Getting with the (meal) plan

Kysha Harris

My name is Kysha Harris. I am the new Food Editor for The Spruce Eats. Welcome to my first newsletter! I am absolutely thrilled to bring my 18 years of experience in food as an entrepreneur, private chef, culinary producer, writer and editor to the dynamic team at The Spruce Eats and to you.

After a career in entertainment and advertising, I began my personalized home cooking service, SCHOP!, from my passion for business and my love of food. On a weekly basis, in part and parcel, I menu plan, grocery shop, prep, cook, store, and clean the kitchen. My clients mix and match from proteins, veggies, and starches all week and properly freeze whatever they do not use for another time.

Are you already shaking your head in disbelief that you too can master this skill of cooking once for the whole week? Trust me, I get that all the time. You CAN do it with some beginner steps from me and the help of the deep, deep arsenal of recipes at The Spruce Eats.

As my newest "client," here are a couple of questions to ask yourself and your family:

What are your food likes, dislikes and dietary restrictions?

Clearly you do not want to be cooking just to be cooking. Food is one of the greatest expressions of self/love. Give yourself/them what you/they want.

What cuisines do you eat out often?

Your answers will dictate what to buy and keep on hand from dry goods in the pantry to cuts of meat in your freezer and everything in between.

Are you "routine" or "try new things?"

This will answer how often you switch it up, your tolerance for leftovers and your ability to refine your favorite recipes every week.

The answers to these questions will dictate not only how you proceed with your weekly routine, but the time and the kitchen tools (i.e. knives, storage containers, cutting boards) needed to achieve it in your unique way.

I could give you the soup-to-nuts (food puns are essential in my world) of what I do. Instead, I have tapped The Spruce Eats vault for you to try a weekly menu for yourself, should your diet allow.

For your mains:

Slow cooker pulled pork - start your cooking window with this and it will be your reward by the time you are done.
Moist meatloaf - easy to assemble and cook. Great as leftovers and for sammies.
Roasted chicken thighs - dark meat is very forgiving and reheats well.

Your vegetable sides:

Sauteed spinach - yum! Easy, quick, versatile.
Garlicky roasted Brussels sprouts - double yum! TIP: Cook them slightly under and chill immediately on a sheet pan in the freezer before storage. When reheated, the final product will still have some integrity.
Sauteed broccoli - always yum! Follow the same TIP above. No one likes mushy vegetables.

Your starch sides, use just one or all:

Butter roasted potatoes - yes please! This is a great example of inactive cooking, as is the pulled pork. You can focus on your stovetop items while your oven and slow cooker are doing the heavy time lift.
Garlic quinoa with parmesan - (just because this sounds delicious!)
Simple whole roasted sweet potatoes (inactive cooking) wash, dried, forked, rubbed with olive oil and salt, in a 400 F preheated oven for 45 minutes to an hour. All you need then is butter.

Give this menu a go and occasionally introduce a special The Spruce Eats recipe you want to try to your plan. Balance out the time by keeping all else simple so you can focus.

All that is left to do is bask in the glory of having your food week on point and stress free. You did that!

I am looking forward to sharing more of my passion with you here at The Spruce Eats. Thank you for reading and happy eating!

- Kysha Harris
Food Editor, The Spruce Eats