Here’s What to Cook Every Night This Week (May 10

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Shopping List

Produce
2 hot red chiles
4 ounces shishito peppers
2 Persian cucumbers
8 ounces strawberries
1 red onion
12 garlic cloves
Three 1-inch pieces ginger
2 pineapples
2 thick stalks ruby red rhubarb
1 small red onion
1 red bell pepper
1 yellow bell pepper
1 Fresno chile
1 lime
1 medium mango
5 ounces frozen mango pieces
1 avocado
2 zucchini (or pre-spiralized zucchini)
Pink radishes, to serve
2 medium red beets
2 medium golden beets
6 Valencia oranges
6 ounces baby arugula
8 shallots
12 apricots
2 bunches mint
2 bunches cilantro
2 bunches scallions
1 bunch thyme
1 bunch tarragon
1 bunch basil

Meat
16 chicken thighs (about 6 pounds)
1 large egg
8 jumbo shrimp (per person)

Dairy
320 milliliters buttermilk
1 stick unsalted butter
Plain yogurt, for serving
2 ounces heavy cream

Grains
One 8-ounce package soba noodles
140 grams cornmeal
Cooked white rice

Canned and Packaged Goods
White miso
Toasted sesame oil
Gochujang
One 24-ounce jar pitted sour cherries in syrup or juices
3 ounces canned full-fat coconut milk
3 ounces raw walnuts
Dry white wine

Pantry Ingredients: rice wine vinegar, sugar, kosher salt, extra-virgin olive oil, freshly ground black pepper, soy sauce, pure maple syrup, all-purpose flour (or gluten-free flour), baking soda, vegetable oil, sriracha, tamari sauce, crushed red pepper flakes