Meal Prep
Here’s what I’m planning on meal prepping this Sunday to get ready for the week
- Make Cooks Illustrated‘s Potato Leek Soup
- Make 4 Jammy Eggs
- Make Bon Appetit’s Roasted Spiced Rhubarb for desserts
- Clean Kale, Spinach, Sugar Snap Peas, Radishes
- Shell Pistachios
Monday, June 3rd
We had leftover barley from last week, so I added some extra chicken broth to make them porridge-y and crisped up some oyster mushrooms in shmaltz for a savory breakfast tomorrow morning
- Breakfast: Barley Porridge w/ Crisped Mushrooms
- Lunch: Spinach Salad w/ Oranges
- Dinner: Potato Leek Soup
Tuesday, June 4th
Sugar Snap Peas are here! And luckily, Alison Roman has a recipe for sugar snap peas and radishes with anchovy dressing that sounds like a delight. So we will be making that on Tuesday with leftover pork chops from the weekend.
- Breakfast: Smoothie
- Lunch: Cooks Illustrated‘s Pasta Salad w/ Broccoli & Olives
- Dinner: Dining In‘s Spring Peas Salad & leftover Pork Chops
- Prep: Roast Eggplant
Wednesday, June 5th
Trying to use the rest of the tomato chutney so we’re back on focaccia sandwiches!
- Breakfast: Yogurt & Granola
- Lunch: Focaccia Sandwiches w/ Eggplant & Tomato Chutney and a side salad
- Dinner: Sardines on Toast
Thursday, June 6th
Taking it easy on Thursday with leftover pasta salad and easy frozen ravioli. I also have a feeling we’re going to have some other leftovers to eat (our fridge is very full right now).
- Breakfast: Smoothie
- Lunch: Leftover Pasta Salad
- Dinner: Ravioli (just frozen! nothing fancy)
Friday, June 7th
Pizza pizza pizza
- Breakfast: Yogurt & Granola
- Lunch: Jane Family Lunch at work; Zak leftovers or buy
- Dinner: Pizza!
Jane & Zak: Meal Prepping from Williamsburg, Brooklyn 