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Potato Family
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Duchess potatoes
— pipe & bake, reheat beautifully
- Smashed potatoes with herbs and good olive oil
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Potato gratin
— dauphinoise or Gruyère-style
- Fingerling potatoes with whole garlic & thyme
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Potato gnocchi in brown butter
— reheats well
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Crispy hash-style potatoes
— for breakfast prep
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Rice & Grains
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Saffron rice or pilaf
— great flavor anchor
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Farro with roasted mushrooms & herbs
— nutty, substantial
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Freekeh
— smoky, underused, pairs with lamb or chicken
- Wild rice blend with toasted pecans & dried cranberry
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Risotto cakes
— made ahead, pan-seared to order
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Herbed Israeli couscous
— versatile, reheat-friendly
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Legume-Adjacent
- White bean ragout with sage & pancetta
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Lentilles du Puy braised with shallots & red wine
— very French
- Chickpea pan-fry with cumin, lemon & parsley
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Pasta & Noodles
- Orzo baked with feta and tomato
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Pappardelle in herb oil
— blanched, oiled, ready for quick finish
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Fregola
— Sardinian toasted pasta, excellent texture
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Pasta e fagioli
— side or light entrée
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Other Grains & Alternatives
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Polenta
— creamy for service, or set & sliced for searing
- Quinoa tabbouleh-style with lemon, mint & cucumber
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Wheat berries
— chewy, hearty, warm or room temp
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Cauliflower rice + regular rice blend
— for carb-conscious clients
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Roasted delicata squash
— straddles starch/vegetable line
Practical Notes for Weekly Prep
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Polenta, grains, and legumes reheat the best — lean on these for
reliability.
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Pasta is the trickiest — undercook slightly and store in olive oil to
prevent clumping.
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Gnocchi and risotto cakes are your "wow" plays without significant
added labor.
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Farro and freekeh work well for health-conscious clients who are tired
of quinoa.
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Duchess potatoes and hash can overlap into breakfast prep — useful for
full-week clients.
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Delicata squash (fall/winter) and fingerlings hold shape well in
containers.