Here’s What to Cook Every Night This Week (February 8 – 14)

Produce
1 large eggplant
2 sweet onions
1 red onion
15 garlic cloves
2 oranges
4 ounces Swiss chard
20 ounces mushrooms (cremini, shiitake, oyster or mixed)
1 medium shallot
1 medium potato
4 lemons
2 heads endive
4 bunches parsley
2 bunches basil
2 bunches thyme
1 bunch chives
1 bunch rosemary
1 bunch dill
6 sprigs fresh oregano or marjoram

Meat
Four 6-ounce cod fillets
8 ounces thick-cut bacon
Three to four 8- to 10-ounce swordfish steaks
Four chicken or duck legs (about 2 pounds)
4 small or 2 large lobster tails

Dairy
2 ounces grated pecorino
1 pint whole milk
3 sticks unsalted butter
4 ounces grated Parmesan
2 ounces shredded white cheddar
8 ounces burrata

Grains
1 pound bite-size dry pasta, like rigatoni
10 ounces polenta
4 ounces arborio rice

Canned or Packaged Goods
One 28-ounce can crushed tomatoes
16 ounces chicken broth
½ pound store-bought pizza dough
Store-bought pesto
14 ounces Castelvetrano olives
20 ounces seafood broth

Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, crushed red pepper flakes, dried oregano, all-purpose flour, cayenne, everything bagel seasoning, white wine vinegar, allspice, coriander, whole-grain mustard