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Advanced Preparation for “Busy Week”

1 - 3 days prior [optional], Lime juice (fresh) 2 1/2 tbsp [for Grilled Corn & Bean Salad on Tue]
Instructions:

For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce. Store in a jar in the fridge.

1 - 2 days prior, Chickpeas, raw 3 1/4 tbsp [for Grilled Corn & Bean Salad on Tue]
Instructions:

Soak chickpeas in 2 cups water overnight. Discard the soak water and add 2 cups fresh water, and cook for 1-1 1/2 hr. When they are tender all the way through, drain and keep in the fridge. See "Notes" below.

1 - 3 days prior [optional], Sweet white corn 1 1/4 medium ear(s) [for Grilled Corn & Bean Salad on Tue]
Instructions:

Preheat a grill on high for 5 min. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black (about 12 min). Remove from grill and store in an airtight container in the fridge.

1 - 2 days prior, Black beans, raw 3 1/4 tbsp [for Grilled Corn & Bean Salad on Tue]
Instructions:

Soak black beans in 2 cups water overnight. Discard the soak water and add 2 cups fresh water, and cook for 30-40 min. When they are tender all the way through, drain and keep in the fridge. See "Notes" below.

1 - 2 days prior [optional], Extra virgin olive oil 2 1/3 tbsp [for Simple Seedy Slaw on Wed]
Instructions:

Lemon Dressing: In a small jar, combine the olive oil, lemon juice, garlic, cumin, mustard and salt and shake until thoroughly blended. Store in the fridge.

1 - 4 days prior [optional], Red potato 42 ml [for Kale Potato Pancakes (using leftover mash) on Thu]
Instructions:

Prick the potatoes with a fork several times, then rub potatoes with olive oil, and sprinkle with salt. Place the potatoes into a slow cooker, cover, and cook on on Low for 7 1/2 to 8 hours until tender. When cool enough to handle, but still warm peel skin away with fingers. Store in fridge.

1 - 4 days prior [optional], Sweet potato 42 ml [for Kale Potato Pancakes (using leftover mash) on Thu]
Instructions:

Prick the potatoes with a fork several times, then rub potatoes with olive oil, and sprinkle with salt. Place the potatoes into a slow cooker, cover, and cook on on Low for 7 1/2 to 8 hours until tender. When cool enough to handle, but still warm peel skin away with fingers. Store in fridge.

1 - 4 days prior [optional], Sweet potato 1 1/3 small potato [for Vegan Scalloped Potatoes on Sat]
Instructions:

Prick the potatoes with a fork several times, then rub potatoes with olive oil, and sprinkle with salt. Place the potatoes into a slow cooker, cover, and cook on on Low for 7 1/2 to 8 hours until tender. When cool enough to handle, but still warm peel skin away with fingers. Store in fridge.

1 - 4 days prior [optional], Red potato 1 1/3 small potato(s) [for Vegan Scalloped Potatoes on Sat]
Instructions:

Prick the potatoes with a fork several times, then rub potatoes with olive oil, and sprinkle with salt. Place the potatoes into a slow cooker, cover, and cook on on Low for 7 1/2 to 8 hours until tender. When cool enough to handle, but still warm peel skin away with fingers. Store in fridge.

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