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Grill Once, Eat Twice

Grilled Veggie and Goat Cheese Wraps

One of my favorite time- and money saving tips is batch cooking, preparing a big batch of a staple ingredient — like veggies, grains or chicken — to incorporate into meals throughout the week. For example, roast a whole chicken during the weekend and volà! You’ve got a quick and easy shortcut for salads, tacos, sandwiches and pasta dishes later in the week.

Summer grilling makes it easy. You can fire up the grill once and cook enough for two meals ― tonight's dinner, plus extra food that can be turned into a second, different meal for breakfast, lunch or another night.

So the next time you’re grilling veggies, hamburgers or brats, throw on chicken breasts, a steak, veggies or a fillet of fish for your upcoming meals. Here’s some inspiration:


Grilled Chicken Salad with Peach-Pecan Vinaigrette


Arugula with Steak, Lemon and Parmesan

  • Start your day right with steak and eggs, breakfast tacos or steak hash
  • Slice for quesadillas or nachos
  • Add to sandwiches and wraps (even grilled cheese!)
  • Top a grain or green salad like Arugula with Steak, Lemon and Parmesan
  • Add to noodle bowls
  • Toss with pasta, vegetables and blue cheese for a light pasta salad lunch


Honey Mustard Salmon Salad

Or try one of these:

  • Honey Mustard Salmon Salad pairs well with stoneground crackers, multigrain sandwich bread or lettuce leaves
  • Declare taco night! (Tip: Gently bring the fish to room temperature or quickly reheating it in a sauté pan)
  • Top Mighty Bowls of Goodness, one-bowl meals with quinoa, lentils, kale or broccoli and avocado
  • Make fish cakes like these Mini Wild Salmon Cakes
  • Flake and add to chowders or soups



Grilled Summer Vegetable Salad with Chickpeas and Basil

  • Quesadillas, frittatas, omelets, quiches, salads, lasagna…what can’t you do with grilled veggies?

Here are a few recipes that will make your week:

Do you grill ahead for future meals? Share your time-saving recipes and ideas in the comments section below.