Here’s What to Cook Every Night This Week (July 12 – 18)

Produce
1 mango
3 avocados
2 red onions
1 jalapeño
4 limes
3 leeks
1 fennel bulb
9 garlic cloves
1 orange
1 sweet onion
5 large Russet potatoes
12 grape or cherry tomatoes
2 large heirloom tomatoes
1 lemon
2 pounds new red potatoes
3 bunches cilantro
2 bunches parsley
1 bunch oregano

Meat
1½ pounds thin-cut, skinless chicken breasts
3½ pounds cod (or 2 pounds cod and 1½ pounds pollack)
2 pounds shrimp
2 pounds mussels
1 rotisserie chicken
1 rack baby back pork ribs (12 to 14 ribs)
2 eggs
4 ounces cured chorizo
4 ounces Iberico ham
4 ounces Serrano ham

Dairy
1 stick unsalted butter
4 ounces grated Pecorino Romano cheese
Crumbled cotija cheese
9 ounces Manchego cheese

Grains
12 ounces spaghetti
Steamed rice, for serving
Crusty bread, for serving
10 six-inch corn tortillas
1 loaf ciabatta bread

Canned and Packaged Goods
Jerk seasoning
One 32-ounce carton seafood stock
One 28-ounce can crushed tomatoes
Saffron
One 7-ounce can chipotle peppers in adobo
6 ounces canned, crushed fire-roasted tomatoes
2 ounces chicken stock
Fish sauce
Tamarind paste
Roasted chile powder (prik bon)
Toasted rice powder
100 grams manzanilla olives
175 grams pitted dates
160 grams fig jam
One 2-ounce tin olive oil-packed anchovies
73 grams Marcona almonds
30 milliliters tomato paste
8 ounces beef stock

Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, bay leaf, oregano, cumin, light brown sugar, honey, soy sauce, garlic powder, white pepper, vegetable oil, all-purpose flour, paprika, panko breadcrumbs, white wine vinegar, mayonnaise, smoked paprika