Here’s What to Cook Every Night This Week (May 18 – 24)

Produce
7 garlic cloves
2 red onions
1 sweet onion
1 mango
One 2-pound head cauliflower
1 Japanese cucumber
4 spring onions
1 lemon
1 lime
5 large russet potatoes
1 head Bibb lettuce
1 cup microgreens
1 head cabbage
8 ounces baby spinach
2 pints cherry tomatoes
4 ears of corn
1¼ cups peas (fresh or thawed)
1 bunch fresh dill
1 bunch chives
1 bunch fresh basil
1 bunch fresh cilantro
1 jalapeño

Meat
4 pieces boneless pork chop (center cut, about 2 pounds)
1½ pounds cod or pollack
4 chicken breasts
1¼ pounds shrimp, peeled and deveined
2 eggs

Dairy
1 stick unsalted butter
⅓ cup heavy cream
3 ounces pecorino Romano cheese
3 ounces aged provolone cheese
4 ounces Parmesan cheese
3 cups whole milk Greek yogurt
1 cup ricotta cheese
8 ounces bite-size fresh mozzarella balls

Grains
8 ounces short, curly pasta (such as gemelli or fusilli)
1 pound pizza dough
12 yellow corn tortillas
1 pound orecchiette

Canned and Packaged Goods
1 jar pepperoncini
1 bottle hot sauce

Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, crushed red-pepper flakes, all-purpose flour, Panko breadcrumbs, canola oil, paprika, red wine vinegar, Dijon mustard, dried oregano, chile powder, garlic powder, cayenne pepper, roasted almonds

To get us through the beginning of the week, quick and easy comfort food is the name of the game. (Think eight ingredients and 30 minutes.)

We’re loving On the Line, a new digital cookbook featuring recipes from restaurant chefs from around the country that benefits LEE Initiative’s Restaurant Workers Relief Program. On tonight’s menu: crispy pork from sous chef Tyler Kenny of the Brooklyn, New York restaurant Hart’s.

If you’ve never made fish and chips at home, now is the time. And with only ten ingredients and no deep fryer required, we think you’re going to be pleasantly surprised by how low maintenance they are. Pass the vinegar.

Homemade pizza on a Thursday? We’re going there, and we’re getting a little help from store-bought dough.

You could make this tasty skillet any time of year, but when tomato and corn is in season, it’s *chef’s kiss.* Serve with a spring salad or crudités.

In an ideal world, we’d live at the beach and eat fresh seafood by the ocean every night. Until our dream becomes a reality, we’ll settle for these tacos. Close your eyes and you’re on a tropical vacation.

Make a double batch so you’ll have leftovers for lunch next week. (Oh, and if you have young kids, you can modify the veggies depending on their level of pickiness.)