YKGrub · By station, not by day · 25 min today, 8 min Saturday
Everything for the week, worked one station at a time. The big session already happened on the 22nd; what is left is a 25-minute top-up today and one short mid-week pass.
Instant Pot — rice (Wed + Tue)
¾ cup dry white rice + 1 cup water. High pressure 3 min, natural release 10. Fluff, spread to cool, portion into 3 and freeze flat. This is the week’s only anchor grain, under the 1-cup cap.
Eggs on the trivet (Sat + Mon)
1 cup water, 4 eggs on the trivet. High pressure 5 min, natural release 5, ice bath 5. Refrigerate unpeeled — they keep far better that way and peel easily on the day. Run this straight after the rice; the pot is already hot.
Green base (Fri, Sat, Mon, Tue) — 10 min
1 head romaine chopped, 2 cups shredded cabbage, 2 cucumbers diced. Undressed, in a lidded box with a paper towel on top. Holds all week. This is the greens the CSA box did not carry.
Lemon-Dijon dressing (all week) — 3 min
4 tbsp olive oil · juice of 2 lemons · 1 tsp Dijon · 1 tsp dried oregano · salt, pepper, garlic powder. In a jar, kept separate from the greens. Holds all week.
Chard (Mon) — 4 min
Wash and stem 2 bunches, bag them. Do not massage or dress — it goes into a hot stew, not a salad.
Order matters only here: start the rice first so the pot is running while you chop. Everything else is knife work.
Mid-week, Saturday morning ~8 min
Two things deliberately not done on prep day, because they would be sad by the weekend.
Slice cucumbers and halve cherry tomatoes (Sat + Sun) — sliced cucumber weeps after two days. Leave the rest whole until now.
Thaw a frijoles freezer portion (Tue) — move it to the fridge Saturday and it is ready by Tuesday with no microwave rescue.
Day-by-day assembly 1–8 min each
Wednesday — frijoles and rice
Grab: frijoles · a frozen rice portion · egg · cilantro · lime
Reheat the beans with a splash of water, rice from the freezer, fry the egg while it warms. Cilantro and lime at the table. 8 min
Thursday — sardine pasta
Grab: pasta · 2 tins sardines · arugula · capers · lemon · garlic
Pan sauce while the water boils. recipe. Baby’s plain pasta and a little arugula come out before the capers and lemon. 15 min — the one real cook of the week
Friday — sheet-pan salmon
Grab: salmon fillets · cherry tomatoes · olives · roasted potato wedges · mast-o-khiar
One tray. recipe. Wedges go in for the last 10 min to reheat. Baby’s flake of salmon and a roasted tomato come out before the olives. Finish the mast-o-khiar tonight. 25 min, 5 hands-on
Saturday — roasted plate, then Olivieh
Grab: sweet potato · butternut cubes · both dips · 2 boiled eggs · green base · last Olivieh portion · shrimp
Lunch is the reheated roast with both dips and the eggs. Dinner is the last of the Olivieh over dressed greens with shrimp on top. 6 min each
Sunday — poached cod
Grab: cod · baby bok choy · quinoa · ginger · lemon recipe. Baby’s cod and bok choy come out of the poaching liquid before the soy. Last of the frijoles goes at lunch. 20 min
Monday — chard and white bean stew
Grab: bagged chard · 1 can white beans · onion · garlic · lemon · a mini muffin recipe. Baby’s beans and chard come out before the salt and lemon. 25 min
Tuesday — use-up
Grab: the thawed frijoles · the last rice · whatever greens, dips and tinned fish are left
Not a recipe on purpose. If nothing was skipped this week, make the sardine pasta again. 8 min
Storage, in the order things die
Mast-o-khiar — Friday. Yogurt and cucumber, three days and it waters out. First to go.
Olivieh — Saturday. Best on day 2, fine to day 4. Keep it covered and smoothed flat.
Frijoles and the dips — Sunday. Beans thicken hard; loosen with water, not more oil.
Green base — all week, undressed with a paper towel on top. Dressed, it is a day.
Eggs — all week, unpeeled. Peel them on the day.
Muffins — 5 days in the fridge, or frozen flat on a tray then bagged.