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It often makes sense to make extra produce or grains to have on hand to freeze for later. You can also cook many items ahead for dinner that night and again in two weeks when you plan and use the freezer. Here are some of our favorite ways to plan ahead!
Quick Tips
Kale
“Massage” your kale by kneading it in a gallon-size zip-lock bag with olive oil, lemon juice and a pinch of salt. Keep in the refrigerator for up to a week as a green to add to grain bowls or salads.
Quinoa
When making quinoa, make double or triple the recipe, and freeze the remainder in quart-size zip-lock bags with the quinoa spread in a
thin, flat layer. Store in the freezer and break off bits of quinoa as
needed to add crunch to pilafs, brown rice bowls, or salads.
Full Recipes
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