Tips + Tricks for Quick Weeknight Meals

We know how valuable your time is and we want to do everything possible to make it easier for you to both shop AND cook local. We are going to lay out a plan to turn your Locavore Box into quick weeknight meals.  With a little planning and prep, you can make weeknight cooking quick and easy.

The first thing you need to do is gather the supplies you’ll need to prep + store your veggies. If you are truly committed to cooking from scratch {which is great to strive for} then definitely invest a little money to buy the tools and supplies that will make your life easier.  Next week we will post a list of our staff’s favorite kitchen tools and where you can buy them. Check back!

Things you’ll need to prep this week’s box:

An awesome knife
A large cutting board
A rolling pin
7 – 32oz Ball jars or similar
2 – 8oz Ball jars or similar
1 – 4oz Ball jar or similar
Cheese Grater
Vegetable Peeler 
Clean Dish Towel

Step 1:  Pull out your potatoes, onions, carrots, celery and leeks. Wash, dry and set next to your cutting board.

Step 2:  Prep veggies

     Cube red potatoes and place in a 32oz jar, fill jar with water
     Peel and cube yellow potatoes and place in a 32oz jar, fill jar with water
     Cut leeks in half lengthwise, slice and place in a 32oz jar
     Peel + dice carrots. Add 1/2 to one 32oz jar and 1/2 to a second 32oz jar
     Peel two yellow onions, finely dice, then add to both 32oz jars with carrots
     Peel red onion, reserve half for another use, and finely dice the remainder and add to an 8oz jar
     Dice celery and add to one jar with carrots + onions

Step 3:  Pull out your kale, thyme, rosemary, and garlic. Wash, dry and set next to your cutting board.

Step 4:  Continue to prep veggies

     Peel and mince 5 cloves of garlic. Add 3 cloves to jar with red onion, and 1 clove to each jar with carrots
     Remove and discard stems from kale, coarsely chop leaves and place in 32oz jar
     Pick 3 tsp of leaves from thyme. Place 2 tsp in jar with carrots, onions + celery and 1 tsp in jar with carrots + onions
     Chop 1-2 tsp of rosemary and place in jar with red onions

Step 5:  Pick through garbanzo beans, place in 32oz jar and fill jar with cold water. 

Step 6:  Grate cheese and place in 8oz jar 

Step 7:  Put everything away and you’re now prepped to cook for the week.

If you know next week is going to be crazy, consider taking your prep one step further.

Cook Your Smoked Salmon Chowder:
This chowder is even better on day two so it’s the perfect “make ahead” meal. You’ll also love it for lunches!

Cook Your Soaked Beans:
Soak the beans overnight. Drain the beans, put in a pot and cover with cold water by at least 2”. Bring to a boil then reduce heat and simmer until tender. Drain then refrigerate. 

Alternatively, you can power soak your beans! Bring unsoaked beans to a boil, simmer briskly for two minutes, remove from heat and cover. Set aside for 1 hour.

Partially Cook Your Shepherd’s Pie:
Follow your menu to make both the mashed potatoes + meat filling. With those two things done, all you need to do is assemble + bake!

Partially Cook Your Quiche:
Get a head start on your quiche by cooking up your leeks and rolling out your pie dough. If you have space in your freezer, you can even freeze the dough in the pie dish.

Reserve your cutting board trimmings for stock:
Whatever you do, do not throw away all those veggie trims and pieces. Toss them with leftover herbs, a drizzle of olive oil, sprinkle with salt and pepper and roast on a sheet pan for 30 minutes. Or, simply cover with water, bring to a simmer and cook for about an hour. Use your homemade veggie stock in this week’s Shepherd’s Pie or freeze in 16oz containers for future use. Looking for more tips + tricks for stock? Check out this blogpost over at The Kitchn.

Leave a Reply