Prep ahead

• Crack the eggs into a bowl, chop the leftover potatoes and shave the corn off the cob.
• Chop the vegetables you plan to use and drain and rinse the canned beans.
• Cook the brown rice or quinoa and let it cool.

Make the lemon-oregano dressing

• Whisk the lemon juice, minced garlic, olive oil, oregano, salt and pepper in a small bowl.
• Taste and adjust the seasoning.

Assemble the bean and grain salad

• Toss the cooked grains with the beans, red pepper, cabbage, scallions, tomato, cucumber, celery, greens and parsley.
• Add the peach or blueberries if using, pour over the dressing and scatter with pepitas.

Roast the vegetables for later meals

• Heat the oven to 200 °C.
• Toss the broccoli, sweet potato and red pepper with olive oil and salt on a baking tray.
• Roast until tender and lightly browned.

Bake the bean frittata

• Whisk the eggs with the cream, Parmesan, sage, salt and pepper.
• Stir in the beans and the leftover potatoes, pasta and/or vegetables.
• Pour into an oiled cast-iron skillet or oven-safe pan, top with additional cheese if using and bake at 190 °C until set and golden.

Start the corn, potato and bean chowder

• Sweat the onion, celery, garlic and red pepper in olive oil in a stockpot.
• Add the potatoes, corn, thyme, smoked paprika and cayenne and stir to coat.
• Pour in the vegetable broth and simmer until the potatoes are tender.

Finish the chowder

• Stir in the beans and the milk, cream or plant milk if you want it creamy.
• Simmer gently until heated through, then season with salt and pepper.

Mix the tahini sauce for later meals

• Whisk the tahini with lemon juice, garlic, water and salt until pourable.
• Or simply loosen the tahini with water and stir in sriracha.