Produce
6 cloves garlic
2 lemons
2 ounces sugar snap peas
1 pound baby new potatoes
2 Meyer lemons
2 red chiles
4 ounces shishito or poblano peppers
2 Persian cucumbers
8 ounces strawberries
1 pint wild mushrooms
14 ounces green peas
1 ounce watercress
2 ounces arugula
1 large leek
14 ounces broccolini
3½ ounces baby spinach
2 bunches dill
2 bunches parsley
2 bunches scallions
3 bunches mint
1 bunch cilantro
2 bunches asparagus
1 large bunch dandelion greens
1 bunch thyme
Meat
4 ounces prosciutto
4 skin-on salmon fillets (about 8 ounces each)
4 skinless, boneless chicken breasts
1 egg
Dairy
2 ounces grated Pecorino Romano cheese
6 ounces burrata cheese
1 stick unsalted butter
3 ounces Parmesan cheese
34 ounces whole milk
8 thick slices fresh mozzarella, unsalted
5 ounces sharp cheddar cheese
9 ounces ricotta cheese
Grains
Crostini or crackers, for serving
8 ounces soba noodles
1 loaf whole-wheat sourdough bread
16 ounces dried macaroni
Canned and Packaged Goods
10 ounces frozen peas
3 ounces hazelnuts
3 ounces kettle-style potato chips
1¾ ounces slivered almonds
2 sheets store-bought puff pastry
White miso
Pantry Ingredients: extra-virgin olive oil, crushed red pepper flakes, kosher salt, freshly ground black pepper, garlic salt, paprika, onion powder, rice wine vinegar, sugar, toasted sesame oil, mustard, all-purpose flour, cayenne, garlic powder