I'd love to be a well-organized meal planner, but that's not reality for me. (Sigh.) Still, it's not a total free-for-all in my house. During the weekend I do a big grocery run. First I check the pantry to see what staples we need (along with the go-tos, I try to keep canned beans, olive oil and coconut oil, soy sauce, a few types of vinegar, and plenty of spices at the ready). Then I see what go-tos we need. At the store I grab those items plus salad fixings (including lettuce, tomatoes if they are in season, cucumbers, and carrots), another in-season vegetable or two (this time of year it's eggplant, corn, or summer squash), some kind of fish, and one other protein. With all that food in the house, there's always something to pull together for a meal, even if it's just a quick sauté.
Also on the weekend, I try to batch-cook a grain for the week. While I'm putting the groceries away, I get a pot of water or broth — or a combination — on the stove to boil so I can make enough rice, farro, millet, or quinoa to last the week. All told, the weekend prep takes about 90 minutes, and it makes the rest of the week go much smoother.
