Here’s What to Cook Every Night This Week (April 11 – 17)

Produce
1 bulb fennel
3 white onions
1 large carrot
1 pineapple
2 jalapeño or serrano peppers
3 limes
Green cabbage, for serving
Avocado, for serving
11 garlic cloves
2 large heirloom tomatoes
1 lemon
2 pounds new red potatoes
1 orange
1 bunch cilantro
1 bunches parsley
2 bunches oregano

Meat
1 pound Italian sausage, sweet or spicy
6 ounces bacon
2 pounds center-cut skinless salmon fillet
1 pound ground beef
1 egg
One 3- to 4-pound whole chicken
4 ounces cured chorizo
4 ounces Ibérico ham
4 ounces serrano ham
One 2-ounce can olive oil-packed anchovies
One 10- to 12-pound boneless ham

Dairy
8 ounces shredded cheddar cheese
3 ounces whole milk
9 ounces Manchego cheese

Grains
1 pound orecchiette
1 loaf sourdough bread
Corn tortillas
2 ounces cornmeal
1 loaf ciabatta bread

Canned and Packaged Goods
One 16-ounce bag green split peas
One 12-ounce can pale lager (such as Miller High Life)
6 ounces cashews
Pickled red onions, for serving
1 package taco seasoning
One 14-ounce can enchilada sauce
One 4-ounce can green chiles
Canned chipotle peppers in adobo sauce
Manzanilla olives
Pitted dates
Fig jam
Marcona almonds
Saffron
Tomato paste
8 ounces beef stock

Pantry Ingredients: kosher salt, vegetable oil, freshly ground black pepper, extra-virgin olive oil, sherry vinegar, canola oil, chipotle powder, cumin, all-purpose flour, brown sugar, baking powder, white wine vinegar, flaky sea salt, mayonnaise, smoked paprika, paprika, honey, whole-grain mustard, crushed red pepper flakes