S H O P P I N G L I S T

Dinner Week 1

Extra-virgin olive oil

Vegetable oil

Grapeseed oil(optional)

Low-sodium soysauce

1 tsp. toastedsesame oil

Oils and Sauces

Kosher salt

Freshly ground black pepper

1 Tbsp. za’atar

2 tsp. ground cumin

2 tsp. smokedpaprika

1 tsp. groundturmeric

Spices

12 6”-diameter corn tortillas

12 oz. farro pasta orwhole wheat pasta

Short-grain rice

1 cup red lentils

⅓ cup raw pistachios

¼ cup apple cidervinegar

Pantry

4 skin-on, bone-in chicken thighs

1 1¼-lb. skinless,boneless cod fillet,preferably in 1 piece

1 14-oz. block extra-firm tofu, drained

Proteins

Fridge

1½ lb. small Yukon Gold potatoes

12 oz. mixed mushrooms (such as maitake, shiitake, and/or oyster)

1 large bunch Tuscan kale

3 celery stalks

2 medium heads of cauliflower

1 small bunch redradishes

1 large yellow onion

1 small red onion

1 small white onion

2 green chiles (suchas serrano)

1 2” piece ginger

11 garlic cloves

S H O P P I N G L I S T

Dinner Week 1

Produce

3 limes

1 lemon

1 avocado

1 bunch cilantro

1 bunch mint

1 bunch parsley

Produce

¾ cup pittedCastelvetranoolives

¼ cup cashew oralmond butter

2 Tbsp. unsaltedbutter

2 oz. Parmesan

Plain yogurt

S H O P P I N G L I S T

Dinner Week 2

1½ lb. sweetpotatoes (about 6small or 3 medium)

1 acorn squash(about 1¼ lb.)

1 delicata squash

2 bunches Swisschard

2 Persian cucumbers

1 English hothousecucumber

1 medium yellowonion

1 small white onion

1 large shallot

2–3 bunchesscallions

2 serrano chiles

1 large piece ginger(about 8”)

Produce

12 garlic cloves

2 limes

1 lemon

1 bunch basil

1 bunch parsley

Produce

S H O P P I N G L I S T

Dinner Week 2

Oils, Sauces, and Condiments

Extra-virgin olive oil

Soy sauce

Fish sauce

3 Tbsp. unseasonedrice vinegar

2 Tbsp. gochujang(Korean hot pepperpaste)

2 15.5-oz. cansbutter or cannellini(white kidney) beans

1 14.5-oz. canchickpeas

6 oz. bean thread(cellophane or glassnoodles)

White rice

2 cups Napacabbage kimchi withliquid

2 Tbsp. toastedsesame seeds

½ cup salted,roasted peanuts

½ cup unsweetenedcoconut flakes

2 tsp. honey

Pantry

6 cups homemadechicken stock or lowsodium chicken broth

4 large eggs

4 small dill pickles

2 Tbsp. white miso

Plain yogurt

Hummus

Fridge

S H O P P I N G L I S T

Dinner Week 2

1 1½-lb. skinlesssalmon fillet,preferably center cut

1 lb. ground chicken

1 lb. large shrimp,preferably wild

Proteins

Kosher salt

Freshly ground blackpepper

Aleppo-style pepper

2 tsp. hawaij,baharat, currypowder, or otherspice blend

½ tsp. groundturmeric

Spices