Plant-forward meal prep
Every other Thursday, 6:00 PM - 8:30 PM · $75 · 2.5 hours
We batch cook a grain, two vegetables, a legume, and two dressings that pair in multiple combinations. I focus on knife consistency so roasting is even, and on cooling before sealing containers. The goal is a fridge lineup that still tastes bright on day four.
What works well
- Grain cooking yields fluffy, separate grains for bowls.
- Roasting sheet pans is timed so nothing steams.
- Dressings emulsify with acid-salt balance you can taste.
Limitations
- Menu is plant-forward; not suited for guests seeking animal proteins that day.
- Containers from home are welcome but optional.
Bake ahead for the week with the chocolate cake that keeps well chilled.