A Week for Cutting Corners

& putting pre-made ingredients to use; featuring Coconut Curry, Taco Salad, & more

After several weeks of hands-on ingredient prep, I felt it was time to create a week dedicated to shortcuts.

This week, we're using pre-made ingredients to cut corners while maintaining quality flavors that still taste fresh.

You’ll notice ingredients like jarred salsa (sorry, Nana!), store-bought tortillas*, frozen corn, and more.

We’re also finishing off winter with a bang: a couple of stews (because before you know it, warm weather will grace us with its presence).

*my guide & recipe for making Sourdough Homemade Tortillas can be found in the Prep Section & Recipe Vault of this week’s edition of Restaurant Dropout!

Marinated Skirt Steak, Coconut Fish Curry, Oven-Baked Flautas