Spending a couple of hours over the weekend to prep a few foundational elements is your key to breezy weeknight meals.
Wash all the salad and other greens, spin dry, roll into clean dish towels, and store them in plastic bags in the fridge. Prep sturdy vegetables like asparagus, carrots, and more.
Sliced or diced alliums like scallions, leeks, and onions will last in the fridge for three or four days. Avoid pre-chopping avocados, potatoes, eggplant, or tomatoes.
[
add
]
[
|
|
...
]