Here’s What to Cook Every Night This Week (January 24 – 30)

Produce
2 white onions
2 heads garlic
Three 1-inch pieces ginger
2 stalks lemongrass
4 limes
9 ounces snow peas
5 ounces baby spinach
3 ounces bean sprouts
1 red Fresno chile
1 large sweet onion
1 small green cabbage
11 ounces frozen peas
2 lemons
2 yellow onions
1½ pounds baby potatoes
3 zucchini
2 red bell peppers
4 ounces mushrooms
2 ounces spinach or Tuscan kale
1 bunch parsley, for serving
3 bunches scallions
3 bunches basil
2 bunches mint
2 bunches cilantro
1 bunch rosemary
1 bunch oregano
1 bunch tarragon

Meat
8 ounces pancetta
4 large eggs
4 boneless, skinless chicken breasts
2½ pounds boneless beef short ribs
One 4½-pound whole chicken

Dairy
3 ounces shredded Parmesan cheese
1 stick unsalted butter
8 ounces goat cheese
2 ounces vegan mozzarella cheese

Grains
12 ounces Arborio rice
Steamed white rice, for serving
4 ounces glass noodles
12 eight-inch flour tortillas
1 pound spaghetti or fine linguini
6 to 8 no-boil or oven-ready lasagna sheets

Canned and Packaged Goods
One 32-ounce carton chicken stock
4 ounces white wine
Sesame seeds
Three 13½-ounce cans coconut milk
One 32-ounce carton vegetable broth
Unsweetened coconut flakes
16 ounces beef broth
One 8-ounce can crushed tomatoes
Gochujang
12 dill pickle spears
One 14-ounce block tofu
Nutritional yeast
White or yellow miso paste
12 ounces marinara sauce

Pantry Ingredients: kosher salt, soy sauce, honey, rice vinegar, freshly ground black pepper, extra-virgin olive oil, light brown sugar, smoked paprika, garlic powder, dried thyme, onion powder