Some time ago, my husband and I were discussing the difference between his health and mine. My diagnosis: too much processed food. He had been eating breakfast and lunch at his company cafeteria for many years. If we dined out at dinner, then he ate three processed meals a day. So, at best he ate one home cooked meal daily. I ate two to three. Thus our commitment to planning and preparing meals every weekend was born. Was it worth it? You bet! Now, my husband rarely gets sick, his mood is bright and his allergies and joint pain have all but disappeared. We both feel great!
Every Friday evening, I decide what to make considering what came in my CSA bag and what the farmer’s market is likely to be selling. This summer, I usually planned a soup, a couple of bean and vegetable or grain and vegetable salads, a pasta topping such as Sicilian Caponata, or Fresh Summer Tomato Sauce, and a few easy vegetables sides, such as roasted beets, steamed asparagus, or sliced turnips. With autumn here, I will be switching from salads to one pot stews and easy bean dishes to serve over brown rice, quinoa, potatoes or squash with steamed dark leafy greens on the side. Either way, simple is my modus operandi. We try to cook everything in a couple of hours on Sunday afternoon.
It’s important to review all of the recipes before cooking. Plan to soak beans the night before. Instead of preparing each recipe separately, group similar tasks together, such as chopping, roasting and pressure cooking. Prepare simpler dishes while another is in the oven. Annemarie Colbin uses this process in her classic Book of Whole Meals. Make a few of the delicious menus from this book and you will get the knack. Here’s how I did it last week.







