Meal Planning

Meal planning is a great way to reduce your food waste. You’ll be amazed by how much food, and how much money, you can save if you don’t just wander the supermarket shopping on impulse.

These collections of related recipes, produced in partnership with Leigh Belanger of My Kitchen Chalkboard, feature a common thread of ingredients to be used up completely over the course of the meals. You'll also find a downloadable PDF shopping list here and food prep ideas below to help you knock out these recipes simply and efficiently. 

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Day 1: Roast Salmon with Snap Peas and Potatoes


  • You're boiling extra potatoes - 2 pounds instead of 1 pound - for later in the week. Cook all the potatoes you bought and set half aside after draining. Let cool and store in a sealed container in the fridge for Day 4 (or midweek snacks).
  • You can also blanch extra snap peas for tomorrow's dinner or other meals.   


    Day 2: Soba Noodles with Salmon, Snap Peas and Bok Choy

    Notes for Day 2: 

    • You're using leftover salmon from Day 1, but if you don't have any, just pick another protein or add more veggies
    • You're also using the remaining snap peas, either raw or blanched from yesterday.

    Day 3: Fried Rice with Bok Choy, Peppers and Leafy Greens

    Notes for Day 3: 

    • You'll notice this is a Food Waste Feast recipe and not a My Kitchen Chalkboard recipe, so it's written to be more flexible. Adjust as needed to use up any leftovers!
    • For veggies, you're using half your leafy greens (try to include the stems if you have chard or kale), as well as the remaining half of the bell pepper and last head of bok choy from Day 2. If you have any leftover snap peas or any veggies hanging around, feel free to toss them in as well. 
    • This is delicious with leftover salmon, so you could cook this dish instead of the noodles dish for Day 2, or for lunch on Day 2 if you have extra salmon. The salmon likely won't be good on Day 3 though, so try to use it up on Day 2. 
    • Need to use up the dill from Day 1? Try sprinkling some fresh dill on top of your rice. 

    skirt steak with potatoes, radishes and radish greens salsa verde

    Day 4: Skirt Steak with Smashed Potatoes, Roasted Radishes, and Radish Greens Salsa Verde


    • You're using up the potatoes that you cooked on Day 1, but transforming them into crispy browned, better versions of themselves
    • While the potatoes get crunchy, you're also roasting radish roots
    • You'll use the radish tops with the other half of your leafy greens bunch to make a bright and zippy salsa verde that's perfect for dipping your steak and veggies. 
    • Still have fresh dill from Day 1? Add it to the salsa verde.