Here’s What to Cook Every Night This Week (May 23 – 29)

Produce
3 ounces blackberries
1 peach
1 European cucumber
1 sweet onion
7 garlic cloves
1 pint cremini mushrooms
2 heads Boston lettuce
2 Fresno chiles
1 head broccoli
3 lemons
3 celery stalks
1 avocado
3 large tomatoes
4 large leaves Bibb lettuce
1 small yellow onion
1 head butter lettuce
1 hothouse cucumber
1 red onion
3 ounces baby arugula
2 bunches scallions
1 bunch mint
1 bunch cilantro
1 bunch kale
3 bunches basil
1 bunch dill
2 bunches parsley

Meat
1 pound ground chicken or turkey
1 pound ground chicken breast
1 pound ground chicken thigh
1 pound precooked spicy sausage
1½ pounds boneless, skinless chicken breast halves
11 eggs
3 pounds beef chuck or round roast

Dairy
1 stick unsalted butter
3 ounces goat cheese
2 ounces fontina cheese
2 ounces Emmentaler cheese
3 ounces Boursin cheese
6 ounces burrata cheese
3 ounces plain Greek yogurt
12 slices provolone cheese

Grains
2 thick slices sourdough bread
1 large, round flatbread or prebaked pizza crust (at least 12 inches in diameter)
6 ounces panko breadcrumbs
8 slices whole-grain bread
6 long rolls

Canned and Packaged Goods
Capers
One 32-ounce carton beef broth

Pantry Ingredients: rice vinegar, coconut oil, peanut oil, sriracha, soy sauce, extra-virgin olive oil, crushed red pepper flakes, freshly ground black pepper, honey, smoked paprika, kosher salt, garlic powder, cayenne pepper, mayonnaise, Dijon mustard, white wine vinegar, paprika, ground cumin, allspice, ground turmeric, ground cinnamon, onion powder, dried oregano, dried thyme, bay leaf