Hey there,

How are you? How’s your kitchen? I’m leaving mine (again! so many weddings…) until Wednesday of next week. We’re headed to the Bay Area, a place that I’m not super familiar with, but to which many of our dear friends have a special connection, so I’m looking forward to letting them take the tourism reigns.

Because of all the travel, we’ve been in *clean out the fridge* mode for the past few days, so while this week’s menu can certainly stand on its own, many of the dishes work extremely well for using up common leftovers.

Before we get into it, a reminder that we’re in the home stretch! Meal Prep Made Simple comes out on Tuesday, which means you’ve only got 3 days to sneak in a preorder. Do that here.

Okay, ebook reminder done! Let’s cover this delicious menu:

Mains

Waldorf Chicken Salad (GF) I had part of a rotisserie chicken, some grapes, half a red onion, and part of an apple hanging out in my fridge this week. Lucky me, all the ingredients for a really well-balanced sweet and savory chicken salad like this one. We ate this for lunches a couple times, and I made it dinner appropriate one night by turning it into a soup/salad/breadsticks situation (more on that below).