If you're just getting into all-grain, it's not a bad idea to keep the recipes simple until you get the hang of things. An accurate thermometer is crucial for monitoring mash temps. Are you planning to do traditional 3-vessel brewing, brew-in-a-bag (BIAB), or an all in one brewing system like Grainfather, etc.? For BIAB, all you really need is a good bag, and a kettle with sufficient volume to hold the mash.
For base malts you could do those styles with two: Pilsner malt, and a British malt, like Maris Otter.
I don't know what recipes you're considering, so the specialty malts, hops, yeast you'll need could go in a lot of directions.
If you plan to stock up before the LHBS closes, store your grain in a cool, dry place in airtight containers, like 5 gallon buckets with lids or Gamma Seal lids. You can buy hops by the pound, vacuum-sealed, and store them for a long time in your freezer. Dry yeast might be better than liquid for stocking up. Kept in the fridge, dry yeast can be viable a year or so after its stated use-by date.