Here’s What to Cook Every Night This Week (February 28 – March 6)

Produce
1 spaghetti squash
1 pint cremini mushrooms
14 garlic cloves
2 medium heads cauliflower
2 pounds butternut squash
1 large sweet potato
2 large sweet onions
1 lemon
One 1-inch piece ginger
2 medium carrots
3 Persian cucumbers
2 jalapeño peppers
4 ounces shiitake mushrooms
2 bunches thyme
1 bunch rosemary
1 bunch Italian flat-leaf parsley
2 bunches scallions
2 bunches cilantro
1 bunch radishes
1 bunch basil

Meat
1 large egg

Dairy
1 stick salted butter
2 ounces goat cheese
4 ounces sharp cheddar cheese
4 ounces fresh mozzarella cheese
Whole milk

Grains
6 slices sourdough bread
4 mini baguettes
1 pound elbow macaroni

Canned and Packaged Goods
16 ounces marinara sauce
Nutritional yeast
12 ounces French green lentils
Two 32-ounce cartons vegetable broth
Tahini
Miso paste
9 ounces cashews
12 ounces panko breadcrumbs
3 ounces pine nuts
Hoisin sauce
Chile garlic sauce
Sesame seeds
2 ounces roasted salted peanuts
1½ pounds firm tofu
4 ounces soy milk
10 ounces seitan
5 ounces chickpea flour

Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, balsamic vinegar, rice wine vinegar, soy sauce, agave, cornstarch, sesame oil, crushed red pepper flakes, vegetable oil, all-purpose flour, garlic powder, flaky salt, mayonnaise, sriracha, smoked paprika, dried rosemary, dried tarragon, dried sage, onion powder, sugar, cayenne pepper, dried chile flakes, dried oregano, ground allspice