It’s all about the veggie prep, baby.
At Vie we like to think so, anyway. And with an introduction like that, what vegetable wouldn’t want to start off our Shop Like A Pro Series in the spotlight?
In order to view this entire Series, you’ll need to subscribe to Vie by clicking here, but in the meantime, take a peek at a few tips plus watch our video to catch up on how to become a Pro in your own kitchen when it comes to prepping all of your fresh vegetables for use throughout the week.
First things first:
- Clean up your kitchen before you go shopping so you’ll be excited to get back and start your cooking and prep right away!
- Before you go shopping, set out your rice cooker, slow cooker, pressure cooker, cutting board and knife, and salad spinner to prep for your prep.
Next, use your Vie Shopping List to shop at your favorite store and make sure to take inventory of what you’ve got in your Pantry & Fridge before leaving the house.
- Print out or pull up your Shopping List from Vie on your smart phone or tablet.
- Take a Pantry & Fridge inventory. Compare to your Vie Pantry Staples/Shopping List by Department and cross off items you don’t need. If you’re in a rush, take a photo of your fridge and pantry. If you happen to have two refrigerators, remember to stock (and restock) like a pro: move the items you won’t need right away to the auxiliary fridge and move unfinished items to the front of the fridge so you can put newer items in the back and rotate all ingredients through this way so your stored items never go bad.
Purchase ONLY what’s on your list to ensure success with our meals (both in the zero waste and mega savings departments). Pack up all your new healthy goodies in reusable shopping bags (keep ’em in your car) and head home.
Now, you’re ready to get started: Make yourself a cup of coffee, tea, kombucha or glass of wine (depending on the time of day, riiiight?) and get prepping.
Lay out all produce in front of you and work with the most fragile items first (lettuce, mushrooms, herbs). Rinse, trim and store items based on how you’ll use them. For example, you’ll want to trim green beans, shred cabbage or cut broccoli into florets, and you may even want to blanch them before storing for easy grab-and-go availability. For items like carrots, onions, potatoes, and green peppers, save them for last because they are heartier at room temperature.
For lettuce, or any type of tender green, remove from its container (if large) and redistribute into smaller bags or saved plastic containers. Place a slightly damp paper towel on the top and leave the bag/container slightly ajar to allow moisture to circulate. This will prevent your greens from going bad too quickly.
Watch our video to see what we do with our good stuff.
And finally, don’t forget to have fun in your prep! The more exciting you prep and store your veggies, the more likely you’ll be to reach for them.
Did you like our pickled onion recipe? Make it now!
Kids will eat these amazing & flavorful pickles! It's all about the prep, right?
Sweet, salty and with a bit of tang, pickled onions are great to have on hand for last-minute dinners (or dinner emergencies). Throw them in soups, on top of salads, or enjoy them on a plate of cheese & charcuterie.
2 yellow or red onions, thinly sliced
1/2 cup vinegar
2 Tbsp soy sauce or liquid aminos
1 Tbsp honey or agave
1 pinch red pepper flakes
water to fill
Add all ingredients to a mason jar, shale vigorously and leave on counter @ room temperature with a tightly sealed lid.
Add anything else you like. Great add-ins are sliced garlic, herbs, cucumbers, ginger, mustard seeds, and capers.