Reilly Meehan really knows his stuff in the kitchen, which means his private chef videos on social media are especially compelling. In this episode of The Dinner Plan, Reilly shares his path from the competition cooking circuit to the life of a private chef cooking dinners for clients, what he actually cooks for their weeknight dinners, and insights on how you can add a little flourish to your daily meals. He has lots of advice for what to cook using pantry staples like quinoa, beans, and farro, tips on getting more flavor into your easy dinners, and advice for meal planning during a busy week, plus a favorite high-protein dinner. Reilly's new book, A Little Bit Extra, offers lots of fun cooking techniques that'll come in handy at your next dinner party. Get a recipe preview at TheDinnerPlan.Substack.com.

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Thanks to today's sponsors:

• Rouxbe Online Culinary School: Get 30% off your first course with code DINNERPLAN30 at Rouxbe.com/dinnerplan
• Find Brami protein pasta at Costco, Walmart, Whole Foods, or EnjoyBrami.com
• Find Stone & Skillet English Muffins in the bakery section at Publix, or other retailers nationwide.
• Made In Cookware: Head to madein.cc/dinnerplan to unlock your discount offer.
• Tastemade Cooking: Use code DINNERPLAN for 40% off an annual membership at Tastemade.com/dinnerplan

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