Grate Parmesan cheese for the week: 1/4 cup for the Baked Ziti (Day 2), 1/4 cup for the Spaghetti Squash and Meatballs, 1/4 cup for the Roasted Pear Salad, 2 Tbsp. for the Bread Sticks (Day 3), 1 1/2 tsp. for the Fish & Chips (Day 4), 1/2 cup for the Cauliflower Gratin (Day 5) (1 3/4 cup + 2 Tbsp.)
Day 2, 3 & 5 uses arugula and other greens in the salads. Wash and dry all salad greens for the week. A salad spinner works well and saves time. Prepared ahead, greens will be crispy. To store, lay a paper towel in bottom of bowl with lid, or in zip close bags and add greens.