6. Wash
broccoli or
cauliflower, cut the vegetables into florets and refrigerate (they're
great with pasta or in a
casserole.
7. Wash
green beans or
snow peas, trim the ends and store them in the fridge
for an easy side dish.
8. Slice or chop
onions, double bag them and refrigerate (you can use them in everything from
stir-fries to
slow-cooker dinners).
9. Rinse
lettuce, spin it dry and tear the leaves into pieces for salads all week. Store in a big zip-top bag in the refrigerator, or even in the salad spinner (if you have room for it in your fridge).
10. Wash and dry
herbs and store them following
these guidelines.
11. Make quick pickles out of
cucumbers (
it's easier than you think).
12. Make a
kale salad or
slaw, which you can eat up to five days after preparing.
13. Cut
lemons and
limes into wedges (later, squeeze them over fish, tacos, breaded and fried chicken or pork cutlets).
14. Spiralize, shred or grate
zucchini, carrots or
summer squash and refrigerate for a
tasty side dish later.
15. Peel and mince
garlic, then transfer to a jar and pour in enough olive oil to cover the garlic. Cover and refrigerate. Throughout the week, spoon out as much as you need to cook with.
