Preheat the oven to 400°F and line three large, rimmed baking sheets with parchment paper. In a large mixing bowl, toss the zucchini with a tablespoon of olive oil and season with salt and pepper, then spread the zucchini out on one of the baking sheets. Repeat with the bell peppers and carrots and the remaining olive oil, using a different parchment-lined baking sheet for each vegetable. Roast in the preheated oven until the zucchini is soft and the carrots and peppers are cooked through but still al dente, about 40 minutes. Let the vegetables cool completely before storing them in three separate airtight containers in the fridge.

Rinse the rice by pouring it into a medium pot or bowl, covering it with cold water, then draining it through a fine mesh strainer, shaking the rice to dry it as much as possible. In a rice cooker: Combine the rinsed rice and the water in the rice cooker and cook according to the machine directions. Let the rice cool completely before storing in an airtight container in the fridge. On the stovetop: Combine the rinsed rice and water in a medium pot. Bring the mixture to a boil over high heat, then turn the heat all the way down to low, cover, and let the rice cook, covered, for 23 minutes. Let the cooked rice sit, covered, for 10 minutes, then remove the lid and fluff with a fork. Let the rice cool completely before storing in an airtight container in the fridge.

In the microwave: Place the broccoli in a large, microwave-safe ceramic bowl or dish with a lid. Add the salt and 3 tablespoons of water. Cover and microwave on high for 6 minutes. Remove the dish from the microwave and uncover it right away. Let the broccoli cool, then store it in an airtight container in the fridge. On the stovetop: Add an inch of water to a saucepan with a steamer basket and bring it to a boil over high heat. (If you don’t have a steamer basket, just use a large saucepan with a lid and put the broccoli directly into the water.) Add the salt to the water, then put the broccoli in the steamer basket. Cover and reduce the heat to medium. Steam until the broccoli is bright green but still slightly al dente, 6-7 minutes. Let the broccoli cool, then store it in an airtight container in the fridge.

Avocado, ripe, 2 medium Beefsteak tomato, 2 medium Broccoli, 4 small heads (about 3 pounds) Carrots, 8 medium (about 2 pounds) Cilantro, 1 bunch Corn, 4 large ears OR 2 cups frozen kernels Garlic, 1 head Lime, 2 Red bell pepper, 4 large (about 2 pounds) Romaine, 2 small hearts Yellow onion, 3 large Zucchini, 4 medium (about 2 pounds) MEAT, EGGS AND DAIRY Butter, 3 tablespoons Cheddar cheese, 8 ounces Eggs, 12 large Pork shoulder, bone-in (about 5 pounds), 1 PANTRY ITEMS Balsamic vinegar, 1 small bottle Pitas (white or wheat), 8 large Hot sauce, 1 small bottle (optional) Jasmine rice, 3 cups Low-sodium chicken stock, 1 cup Refried beans, 16-ounce can Salsa, 1 small jar (optional) Soy sauce, 1 small bottle Unseasoned rice vinegar, 1 small bottleButter, 3 tablespoons Cheddar cheese, 8 ounces Eggs, 12 large Pork shoulder, bone-in (about 5 pounds), 1Balsamic vinegar, 1 small bottle Pitas (white or wheat), 8 large Hot sauce, 1 small bottle (optional) Jasmine rice, 3 cups Low-sodium chicken stock, 1 cup Refried beans, 16-ounce can Salsa, 1 small jar (optional) Soy sauce, 1 small bottle Unseasoned rice vinegar, 1 small bottle Follow the recipe preparation exactly, but cook on HIGH for 3 to 4 hours, instead of on low for 8 to 9 hours.Makes 12 servings1 bone-in pork shoulder (about 5 pounds), skin removed 1 tablespoon kosher salt Freshly ground pepper, to taste 1 large yellow onion, thinly sliced 6 cloves garlic, thinly sliced ¼ cup balsamic vinegar 1 cup low-sodium chicken stockSeason the pork shoulder on all sides with salt and pepper. Spread the sliced onion and garlic over the bottom of a slow cooker, then place the pork shoulder on top. Pour the balsamic vinegar and the chicken stock over the pork shoulder. Cover the slow cooker and cook on low for 8 to 9 hours, until the pork is super tender and falling off the bone. Shred the meat with two forks, discard the bone, then cool completely before storing in airtight containers in the fridge. PREP NOTE: You’ll be using the pork in three different meals this week, so divide it equally among three airtight containers in the fridge.Makes about 2 cups of bell peppers, 3 cups of zucchini, and 3 cups of carrotsIf you have three racks in your oven, you can do these vegetables all at once. If not, cook in batches.4 medium zucchini (about 2 pounds), sliced diagonally into coins about ½-inch thick 4 large red bell peppers (about 2 pounds), halved, cored, thinly sliced 8 medium carrots (about 2 pounds), peeled, sliced diagonally into coins about ¼-inch thick 3 tablespoons olive oil, divided Kosher salt and freshly ground pepper, to tasteMakes 6 cups3 cups uncooked jasmine rice 3 cups cold waterMakes about 5 cups broccoli4 small heads broccoli (about 3 pounds), cored and cut into bite-sized florets 1 teaspoon kosher saltDivide the food up ahead of time based on how you’re going to use it:Three containers, each with ⅓ of the porkTwo containers, one with ⅓ of the broccoli, one with ⅔ of the broccoliTwo containers, one with ⅓ of the carrots, one with ⅔ of the carrotsTwo containers, one with ⅓ of the rice, one with ⅔ of the rice We didn’t divide up the peppers, zucchini, or corn, because we were out of space and thought those were the easiest to divide later. But, you can divide them if you want.Three containers, each with ⅓ of the cornThree containers, each with ⅓ of the bell peppersTwo containers, one with ⅓ of the zucchini, one with ⅔ of the zucchini Now, you can make the following meals: MONDAY: Easy Slow Cooker Pork Rice Bowl TUESDAY: Pork and Veggie Pita Wraps with Smashed Avocado WEDNESDAY: Vegetable Fried Rice THURSDAY: Shredded Pork and Vegetable Hash FRIDAY: Baked Egg, Bean, and Cheese Pita PIzzas Does this inspire you to meal prep?