Here’s What to Cook Every Night This Week (March 15 – 21)

Produce
1 pint heirloom cherry tomatoes
2 heads garlic
2 red onions
1 yellow onion
2 carrots
3 stalks celery
6 ounces frozen peas
3 large russet potatoes
3 sweet onions
1 pound asparagus
2 medium heads cauliflower
1 large red bell pepper
1 pound green beans
2 lemons
1 shallot
1 large butternut squash (or substitute acorn or delicata squash, carrots or sweet potato when making Sunday’s dinner)
1 large sweet potato
1 bunch fresh cilantro
1 bunch scallions
4 bunches thyme
1 bunch basil
1 sprig fresh rosemary

Meat
3 boneless, skinless chicken breasts
2 pounds ground beef
Four 6-ounce boneless, skinless chicken thighs
1 egg

Dairy
½ large ball fresh mozzarella cheese
12 ounces shredded jack cheese
3 ounces sour cream, plus more for serving
3 sticks unsalted butter
4 ounces goat cheese
12 ounces ricotta cheese
8 ounces shredded mozzarella
1 half-pint heavy cream

Grains
1 baguette
20 small corn tortillas
2 pounds ravioli, any kind

Canned and Packaged Goods
One 14-ounce can black beans
One 14-ounce can corn
One 4-ounce can green chiles
One 28-ounce can enchilada sauce
Taco seasoning
12 ounces Guinness stout
8 ounces beef broth
12 ounces marinara sauce
12 ounces French green (Puy) lentils
One 32-ounce carton low-sodium vegetable broth (or substitute water)
Tahini
Miso paste
6 ounces cashews
Nutritional yeast
Pine nuts

Pantry Ingredients: olive oil, salt, freshly ground black pepper, all-purpose flour, dried oregano, honey, Dijon mustard, sugar, vegetable oil, balsamic vinegar, panko breadcrumbs