Recipe totals, pantry deductions and example packages stay separate. Package sizes below are editable; 0 means buy exact weight.
Couscousdry · g
500g1 × 500g
Need 480g · Pantry used 0g · Net 480g · Remaining 20g
Example package: 500g usable quantity. Confirm label/edible weight.
Chickpeasdrained · g
720g3 × 240g
Need 720g · Pantry used 0g · Net 720g · Remaining 0g
Example: 400g gross can, 240g drained. Confirm your label.
Zucchiniraw · g
1800gexact edible weight
Need 1800g · Pantry used 0g · Net 1800g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Carrotsraw · g
3000g3 × 1000g
Need 2250g · Pantry used 0g · Net 2250g · Remaining 750g
Example package: 1000g usable quantity. Confirm label/edible weight.
Onionsraw · g
1500g3 × 500g
Need 1500g · Pantry used 0g · Net 1500g · Remaining 0g
Example package: 500g usable quantity. Confirm label/edible weight.
Olive oilraw · ml
500ml1 × 500ml
Need 255ml · Pantry used 0ml · Net 255ml · Remaining 245ml
Example package: 500ml usable quantity. Confirm label/edible weight.
Lemon juiceraw · ml
250ml1 × 250ml
Need 120ml · Pantry used 0ml · Net 120ml · Remaining 130ml
Example package: 250ml usable quantity. Confirm label/edible weight.
Saltdry · g
250g1 × 250g
Need 45g · Pantry used 0g · Net 45g · Remaining 205g
Example package: 250g usable quantity. Confirm label/edible weight.
Black pepperdry · g
50g1 × 50g
Need 15g · Pantry used 0g · Net 15g · Remaining 35g
Example package: 50g usable quantity. Confirm label/edible weight.
Ricedry · g
500g1 × 500g
Need 360g · Pantry used 0g · Net 360g · Remaining 140g
Example package: 500g usable quantity. Confirm label/edible weight.
Red lentilsdry · g
1000g2 × 500g
Need 840g · Pantry used 0g · Net 840g · Remaining 160g
Example package: 500g usable quantity. Confirm label/edible weight.
Canned tomatoescanned · g
2400g6 × 400g
Need 2400g · Pantry used 0g · Net 2400g · Remaining 0g
Example package: 400g usable quantity. Confirm label/edible weight.
Pastadry · g
500g1 × 500g
Need 480g · Pantry used 0g · Net 480g · Remaining 20g
Example package: 500g usable quantity. Confirm label/edible weight.
Plain flour tortillascooked · count
16 pieces2 × 8 pieces
Need 12 pieces · Pantry used 0 pieces · Net 12 pieces · Remaining 4 pieces
Reference recipe: wheat, water, oil, salt. Check the actual brand for milk, soy and other ingredients.
Black beansdrained · g
720g3 × 240g
Need 720g · Pantry used 0g · Net 720g · Remaining 0g
Example: 400g gross can, 240g drained. Confirm your label.
Bell pepperraw · g
900gexact edible weight
Need 900g · Pantry used 0g · Net 900g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Cabbageraw · g
1600g2 × 800g
Need 900g · Pantry used 0g · Net 900g · Remaining 700g
Example package: 800g usable quantity. Confirm label/edible weight.
Potatoesraw · g
1000g1 × 1000g
Need 600g · Pantry used 0g · Net 600g · Remaining 400g
Example package: 1000g usable quantity. Confirm label/edible weight.
Recipe water: 5700ml. Extra pasta processing water: about 2L per two servings per pasta dinner; chickpea warming water: 10–20ml per two servings. Processing water is separate and not a store purchase.
Your prep & storage plan
Scale every ingredient; split cooking into batches when a 4L pot or oven tray reaches its limit.
Prep begins at 09:00 on the day before your first dinner. This larger batch needs a daytime preparation session. Active work and waiting are scheduled separately.
Choose what to make ahead, then apply changes. Prepare everything else fresh on its dinner day. Weigh each finished batch and divide it into its labelled equal shares.
Shared roasted vegetables
Prep ahead
2 equal shares · 6 servings per share
Mon, Oct 5: Lemon chickpea couscous · Wed, Oct 7: Roast vegetable pasta
Prepare this component
1800g Zucchini
900g Carrots
600g Onions
120ml Olive oil
12g Salt
6g Black pepper
Heat the oven to 200°C. Cut zucchini into 2cm pieces, carrots into 1cm pieces and onion into 2cm wedges. Toss 1800g zucchini, 900g carrots, 600g onions, 120ml olive oil, 12g salt and 6g black pepper.
Spread in one uncrowded layer. Roast for 25–35 minutes, turning halfway, until carrots yield to a fork and the edges brown. Split crowded trays into separate oven loads.
Weigh output Y, divide into the labelled shares and chill promptly in shallow containers.
Finish at dinner
Use one original labelled share. Reheat the cooked vegetables to 74°C, checked with a thermometer, then follow the dinner’s fresh finishing steps.
Weigh the cooked output Y and divide it equally. Raw ingredient amounts are accounting equivalents, not cooked weights.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Tomato lentil rice pot
Cook fresh
1 equal share · 6 servings per share
Tue, Oct 6: Tomato lentil rice pot
Prepare this component
360g Rice
360g Red lentils
1200g Canned tomatoes
450g Carrots
300g Onions
45ml Olive oil
9g Salt
3g Black pepper
2100ml Recipe water
Rinse 360g rice and 360g red lentils. Cut 450g carrots into 5mm dice and 300g onions into 5mm dice. Heat 45ml olive oil in a broad pot over medium heat and soften the vegetables for 5 minutes.
Add rice, lentils, 1200g canned tomatoes, 2100ml recipe water, 9g salt and 3g black pepper. Bring to a boil, partly cover and reduce to a gentle simmer for 25–35 minutes. Stir the bottom every 5 minutes until lentils collapse and rice has no hard centre.
If the rice is firm but the liquid is gone, add boiling processing water a little at a time and continue simmering; record the addition. If too soupy once tender, uncover for 3–5 minutes. Rest off the heat for 5 minutes.
The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Stir once and ladle into bowls. The texture should be thick and spoonable, with soft grains rather than separate dry rice.
This intentionally soft rice pot thickens on standing. Freeze promptly for late-week dinners. The 24-hour chilled rice limit is this planner’s conservative policy.
Refrigerated planning window: up to 24 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Black bean and pepper filling
Cook fresh
1 equal share · 6 servings per share
Thu, Oct 8: Black bean and pepper wraps
Prepare this component
720g Black beans
900g Bell pepper
300g Onions
45ml Olive oil
9g Salt
3g Black pepper
Cut 900g bell pepper into 1cm squares and 300g onions into 5mm dice. Heat 45ml olive oil in a broad skillet over medium heat and cook onion and pepper for 8–10 minutes until tender and lightly browned. Reduce the heat and add a spoonful of processing water if the edges catch.
Add 720g black beans, 9g salt and 3g black pepper; cook for 5 minutes until steaming. Crush a quarter of the beans against the pan to help the filling hold together; reduce uncovered if watery.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Grate 300g carrots coarsely. Stir 60ml lemon juice into the hot bean filling. Warm 12 pieces plain flour tortillas in a dry skillet for 20–30 seconds per side until flexible, or follow the packet instructions.
Divide the bean filling and raw carrot between the tortillas. Fold the sides in and roll firmly; serve immediately while the carrot is crisp. Check actual tortilla ingredients.
Freeze promptly on preparation day for dinners outside the refrigerated window. Texture may soften after freezing; keep the fresh finish separate.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Lentil cabbage soup
Prep ahead
1 equal share · 6 servings per share
Fri, Oct 9: Lentil cabbage soup
Prepare this component
480g Red lentils
900g Cabbage
600g Carrots
300g Onions
600g Potatoes
45ml Olive oil
9g Salt
3g Black pepper
2700ml Recipe water
Sort and rinse 480g red lentils. Cut 600g carrots and 600g potatoes into 1cm cubes, 300g onions into 5mm dice and 900g cabbage into 5mm ribbons. Heat 45ml olive oil in a large pot over medium heat and soften onion and carrot for 5 minutes.
Add lentils, potatoes and 2700ml recipe water. Bring to a boil, partly cover and simmer over low heat for 20–30 minutes, stirring occasionally, until lentils break down and potatoes are fork-tender. If the base catches, lower the heat and add a little hot processing water.
Add cabbage, 9g salt and 3g black pepper; simmer for 5–8 minutes until the thickest cabbage ribs are tender. If it is too thick to ladle, add and record extra processing water.
The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Rest for 2 minutes and serve in warmed bowls. Freeze late-week prep portions promptly in shallow containers on preparation day.
Freeze promptly on preparation day for dinners outside the refrigerated window. Texture may soften after freezing; keep the fresh finish separate.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Heat the oven to 200°C. Cut zucchini into 2cm pieces, carrots into 1cm pieces and onion into 2cm wedges. Toss 1800g zucchini, 900g carrots, 600g onions, 120ml olive oil, 12g salt and 6g black pepper.
09:50–11:20
Spread in one uncrowded layer. Roast for 25–35 minutes, turning halfway, until carrots yield to a fork and the edges brown. Split crowded trays into separate oven loads.
11:20–11:25
Weigh actual cooked output Y. Divide into 2 equal shares (Y/2), label dates and chill promptly in shallow containers. Raw-equivalent weights are accounting only.
11:25–13:49
Prepare Lentil cabbage soup in 3 load(s). Sort and rinse 480g red lentils. Cut 600g carrots and 600g potatoes into 1cm cubes, 300g onions into 5mm dice and 900g cabbage into 5mm ribbons. Heat 45ml olive oil in a large pot over medium heat and soften onion and carrot for 5 minutes. Add lentils, potatoes and 2700ml recipe water. Bring to a boil, partly cover and simmer over low heat for 20–30 minutes, stirring occasionally, until lentils break down and potatoes are fork-tender. If the base catches, lower the heat and add a little hot processing water. Add cabbage, 9g salt and 3g black pepper; simmer for 5–8 minutes until the thickest cabbage ribs are tender. If it is too thick to ladle, add and record extra processing water. The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
13:49–13:54
Divide Lentil cabbage soup into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
Storage and dinner-day reminders
Lemon chickpea couscous · Mon, Oct 5
Refrigerate · portion Y/2. Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Planned refrigerated interval: 30.6 hours.
Roast vegetable pasta · Wed, Oct 7
Freeze promptly on prep day · portion Y/2. Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
Planned move to the fridge: 2026-10-06 at 20:00. Follow the component’s finishing instructions.
Lentil cabbage soup · Fri, Oct 9
Freeze promptly on prep day · portion Y/1. Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
Planned move to the fridge: 2026-10-08 at 20:00. Follow the component’s finishing instructions.
Chill perishable food promptly in shallow containers: within two hours, or one hour above 32°C. Fridge ≤4°C; freezer ≤−18°C. Follow each component’s storage and finishing instructions; raw vegetables and cold sauces are kept separate. A temperature check cannot undo unsafe storage. Storage guide & sources
Portion labels
Y is the actual measured finished batch. Y/N means one of N equal shares; it is not an estimated cooked weight. Planned labels need the actual finish time when you prepare the food.
Shared roasted vegetables
planned
Share 1 · Y/2 · 6 servings
Planned prep finish
2026-10-04 at 11:25
Storage
refrigerated
Use by
2026-10-07 at 11:25
Dinner
Mon, Oct 5
Lemon chickpea couscous
Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Shared roasted vegetables
planned
Share 2 · Y/2 · 6 servings
Planned prep finish
2026-10-04 at 11:25
Storage
frozen
Freeze promptly
2026-10-04 at 11:25
Planned move to fridge
2026-10-06 at 20:00
Use by
2026-10-07 at 20:00
Dinner
Wed, Oct 7
Roast vegetable pasta
Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
Lentil cabbage soup
planned
Share 1 · Y/1 · 6 servings
Planned prep finish
2026-10-04 at 13:54
Storage
frozen
Freeze promptly
2026-10-04 at 13:54
Planned move to fridge
2026-10-08 at 20:00
Use by
2026-10-09 at 20:00
Dinner
Fri, Oct 9
Lentil cabbage soup
Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
What remains
These amounts come from this plan. Package surplus assumes you buy the listed quantities. Keep actual purchase amounts and product labels up to date.
Unallocated ingredients
Couscous20g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Carrots750g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Olive oil245ml · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Lemon juice130ml · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Salt205g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Black pepper35g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Rice140g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Red lentils160g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Pasta20g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Plain flour tortillas4 pieces · cookedSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Cabbage700g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Potatoes400g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Prepared shares
No prepared shares are reserved. Skipping or replacing a dinner keeps its already prepared share here.
Before you cook
Reference packaged-food ingredients may differ by brand. Check actual labels and cross-contact information. Exclusions filter recipe ingredients and cannot certify allergy safety.
Five dinners, step by step
01
Mon, Oct 5
Lemon chickpea couscous
6 servings · 15 min active (base recipe) · 22 min planned finish · stove, oven · cook in batches · Roast trays
Tender roasted carrots, zucchini and onion over fluffy couscous with warm lemon chickpeas.
Use 2 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Shared roasted vegetables: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 11:25. Follow its thawing and finishing instructions.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Use one original labelled share. Reheat the cooked vegetables to 74°C, checked with a thermometer, then follow the dinner’s fresh finishing steps.
While the vegetables roast, cook this component on the stove. Bring 600ml recipe water to a boil in a saucepan. Stir in 480g couscous, cover and remove from the heat for 5 minutes; fluff with a fork. Check the packet liquid ratio before cooking and record any adjustment. If grains remain hard, sprinkle in a little boiling processing water and cover for 2 minutes more.
While the vegetables roast, cook this component on the stove. Warm 720g chickpeas in a saucepan with 10–20ml processing water per two servings over medium-low heat for 5 minutes, stirring until steaming. Stir in 60ml lemon juice and the remaining third of the measured salt.
Spoon couscous into bowls and add the chickpeas and this dinner’s entire roast share. Each fresh recipe makes one dinner; a shared batch has separately labelled shares for its other dinners.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Full method for cooking fresh
Heat the oven to 200°C. Cut 900g zucchini into 2cm chunks, 450g carrots into 1cm pieces and 300g onions into 2cm wedges. Toss with 60ml olive oil, two-thirds of 9g salt and 3g black pepper. Spread in one layer and roast for 25–30 minutes, turning halfway, until the carrot yields to a fork and the edges brown. If the zucchini releases a puddle, spread onto another tray and continue roasting. For the shared-prep path use only this dinner’s labelled roast share, reheated to 74°C; skip this fresh roasting step.
While the vegetables roast, cook this component on the stove. Bring 600ml recipe water to a boil in a saucepan. Stir in 480g couscous, cover and remove from the heat for 5 minutes; fluff with a fork. Check the packet liquid ratio before cooking and record any adjustment. If grains remain hard, sprinkle in a little boiling processing water and cover for 2 minutes more.
While the vegetables roast, cook this component on the stove. Warm 720g chickpeas in a saucepan with 10–20ml processing water per two servings over medium-low heat for 5 minutes, stirring until steaming. Stir in 60ml lemon juice and the remaining third of the measured salt.
Spoon couscous into bowls and add the chickpeas and this dinner’s entire roast share. Each fresh recipe makes one dinner; a shared batch has separately labelled shares for its other dinners.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
02
Tue, Oct 6
Tomato lentil rice pot
6 servings · 12 min active (base recipe) · 70 min planned finish · stove · cook in batches · Covered grain pots
Rice and red lentils simmer together into a thick tomato pot with finely diced carrots.
Use 3 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Rinse 360g rice and 360g red lentils. Cut 450g carrots into 5mm dice and 300g onions into 5mm dice. Heat 45ml olive oil in a broad pot over medium heat and soften the vegetables for 5 minutes.
Add rice, lentils, 1200g canned tomatoes, 2100ml recipe water, 9g salt and 3g black pepper. Bring to a boil, partly cover and reduce to a gentle simmer for 25–35 minutes. Stir the bottom every 5 minutes until lentils collapse and rice has no hard centre.
If the rice is firm but the liquid is gone, add boiling processing water a little at a time and continue simmering; record the addition. If too soupy once tender, uncover for 3–5 minutes. Rest off the heat for 5 minutes.
Stir once and ladle into bowls. The texture should be thick and spoonable, with soft grains rather than separate dry rice.
The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
03
Wed, Oct 7
Roast vegetable pasta
6 servings · 12 min active (base recipe) · 40 min planned finish · stove, oven · cook in batches · Roast trays
An uncrowded tray of caramelized vegetables folded through a simple tomato pasta sauce.
Use 3 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Shared roasted vegetables: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 11:25. Follow its thawing and finishing instructions.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Use one original labelled share. Reheat the cooked vegetables to 74°C, checked with a thermometer, then follow the dinner’s fresh finishing steps.
Simmer 1200g canned tomatoes with 300ml recipe water and the remaining third of the measured salt over medium-low heat for 8–10 minutes, stirring until a spoon leaves a brief track. Add the roast share; if previously cooked and chilled, heat evenly to 74°C with a thermometer. Loosen a thick sauce with a little processing water.
Start the pasta water while the roast finishes, using a separate pot from the tomato sauce. Boil about 2L processing water per two servings in a large pot. Add 480g pasta and cook for 8–12 minutes or the packet time, stirring early to prevent sticking. Taste a piece: the centre should be firm but no longer hard. Drain, retaining a little cooking water.
Toss the pasta with the vegetable sauce over low heat for 1 minute. Add a spoonful of retained cooking water if the sauce clumps, then serve immediately.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Full method for cooking fresh
Heat the oven to 200°C. Cut 900g zucchini into 2cm pieces, 450g carrots into 1cm pieces and 300g onions into 2cm wedges. Toss with 60ml olive oil, two-thirds of 9g salt and 3g black pepper. Roast in one layer for 25–30 minutes, turning once, until carrots are tender and vegetable edges brown. Split crowded trays if vegetables steam. For shared preparation, skip this step and use only the labelled roast share for this dinner.
Simmer 1200g canned tomatoes with 300ml recipe water and the remaining third of the measured salt over medium-low heat for 8–10 minutes, stirring until a spoon leaves a brief track. Add the roast share; if previously cooked and chilled, heat evenly to 74°C with a thermometer. Loosen a thick sauce with a little processing water.
Start the pasta water while the roast finishes, using a separate pot from the tomato sauce. Boil about 2L processing water per two servings in a large pot. Add 480g pasta and cook for 8–12 minutes or the packet time, stirring early to prevent sticking. Taste a piece: the centre should be firm but no longer hard. Drain, retaining a little cooking water.
Toss the pasta with the vegetable sauce over low heat for 1 minute. Add a spoonful of retained cooking water if the sauce clumps, then serve immediately.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
04
Thu, Oct 8
Black bean and pepper wraps
6 servings · 15 min active (base recipe) · 50 min planned finish · stove · cook in batches · Warm wraps and toast
A soft pepper and black bean filling meets fresh grated carrot in warm tortillas.
Use 3 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Cut 900g bell pepper into 1cm squares and 300g onions into 5mm dice. Heat 45ml olive oil in a broad skillet over medium heat and cook onion and pepper for 8–10 minutes until tender and lightly browned. Reduce the heat and add a spoonful of processing water if the edges catch.
Add 720g black beans, 9g salt and 3g black pepper; cook for 5 minutes until steaming. Crush a quarter of the beans against the pan to help the filling hold together; reduce uncovered if watery.
Grate 300g carrots coarsely. Stir 60ml lemon juice into the hot bean filling. Warm 12 pieces plain flour tortillas in a dry skillet for 20–30 seconds per side until flexible, or follow the packet instructions.
Divide the bean filling and raw carrot between the tortillas. Fold the sides in and roll firmly; serve immediately while the carrot is crisp. Check actual tortilla ingredients.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
05
Fri, Oct 9
Lentil cabbage soup
6 servings · 15 min active (base recipe) · 32 min planned finish · stove · cook in batches · Soups, stews and sauces
A tomato-free lentil soup with soft potato cubes, sweet carrots and ribbons of cabbage.
Use 3 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Lentil cabbage soup: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 13:54. Follow its thawing and finishing instructions.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Rest for 2 minutes and serve in warmed bowls. Freeze late-week prep portions promptly in shallow containers on preparation day.
Full method for cooking fresh
Sort and rinse 480g red lentils. Cut 600g carrots and 600g potatoes into 1cm cubes, 300g onions into 5mm dice and 900g cabbage into 5mm ribbons. Heat 45ml olive oil in a large pot over medium heat and soften onion and carrot for 5 minutes.
Add lentils, potatoes and 2700ml recipe water. Bring to a boil, partly cover and simmer over low heat for 20–30 minutes, stirring occasionally, until lentils break down and potatoes are fork-tender. If the base catches, lower the heat and add a little hot processing water.
Add cabbage, 9g salt and 3g black pepper; simmer for 5–8 minutes until the thickest cabbage ribs are tender. If it is too thick to ladle, add and record extra processing water.
Rest for 2 minutes and serve in warmed bowls. Freeze late-week prep portions promptly in shallow containers on preparation day.
The displayed quantities already match your selected servings. For 1 serving use a small covered pot and check liquid early; for 2 use the stated method. For 4 or 8 use the planned pot-capacity batches and divide every ingredient proportionally. Keep each pot below 80% full. Maintain a gentle simmer and judge each batch by texture, not by multiplying the cooking time. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Original recipes · Content edition 3 · Serving equivalents are cooking quantities. How this planner works