Save some time on Sunday to prep, and you’ll be set up for fast meals, Monday through Friday.
In a food processor, process 1 bunch parsley, large stems removed, 1/2 bunch mint, stems removed, 1/2 cup toasted sliced almonds and 1/2 cup extra-virgin olive oil until smooth. To store, refrigerate pesto in an airtight container, up to 5 days.
In a zip-top bag, combine 1 tablespoon grated orange zest (refrigerate zested orange for later in the week), 1 garlic clove, minced, 1/2 teaspoon red-pepper flakes, 1/4 cup vegetable oil and 1 1/4 pounds skirt steak, cut into 4 pieces. Seal and shake bag to evenly coat steak. Marinate at least 8 hours (or up to 4 days).
Cook 1 1/2 cups long-grain white rice according to package directions. To store, let cool, then refrigerate in an airtight container, up to 5 days.
In a medium saucepan, bring 1 1/2 cups dried green lentils, 2 garlic cloves, thinly sliced, and 2 cups water to a boil over high heat. Reduce heat and simmer until lentils are tender, about 25 minutes. Season with coarse salt and ground pepper and let cool. To store, refrigerate lentils in cooking liquid in an airtight container, up to 5 days.
Trim, wash and dry 4 medium bunches arugula, wrap in damp paper towels and store in zip-top bags, up to 4 days. Cut 1 1/2 pounds carrots into 3-inch pieces and cut 5 medium fennel bulbs into 1-inch wedges. Refrigerate separately in zip-top bags, up to 3 days.