Here’s What to Cook Every Night This Week (October 19 – 25)
Since it’s officially been fall for a month, we’re assuming you’ve done some serious damage at the farmers market—and we know just how to use your spoils. Here are seven dinners to cook this week starring hearty autumn produce like sweet potatoes, pumpkins and mushrooms.
RELATED: 50 Fall Dinner Ideas to Savor All Season Long
Shopping List
Produce
One 3- to 4-pound cheese pumpkin
1 leek
2 sweet onions
1 pint mushrooms
6 garlic cloves
3 small butternut squash
2 ears corn (or one 15.25-ounce can corn kernels)
? pound baby red potatoes
1 lemon
3 shallots
5 sweet potatoes (or pre-spiralized sweet potato noodles)
4 cups kale
10 figs
3 large parsnips
1 bunch asparagus
2 bunches rosemary
2 bunches thyme
2 bunches parsley
1 bunch scallions
1 bunch mint
Meat
1 rotisserie chicken
1? pounds sirloin or strip steak
4 ounces thick-cut bacon
Dairy
6 ounces grated Parmesan cheese
1 stick butter
7 ounces shredded Gruyère cheese
One 15-ounce container ricotta cheese
1 half-pint whole milk
Grains
12 ounces Arborio rice
6 ounces quinoa
12 thick slices grainy bread
Canned and Packaged Goods
One 32-ounce container chicken or vegetable stock
One 32-ounce container chicken broth
One 14-ounce can chickpeas
One jar roasted red peppers
5 ounces hazelnuts
16 ounces plain, unsweetened almond milk
3 ounces salted almonds
Pantry Ingredients: freshly-ground black pepper, salt, olive oil, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, red pepper flakes, all-purpose flour, maple syrup, white wine vinegar, nonstick cooking spray
Monday: The Best Damn Pumpkin Soup
Empty the pumpkin, pour in some chicken stock and seasoning, then roast the whole thing in the oven. Save the guts to cook your own pumpkin seeds.
Tuesday: Baked Chicken and Mushroom Risotto
We tweaked the traditional recipe for minimum stirring and maximum decadence.
Wednesday: Hearty Stuffed Butternut Squash
Loaded with quinoa, chickpeas, hazelnuts and all the Gruyère, it’s cheesy, nutty, salty—what more could you want?
Thursday: Skillet Steak with Asparagus and Potatoes
We get it, steak is intimidating to cook. But this one-pan recipe is basically impossible to screw up.
Friday: Sweet Potato Noodles with Almond Sauce
This warm-and-cozy meal is vegan as-is, but we wouldn’t blame you for topping it with a ton of grated Parmesan.
Saturday: Bacon Fig Ricotta Tartines
Fresh rosemary, maple syrup and figs cooked in bacon fat? Helloooo, autumn.
Sunday: Spiralized Winter Vegetable Gratin
This vibrant casserole deserves a spot in your weeknight dinner rotation.
RELATED: The 30 Best Butternut Squash Recipes to Tackle This Sweater Season
