|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|
|Thursday:||Chickpea Soup with Kale & Diavolicchio|
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!