Every Sunday at 2 p.m., Geneva resident Laura Simons begins what she calls "the reset." Two hours later, her refrigerator holds roasted vegetables, a pot of grains, marinated proteins, and washed salad greens — the raw material for five nights of weeknight dinners.
"I don't meal prep full recipes," Simons, 38, explained. "I prep components. Monday night I might do grain bowls. Tuesday the same roasted vegetables go into tacos. Wednesday they're in a frittata. The variety comes from how you combine things, not from cooking five different meals."