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I've got one cookbook signed by Julia Child and one signed by Jacques Pepin ~ both from book signings at Smithsonian events. Fab!!

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Thanks for the comments, everyone!

@tmbaker669 I will definitely try to note what we're doing to prep. This week, we totally made the albondigas, prepped everything for the miso salad separately and ziplocked it, made the cranberry beans and kept the pancetta separate, thoroughly made all the veg, and made the sauteed chicken for the lettuce cups. I haven't had any issues with spoilage. I just let everything cool down before refrigerating, but am certainly not an expert on how to do avoid bacteria (admittedly, that's not a huge concern for me).

@LilAlli I'm glad someone else knows about them -- I was very impressed with the recipe.

@GoodStuffNW I think we have rapini now (I'm in San Francisco) -- I'll keep an eye out.

@_greanbean I'm definitely saving money (as is J.). The main reason is because having prepped food in the kitchen keeps me from going out as much. I live in the middle of San Francisco, and am easily distractable so if there's nothing interesting in the fridge, I will easily go out and spend $50 for a dinner nearby. I don't think I've eaten lunch out since we started this project, and my dinners have been dramatically cut.

I don't know if it's in season where you are, but we've had some terrific rapini showing up in our markets. Jealous that you've already got favas...can't wait! Yum!

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tgrabler
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I buy a frozen pizza and top with assorted leftovers-baked beans, tuna salad, onions, etc.
acptuser(at)hotmail(dot)com

Lasagne with a white sauce and chicken or turkey

Lasagne.

I've found that many stovetop risotto recipes can be adapted to make in the oven. For me, this turned risotto from being an occasional weeknight menu item to one that we make much more frequently. I'd say it's about 85-90% as good as stovetop in most instances, and is much tastier than a take-out alternative.

The last one I made I changed up by adding hickory smoked chicken apple sausage, and adjusting herbs and spices to compliment its sweeter flavors.

I love pumpkin ravioli with sage butter sauce!

I add pureed zucchini or pureed cauliflower to my meat sauce. It is a great way to sneak in an extra veggie without altering the flavor too much. We also use spaghetti squash every once in a while instead of traditional spaghetti noodles. Thank you for the opportunity to participate in this giveaway!