Meal Prep

This mix of jicama, cucumber, bell pepper, and carrot would also make a good side dish for scallops or shrimp. To keep the slaw crispy, add the dressing just before serving.

Use this stock to prepare Chicken with Parsley and Thyme Stuffing and Roasted Potatoes .

If you aren't a restaurant chef or caterer, you probably don’t want to cook a 40-pound round roast, which is what most Buffalo chefs use. But a nice eye of round, 4 to 6 pounds, works fine.

This recipe is used to prepare Cod Cannelloni with Swiss Chard and Roasted Peppers . Can be prepared in 45 minutes or less.

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. _Viestad also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. Traditional gravlaks is made from two whole salmon fillets and flavored only with salt, sugar, dill, and pepper. If the fish is good, there is nothing better. The gravlaks found in American markets is normally very mild, sometimes slightly scented, often with dried dill. Fresh dill has a taste that is discreet and subtle; it flavors the salmon nicely without competing with the fish's own flavors. Some cookbooks suggest freezing the salmon before you prepare it, to get rid of harmful microorganisms; with modern hygienic treatment of fish, this should not be a big issue. If you do freeze it, do it after it has been cured. Some of the proteins that may be damaged when freezing fresh fish will have broken down in the cured fish, so gravlaks can stand up to freezing better than fresh salmon can. The gravlaks will keep for up to 1 week in the refrigerator. Gravlaks is normally served as one of many cold dishes in a buffet or smorgasbord. Serve with Sweet Mustard Sauce and scrambled eggs and dark rye bread for open-faced sandwiches, or with pickles and capers.

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. Homemade fish dumplings are an important part of Bergen Fish Soup. The goal is to make them as light as possible. The dumplings can also be served on their own, or with a dill-flavored béchamel sauce.

An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.

Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.

A big batch of overnight oats made with chopped almonds and mild rice milk that tastes just like horchata. An ideal and filling breakfast.

Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.

Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).

We paired these easy tofu meatballs with a simple, summery tomato sauce that cooks as they bake, but you can flavor them any way you like.

A classic vinaigrette takes notes from sweet-and-sour Italian agrodolce, featuring tangy raisins and lightly pickled shallots.

A crispy, crunchy granola-like topping you can make on the stovetop featuring honey and cumin seeds. It goes well atop salads as well as your yogurt.

Fresh or frozen blueberries team up with ground coriander in a versatile compote you can enjoy over yogurt, ice cream, or even toast.

This easy recipe for tangy red wine vinegar dressing has a kiss of Dijon mustard and maple syrup for balance. Highly adaptable, it comes together in a flash.

Nutritional yeast lends nutty richness and helps keep this Italian-style blender dressing silky and emulsified.

Warm and fragrant, this sauce is a versatile use for a surplus of cherry tomatoes. Spoon any leftovers over pork chops, grain bowls, or cheese and crackers.

If you think you can’t bake bread, this one’s for you. Your food processor does all the hard work, delivering soft, silky dough in under 10 minutes.