Another amazing set of 3 Make Now & Eat Later salads.

Did you know that “3” is the largest number that is written with as many lines as the number represents? “1” has 1 stroke; “2” has 2 strokes, “3” has 3 strokes. Then it all starts to fall apart with “4”…

This week’s mighty trio of three recipes starred eggplant! We used it in two salads. There was a crazy crazy heap of eggplant in kitchen.

Also miso, one of my favorite Japanese ingredients made an appearance. I made miso from scratch in Japan. Check out the recipe for pictures.

MENU

• Packed with Fresh Veggies Quinoa Salad
• Lemon Marinated Eggplant with Dried Tomatoes
• Lots of Veggies with Miso Ground Pork
• Sticky Chicken
• Boiled Eggs (bring to boil, remove from heat, let stand 12 minutes, drain)

1. Start the chicken first (it takes the longest to cook)
2. Next start the eggs, while you prep the salads.
3. Both the Quinoa Salad and Marinated Eggplant Salad require garlic. Chop up a bunch at the beginning, and you can use it for both recipes!

Want to learn more about simple, Japanese-inspired weekly meal prep? Read “What is Make Now & Eat Later”…

And for more delicious weekly menu ideas, check out Menu #1 and Menu #3!