Good morning! Today we have for you:
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Easy make-ahead egg wraps for weekday breakfasts
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A one-pot chicken dinner from Samin Nosrat
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And, a zucchini butter pasta, because the zucchini is still zucchini-ing
My desk is an explosion of receipts, notebooks, mail. There are currently 38 tabs open in my browser. My schedule lives in three separate calendars, one digital, one analog and one that exists only in my brain in a folder titled “Oh yeah, that thing.” I am not, by any generous definition, an organized person.
I say this not to erode your trust in me but to underline just how proud I am of myself anytime I do any sort of make-ahead cooking or meal prep. Getting chicken into a marinade or tucking overnight oats into the fridge makes me feel superhuman.
Maybe you feel this, too? You should feel awesome every time you make something ahead for yourself or your family. (To be clear, I hope you feel awesome any time you cook anything.)
I’ve been eyeing Naz Deravian’s make-ahead egg, spinach and feta wraps as a good weekend project: I can cook up the spinach-packed sheet-pan frittata on a Sunday morning, eat some for breakfast, and then wrap the remainders in lavash and stash them in the fridge for Monday lunch or Tuesday breakfast.
Naz’s wraps have sun-dried tomatoes and feta cheese, but I can also see this recipe being a blueprint to use up odds and ends from the week. A little sliced roasted potatoes here, a handful of tender herbs there, definitely those leftover beans. Resourceful meal prep? Am I omnipotent?
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The post Make-Ahead Egg Wraps for Weekday Superheroes appeared first on New York Times.
