Cook mushrooms by browning, steaming and slow simmering, with a sweet potato tray between them. Keep risotto fresh and freeze Friday’s ragù on prep day.
Recipe totals, pantry deductions and example packages stay separate. Package sizes below are editable; 0 means buy exact 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
1000g4 × 250g
Need 950g · Pantry used 0g · Net 950g · Remaining 50g
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
24gexact edible weight
Need 24g · Pantry used 0g · Net 24g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Olive oilraw · ml
500ml1 × 500ml
Need 70ml · Pantry used 0ml · Net 70ml · Remaining 430ml
Example package: 500ml usable quantity. Confirm label/edible weight.
Saltdry · g
250g1 × 250g
Need 12g · Pantry used 0g · Net 12g · Remaining 238g
Example package: 250g usable quantity. Confirm label/edible weight.
Black pepperdry · g
50g1 × 50g
Need 4g · Pantry used 0g · Net 4g · Remaining 46g
Example package: 50g usable quantity. Confirm label/edible weight.
Firm tofuraw · g
400g1 × 400g
Need 350g · Pantry used 0g · Net 350g · Remaining 50g
Example package: 400g usable quantity. Confirm label/edible weight.
Gingerraw · g
15gexact edible weight
Need 15g · Pantry used 0g · Net 15g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Simple soy saucecanned · ml
150ml1 × 150ml
Need 25ml · Pantry used 0ml · Net 25ml · Remaining 125ml
Example package: 150ml usable quantity. Confirm label/edible weight.
Ricedry · g
500g1 × 500g
Need 160g · Pantry used 0g · Net 160g · Remaining 340g
Example package: 500g usable quantity. Confirm label/edible weight.
Sweet potatoesraw · g
1000g1 × 1000g
Need 500g · Pantry used 0g · Net 500g · Remaining 500g
Example package: 1000g usable quantity. Confirm label/edible weight.
Black beansdrained · g
240g1 × 240g
Need 240g · Pantry used 0g · Net 240g · Remaining 0g
Example: 400g gross can, 240g drained. Confirm your label.
Plain yogurtraw · g
500g1 × 500g
Need 100g · Pantry used 0g · Net 100g · Remaining 400g
Example package: 500g usable quantity. Confirm label/edible weight.
Lemon juiceraw · ml
250ml1 × 250ml
Need 30ml · Pantry used 0ml · Net 30ml · Remaining 220ml
Example package: 250ml usable quantity. Confirm label/edible weight.
Ground cumindry · g
40g1 × 40g
Need 2g · Pantry used 0g · Net 2g · Remaining 38g
Example package: 40g usable quantity. Confirm label/edible weight.
Short-grain risotto ricedry · g
500g1 × 500g
Need 170g · Pantry used 0g · Net 170g · Remaining 330g
Example package: 500g usable quantity. Confirm label/edible weight.
Peasfrozen · g
500g1 × 500g
Need 150g · Pantry used 0g · Net 150g · Remaining 350g
Example package: 500g usable quantity. Confirm label/edible weight.
Onionsraw · g
500g1 × 500g
Need 200g · Pantry used 0g · Net 200g · Remaining 300g
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.
Red lentilsdry · g
500g1 × 500g
Need 100g · Pantry used 0g · Net 100g · Remaining 400g
Example package: 500g usable quantity. Confirm label/edible weight.
Carrotsraw · g
1000g1 × 1000g
Need 120g · Pantry used 0g · Net 120g · Remaining 880g
Example package: 1000g usable quantity. Confirm label/edible weight.
Canned tomatoescanned · g
400g1 × 400g
Need 400g · Pantry used 0g · Net 400g · Remaining 0g
Example package: 400g usable quantity. Confirm label/edible weight.
Recipe water: 2200ml. 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
Cook mushrooms by browning, steaming and slow simmering, with a sweet potato tray between them. Keep risotto fresh and freeze Friday’s ragù on prep day.
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.
Mushroom spinach topping
Prep ahead
1 equal share · 2 servings per share
Mon, Oct 5: 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.
Steamed tofu and mushrooms
Prep ahead
1 equal share · 2 servings per share
Tue, Oct 6: Steamed ginger tofu with mushrooms and rice
Prepare this component
350g Firm tofu
200g Mushrooms
15g Ginger
25ml Simple soy sauce
10ml Olive oil
Drain 350g firm tofu and slice 1.5cm thick; place in a shallow heatproof dish. Slice 200g mushrooms 3mm thick and 15g ginger into fine matchsticks. Arrange over the tofu and drizzle with 25ml simple soy sauce and 10ml olive oil.
Set the dish on a steamer rack above simmering processing water. Cover the pot and steam over medium heat for 12–15 minutes until mushrooms are tender and tofu is hot throughout. Keep water below the dish; if the pan dries, add boiling processing water at the side. Use tongs and protect hands from escaping steam.
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 alongside the tofu steamer. Rinse 160g rice and cook in a covered saucepan with 300ml recipe water, checking the packet ratio first. Bring to a boil, reduce to low and cook for 12–18 minutes until tender, then rest off the heat for 5 minutes. On one burner cook rice first and keep covered only for this short cooking sequence.
Fluff the rice into bowls. Lift the tofu gently with a broad spoon and add the mushrooms and hot dish juices. If scaling, steam in several shallow dishes so the mushroom layer stays thin.
Refrigerate the cooked tofu and mushrooms for up to 72 hours; reheat to 74°C. Cook rice fresh. Tofu texture is more delicate without freezing.
Refrigerated planning window: up to 72 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.
Roasted sweet potato wedges
Cook fresh
1 equal share · 2 servings per share
Wed, Oct 7: Roasted sweet potatoes with black beans
Prepare this component
500g Sweet potatoes
2g Ground cumin
15ml Olive oil
3g Salt
1g Black pepper
Heat the oven to 210°C. Scrub 500g sweet potatoes and cut into 2cm-thick wedges, leaving edible skin on. Toss with 15ml olive oil, 2g ground cumin, 3g salt and 1g black pepper. Arrange in one layer with a cut side against the tray.
Roast for 30–35 minutes, turning after 20 minutes, until a knife slides into the centre and the flat faces brown. If tips darken early, lower the oven to 190°C; if pale and wet, separate crowded wedges onto another tray.
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.
Warm the beans during the final minutes of roasting. Heat 240g black beans in a saucepan over medium-low heat with a splash of processing water for 5 minutes until steaming. Mash a few to bind the topping and leave the rest whole.
Mix 100g plain yogurt with 15ml lemon juice in a cold bowl. Divide the wedges and hot beans between plates and spoon the yogurt over just before serving. Keep leftover yogurt separate from hot components.
Refrigerate wedges for up to 72 hours. Reheat uncovered for a firmer surface; keep yogurt cold and heat beans at serving.
Refrigerated planning window: up to 72 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.
Lentil mushroom ragù
Prep ahead
1 equal share · 2 servings per share
Fri, Oct 9: Lentil and mushroom ragù pasta
Prepare this component
100g Red lentils
200g Mushrooms
120g Carrots
100g Onions
400g Canned tomatoes
8g Garlic
400ml Recipe water
15ml Olive oil
3g Salt
1g Black pepper
Rinse 100g red lentils. Chop 200g mushrooms, 120g carrots and 100g onions into 5mm pieces and mince 8g garlic. Heat 15ml olive oil in a broad pot over medium heat. Cook onion, carrot and mushrooms for 8–10 minutes until mushroom liquid evaporates; stir in garlic for 30 seconds.
Add lentils, 400g canned tomatoes, 400ml recipe water, 3g salt and 1g black pepper. Simmer partly covered over low heat for 25–30 minutes, stirring every 5 minutes, until lentils break down and the sauce is thick enough to cling to a spoon. If firm and dry, add hot processing water; if too loose, uncover to reduce.
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.
Boil about 2L processing water per two servings in a separate pot. Cook 160g pasta according to the packet until firm but no longer hard. Drain, retaining a little pasta water.
Toss pasta and ragù over low heat for 1 minute. Add retained water a spoonful at a time if needed to coat the shapes evenly. For one-pot cooking, set the sauce aside while boiling pasta, then return it to the emptied pot.
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 Mushroom spinach topping in 1 load(s). 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.
19:20–19:25
Divide Mushroom spinach topping into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
19:25–20:03
Prepare Lentil mushroom ragù in 1 load(s). Rinse 100g red lentils. Chop 200g mushrooms, 120g carrots and 100g onions into 5mm pieces and mince 8g garlic. Heat 15ml olive oil in a broad pot over medium heat. Cook onion, carrot and mushrooms for 8–10 minutes until mushroom liquid evaporates; stir in garlic for 30 seconds. Add lentils, 400g canned tomatoes, 400ml recipe water, 3g salt and 1g black pepper. Simmer partly covered over low heat for 25–30 minutes, stirring every 5 minutes, until lentils break down and the sauce is thick enough to cling to a spoon. If firm and dry, add hot processing water; if too loose, uncover to reduce. 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.
20:03–20:08
Divide Lentil mushroom ragù into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
20:08–20:33
Prepare Steamed tofu and mushrooms in 1 load(s). Drain 350g firm tofu and slice 1.5cm thick; place in a shallow heatproof dish. Slice 200g mushrooms 3mm thick and 15g ginger into fine matchsticks. Arrange over the tofu and drizzle with 25ml simple soy sauce and 10ml olive oil. Set the dish on a steamer rack above simmering processing water. Cover the pot and steam over medium heat for 12–15 minutes until mushrooms are tender and tofu is hot throughout. Keep water below the dish; if the pan dries, add boiling processing water at the side. Use tongs and protect hands from escaping steam. 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.
20:33–20:38
Divide Steamed tofu and mushrooms 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
Soft polenta with browned mushrooms · Mon, Oct 5
Refrigerate · portion Y/1. Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Planned refrigerated interval: 22.6 hours.
Steamed ginger tofu with mushrooms and rice · Tue, Oct 6
Refrigerate · portion Y/1. Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Planned refrigerated interval: 45.4 hours.
Lentil and mushroom ragù pasta · 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.
Mushroom spinach topping
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 19:25
Storage
refrigerated
Use by
2026-10-07 at 19:25
Dinner
Mon, Oct 5
Soft polenta with browned mushrooms
Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Steamed tofu and mushrooms
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 20:38
Storage
refrigerated
Use by
2026-10-07 at 20:38
Dinner
Tue, Oct 6
Steamed ginger tofu with mushrooms and rice
Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Lentil mushroom ragù
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 20:08
Storage
frozen
Freeze promptly
2026-10-04 at 20:08
Planned move to fridge
2026-10-08 at 20:00
Use by
2026-10-09 at 20:00
Dinner
Fri, Oct 9
Lentil and mushroom ragù pasta
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
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.
Mushrooms50g · 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.
Olive oil430ml · 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.
Salt238g · 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 pepper46g · 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.
Firm tofu50g · 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.
Simple soy sauce125ml · 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.
Rice340g · 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.
Sweet potatoes500g · 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 yogurt400g · 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 juice220ml · 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 cumin38g · 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.
Short-grain risotto rice330g · 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.
Peas350g · frozenSurplus 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.
Onions300g · 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.
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.
Red lentils400g · 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.
Carrots880g · 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
Soft polenta with browned mushrooms
2 servings · 25 min active (base recipe) · 30 min planned finish · stove · Stirred creamy grains
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Mushroom spinach topping: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 19:25.
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, 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.
Full method for cooking fresh
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.
02
Tue, Oct 6
Steamed ginger tofu with mushrooms and rice
2 servings · 18 min active (base recipe) · 22 min planned finish · stove · Steam and gentle poach
A covered shallow dish gently steams tofu, mushrooms and ginger while the rice cooks separately.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Steamed tofu and mushrooms: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 20:38.
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 alongside the tofu steamer. Rinse 160g rice and cook in a covered saucepan with 300ml recipe water, checking the packet ratio first. Bring to a boil, reduce to low and cook for 12–18 minutes until tender, then rest off the heat for 5 minutes. On one burner cook rice first and keep covered only for this short cooking sequence.
Fluff the rice into bowls. Lift the tofu gently with a broad spoon and add the mushrooms and hot dish juices. If scaling, steam in several shallow dishes so the mushroom layer stays thin.
Full method for cooking fresh
Drain 350g firm tofu and slice 1.5cm thick; place in a shallow heatproof dish. Slice 200g mushrooms 3mm thick and 15g ginger into fine matchsticks. Arrange over the tofu and drizzle with 25ml simple soy sauce and 10ml olive oil.
Set the dish on a steamer rack above simmering processing water. Cover the pot and steam over medium heat for 12–15 minutes until mushrooms are tender and tofu is hot throughout. Keep water below the dish; if the pan dries, add boiling processing water at the side. Use tongs and protect hands from escaping steam.
With two burners, cook rice alongside the tofu steamer. Rinse 160g rice and cook in a covered saucepan with 300ml recipe water, checking the packet ratio first. Bring to a boil, reduce to low and cook for 12–18 minutes until tender, then rest off the heat for 5 minutes. On one burner cook rice first and keep covered only for this short cooking sequence.
Fluff the rice into bowls. Lift the tofu gently with a broad spoon and add the mushrooms and hot dish juices. If scaling, steam in several shallow dishes so the mushroom layer stays thin.
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.
03
Wed, Oct 7
Roasted sweet potatoes with black beans
2 servings · 15 min active (base recipe) · 45 min planned finish · stove, oven · Roast trays
Sweet potato wedges develop browned edges while a warm bean topping and cool yogurt add contrast.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Heat the oven to 210°C. Scrub 500g sweet potatoes and cut into 2cm-thick wedges, leaving edible skin on. Toss with 15ml olive oil, 2g ground cumin, 3g salt and 1g black pepper. Arrange in one layer with a cut side against the tray.
Roast for 30–35 minutes, turning after 20 minutes, until a knife slides into the centre and the flat faces brown. If tips darken early, lower the oven to 190°C; if pale and wet, separate crowded wedges onto another tray.
Warm the beans during the final minutes of roasting. Heat 240g black beans in a saucepan over medium-low heat with a splash of processing water for 5 minutes until steaming. Mash a few to bind the topping and leave the rest whole.
Mix 100g plain yogurt with 15ml lemon juice in a cold bowl. Divide the wedges and hot beans between plates and spoon the yogurt over just before serving. Keep leftover yogurt separate from hot components.
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
Mushroom and pea risotto
2 servings · 35 min active (base recipe) · 40 min planned finish · stove · Stirred creamy grains
Short-grain rice releases starch as hot water is added gradually around browned mushrooms.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Slice 250g mushrooms 5mm thick, dice 100g onions 5mm and mince 8g garlic. Heat 15ml olive oil in a broad pot over medium-high heat. Brown mushrooms for 6–8 minutes until liquid evaporates, then lower to medium, add onion and garlic and soften for 4 minutes.
Heat 800ml recipe water separately until steaming. Add 170g short-grain risotto rice to the mushroom pot without rinsing and stir for 1 minute. Add 3g salt and 1g black pepper. Pour in enough of the measured hot water to just cover the rice and maintain a gentle simmer.
Stir frequently, adding the remaining measured hot water a ladle at a time as the previous addition is mostly absorbed. Cook for 18–25 minutes until the grain is tender with a little bite. Add 150g peas for the final 5 minutes. If water is used up before rice is tender, add and record more hot processing water; if soupy, simmer briefly before the next addition.
Remove from the heat and stir in 15ml lemon juice. Rest for 1 minute. The risotto should spread slowly across a plate; loosen with a final splash of hot processing water if stiff and 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. 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.
05
Fri, Oct 9
Lentil and mushroom ragù pasta
2 servings · 22 min active (base recipe) · 15 min planned finish · stove · Soups, stews and sauces
Finely chopped mushrooms and red lentils simmer into a thick sauce that catches in pasta shapes.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Lentil mushroom ragù: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 20:08. 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.
Boil about 2L processing water per two servings in a separate pot. Cook 160g pasta according to the packet until firm but no longer hard. Drain, retaining a little pasta water.
Toss pasta and ragù over low heat for 1 minute. Add retained water a spoonful at a time if needed to coat the shapes evenly. For one-pot cooking, set the sauce aside while boiling pasta, then return it to the emptied pot.
Full method for cooking fresh
Rinse 100g red lentils. Chop 200g mushrooms, 120g carrots and 100g onions into 5mm pieces and mince 8g garlic. Heat 15ml olive oil in a broad pot over medium heat. Cook onion, carrot and mushrooms for 8–10 minutes until mushroom liquid evaporates; stir in garlic for 30 seconds.
Add lentils, 400g canned tomatoes, 400ml recipe water, 3g salt and 1g black pepper. Simmer partly covered over low heat for 25–30 minutes, stirring every 5 minutes, until lentils break down and the sauce is thick enough to cling to a spoon. If firm and dry, add hot processing water; if too loose, uncover to reduce.
Boil about 2L processing water per two servings in a separate pot. Cook 160g pasta according to the packet until firm but no longer hard. Drain, retaining a little pasta water.
Toss pasta and ragù over low heat for 1 minute. Add retained water a spoonful at a time if needed to coat the shapes evenly. For one-pot cooking, set the sauce aside while boiling pasta, then return it to the emptied pot.
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.
Original recipes · Content edition 3 · Serving equivalents are cooking quantities. How this planner works