Sunday: Christian’s Birthday Dinner: Bacon Wrapped Scallops w/  Roasted Rapini & Tomatoes and Cheesy Polenta (DIY)
Monday: Taco Night with Spicy Brussel Sprouts (DIY)
Tuesday: Salmon over Warm Lentil, Apple & Walnut Salad
Wednesday: Leftovers: Tacos
Thursday: Chickpea Soup with Kale & Diavolicchio
Friday: Eat Out
Saturday: Leftovers: Soup

So we’re back on schedule with the menus again with no trips planned out of town until Thanksgiving!  This week is a good one, because we’re starting it off with Christian’s birthday so I’m making him his requested dinner and then we’re going old-school with a good ‘ole family taco night.  Haven’t done that in a while, so we’re looking forward to it…we usually make our tacos with ground turkey and homemade seasonings so their a bit healthier and we control the salt.

The rest of the week is getting us into the Fall spirit with one new Salmon recipe (I’ll let you know what I think!) and one of our favorite soups from The San Francisco Chronicle Cookbook (Vol II).  The diavolicchio in this recipe is basically red-pepper flake infused olive oil…it’s super easy to make and insanely addictive.  We always make extra so we can slather it on everything in our house for weeks.  Yum!