Leslie Tonks
Weekly Newsletter Contributor since 2017
Email the chef! leslie@dvo.com
Keep 2 pounds of boneless chicken thighs defrosted and ready to use on day 3 in Garlic-Ginger Chicken thighs.
Cook your brown rice using the Simple Short-Grain Brown Rice Recipe from day 4, make enough for todays recipe as well as a side for day 4.
Cube and save 8 cups of watermelon, use 4 cups in Asian watermelon Salad on day 3 and 4 in Watermelon Margaritas on day 5.
Use the chicken thighs you have ready from day 1 in today’s recipe.
Use 4 cups of the cubed watermelon from day 1 in today’s salad.
Cook an additional 1 3/4 pound salmon without seasonings to be used day 5 in Roasted Salmon Tacos.
Use the brown rice you cooked day 1 for today’s side.
Use the salmon you cooked on day 4 in today’s tacos.
Use 4 cups of the cubed watermelon in today’s margarita recipe.
