Here’s What to Cook Every Night This Week (February 21 – 27)

Produce
12 ounces full-size or baby bell peppers
1 small red onion
15 garlic cloves
1 leek
10 ounces baby spinach
4 lemons
2 large white onions
1 large head escarole
1 large carrot
1 medium beet
4 leaves Romaine lettuce
2 tomatoes
3 limes
1 pint cherry tomatoes
1 Japanese cucumber
3 avocados
5 ounces Portobello mushrooms
1 bunch basil, for serving
3 bunches flat-leaf parsley
2 bunches chives
1 bunch dill
1 bunch scallions or spring onions
1 bunch cilantro
1 bunch mint

Meat
1 pound hot Italian sausage
12 strips thick-cut bacon
Four 6-ounce black cod fillets
1¼ pounds ground lamb
16 large sea scallops
4 pieces boneless pork chop (center cut, about 2 pounds)
2 large eggs

Dairy
Grated Parmesan cheese, for serving
1 stick unsalted butter
8 slices cheddar cheese
32 ounces whole milk Greek yogurt
3½ ounces grated cheddar cheese

Grains
One 16-ounce package gnocchi
4 seeded rolls or burger buns
8 flour tortillas

Canned and Packaged Goods
Capers
Tomato paste
Two 32-ounce cartons chicken, beef or vegetable broth
One 15½-ounce can gigante or cannellini beans
One 14-ounce can red kidney beans
Black chia seeds
Crunchy peanut butter
Mayonnaise or relish
4 large dill pickles
One 15-ounce can corn kernels
6 ounces Panko breadcrumbs
Pickled jalapeños
One 14-ounce can black beans

Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, flaky salt, ground coriander, ground cumin, dried oregano, ground turmeric, paprika, all-purpose flour, canola oil, apple cider vinegar, maple syrup, coconut oil, soy sauce