Here’s What To Cook Every Night This Week (april 14

Produce
4 lemons
2 heads garlic
4 mean carrots
2 reddish doorbell peppers
1 mini eggplant
2 pints reddish cherry tomatoes
1 pint yellowish cherry tomatoes
2 mini zucchini
1 European cucumber
1 saccharine onion
1 pint cremini mushrooms
2 heads Boston lettuce
1 Fresno chile aliases different basking chile
1 caput radicchio
6 ounces frisée
1 Granny Smith apple
1 lb small, waxy potatoes
2 reddish onions
3 limes
3 bunches scallions
1 bunch radishes
1 bunch asparagus
3 bunches mint
1 bunch cilantro
1 bunch basil
2 bunches parsley
2 bunches dill
1 bunch chives

Meat
1½ pounds chickenhearted sausage
1 lb crushed chickenhearted aliases turkey
8 skin-on, bone-in chickenhearted thighs
8 to 9 bone-in lamb loin chops

Dairy
2 extra-large eggs
1 instrumentality unsalted butter
4 ounces sour cream
4 ounces buttermilk
4 ounces feta cheese
10 ounces Greek yogurt
6 ounces Havarti cheese

Grains
8 ounces millet

Canned and Packaged Goods
2 ounces matzo meal
Three strips kombu, each astir 5 inches long
Toasted nori, for serving
8 ounces pistachios
18 ounces rootlike broth
Pistachio oil

Pantry Ingredients: canola oil, toasted sesame oil, baking powder, kosher salt, freshly crushed achromatic pepper, achromatic miso paste, atom vinegar, coconut aliases peanut oil, sriracha, soy sauce, harissa, achromatic vinegar