HeyJaredScaled Down
Every week I cook for hundreds of people for my meal prep business. Here you can find scaled down recipes for everything I'm making and more!
- Indexed issues, last 90 days
- 13
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- Sep 25, 2026
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- Jul 30, 2026
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Marinated Eggplant with Whipped Ricotta (opens the original)
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A few weeks ago, I asked you guys whether you’d rather see recipes for weeknight dinners or ones suitable for a weekend dinner party. Overwhelmingly, the response was a clear and resounding “weeknight dinners”. I hear you. But, first, may I present to you my favorite dinner party side or starter?? I couldn’t let the season pass me by without sharing this. And while I know that this is by no means an answer to your weeknight dinner prayers, it is a banger and very easy to pull together. It’s tang
Family Meal Shrimp and Pepper Pasta (opens the original)
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Every once in a while, a family meal, made with bits and bobs and about 20 minutes, yields some of my best work. This pasta is one of my favorites. The sauce is light—just peppers and garlic cooked down until the peppers become soft enough to start to break apart. Harissa gets toasted for the perfect amount of heat and then deglazed with a little bit of white wine for acidity. Italians would call this sacrilegious, but I add Parm because I love the stuff, and this is not exactly a traditional pa
Greek Salad with Spiced Chicken Meatballs (opens the original)
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I love the way that fall brings with it a sense of productivity—that whether you’re in school or not, it’s impossible not to get swept up in that new school year energy. Judaism nailed it celebrating the new year in the fall because it feels like a natural time to set new goals and get your life together. I’ve been writing Scaled Down for almost 3 years now in various capacities. When I first started, I was fairly new to sharing videos on the internet and was attempting to write a weekly post wi
Roasted Tomatoes with Caramelized Shallot & Parmesan Breadcrumbs (opens the original)
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The discourse regarding whether or not to dive into fall or cling to summer has begun. I don’t want to get political on here so I’ll keep my stance to myself, but I will say that this is THE best time of year to be a cook. For those of us who hit the farmers market for fun, our cup runneth over at the moment. All varieties of peppers are abundant; we’ve got sweet corn, eggplant, pole beans, zucchini, stone fruit, and perhaps most exciting, tomatoes are finally at their peak. At the same time we’
Episode 1: What I’m Actually Making for Dinner (opens the original)
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This weeknight dinner came from the same place a lot of my best meals come from—a motivation to clean out the fridge. We made steak lettuce wraps with spicy peanut sauce for Collin’s family on Sunday and by the time Tuesday came around we were exhausted and still had a fridge full of veggies and peanut sauce—not a bad problem to have. In fact, my recipe for peanut sauce intentionally makes enough so that you can usually have leftovers to dip veggies in or eat with grilled chicken or shrimp throu
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