Here’s What To Cook Every Night This Week (march 31

Produce
1 ample caput garlic
4 ounces mixed greens
2 carrots
1 mini beet
2 avocados
1 English cucumber
1 reddish onion
One 1-inch portion ginger
1 pineapple
5 lemons
1 lb cremini mushrooms
1 European cucumber
1 lb asparagus
1 mean onion
12 ounces fennel
1 bunch rosemary
4 bunches radishes
2 bunches scallions
2 bunches dill
1 bunch thyme
2 bunches parsley
1 bunch mint

Meat
10 ounces salami
8 chickenhearted thighs
4 bladed slices prosciutto
Four 6-ounce salmon fillets

Dairy
10 ounces ricotta cheese
4 ounces feta cheese
3 ample eggs
Parmesan cheese, for serving

Grains
1 lb bite-size pasta
12 ounces campanelle aliases different short pasta
16 ounces farro
9 ounces paella rice, specified arsenic Calasparra aliases bomba)

Canned and Packaged Goods
Two 12-ounce cans artichoke hearts
Sesame seeds
15 ounces stiff peas
5 ounces panko breadcrumbs
6 ounces barren achromatic wine
3 ounces pitted, halved greenish aliases kalamata olives
32 ounces rootlike stock
Saffron threads

Pantry Ingredients: extra-virgin oliva oil, balsamic vinegar, Dijon mustard, kosher salt, freshly crushed achromatic pepper, pome cider vinegar, bay leaf, sugar, crushed reddish capsicum flakes, chromatic mustard, gochujang, soy sauce, atom vinegar, all-purpose flour, avocado oil, smoked saccharine paprika, herb paste