5-Minute Veggie Prep for Busy Weeknights

The difference between cooking on a weeknight and ordering in is usually one cutting board of ready vegetables. Spend fifteen minutes on Sunday and the whole week gets easier.

Wash and chop two hardy vegetables — carrots, peppers, broccoli — and one quick one like cucumbers. Store them dry in sealed boxes with a folded paper towel. Grain of the week goes in the rice cooker while you chop: quinoa, brown rice, whatever you like.

Come Wednesday, dinner is a warm grain bowl with whatever protein is around. No recipe required, no takeout menu opened.