches of watercress
2 cups butter lettuce
1 small shallot, optional for vinaigrette
3-4 good sized plums – not too ripe
1 cup pea shoots