Here’s What to Cook Every Night This Week (September 27 - October 3)

Produce
2 limes
2 lemons
Two 1-inch pieces ginger
10 garlic cloves
6 ounces trimmed snap peas
1 pound mixed cherry tomatoes
1 pint yellow cherry tomatoes
2 pints red cherry tomatoes
1 medium onion
2 pounds medium carrots
3 ounces baby arugula
2 to 3 poblano peppers
2 red onions
1 ear corn
1 avocado
2 red bell peppers
1 small eggplant
2 small zucchini
1 large head cauliflower
1 bunch scallions
3 bunches cilantro
1 bunch radishes
1 bunch asparagus
1 bunch parsley
1 bunch mint
1 bunch scallions

Meat
One 1- to 1½-pound center-cut salmon fillet (or four 3- to 4-ounce small fillets)
4 boneless, skinless chicken breasts (6 to 8 ounces each)
8 large eggs
1½ pounds chicken sausage

Dairy
Coconut yogurt, for serving (optional)
4 ounces shredded mozzarella cheese
Parmigiano-Reggiano cheese, for serving
1 stick butter
Crumbled queso fresco cheese, for serving

Grains
2 bundles soba noodles
4 small tortillas
Steamed white or wild rice, for serving

Canned and Packaged Goods
White and black sesame seeds
Basil pesto
One 32-ounce carton vegetable or chicken stock
One 13-ounce can coconut milk

Pantry Ingredients: creamy peanut butter, sesame oil, soy sauce, rice vinegar, agave, sriracha, kosher salt, freshly ground black pepper, extra-virgin olive oil, cayenne pepper, all-purpose flour, plain dried breadcrumbs, panko breadcrumbs, canola or vegetable oil, balsamic vinegar, crushed red pepper flakes, hot sauce, smoked paprika