Savor chef sample
REVISION 01 · SAMPLE Read-only sample

Cooking plan · August 25–27

Three dinners,
ready to cook.

All quantities below make two equal servings. This synthetic sample shows the cooking detail a chef receives after approval.

01

DINNERS

Cook by day

TUE25Aug
North Indian · Moderate spice

Paneer tikka harvest plate

Spiced paneer, lentil pilaf, charred cauliflower, and mint yogurt.

50 min total40 min active2 equal servings
Before you start

Gather Rimmed sheet pan, Large mixing bowl, Small bowl, Medium saucepan with lid, Chef’s knife.

Ingredients for two
  • Reduced-fat paneer240 g
  • Cooked green lentils260 g
  • Cooked brown basmati rice180 g
  • Cauliflower360 g
  • Nonfat Greek yogurt170 g
  • Mint15 g
  • Label-checked tikka spice blend1 tbsp
  • Olive oil2 tsp
Full method · 5 steps
  1. 01
    Heat the oven and cut everything

    Set a rack in the upper third of the oven and heat to 450°F. Cut the paneer into 1-inch cubes and the cauliflower into bite-size florets, keeping the pieces similar in size.

    8 min active · 8 min hands-off · 450°F oven Look for: The oven is fully preheated and the cauliflower pieces are no wider than about 1½ inches.
  2. 02
    Coat the paneer and cauliflower

    In the large bowl, mix 70 g yogurt with the tikka spice and olive oil. Add the paneer and cauliflower and fold gently until every piece has a thin coating. Reserve the remaining 100 g yogurt for serving.

    7 min active · No heat Look for: No dry spice remains in the bottom of the bowl.
  3. 03
    Roast and turn

    Once the oven is fully preheated, spread the coated paneer and cauliflower on the sheet pan in one layer with space between pieces. Roast 18–22 minutes, turning the pieces after 12 minutes.

    6 min active · 16 min hands-off · 450°F oven Look for: The cauliflower is tender when pierced, with dark brown tips, and the paneer has golden edges.
  4. 04
    Warm the lentil rice

    While the tray roasts, combine the cooked lentils, cooked rice, and 2 tablespoons water in the saucepan. Cover and warm over medium-low for 6–8 minutes, stirring twice so the bottom does not catch.

    9 min active · 4 min hands-off · Medium-low Look for: The mixture is steaming throughout and no water remains in the pan.
  5. 05
    Make the mint yogurt and plate

    Finely chop the mint and stir it into the reserved 100 g yogurt. Wait until the cauliflower is tender with browned tips, the paneer has golden edges, and the lentil rice is steaming. Then divide everything evenly between two plates and spoon the mint yogurt alongside.

    10 min active · No heat Look for: Each plate has half of every component and the yogurt stays separate from the hot tray items.
589 kcal37g protein61g carbs11g fiberper serving
WED26Aug
Italian-inspired · Mild spice

Roasted pepper lentil rigatoni

Red-lentil pasta in silky pepper sauce with spinach, ricotta, and basil.

40 min total30 min active2 equal servings
Before you start

Gather Large pasta pot, Colander, Blender, Large skillet, Heatproof measuring cup.

Ingredients for two
  • Red-lentil rigatoni180 g dry
  • Label-checked roasted red peppers260 g drained
  • Part-skim ricotta180 g
  • Baby spinach180 g
  • Cannellini beans160 g drained
  • Basil20 g
  • Olive oil1 tsp
Full method · 5 steps
  1. 01
    Start the pasta and cool its water

    Bring a large pot of water to a full boil. Add the rigatoni and set a timer for 8–10 minutes, or the lower end of the package time. When 3 minutes remain, scoop out 1 cup pasta water and let it stand uncovered for 2 minutes.

    7 min active · 5 min hands-off · High, then maintain a steady boil Look for: The pasta is still boiling steadily and the reserved water is warm rather than violently steaming.
  2. 02
    Blend the sauce and drain

    While the pasta finishes, put the roasted peppers, ricotta, 15 g basil, olive oil, and ½ cup warm pasta water in the blender. Vent the lid, cover the opening with a folded towel, and start on low before blending smooth. Test the pasta, then drain it. Keep 5 g basil for finishing.

    6 min active · No heat Look for: The sauce pours in a thick ribbon with no visible pepper pieces, and the pasta is tender but holds its shape.
  3. 03
    Warm the beans and spinach

    Pour the sauce into the large skillet and set it over medium-low. Stir in the drained cannellini beans. Add the spinach a handful at a time and fold for 3–5 minutes.

    7 min active · Medium-low Look for: The beans are hot and every spinach leaf is wilted and bright green.
  4. 04
    Gloss the pasta

    Add the drained pasta to the skillet and toss gently for 2 minutes. If the sauce looks stiff, add reserved pasta water 1 tablespoon at a time until it coats every piece without pooling.

    5 min active · Low Look for: The sauce clings to the ridges and a clean streak closes slowly when you drag a spoon through the pan.
  5. 05
    Divide and finish

    Turn off the heat. Divide the pasta, beans, spinach, and sauce evenly between two warm bowls and tear the reserved basil over the top.

    5 min active · Heat off Look for: Both bowls have the same number of ladlefuls and visible beans and spinach.
576 kcal38g protein66g carbs15g fiberper serving
THU27Aug
Korean-inspired · Moderate spice

Gochujang tofu noodle crunch

Baked tofu, buckwheat noodles, edamame, cabbage, and creamy sesame-lime dressing.

50 min total40 min active2 equal servings
Before you start

Gather Parchment-lined sheet pan, Large pot, Colander, Large mixing bowl, Small bowl.

Ingredients for two
  • Extra-firm tofu420 g
  • Dry soba noodles150 g
  • Shelled edamame160 g
  • Green cabbage220 g
  • Label-checked gochujang30 g
  • Tahini24 g
  • Lime1
Full method · 5 steps
  1. 01
    Heat the oven and prep

    Heat the oven to 425°F and line a sheet pan with parchment. Pat the tofu very dry and cut it into 1-inch cubes. Thinly slice the cabbage and juice the lime.

    10 min active · 8 min hands-off · 425°F oven Look for: The tofu surface is dry and the cabbage shreds are thin enough to bend easily.
  2. 02
    Coat and bake the tofu

    Stir the gochujang with 1 tablespoon water. Gently toss it with the tofu. Once the oven is fully preheated, spread the cubes apart on the sheet pan and bake 20–24 minutes, turning after 12 minutes.

    7 min active · 18 min hands-off · 425°F oven Look for: The tofu has dry, crisp-looking edges and the sauce has darkened slightly without burning.
  3. 03
    Cook the soba and edamame

    Bring a large pot of water to a boil. Add the soba and cook 5–7 minutes, or use the package time if it differs. Add the frozen edamame for the final 3 minutes. Drain, then rinse under cold water while gently separating the noodles.

    10 min active · 3 min hands-off · High, then a steady boil Look for: The noodles are tender but not mushy and no longer feel sticky after rinsing.
  4. 04
    Whisk the dressing

    In the small bowl, whisk the tahini, lime juice, and 2 tablespoons warm water. Add a third tablespoon of water only if needed to make it pour slowly from a spoon.

    5 min active · No heat Look for: The dressing is smooth and pourable, not watery.
  5. 05
    Toss and divide

    In the large bowl, toss the rinsed noodles, edamame, cabbage, and dressing until evenly coated. Wait until the tofu has crisp-looking edges and its sauce has darkened without burning. Divide the noodles between two bowls and place equal portions of hot tofu on top.

    8 min active · No heat Look for: No dry clumps of noodles remain and both bowls have the same amount of tofu.
621 kcal42g protein64g carbs13g fiberper serving
02

COMBINED

Shopping list

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Produce

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Final step

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