Crunchy salad base:

1. Chop the romaine, halve the cherry tomatoes, slice the bell peppers and cucumber, and grate or slice the carrot. Toss everything together in a large bowl. Store in an airtight container with a paper towel inside to absorb moisture; keeps 4–5 days in the fridge.

Honey Dijon roasted salmon:

1. Preheat the oven to 250°F (121°C). Spray a baking sheet with olive oil spray and lay the salmon fillets on top.
2. In a small bowl, whisk together the Dijon mustard, honey, dill, and garlic. Season with salt and pepper. Spread evenly over the salmon.
3. Bake 25 minutes until the salmon is cooked through and flakes easily with a fork. Let cool, then refrigerate.

Salmon salad (one portion):

1. Pack an individual serving of the salad base into an airtight container. Top with a portion of the leftover roasted salmon, the sliced apple, and the pecans.
2. Mix the balsamic vinegar and olive oil in a small dressing container. Pack separately. Toss apple slices with a little lemon juice to prevent browning if packing ahead.
3. When ready to eat, drizzle with the balsamic dressing and toss.

Tortilla chicken salad (one portion):

1. Pack an individual portion of the salad base into an airtight container and top with the shredded chicken and cheese.
2. Pack the crushed tortilla chips and cilantro dressing separately to prevent wilting.
3. When ready to eat, add the chips and dressing, toss, and enjoy.

Curry lentils and roasted sweet potatoes:

1. Preheat the oven to 400°F (204°C). Toss the sweet potato cubes with 1 tablespoon olive oil and season with salt and pepper. Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and tender. Let cool, then refrigerate.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the red onion and garlic and sauté until golden, about 7 minutes. Add the lentils and curry powder and cook until warmed through, 2–3 minutes. Season with salt and pepper. Let cool, then refrigerate.

Curry lentil salad (one portion):

1. Pack an individual serving of the salad base in an airtight container and top with the leftover lentils and sweet potatoes.
2. Whisk together the lemon juice, olive oil, honey, and mustard. Season with salt and pepper and pack separately.
3. When ready to eat, drizzle with the dressing and toss.