You have to do what works for you when it comes to preparing recipes for your week in advance.A basic rule of thumb when it comes to produce is to harvest it slowly.
The fresher is the better.The longer you wait to prepare fresh produce, the better.There is a guide to which vegetables and foods can be prepared in advance.
Whether you are cooking a vegetable on its own or to be mixed with other ingredients, you can prepare it in advance.I mean wash, dry, peel, and cut up.If you want to prevent the vegetables from drying out in the refrigerator, put a damp paper towel on top of the cut vegetables.
Vegetables can be blanched 1 to 2 days in advance and stored in the refrigerator.Blanching is to be cooked in salted water until it is tender and then to shock ice water to stop it.Drain, pat dry, and chill.
Vegetables can be roasted the day before and stored in the refrigerator for use in a frittata or casserole.spaghetti squash is a stand-alone vegetable.
Asparagus and Green Beans can be washed, trimmed, and stored in a bag for 2 to 3 days.
I’ve included the fruit here with veggies.2 to 3 hours in advance.If you want to prevent exposure to air, arrange in one layer on a plate and cover tightly with plastic wrap.
If roasting them whole, carrots can be peeled, chopped, shredded, or shredded up to 4 days in advance.Store in a sealed bag or container in the fridge.
Bell Peppers can be washed, cored, andseeded 2 to 3 days in advance.Store whole or sliced in a sealed bag or container in the fridge.
2 to 3 days in advance, broccoli and cauliflower can be washed and cut into florets.Store in a sealed bag or container in the fridge.
If you can slice them, they can dry out.If you’re going to cook them, you should prepare the day ahead.
1 to 2 days in advance, cabbage can be washed and chopped.Store in a sealed bag or container in the fridge.
3 to 4 days in advance, lyme can be washed and chopped.Store in a sealed bag or container in the fridge.
It is possible to thinly sliced or chopped fennel 2 to 3 days in advance.Store in a sealed bag or container in the fridge.
Garlic can be stored in a jar or bag until ready to use.It’s good for 7 to 10 days.Chop fresh garlic as soon as you can to preserve its flavor.There are markets where you can find frozen garlic.If there are no preservatives added, these are fine.
Heartier greens can be washed and sliced or chopped 2 to 3 days in advance.Butter, romaine, red leaf, or green leaf lettuce can be washed 2 to 3 days in advance.Allow to dry for a few hours on a clean towel on your countertop or upright in a dish drainer in the sink.The drawer has a clean bag in it.Salads should be torn or cut before serving to prevent oxidation.
If you don’t double the bags, your refrigerator will likely smell like onions and your food will smell bad, so keep onions Chop or slice 1 to 2 days in advance, but keep in a tightly sealed glass container or a double-bagged bag.
Prepare potatoes a day in advance.Place a bowl of cold water in the refrigerator.
Prepare sweet potatoes 3 to 4 days in advance.Store in a sealed bag or container in the fridge.
Winter squash can be prepared 3 to 4 days in advance.Store in a sealed bag or container in the fridge.
2 to 3 days in advance is how long it will take to chop, slice, or shred zucchini.Store in a sealed bag or container in the fridge.
Remove the stems, wash, dry, and store in a glass jar with an inch of water at the bottom and cover with a plastic bag.Change the water after a week.If using within a few days, washed herbs can be put in a re-sealable plastic bag and stored in the fridge.If necessary, these herbs can be chopped a few hours in advance, but will give you the best results if you cut as you go.They can lose their flavor.
If you need them, wash them and chop them as you go.
Fruits will not be eaten in my house unless I have done the work in advance.Many fruits are susceptible to oxidation and should be prepared.
You should wash, slice, and dice strawberries one day ahead of time.If they are to be washed as needed, they should become soggy or moldy.
It is possible to peel and segment the fruit 3 to 4 days in advance.Store in the fridge.
The melons can be cut 3 to 4 days in advance and kept in a container in the refrigerator.
They can be cooked 3 to 4 days in advance and stored in the refrigerator.You can store them in the freezer if you prepare them 2 to 3 months in advance.You can always make more and freeze them if you prepare them from scratch.Rewarm on the stove with a small amount of water when ready to eat.
Salad dressings can be made a week in advance and stored in the kitchen or refrigerator.Dressing made from dairy should only be refrigerated for a few days.Dressings made with olive oil will solidify if refrigerated.Leave them on the counter for an hour to come to room temperature and shake to re-emulsify.
Chicken and vegetable stock can be made in advance and frozen for up to 3 months.You can defrost the fridge overnight or on the countertop for a few hours.
It’s convenient to have precooked chicken on hand for casseroles, salads, soups, quesadillas and enchiladas.Chicken can be kept in the refrigerator for up to 2 days.
If you want to bake a cake or make pancakes, you can mix all the dry ingredients and store them in a container at room temperature for a month or two.).