Go as far into the cooking process in advance as possible

Wash and spin-dry greens, chop them, if needed, and keep them in the salad spinner or another container in the fridge so they’re ready in the evening—I absolutely despise prepping greens right before finishing up a meal; it’s so much easier to do that task while the cutting board and knife are out in the morning, and when you don’t have a full day’s work behind you already. And while the cutting board is out, go ahead and chop fresh herbs, scallions, or any other last-minute additions to your dish and stash them in the refrigerator.