Meal Co-Ops: Some Suggestions of What to Cook (Part 3)
Recipes that cook, package, travel, refrigerate and freeze well include all kinds of casseroles. These freeze and reheat well. Examples: chilaquiles, ratatouille, enchiladas, spanakopita, gratins of all varieties, savory bread puddings, lasagna Bolognese, and any kind of baked or stuffed pastas.
Hearty soup with whole grains, beans, legumes, veggies and meat cooked with aromatic herbs and spices is one possibility.
Thick stews with chunks of meat, extra-firm tofu, seasoned tempeh, or texturized vegetable protein complete with hardy veggies like carrots, radishes, onions and potatoes work great.
All varieties of chili do well.
Braised meats, roast chicken, meatloaf, meatballs. Pan seared fish, sauteed calamari, poached chicken and salmon also work well. These can be complemented by a spicy or creamy sauced packed separately to be heated and poured over the meat just before serving.
Vegetable salads work best when components are packaged separately and assembled and dressed just before serving.
Fried rice, fried noodles, or pasta dressed in pesto. Many pasta sauces can be cooked and chilled ahead of time, although carbonara or butter-based sauces don't reheat well.
All kinds of curries, from mild to extra spicy, are fantastic. This is a particularly versatile food, as the cook gets to decide how mild or spicy it gets.
All varieties of omelets, frittatas (Italian omelet resembling a large pancake with veggies, seasonings, topped with ricotta or Parmesan cheese) are a great way to enjoy eggs as a source of protein.
All kinds of steamed dumplings, whether stuffed with vegetables or made traditionally with pork and shrimp, are delicious.
As for dessert, all baked goods travel, package, refrigerate and freeze well. Chilled desserts like puddings set in single serving Pyrex containers also do well.