I have a busy week coming up. Work, class, fun, and always the unexpected! In order to make the week as stress-free as possible and not depend on take out, I decided to do a bunch of meal prep Sunday evening. Food that didn’t need much assembly or much cooking (too hot to have the oven going!) was important. This meant I was going to rely on- surprise, surprise- salads. I found a couple of salads in The Smitten Kitchen Cookbook by Deb Perelman that I knew would last longer than a day or two, made some originals, and also picked up a few things at the store to supplement.
First up a Perelman recipe. Vinegar slaw with cucumbers and dill. I love dill in the summer and I really liked the simplicity of this recipe. In addition, vinegar slaws tend to improve with time and they have a shelf life of up to a week. Such simple ingredients!
I used a mandolin to shred one medium head of green cabbage and thinly slice one English cucumber. I mixed those with two tbsp fresh dill. Two tbsp kosher salt and four tsp were dissolved in 1/4 cup white wine vinegar and then 1/2 cup water was added and the dressing was mixed with the veggies.
I tasted this after about an hour, I’m sure with time it will get better and better. It was a bit salty and on further inspection I saw a side note on the recipe that the salt should be cut down unless Diamond brand kosher salt was used.
Onto the second Perelman recipe- sugar snap salad with miso dressing. I already had miso paste in the fridge from last week’s chopped salad so I figured I’d give this one a try. All the veggie ingredients gathered up.
Three tbsp toasted sesame seeds (I only had black on hand), three green onions, 1/2 lb sugar snap peas, and four radishes. I boiled the peas for two minutes and then put them in an ice bath before cutting them thin on a bias. I quartered and thinly sliced the radish, sliced the green o’s, and shredded the cabbage. For the dressing, into the blender went- 1 tbsp minced ginger, 2 cloves garlic, 2 tbsp mild miso paste, 2 tbsp tahini, 1 tbsp honey, 1/4 cup rice vinegar, 2 tbsp sesame oil, and 2 tbsp olive oil. Mix with the veggies and it is good to go. Again with a vinegar based dressing- this one will last a few days.
I really enjoyed this salad- the peas add a natural sweetness. I’m looking forward to eating this all week.
In addition to the salads made humus and chopped carrots for snacks and side dishes. I do a pretty basic humus- one 15 oz can garbanzo beans plus 1/4 cup of the liquid, 2 tbsp lemon juice, 2 tbsp tahini, 2 tbsp olive oil, 2 garlic cloves, a dash of paprika, and a dash of cumin.
I made tuna salad for sandwiches or as a topper for greens. I like wild albacore in extra virgin olive oil. The oil adds more fat than water packed tuna but it also adds moisture so not as much mayo is needed. My tuna is mixed with an equal ratio of tuna and veggies. I throw in whatever I have on hand. This time was yellow pepper, carrot, red onion, and pickles. Two to one mayo to mustard ratio.
Next up I prepped bags of fruit and veggies for my whole juice smoothies in the morning.
Beet juice is my current favorite. Mixed with apple, carrot, and fresh ginger. I mix this with water and ice for juice in the morning. I have five bags in the freezer waiting for me this week.
To round out my prep I hard-boiled some eggs and washed some cherries. I was going to bake tofu like I did with the chopped salad but I found some already marinated tofu on sale at the grocery store, so I made it easy on myself.
I almost forgot. While doing all of this prep I made some sun tea in the backyard (back right). With the addition of some bread, salad greens, and maybe some bacon and cheese, I’m all set for the week!
Do you prep food for the week? What are some of your meal prep ideas to last a few days?