Lunch today was an «all things in the fridge» - salad made with fridge and
batch cooking staples.
Not exact matches
Designate one day to
cooking up a
batch of
staples you will use for the next week.
When you
batch cook kitchen
staples and condiments in advance, then all you'll need to do when you're ready to eat is assemble or reheat, rather than
cook.
Next, I
cook double
batches of
staples that are easy to freeze — spaghetti sauce, ricotta gnocchi (it sounds complicated, but Food52's recipe is easier than making cookies), lentil shepherd's pie, or mac «n cheese.