4 Easy Recipes to Prep for the Week Ahead
Having a couple of meals ready at the beginning of the week is lovely.
The Culinistas crew, based in Manhattan, offers personal chef services for meal prep, special occasions, or as a helping hand during big life events (like when you bring home a baby). We appreciate a chef-y approach to meal prep because the priority is more about what will taste the best when made ahead—and not about “What can I get done and out of the way?” The Culinistas have it down to a science—their menus are thoughtfully conceived to work for your lifestyle in addition to being fresh, flavorful, and seasonally minded.
They shared four recipes with us that are delicious, well-balanced, and simple to make ahead and add to your weekly rotation.
Spinach and Artichoke Dip with Crudités and Sourdough
A veggie-forward version of the party dip. Seriously, two pounds of spinach, over a cup of parsley, and three cups of artichokes. You can make this ahead and wait until the last minute to pop it in the oven just before serving.
Romesco Romanesco
A dish that is all about balance: Romesco should be bright and acidic from the sherry vinegar to pair with the sweetness in the sauce from the roasted romanesco. This would be great served hot or at room temperature, making it an ideal option for make-ahead meals—just store the romesco sauce and roasted romanesco separately until serving.
Couscous and Clover
A new take on familiar pasta salads. The pepita-and-pea-tendril sauce is similar to pesto, but seasoning it with earthy cumin and onion powder gives it a uniquely savory flavor. Having this prepped in your fridge makes for a quick and easy lunch.
Brown Butter Pecan Blondies
These blondies are rich and fudgy with a perfect sweet-salty balance, and if kept in an airtight container, they’ll stay moist for days. They’re great as is, but you could doctor them up any way you like. Try chocolate chips, golden raisins, and shredded coconut for a more-is-more seven-layer-bar vibe.
