Weeknight Rescue // October 2019 // Week 41

Happy Saturday, friends. Here’s the cozy line-up for the week, complete with shopping list at the bottom of the page. Enjoy the weekend!

GENIUS BUTTERNUT SQUASH SOUP

I’m happy soup season is back so I have an excuse to make this ridiculously simple recipe. I like to serve bread with my soup, and my mom’s crispy pita makes a regular appearance: Split pita bread into two rounds. Spread soft butter lightly on the insides. Sprinkle on a little salt (and a little Parmesan, if desired). Set under a broiler until lightly brown around the edges. You will immediately want to make more.

SHEET PAN CHICKEN DINNER

Sheet pan cooking means less mess, and I’m always up for that. Chicken, potatoes and Brussels get tender and crispy all on one baking sheet. Plunk the whole thing on the center of the table and let everyone serve themselves. In the mood for dessert? Make this simple apple cake and eat the leftovers for breakfast with a scoop of Greek yogurt.
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WEEKNIGHT SPAGHETTI AND CLAMS

This has become a surprisingly popular recipe on the site and continues to be a favorite of mine from childhood. It’s not fancy, just canned clams, olive oil, butter, garlic, and parsley. On the side, you could do a simple green salad or this Kale Caesar.

QUICK ASIAN-STYLE CHOPPED SALAD

I call this speed scratch cooking. You start with one of those Asian-style bagged salad mixes, embellish with cooked chicken or baked tofu, and add a splash of vinegar. It’s about as quick as it comes for getting a semi-homemade meal on the table.

SLOW COOKER INDIAN LENTIL TACOS

I got hooked on Indian-style tacos years ago when a beloved teacher made them at an annual school event. Lentils get cooked low and slow in a brew of Indian spices, spooned onto tortillas, and topped with yogurt and fresh cilantro. Delicious!

BREAKFAST QUINOA

Fall is my favorite time of year for this warm breakfast bowl. You can make a double batch of quinoa to enjoy for dinner, then enjoy the leftovers the next morning. Diced apple, chopped nuts, a splash of milk, and a drizzle of maple syrup is an excellent combo here.

CARROT MISO DRESSING

I like to have a jar of this tangy, tasty miso dressing tucked in the fridge for tossing together quick salads and using as a dip for veggies. It’s just a matter of piling the ingredients into a blender and whirling it up in a snap.

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