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  1. Anham Mahna

    Pre-Cooking Veggies: How?

    After a trip to Costco, I came back with loads of beautiful veg. Thing is, I'm worried that if I don't pre-cook them all, they'll do what veg usually does in my fridge: sit there and rot until I throw it out. I own Well Fed, and love the concept of the Sunday Cookup. But for some reason, despite having read the bit more that thrice, the concept still eludes me. How is it done, again? So I come for advice. Here's the stuff I bought from Costco. Can I cook it up all now, and reheat later? Or which veg requires cooking and then immediate eating? Baby Bok Choy: a plastic box full of the beauties. Should I clean/steam these all at once, then put away and reheat as needed? Broccoli Florets: steam now, reheat later? Brussels Sprouts: I absolutely love Brussels Sprouts, but only when they're nice and crispy out of the oven. So I think I'll just cut these all now, then bake as needed/desire. Bell Peppers: Might just leave these and cook as needed, as I may want them whole/stuffed one day and chopped another. French Green Beans: steam as needed or just steam all now and reheat later? Random question: I bought the most beautiful, succulent, flavorful red globe grapes. These are ok Whole30, right? I hope so, b/c I have been enjoying them. And without, surprisingly enough, the usual gas and bloating that accompanies grape eating. Hurrah! Thanks for any advice!