Plan the week’s meals

(WITHOUT GIV­ING UP YOUR WHOLE WEEK­END)

Good Housekeeping (Philippines) - - Real Life -

Two san­ity-pre­servers from Mer­rill Stubbs, one of the moms who co­founded the kitchen and home site Food52 (food52.com) and co-wrote the book A New Way to Din­ner:

PUT A PLAN IN PLACE

Maybe you shop Satur­day morn­ing and cook Sun­day, or shop Fri­day evening and cook a lit­tle both days—what­ever works. But plan on some­where be­tween 90 min­utes and three hours in the kitchen over­all, with a few dishes (say, the clas­sic adobo) done and ready to eat, and oth­ers prepped to throw to­gether in 10 to 20 min­utes on a busy night. One key act that will get you ahead: Cook your veg­gies as soon as you get them home. “It’s when you love them most,” says Stubbs. “Fac­ing a bunch of raw veg­eta­bles on a Wed­nes­day evening is too daunt­ing. But if your pep­pers are al­ready braised, you can just throw them into a dish.”

THEN FOR­GET ABOUT IT SOME­TIMES

You must lose any lin­ger­ing guilt over non­tra­di­tional din­ners. Now and then, you’ve got to em­brace dishes like sal­ads, grilled cheese, or topped ri­cotta toast. They lighten the din­ner-mak­ing bur­den—and may even be health­ier than a huge meal.

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