Chill Monday’s patty mixture for less than 24 hours, make a curry base for Wednesday and freeze Friday’s slow soup; cook the soft polenta and ribbon pasta fresh.
Recipe totals, pantry deductions and example packages stay separate. Package sizes below are editable; 0 means buy exact weight.
Black beansdrained · g
480g2 × 240g
Need 300g · Pantry used 0g · Net 300g · Remaining 180g
Example: 400g gross can, 240g drained. Confirm your label.
Rolled oatsdry · g
500g1 × 500g
Need 60g · Pantry used 0g · Net 60g · Remaining 440g
Reference oats may have gluten cross-contact. Use an appropriate certified product only after checking the actual label; this reference remains excluded by the gluten filter.
Onionsraw · g
500g1 × 500g
Need 280g · Pantry used 0g · Net 280g · Remaining 220g
Example package: 500g usable quantity. Confirm label/edible weight.
Ground cumindry · g
40g1 × 40g
Need 5g · Pantry used 0g · Net 5g · Remaining 35g
Example package: 40g usable quantity. Confirm label/edible weight.
Plain flour tortillascooked · count
8 pieces1 × 8 pieces
Need 2 pieces · Pantry used 0 pieces · Net 2 pieces · Remaining 6 pieces
Reference recipe: wheat, water, oil, salt. Check the actual brand for milk, soy and other ingredients.
Cabbageraw · g
800g1 × 800g
Need 120g · Pantry used 0g · Net 120g · Remaining 680g
Example package: 800g usable quantity. Confirm label/edible weight.
Lemon juiceraw · ml
250ml1 × 250ml
Need 45ml · Pantry used 0ml · Net 45ml · Remaining 205ml
Example package: 250ml usable quantity. Confirm label/edible weight.
Olive oilraw · ml
500ml1 × 500ml
Need 75ml · Pantry used 0ml · Net 75ml · Remaining 425ml
Example package: 500ml usable quantity. Confirm label/edible weight.
Saltdry · g
250g1 × 250g
Need 15g · Pantry used 0g · Net 15g · Remaining 235g
Example package: 250g usable quantity. Confirm label/edible weight.
Black pepperdry · g
50g1 × 50g
Need 5g · Pantry used 0g · Net 5g · Remaining 45g
Example package: 50g usable quantity. Confirm label/edible weight.
Plain polenta cornmealdry · g
500g1 × 500g
Need 140g · Pantry used 0g · Net 140g · Remaining 360g
Example package: 500g usable quantity. Confirm label/edible weight.
Mushroomsraw · g
500g2 × 250g
Need 300g · Pantry used 0g · Net 300g · Remaining 200g
Example package: 250g usable quantity. Confirm label/edible weight.
Spinachraw · g
200g1 × 200g
Need 150g · Pantry used 0g · Net 150g · Remaining 50g
Example package: 200g usable quantity. Confirm label/edible weight.
Garlicraw · g
32gexact edible weight
Need 32g · Pantry used 0g · Net 32g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Chickpeasdrained · g
240g1 × 240g
Need 240g · Pantry used 0g · Net 240g · Remaining 0g
Example: 400g gross can, 240g drained. Confirm your label.
Cauliflowerraw · g
300gexact edible weight
Need 300g · Pantry used 0g · Net 300g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Plain coconut milkcanned · ml
400ml1 × 400ml
Need 300ml · Pantry used 0ml · Net 300ml · Remaining 100ml
Reference product contains coconut and water; check actual ingredients and opened-package instructions.
Gingerraw · g
15gexact edible weight
Need 15g · Pantry used 0g · Net 15g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Ricedry · g
500g1 × 500g
Need 150g · Pantry used 0g · Net 150g · Remaining 350g
Example package: 500g usable quantity. Confirm label/edible weight.
Pastadry · g
500g1 × 500g
Need 160g · Pantry used 0g · Net 160g · Remaining 340g
Example package: 500g usable quantity. Confirm label/edible weight.
Zucchiniraw · g
350gexact edible weight
Need 350g · Pantry used 0g · Net 350g · Remaining 0g
Buy exact edible weight; record any trimming losses.
White beansdrained · g
240g1 × 240g
Need 240g · Pantry used 0g · Net 240g · Remaining 0g
Example package: 240g usable quantity. Confirm label/edible weight.
Dried split peasdry · g
500g1 × 500g
Need 180g · Pantry used 0g · Net 180g · Remaining 320g
Example package: 500g usable quantity. Confirm label/edible weight.
Carrotsraw · g
1000g1 × 1000g
Need 200g · Pantry used 0g · Net 200g · Remaining 800g
Example package: 1000g usable quantity. Confirm label/edible weight.
Potatoesraw · g
1000g1 × 1000g
Need 200g · Pantry used 0g · Net 200g · Remaining 800g
Example package: 1000g usable quantity. Confirm label/edible weight.
Plain breadcooked · g
400g1 × 400g
Need 160g · Pantry used 0g · Net 160g · Remaining 240g
Reference loaf: wheat, water, yeast, salt. Actual products may differ.
Recipe water: 2000ml. 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
Chill Monday’s patty mixture for less than 24 hours, make a curry base for Wednesday and freeze Friday’s slow soup; cook the soft polenta and ribbon pasta fresh.
Prep begins at 19:00 on the day before your first dinner. 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.
Black bean patty mixture
Prep ahead
1 equal share · 2 servings per share
Mon, Oct 5: Black bean and oat patties
Prepare this component
300g Black beans
60g Rolled oats
80g Onions
2g Ground cumin
3g Salt
1g Black pepper
Drain 300g black beans and pat dry. Mash three-quarters of them with a fork, leaving the rest whole. Grate 80g onions finely and squeeze out its liquid so the patties do not loosen.
Mix the beans and onion with 60g rolled oats, 2g ground cumin, 3g salt and 1g black pepper. Rest for 10 minutes until the oats absorb moisture. Press a small test mound: it should hold its edges. If it crumbles, mash more of the existing beans; if loose, press out moisture and rest again.
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.
Keep the prepared mixture covered at 4°C or below and refrigerate within two hours, or one hour above 32°C. Follow the shortest ingredient use-by or opened-package limit. Cook the mixture as directed in the finishing instructions before eating.
Finish at dinner
Keep the labelled mixture chilled. Use the original portion for this dinner and follow its ingredient use-by limits. This mixture still needs cooking: follow the pan-cooking steps below before eating.
Divide into 8cm-wide patties no more than 1.5cm thick. Heat 15ml olive oil in a nonstick skillet over medium heat, reserving some for later batches. Cook for 4–5 minutes per side until browned, firm and steaming at the centre. Leave each patty untouched until its crust releases.
Shred 120g cabbage into 2mm ribbons and toss with 20ml lemon juice. Warm 2 pieces plain flour tortillas briefly in the empty pan, fold around the patties and add the raw cabbage. Keep patties the same thickness when increasing servings.
Keep the uncooked bean and oat mixture chilled for up to 24 hours. Fry at dinner; add cabbage and tortillas fresh. No reheating instruction applies to this uncooked mixture.
Refrigerated planning window: up to 24 hours, shortened by any earlier product or opened-food limit. Keep refrigerated; this component is not planned for freezing.
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.
Mushroom spinach topping
Cook fresh
1 equal share · 2 servings per share
Tue, Oct 6: Soft polenta with browned mushrooms
Prepare this component
300g Mushrooms
150g Spinach
8g Garlic
15ml Olive oil
1g Black pepper
Wipe 300g mushrooms and slice 5mm thick. Heat 15ml olive oil in a broad skillet over medium-high heat. Cook mushrooms in one layer for 3 minutes undisturbed, then stir for 5–7 minutes until their liquid has evaporated and edges brown. Brown in batches if needed.
Mince 8g garlic. Add to the mushrooms with 1g black pepper and stir for 30 seconds. Wash 150g spinach, cut into 3cm strips and fold in for 2 minutes until wilted. Remove from the heat; if watery, reduce briefly uncovered.
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.
With two burners, start the polenta while the mushrooms brown, returning to stir it frequently. On one burner finish the topping first and allow extra time. Bring 700ml recipe water and 3g salt to a simmer in a heavy pot. Sprinkle in 140g plain polenta cornmeal while whisking. Reduce to low and cook for 20–30 minutes, or the packet time, stirring the bottom frequently until grains lose their sandy bite. If lumpy, whisk firmly; if stiff before cooked, add hot processing water in small amounts.
The polenta should fall slowly from a spoon. Divide into shallow bowls immediately and add the hot mushroom topping; it thickens as it cools.
Make the polenta fresh so it remains spoonable. Frozen mushroom topping is softer; reduce excess water after reheating.
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.
Coconut chickpea curry
Prep ahead
1 equal share · 2 servings per share
Wed, Oct 7: Coconut chickpea and cauliflower curry
Prepare this component
240g Chickpeas
300g Cauliflower
300ml Plain coconut milk
100g Onions
15g Ginger
8g Garlic
3g Ground cumin
15ml Olive oil
3g Salt
1g Black pepper
Cut 100g onions into 5mm dice and 300g cauliflower into 2cm florets. Mince 15g ginger and 8g garlic. Heat 15ml olive oil in a pot over medium heat; soften onion for 5 minutes, then stir in ginger, garlic and 3g ground cumin for 30 seconds until fragrant.
Add cauliflower, 240g chickpeas, 300ml plain coconut milk, 3g salt and 1g black pepper. Bring to a gentle simmer, cover loosely and cook over low heat for 12–18 minutes until a knife enters cauliflower stalks easily. Avoid a rolling boil. If the sauce becomes oily, lower the heat and stir in a small splash of processing water.
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.
With two burners, cook rice while the curry simmers. On one burner make the curry first and allow extra time. Rinse 150g rice. Cook with 300ml recipe water in a covered saucepan after checking the packet ratio: bring to a boil, reduce to low for 12–18 minutes until tender, then rest off the heat for 5 minutes. Add a little boiling processing water if grains remain firm.
Fluff the rice and ladle the curry over it. If curry is too thin, simmer uncovered briefly; if too thick, loosen with a little hot processing water before serving.
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.
Split pea vegetable soup
Prep ahead
1 equal share · 2 servings per share
Fri, Oct 9: Split pea and root vegetable soup
Prepare this component
180g Dried split peas
200g Carrots
200g Potatoes
100g Onions
8g Garlic
1000ml Recipe water
15ml Olive oil
3g Salt
1g Black pepper
Sort and rinse 180g dried split peas, discarding stones or damaged peas. Cut 200g carrots and 200g potatoes into 1cm cubes, dice 100g onions 5mm and mince 8g garlic. Heat 15ml olive oil in a heavy pot over medium heat and soften onion and carrot for 5 minutes; stir garlic for 30 seconds.
Add split peas, potatoes and 1000ml recipe water. Bring to a boil, skim foam if needed and reduce to a gentle simmer. Partly cover and cook for 45–60 minutes, stirring every 10 minutes, until peas crush completely and potato centres are tender. Older peas may need longer; add hot processing water to keep them submerged.
Add 3g salt and 1g black pepper. Stir firmly to break down some peas and thicken the soup, leaving vegetable pieces intact. If it catches, lower the heat and stir more often; if it becomes stiff, add and record hot 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.
Serve with 160g plain bread. The soup thickens as it stands, so loosen with hot processing water when reheating a prepared portion. Freeze late-week portions promptly 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.
Prepare Coconut chickpea curry in 1 load(s). Cut 100g onions into 5mm dice and 300g cauliflower into 2cm florets. Mince 15g ginger and 8g garlic. Heat 15ml olive oil in a pot over medium heat; soften onion for 5 minutes, then stir in ginger, garlic and 3g ground cumin for 30 seconds until fragrant. Add cauliflower, 240g chickpeas, 300ml plain coconut milk, 3g salt and 1g black pepper. Bring to a gentle simmer, cover loosely and cook over low heat for 12–18 minutes until a knife enters cauliflower stalks easily. Avoid a rolling boil. If the sauce becomes oily, lower the heat and stir in a small splash of processing water. 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.
19:30–19:35
Divide Coconut chickpea curry into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
19:35–20:40
Prepare Split pea vegetable soup in 1 load(s). Sort and rinse 180g dried split peas, discarding stones or damaged peas. Cut 200g carrots and 200g potatoes into 1cm cubes, dice 100g onions 5mm and mince 8g garlic. Heat 15ml olive oil in a heavy pot over medium heat and soften onion and carrot for 5 minutes; stir garlic for 30 seconds. Add split peas, potatoes and 1000ml recipe water. Bring to a boil, skim foam if needed and reduce to a gentle simmer. Partly cover and cook for 45–60 minutes, stirring every 10 minutes, until peas crush completely and potato centres are tender. Older peas may need longer; add hot processing water to keep them submerged. Add 3g salt and 1g black pepper. Stir firmly to break down some peas and thicken the soup, leaving vegetable pieces intact. If it catches, lower the heat and stir more often; if it becomes stiff, add and record hot 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.
20:40–20:45
Divide Split pea vegetable soup into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
20:45–21:00
Prepare Black bean patty mixture in 1 load(s). Drain 300g black beans and pat dry. Mash three-quarters of them with a fork, leaving the rest whole. Grate 80g onions finely and squeeze out its liquid so the patties do not loosen. Mix the beans and onion with 60g rolled oats, 2g ground cumin, 3g salt and 1g black pepper. Rest for 10 minutes until the oats absorb moisture. Press a small test mound: it should hold its edges. If it crumbles, mash more of the existing beans; if loose, press out moisture and rest again. 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. Keep the prepared mixture covered at 4°C or below and refrigerate within two hours, or one hour above 32°C. Follow the shortest ingredient use-by or opened-package limit. Cook the mixture as directed in the finishing instructions before eating.
21:00–21:05
Divide Black bean patty mixture 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
Black bean and oat patties · Mon, Oct 5
Refrigerate · portion Y/1. Keep refrigerated at 4°C or below. Follow the recipe’s cold serving or final cooking instructions; keep fresh ingredients separate.
Planned refrigerated interval: 20.9 hours.
Coconut chickpea and cauliflower curry · Wed, Oct 7
Refrigerate · portion Y/1. Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Planned refrigerated interval: 70.4 hours.
Split pea and root vegetable 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.
Black bean patty mixture
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 21:05
Storage
refrigerated
Use by
2026-10-05 at 21:05
Dinner
Mon, Oct 5
Black bean and oat patties
Keep refrigerated at 4°C or below. Follow the recipe’s cold serving or final cooking instructions; keep fresh ingredients separate.
Coconut chickpea curry
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 19:35
Storage
refrigerated
Use by
2026-10-07 at 19:35
Dinner
Wed, Oct 7
Coconut chickpea and cauliflower curry
Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Split pea vegetable soup
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 20:45
Storage
frozen
Freeze promptly
2026-10-04 at 20:45
Planned move to fridge
2026-10-08 at 20:00
Use by
2026-10-09 at 20:00
Dinner
Fri, Oct 9
Split pea and root vegetable 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
Black beans180g · drainedSurplus 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.
Rolled oats440g · 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.
Onions220g · 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.
Ground cumin35g · 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 tortillas6 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.
Cabbage680g · 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 juice205ml · 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 oil425ml · 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.
Salt235g · 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 pepper45g · 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 polenta cornmeal360g · 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.
Mushrooms200g · 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.
Spinach50g · 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.
Plain coconut milk100ml · cannedSurplus 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.
Rice350g · 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.
Pasta340g · 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.
Dried split peas320g · 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.
Carrots800g · 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.
Potatoes800g · 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.
Plain bread240g · 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.
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
Black bean and oat patties
2 servings · 25 min active (base recipe) · 18 min planned finish · stove · Crisp patties
Mashed beans and oats rest into a firm mixture before being browned and served in folded tortillas.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Black bean patty mixture: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 21:05.
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.
Keep the labelled mixture chilled. Use the original portion for this dinner and follow its ingredient use-by limits. This mixture still needs cooking: follow the pan-cooking steps below before eating.
Divide into 8cm-wide patties no more than 1.5cm thick. Heat 15ml olive oil in a nonstick skillet over medium heat, reserving some for later batches. Cook for 4–5 minutes per side until browned, firm and steaming at the centre. Leave each patty untouched until its crust releases.
Shred 120g cabbage into 2mm ribbons and toss with 20ml lemon juice. Warm 2 pieces plain flour tortillas briefly in the empty pan, fold around the patties and add the raw cabbage. Keep patties the same thickness when increasing servings.
Full method for cooking fresh
Drain 300g black beans and pat dry. Mash three-quarters of them with a fork, leaving the rest whole. Grate 80g onions finely and squeeze out its liquid so the patties do not loosen.
Mix the beans and onion with 60g rolled oats, 2g ground cumin, 3g salt and 1g black pepper. Rest for 10 minutes until the oats absorb moisture. Press a small test mound: it should hold its edges. If it crumbles, mash more of the existing beans; if loose, press out moisture and rest again.
Divide into 8cm-wide patties no more than 1.5cm thick. Heat 15ml olive oil in a nonstick skillet over medium heat, reserving some for later batches. Cook for 4–5 minutes per side until browned, firm and steaming at the centre. Leave each patty untouched until its crust releases.
Shred 120g cabbage into 2mm ribbons and toss with 20ml lemon juice. Warm 2 pieces plain flour tortillas briefly in the empty pan, fold around the patties and add the raw cabbage. Keep patties the same thickness when increasing servings.
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
Soft polenta with browned mushrooms
2 servings · 25 min active (base recipe) · 35 min planned finish · stove · Stirred creamy grains
Wipe 300g mushrooms and slice 5mm thick. Heat 15ml olive oil in a broad skillet over medium-high heat. Cook mushrooms in one layer for 3 minutes undisturbed, then stir for 5–7 minutes until their liquid has evaporated and edges brown. Brown in batches if needed.
Mince 8g garlic. Add to the mushrooms with 1g black pepper and stir for 30 seconds. Wash 150g spinach, cut into 3cm strips and fold in for 2 minutes until wilted. Remove from the heat; if watery, reduce briefly uncovered.
With two burners, start the polenta while the mushrooms brown, returning to stir it frequently. On one burner finish the topping first and allow extra time. Bring 700ml recipe water and 3g salt to a simmer in a heavy pot. Sprinkle in 140g plain polenta cornmeal while whisking. Reduce to low and cook for 20–30 minutes, or the packet time, stirring the bottom frequently until grains lose their sandy bite. If lumpy, whisk firmly; if stiff before cooked, add hot processing water in small amounts.
The polenta should fall slowly from a spoon. Divide into shallow bowls immediately and add the hot mushroom topping; it thickens as it cools.
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.
03
Wed, Oct 7
Coconut chickpea and cauliflower curry
2 servings · 20 min active (base recipe) · 22 min planned finish · stove · Soups, stews and sauces
Cauliflower and chickpeas simmer gently in a ginger coconut sauce, with rice cooked at dinner.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Coconut chickpea curry: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 19:35.
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.
With two burners, cook rice while the curry simmers. On one burner make the curry first and allow extra time. Rinse 150g rice. Cook with 300ml recipe water in a covered saucepan after checking the packet ratio: bring to a boil, reduce to low for 12–18 minutes until tender, then rest off the heat for 5 minutes. Add a little boiling processing water if grains remain firm.
Fluff the rice and ladle the curry over it. If curry is too thin, simmer uncovered briefly; if too thick, loosen with a little hot processing water before serving.
Full method for cooking fresh
Cut 100g onions into 5mm dice and 300g cauliflower into 2cm florets. Mince 15g ginger and 8g garlic. Heat 15ml olive oil in a pot over medium heat; soften onion for 5 minutes, then stir in ginger, garlic and 3g ground cumin for 30 seconds until fragrant.
Add cauliflower, 240g chickpeas, 300ml plain coconut milk, 3g salt and 1g black pepper. Bring to a gentle simmer, cover loosely and cook over low heat for 12–18 minutes until a knife enters cauliflower stalks easily. Avoid a rolling boil. If the sauce becomes oily, lower the heat and stir in a small splash of processing water.
With two burners, cook rice while the curry simmers. On one burner make the curry first and allow extra time. Rinse 150g rice. Cook with 300ml recipe water in a covered saucepan after checking the packet ratio: bring to a boil, reduce to low for 12–18 minutes until tender, then rest off the heat for 5 minutes. Add a little boiling processing water if grains remain firm.
Fluff the rice and ladle the curry over it. If curry is too thin, simmer uncovered briefly; if too thick, loosen with a little hot processing water before serving.
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. 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.
04
Thu, Oct 8
Zucchini ribbon and lemon bean pasta
2 servings · 22 min active (base recipe) · 25 min planned finish · stove · Sauté and toss
Wide zucchini ribbons cook briefly around white beans and pasta, with lemon added off the heat.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Use a vegetable peeler to shave 350g zucchini lengthways into broad thin ribbons; cut the firm centre into 3mm strips. Mince 8g garlic. Boil about 2L processing water per two servings in a large pot.
Cook 160g pasta for the packet time, about 8–12 minutes, until firm but no longer hard in the centre. Reserve a cup of cooking water, then drain and use the emptied pot for the sauce if cooking with one pot.
Heat 15ml olive oil over medium-low heat. Stir garlic for 30 seconds without browning, then add 240g white beans, 3g salt and 1g black pepper with a spoonful of retained pasta water. Heat for 3–4 minutes until beans steam; add zucchini and toss for 2 minutes until ribbons bend but stay intact.
Add pasta and 25ml lemon juice off the heat. Toss gently with retained water a spoonful at a time until glossy. If ribbons shed excess liquid, return to medium heat briefly; avoid prolonged simmering that turns them mushy.
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
Split pea and root vegetable soup
2 servings · 18 min active (base recipe) · 12 min planned finish · stove · Soups, stews and sauces
Dried split peas simmer slowly with carrot and potato until the soup becomes naturally creamy.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Split pea vegetable soup: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 20:45. 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.
Serve with 160g plain bread. The soup thickens as it stands, so loosen with hot processing water when reheating a prepared portion. Freeze late-week portions promptly on preparation day.
Full method for cooking fresh
Sort and rinse 180g dried split peas, discarding stones or damaged peas. Cut 200g carrots and 200g potatoes into 1cm cubes, dice 100g onions 5mm and mince 8g garlic. Heat 15ml olive oil in a heavy pot over medium heat and soften onion and carrot for 5 minutes; stir garlic for 30 seconds.
Add split peas, potatoes and 1000ml recipe water. Bring to a boil, skim foam if needed and reduce to a gentle simmer. Partly cover and cook for 45–60 minutes, stirring every 10 minutes, until peas crush completely and potato centres are tender. Older peas may need longer; add hot processing water to keep them submerged.
Add 3g salt and 1g black pepper. Stir firmly to break down some peas and thicken the soup, leaving vegetable pieces intact. If it catches, lower the heat and stir more often; if it becomes stiff, add and record hot processing water.
Serve with 160g plain bread. The soup thickens as it stands, so loosen with hot processing water when reheating a prepared portion. Freeze late-week portions promptly 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