Week of September 21-26, 2026

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Sunday Batch BatchDay 1:00 stock + 1:15 bath + 3:30 store Meatloafs Prep&Heat 5:00 prep + 5:15 bake Coconut Chicken SousVidePrep 5:00 prep + 5:30 rice Sausage Orzo EarlyHold 3:45 start + 4:45 table Gringo Tostadas SousChefDish 5:00 lentils + 5:20 prep

Sunday Batch

BatchDay 1:00 stock + 1:15 bath + 3:30 store

Stock pot

Bath

Bag, shred, jar

Meatloafs

Prep&Heat 5:00 prep + 5:15 bake
Anchor: Mini meatloafs -- ground beef, grated onion, parsley, egg, breadcrumbs. Ketchup glaze, quick gravy from the homemade stock.
Fan: Sunday's whole baby potatoes, stir-fried whole in a hot wok with garlic and scallion.
Cai: Carrot cabbage slaw with a cider-mustard dressing.   Peas, boiled, butter and salt.

Already Prepped

  • Potatoes cooked and sealed, slaw base, 2 cups stock.

Sous Chef - Prep (5:00)

Chef - Cooking

Pat the potatoes dry, wok them whole until blistered, garlic and scallion for the last 30 seconds. Gravy from the pan drippings, a spoon of flour and the stock. Taste for salt and a splash of vinegar.

Table: meatloafs on a board, gravy beside, potatoes, slaw, peas.

Coconut Chicken

SousVidePrep 5:00 prep + 5:30 rice
Anchor: Sunday's chicken breast, seared for color and sliced, with white sweet potato browned in the same pan and a coconut milk and stock glaze reduced around it. Not a curry.
Fan: Jasmine rice.
Cai: Fresh pineapple relish -- pineapple, red onion, jalapeno, cilantro, lime. Made tonight so it stays bright; part topping, part side.   Smashed cucumber with lime and crushed peanuts.

Already Prepped

  • Chicken and sweet potato bags from Sunday, 1 cup stock, cut pineapple.

Sous Chef - Prep (5:00)

Chef - Cooking

Pat everything dry. Sweet potato cut-side down until deep brown. Chicken 90 seconds a side, color only. 1/2 can coconut milk plus the stock, reduce hard to a glaze. Taste for salt and lime.

Table: skillet in the middle, relish with a spoon, cucumbers, rice.

Sausage Orzo

EarlyHold 3:45 start + 4:45 table
Anchor: Italian sausage browned with onion and the fine carrot cabbage shred, orzo toasted and simmered in the homemade stock, finished with lemon, frozen peas and parmesan.
Fan: The orzo, in the pot.
Cai: Marinated white beans from Sunday.   Bag salad.

Already Prepped

  • 5 cups stock, 2 cups fine shred, white beans.

Sous Chef - Prep (3:45)

Chef - Cooking (4:00, all mom)

Brown the sausage. Onion and shred 5 min. Orzo in, toast 1 min. 4 cups stock, simmer 10-12 min, last cup if it dries. Off heat: 1.5 cups peas, lemon, parmesan. Taste. Lid on.

Table: pot on a trivet, beans, salad, parmesan.

Gringo Tostadas

SousChefDish 5:00 lentils + 5:20 prep
Anchor: Taco lentils simmered in stock with onion and garlic, piled on tostadas.
Fan: Tostadas.
Cai: Slaw with lime, cilantro and a can of corn.   Refried beans baked with cheese on top.

Already Prepped

  • 4 cups stock, slaw base.

Sous Chef - Prep (5:00)

Chef - Cooking

Taste the lentils for salt, lime and heat. Warm the tostadas 3 min.

Table: lentils, beans, slaw, tostadas, cheese, limes, hot sauce.