One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry.

We had a busy, full weekend with dinner guests, birthday parties and extended grocery shopping trips. It’s actually the first weekend for me that felt like summer. I hope the last half of the summer feels more like this and less like the chaotic whirlwind and cold, rainy days of the first half. I still haven’t been to the beach or to the water park with the kids, both of which are definitely on my list to do before the leaves start to turn.

Monday – White Bean Salad

Tuesday – Apple Bourbon Smoked Pork Chops

Wednesday – Smoky Vegetarian Chili

Thursday – Poached Salmon, Snap Pea and Fingerling Potato Salad

Friday – Pork Fried Rice

The Preparation Shortcuts:

1. Make enough beans for the white bean salad on Monday to have cooked and ready for the chili on Wednesday.
2. Extra pork chops can be chopped and refrigerated until Friday for the fried rice.
3. Buy the same types of greens for the salads on Monday and Thursday.
4. Fri’s fried rice can be used as a catch-all for any vegetable leftovers throughout the week.

The Shopping List:

8 thick-cut pork chops
1/2 pound bacon
1 pound salmon
1 bunch carrots
2 lemons
1-2 pounds mixed greens
1 pound fingerling potatoes

Pantry Items:
rice
dried beans
olive oil
soy sauce
rice wine
sesame oil
Dijon mustard
maple syrup
cider vinegar
garlic
onions
sugar
salt
paprika
onion powder
cinnamon
ginger
cumin
chili powder

Garden Items:
tomatoes
bell peppers
snap peas
thyme
mint

Last week from Food for My Family:

Salmon Wellington with a Beurre Blanc Sauce
Annabel Karmel Make it Easy Feeding Set Giveaway on Babble (these are so cute and functional!)

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