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.
Summer, summer, summer. This past week was hot and sticky, proving that there’s plenty of summer left, despite all the back-to-school sales and signs and the millions of backpacks that seem to adorn every aisle of the stores. We went on a family bike ride for the first time all summer yesterday. We had been side-lined by a concussion and an less-than-confident son, but he’s found his biking legs, and we’re excited for another ride tonight. Have you been enjoying the last days of summer?
Monday – Summer Succotash with Bacon and Croutons
Tuesday – Black-Eyed Peas and Leeks
Wednesday – Crème Brûlée French Toast
Thursday – Mojito Chicken Sandwiches and Dill Potato Salad
Friday – Chicken Fried Rice
The Preparation Shortcuts:
1. Use the extra bacon in the package for the breakfast for dinner night on Wednesday, and use half the french bread for the croutons on Monday.
2. Use black-eyed peas in place of one of the beans in the succotash and preboil and store for Tuesday’s meal.
3. Use leftover chicken or make extra on Thursday to use in the fried rice.
4. Any leftover vegetables can be used in the fried rice on Friday.
The Shopping List:
1 pound bacon
1 pound fresh shell beans in pod or 1 cup frozen baby lima beans
2 pounds fingerling or baby red potatoes
4 ears corn
4-6 rolls for sandwiches
1 loaf French bread
1 pint heavy cream
Last week from Food for My Family: