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

Produce
2 small onions
4 garlic cloves
3 medium sweet potatoes
4 large guajillo chiles
1 ancho chile
Two 1-pound delicata squashes
1 tomato
2 pounds sugar pie pumpkin or kabocha squash
Three 1-inch pieces ginger
1 lime
12 ounces Brussels sprouts
12 ounces butternut squash
1 small carrot
1 celery stalk
1 small red onion
1 bunch thyme
1 small bunch lacinato kale
1 bunch microgreens (such as arugula or radish)

Meat
4 ounces bacon
Four 4- to 5-ounce salmon fillets
4 large bone-in chicken thighs (6½ ounces each)
4 skinless chicken drumsticks (3½ ounces each)
1 pound ground beef
1 pound boneless short ribs

Dairy
4 ounces half-and-half
Cotija cheese, for serving
Crema Mexicana, for serving
8 ounces milk

Grains
6 ounces brown basmati rice
4 to 6 telera rolls
Cooked black or forbidden rice
1 pound pappardelle or other long pasta

Canned and Packaged Goods
64 ounces chicken stock
Gochujang
10 to 12 shiitake mushrooms (about 1 ounce)
Yellow curry paste
6 ounces white wine
2 ounces dry roasted, peeled peanuts

Pantry Ingredients: kosher salt, freshly ground black pepper, white or yellow miso paste, unseasoned rice vinegar, soy sauce, toasted sesame oil, garlic powder, onion powder, smoked paprika, ground cumin, ground allspice, ground cinnamon, ground cloves, extra-virgin olive oil, mayonnaise, cooking spray, Dijon mustard, maple syrup, tomato paste, ground ginger, cayenne, peanut oil, dried thyme

This stick-to-your-ribs soup is so satiating that you’ll be shocked it’s vegan. Best of all, its ingredients are very flexible. Add or substitute carrots, potatoes and sweet potatoes for pumpkin if you feel so inclined, or swap in white or brown rice for forbidden.