Weekend - Saturday, August 22, 2026

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Sunday Batch Prep Salmon Sheet Pan SheetPan 4:45 prep + 5:15 oven

Grocery List

Already Prepped

Nothing yet -- check the ribs first, before anything else today.

Sous Chef - Prep (whenever, no rush)

**Check if the ribs are thawed.** If they are still hard in the middle, submerge the sealed pack in a bowl of cold water, weighted with a plate. *3-4 hours*, changing the water once if it gets warm.
Mix the rub: *3 tbsp* **brown sugar**, *1 tbsp* **smoked paprika**, *2 tsp* **cumin**, *1 tbsp* **salt**, *2 tsp* **black pepper**, *1 tsp* **garlic powder**.
Halve or quarter *1.5 lb* **baby potatoes** so the pieces are all roughly the same size.
Drain and rinse *2 cans* **white beans**.
Shred *half* the **cabbage** thin into a slaw bowl. **Half and stop** -- the rest keeps for Thursday.
Slice *1* **cucumber** and *half* a **yellow onion** thin into a second bowl.

Sous Chef - Assembly (whenever)

Dress the slaw: *1/3 cup* **mayo**, *2 tbsp* **cider vinegar**, *1 tbsp* **sugar**, **salt**, **pepper**. Refrigerate -- better after an hour.
Dress the cucumber and onion: *3 tbsp* **cider vinegar**, *1 tsp* **sugar**, **salt**. Refrigerate at least an hour.
Toss the **potatoes** and **beans** with olive oil, salt, and a spoon of the smoked paprika rub. Spread in a layer across a large sheet pan.
Mix the glaze: *1/2 cup* **BBQ sauce**, *2 tbsp* **brown sugar**, *1 tbsp* **cider vinegar**.

Chef - Cooking (whenever the oven's free)

Sunday Batch Prep

Pork Loin - Rub & Vacuum Seal (for Thursday's sous vide)

Move the pork loin roast to the fridge Saturday night if it's not already thawing. It needs to be fully thawed to season and seal today.
Pat the pork loin dry. Rub all over with olive oil, 3 minced garlic cloves, 1 tbsp chopped thyme (or 1 tsp dried), salt, black pepper.
Vacuum seal the rubbed pork loin. Refrigerate flat -- do not freeze, do not cook. It sits until Thursday.

Not cooked today. It sits and seasons in the bag over four days, and the actual cook happens Thursday straight from the fridge.

Prep for the Week

Slice 8 oz mushrooms for Monday, bagged.
Mince 8 garlic cloves total, split across small containers for Monday and Tuesday.
Dice 1 yellow onion for Monday, bagged.
Dice 1 more yellow onion for Wednesday, bagged.
Shred the other half of Saturday's cabbage for Thursday's apple slaw, bagged undressed (it dresses better fresh Thursday).
Scrub 2 lb potatoes for Thursday's mash, bagged in the fridge -- no need to peel yet.
Trim 1 lb green beans for Tuesday, bagged.

Salmon Sheet Pan

SheetPan 4:45 prep + 5:15 oven

Anchor: Salmon fillets, lemon-garlic-butter, roasted on a sheet pan with green beans alongside -- one pan, one temperature, done in twenty minutes.

Cai: Sliced tomato -- roma tomatoes, olive oil, salt, torn basil if you have it. Buttered corn -- a can or bag of corn, butter, salt, pepper. Two minutes, no real cooking.

Already Prepped

Nothing -- salmon and green beans for tonight come straight off the sheet pan.

Sous Chef - Prep (4:45)

Move the sealed salmon to a bowl of cold water. 20-30 min to thaw fully.
Slice 3 roma tomatoes onto a plate.
Trim 1 lb green beans (save half of Saturday's trimmed bag for Tuesday if there's extra).
Line a sheet pan with foil.

Sous Chef - Assembly (5:15)

Start the white rice in the rice cooker.
Pat the salmon dry, lay on the sheet pan.
Toss the green beans in olive oil and salt, arrange around the salmon.
Melt 3 tbsp butter with 2 minced garlic cloves and the juice of half a lemon, brush over the salmon.
Dress the tomatoes: olive oil, salt, torn basil.
Oven to 425F.

Chef - Cooking (when home, or mom finishes solo -- no judgment calls, just time)

Salmon and green beans in at 425F, 12-15 min, until the salmon flakes and the beans are blistered.

Warm the corn in a small pot with butter, salt, and pepper, 2-3 min.

Table: sheet pan straight to a trivet, rice in a bowl, tomatoes and corn alongside.

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