Seasonings made for potatoes.

Shopping list, in store order

• Produce2½ lb Spud & Root Red Potatoes, fresh dill
• DeliGruyère, 1¾ cups shredded
• Seafood12 oz cold-smoked salmon
• Dairy2 cups whole milk, butter
• Aisle 4All-purpose flour
• Aisle 2Capers
• Aisle 114 oz can artichoke hearts
• PantrySalt, black pepper

Method

1. Heat the oven to 350°F and butter a 2-quart baking dish. Chop 8 oz of the salmon; keep the rest for the top.
2. Melt 3 tbsp butter over medium heat, stir in 3 tbsp flour for a minute, then the milk. Simmer until thick, 3 to 5 minutes.
3. On low, stir in the Gruyère until melted, then the chopped artichokes and salmon, 2 tbsp capers, 1 tbsp dill, salt and pepper.
4. Slice the potatoes thin. Layer a third of them and a third of the sauce in the dish, and repeat twice, ending with sauce.
5. Cover with foil and bake until bubbling and tender, about 1½ hours. Top with the rest of the salmon and more dill.

Shopping list, in store order

• Produce2 lb Spud & Root Gold Potatoes, a lime, ½ head iceberg, an avocado, a jalapeño, cilantro
• DairyMexican crema
• Frozen10 oz bag riced cauliflower
• Aisle 3Chipotles in adobo
• Aisle 1Black beans, 2 cups
• PantryOlive oil, salt, black pepper

Method

1. Heat the oven to 400°F. Cut the potatoes into 1-inch pieces and toss them with 2 tbsp oil, salt and pepper on a rimmed sheet.
2. Roast until tender and golden, 30 to 35 minutes, flipping them halfway.
3. In a large bowl, mix 1 minced chipotle, 1 tbsp adobo sauce and the lime juice. Toss in the hot potatoes.
4. Divide the hot cauliflower rice among 4 bowls. Top with the potatoes, lettuce, beans, avocado and jalapeño.
5. Drizzle with crema, if you like, and finish with cilantro.

Shopping list, in store order

• Produce4 Spud & Root Russet Potatoes, kimchi, green onions
• Aisle 5Toasted sesame seeds
• Aisle 3Nori, soy sauce, gochujang, Japanese mayo, sesame oil, rice vinegar, crispy fried shallots
• Aisle 2Avocado oil
• PantryKosher salt

Method

1. Heat the oven to 425°F on convection roast. Wash and dry the potatoes, prick each 6 to 8 times, rub with 2 tbsp oil and sprinkle with 1 tbsp salt.
2. Bake right on the middle rack, with a sheet below for drips, until the skin is crispy, 45 to 60 minutes.
3. Meanwhile, stir together ¼ cup mayo, 1 tbsp gochujang, 1 tsp sesame oil and 1 tsp rice vinegar.
4. Cut a slit in the top of each hot potato, squeeze the sides to open it and fluff the inside.
5. Drizzle with soy sauce, top with the spicy mayo and kimchi, and sprinkle with sesame seeds, nori, green onions and fried shallots.

Shopping list, in store order

• Produce1 lb Spud & Root White Potatoes, a small red bell pepper, cilantro
• Meat8 oz ground Mexican chorizo
• DairyQueso fresco
• Aisle 5Paprika, cayenne
• Aisle 2Pickled red onions
• PantryOlive oil, salt, black pepper

Method

1. Cut the potatoes and the bell pepper into ½-inch pieces.
2. Heat 2 tbsp oil in a 12-inch skillet over medium heat. Cook the potatoes until golden and tender, 10 to 12 minutes, stirring only now and then.
3. Season with 1 tsp paprika, ½ tsp cayenne, salt and pepper, then tip them onto a plate.
4. Heat 1 tsp oil in the wiped skillet. Cook the chorizo about 5 minutes, breaking it up, then add the pepper until tender, 2 to 4 minutes.
5. Toss the potatoes back in. Top with ½ cup queso fresco, ½ cup pickled red onions and cilantro.