Wash and dry herbs + arugula. Store in airtight containers with a damp paper towel.
Make vinaigrette base (olive oil, lemon juice, balsamic, Dijon, salt/pepper). Store in a jar; shake before use.
Weekend Prep Guide - Week of 9/22/25
Shared Prep (helps all meals)
Weekend:
Pork + Plums (same as before): trim and marinate pork, slice plums, prep balsamic glaze.
Mashed Potatoes:
Peel and cut potatoes into chunks. Store submerged in water in the fridge (good for 2–3 days).
OR boil potatoes until just tender, drain, and refrigerate (saves the most time).
If making ahead fully: mash with butter/cream, cool, and store in airtight container.
Pork Tenderloin with Plums & Balsamic
Weekend:
Cook barley until tender; drain and toss with a little olive oil. Store chilled.
Wash and chop patty pan squash into bite-sized pieces. Store in airtight container.
Toast nuts/seeds (if using) and store in jar.
Chop fresh herbs (parsley, mint, basil). Wrap in damp towel or store in small airtight container.
Barley Salad with Patty Pan Squash
Weekend:
Mince preserved lemon (rind only) and mix with chopped herbs (parsley, dill, chives, basil—whatever’s called for). Store airtight.
Wash/dry arugula and store.
Make salad vinaigrette (if not already done in shared prep).
Portion halibut filets; pat dry and store wrapped tightly