Saving time in the kitchen is the biggest issue many people have when it comes to eating nutritious meals. One of the best ways to get ahead is to wash, chop and store as soon as you get home from the store or farm market. This makes grab-and-go snacks and meal prep so much easier!
Tip #1: Wash & Pre-chop when you get home from the market!
When I come home from the market, I place veggies I can prep now in the sink and put away the rest. Next, I take a look at my recipes to determine how I need to chop for each meal (sliced, minced, diced) and tuck some aside for snacks After chopping, dry the veggies by letting them sit in the colander or use paper towels to remove excess moisture. Finally, sort them into bags –sometimes I add a paper towel to the bag to help keep them fresh. Most vegetables can be stored in glass containers or plastic, reuseable bags in the fridge for 3-5 days.
Veggies you can easily prep ahead:
Root veggies: beets, yams, carrots, turnips, rutabagas, carrots, celery, onions
Cruciferous veg: cauliflower, broccoli, Brussels sprouts
Leafy Greens: spinach, swiss chard, kale, beet greens, romaine
Veggies that NEED TO WAIT
til cooking day to be chopped
white, red or yellow potatoes, sweet potatoes, zucchini, yellow squash, cucumber
Tip #2: Plan meals around similar ingredients
Save time in the kitchen by planning meals that will use the same ingredients: roast once, cook twice concept! For example, on Sunday, roast a chicken with root vegetables. On Monday, create a warm vegetable soup with the leftover veggies and on Tuesday, use the leftover chicken for a simple enchilada!