I'm a Newly Divorced Empty Nester. What Do I Cook Just for Myself?

"Cook a pot of soup—even double the recipe, if you have freezer space—and freeze it in pints. (These wide-mouth Mason jars are my go-to. Freezer-friendly, microwave-safe, and sturdy enough to survive a ride on NJ Transit. Which is saying something!) I've made this lemony red lentil soup many times; you'd never guess it was languishing in my freezer for half a year. I throw in some leafy greens toward the end of cooking (usually pre-washed, pre-cut kale) and skip the garlic topping altogether (it's fun, but not happening in the office kitchenette)."

"If it's hot where you are this time of year, a cold soup is more perishable, but worth it. Whip up a blender full of this gazpacho at the start of the week and pop it in the fridge. Tote the soup in one container and some chopped veggies in another for sprinkling on top al desko. A treat!"

"And if you tire of soup, make a sturdy salad. Bob's Chicken and Cabbage Sal"

A long-time family cook preparing to feed only herself seeks ways to stay in the kitchen and enjoy veggie-centric, high-flavor meals. For lunch, batch-cook soup, even doubling recipes, then freeze portions in freezer-friendly, microwave-safe jars. Use wide-mouth Mason jars for durability and easy reheating. A lemony red lentil soup can be frozen for months, with leafy greens added near the end and garlic topping omitted for office practicality. If it is hot, choose cold soup options like blender-made gazpacho stored in the refrigerator, packed with separate chopped vegetables for topping. If soup becomes repetitive, prepare a sturdy salad instead.

Read at Bon Appetit