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.

Yes, I’m a day late and a dollar short. Autumn is inevitable, and when the sun was shining yesterday, my head got swept up and I ran outside, oblivious to the pile of work on my desk. (Or perhaps the mountainous pile of to-do lists swallowed me whole and I couldn’t come up for air long enough to put together a menu plan worth talking about.) Either way, the fleeting summer sun was here, brightening the day and making it perfect for ice tea.


I was recently sent a selection of whole leaf teas and a Mighty Leaf Tea Top Brew Mug to try, and I’ve been enjoying them thoroughly ever since. You see, iced tea is my summer beverage of choice, and winters call for tea cups firmly clasped between two cold hands, warming them from the chill that sits outside the front door. I have to say I’m excited to use the brew mug, made just for brewing tea on the go with a spot to pull the tea bag into when you’re finished brewing, and I think you should have one too!

To enter to win your own top brew mug and box of delicious whole leaf tea from Mighty Leaf to bring you from summer into fall just (1) leave a comment below, (2) tweet about it and let me know in the comments or (3) Facebook it and let me know in the comments. Winner will be chosen at random next Monday when I’ll be on top of it all and have my menu up by 8:00 a.m. CT.

Monday – Seared Lemongrass Scallops

Tuesday – Quick Chicken Marengo Served Over Cheesy Lemon-Pepper Polenta

Wednesday – Orecchiette with Slow-Roasted Tomatoes, Basil, and Parmesan

Thursday – Thai Curry Flank Steak

Friday – Chicken Veggie Nuggets

The Preparation Shortcuts:

1. Bring another dimension to the flank steak by seasoning it with the leftover lemongrass from Monday’s meal. Don’t let that lemongrass go to waste!
2. Make the roasted tomatoes for Wednesday’s meal ahead while you let the Marengo cook.
3. Make the marinade in advance and store in the fridge until you’re ready to go. While marinating cook sides like rice. Grill vegetables alongside for an easy, complete meal.
4. Rather than using frozen vegetables in the nuggets on Friday, use any leftover vegetables you’ve collected throughout the week. It’s a great way to get rid of scraps, and the kids will love the fun shapes as well!

The Shopping List:

6-8 large sea scallops
1 1/2 pounds boneless, skinless chicken breasts
3-pound flank steak
3 ounce prosciutto
2 stalks lemongrass
1 knob ginger
1-2 Thai peppers
1 lemon
4 shallots
4 ounces Parmesan

Pantry Items:
eggs
garlic
onion
kalamata olives
chicken broth
red curry paste
fish sauce
hot chili oil
flour
panko bread crumbs
Orecchiette
rice vinegar
white wine
soy sauce
sesame oil
canola oil
extra virgin olive oil
kosher salt
black pepper
red pepper flakes
onion salt

Garden Items:
thyme
parsley
tomatoes
Thai basil
basil
carrots

Last week from Food for My Family:

Seared Lemongrass Scallops
Getting Your Kids in the Kitchen (Baked Egg Cups Recipe)
Yin and Yang: Black-Bottomed Banana Bread
Perfect Fall Treat: Drunken Apples
Bacon-Wrapped Jalapeño Poppers with an Apricot Glaze

The winner of the Nakano Prize Pack is Sarah H, who said, “I have a great recipe for cucumber pickles (the refrigerator kind) that involves rice vinegar and some sesame oil. I found it on allrecipes. It’s great!”

Congratulations, Sarah!

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