Tips for Enjoying that Last Harvest of the Year
Late summer brings an abundance of fresh flavors—sweet beets, juicy strawberries, crisp asparagus, and vibrant tomatoes. This week’s menu celebrates these seasonal ingredients with dishes that are simple to prepare but packed with flavor. We’re featuring Chicken Primavera, homemade pizza, and pancakes for dinner, along with sweet and savory beet salad and bacon-stuffed mushrooms for lunch.
But great meals don’t just happen—they start with smart prep. Today, we’re focusing on two versatile ingredients: chicken and beets. You’ll learn how to clean and prepare them efficiently, minimize waste, and get the most out of your shopping trip. Stick around for meal prep tips, a shopping list, and time-saving tricks to make your week easier.
Easy Chicken Breakdown
Step 1: Prep the Chicken for Butchering
Take the chicken out of the fridge and let it sit for 15 minutes. This helps relax the tissues and makes cutting easier.
Place the chicken on a sturdy cutting board and gently pull the wings and legs outward for better access.
Use a sharp boning knife—its flexibility helps you cut around the bones efficiently. If you’re new to butchering, a cut-proof glove can add extra safety.
Take the chicken out of the fridge and let it sit for 15 minutes. This helps relax the tissues and makes cutting easier.
Place the chicken on a sturdy cutting board and gently pull the wings and legs outward for better access.
Step 2: Butcher with Precision
Wings & Legs: Move them to locate the joints, then twist to dislocate the bones before cutting.
Breasts: Slice along the breastbone, following the natural curve.
Trimmings & Extras: Remove excess fat and skin—these can be used in stock later.
Step 3: Plan for Multiple Meals
Freeze one thigh and one breast for future use.
Make stock with the bones, excess skin, and fat (use cheesecloth pouches for easy removal of aromatics).
Use the remaining thigh for shredded chicken salad or a waffle topper after slow cooking it with spices.
Grill the last breast for Primavera pasta, pizza, and salad.
Wings & Legs: Move them to locate the joints, then twist to dislocate the bones before cutting.
Breasts: Slice along the breastbone, following the natural curve.
Trimmings & Extras: Remove excess fat and skin—these can be used in stock later.
Freeze one thigh and one breast for future use.
Make stock with the bones, excess skin, and fat (use cheesecloth pouches for easy removal of aromatics).
Use the remaining thigh for shredded chicken salad or a waffle topper after slow cooking it with spices.
Grill the last breast for Primavera pasta, pizza, and salad.
Beets: Edible from Root to Leaf
Step 1: Cleaning & Prepping
Rinse the whole plant to remove dirt (a dull knife is often caused by cutting dirty vegetables).
Separate the roots, stems, and leaves.
Wash the leaves and stems in a salad spinner for easy drying.
Scrub the beet roots under running water—peeling is optional as long as they’re clean.
Rinse the whole plant to remove dirt (a dull knife is often caused by cutting dirty vegetables).
Separate the roots, stems, and leaves.
Wash the leaves and stems in a salad spinner for easy drying.
Step 2: Ways to Use Each Part
Beet Roots: Roast, steam, boil, pickle, sauté, or even deep-fry them.
Stems: Pan-fry for a crunchy side or use them in stocks.
Leaves: Add to salads, soups, or stir-fries.
Beet Roots: Roast, steam, boil, pickle, sauté, or even deep-fry them.
Stems: Pan-fry for a crunchy side or use them in stocks.
Here's the Plan
Let's Go Shopping!
Before heading to the store, check the pantry. You might already have some of these.
Olive Oil, Rice, Pasta, Bread, Beans, Tortilla Chips, Butter, Eggs, Cream
Beets with Greens Strawberries Summer Squash Tomatoes Asparagus Mushrooms Corn Avocado
Whole Chicken
Bacon
Ham
Smoked Cheddar
Chevre (Goat Cheese)
Parmesan
Antipasti
Noori
Tortillas
Tips for Prepping Ahead
Do This First (Quick and Easy)
Rinse and scrub beets (keep greens and stems separate)
Chop vegetables for primavera
Wash and dry salad greens
While Cooking (Multitasking)
Roast corn and beets while grilling chicken
Cook bacon (save some for stuffed mushrooms)
Sauté mushrooms
When You Have Time (The Week's Needs)
Grill 2 Chicken Breasts for Primavera, Pizza, and Salad
Slow Cook Beans for soups or sides later
Boil Eggs for salads/snacks
Make Rice for quick meals
Boil Pasta store with olive oil to prevent sticking
Pickle Extra Veggies great for salads and snacking
Make Crème Fraîche for sauces and toppings
Toast Croutons & Crostini store in an airtight container
Bonus Tip: Save vegetable scraps for next week’s soup stock!
Rinse and scrub beets (keep greens and stems separate)
Chop vegetables for primavera
Wash and dry salad greens
Roast corn and beets while grilling chicken
Cook bacon (save some for stuffed mushrooms)
Sauté mushrooms
Grill 2 Chicken Breasts for Primavera, Pizza, and Salad
Slow Cook Beans for soups or sides later
Boil Eggs for salads/snacks
Make Rice for quick meals
Boil Pasta store with olive oil to prevent sticking
Pickle Extra Veggies great for salads and snacking
Make Crème Fraîche for sauces and toppings
Toast Croutons & Crostini store in an airtight container