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.
SHOPPING LIST // WEEK 41
Genius Butternut Squash Soup
1 large yellow onion
1 large butternut squash (~3 1/4 pounds)
5 ounces full fat coconut milk
1 tablespoon pure maple syrup
1/2 to 1 cup low-sodium chicken or vegetable broth
1 tablespoon fresh sage (optional)
Sheet Pan Chicken Dinner
One 3 1/2-pound chicken
1 to 2 teaspoons favorite herbs or spices for roasting chicken
1 pound small, waxy potatoes (yellow Finn, red or fingerling)
1 pound Brussels sprouts
1 tablespoon extra-virgin olive oil
1/2 lemon
Weeknight Spaghetti with Clams
1 pound spaghetti
1 tablespoon extra-virgin olive oil
2 tablespoon butter
4 large cloves garlic
Four 6.5 ounce cans chopped clams in clam juice
1/4 cup fresh parsley
Pinch or 2 crushed red pepper (optional)
Quick Asian-Style Chopped Salad
1 bag store-bought Asian chopped salad mix
1/2 cup cubed cooked chicken or baked teriyaki tofu
1 to 2 tablespoons salted, roasted peanuts or cashews
Apple cider or rice wine vinegar
Slow Cooker Indian Lentil Tacos
1 1/2 cups French green lentils
2 tablespoons extra-virgin olive oil
1 medium onion
2 medium carrots
2-inch piece fresh ginger
2 cloves garlic
1 small jalapeño pepper (optional)
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon curry powder
1 tablespoon tomato paste
3 cups vegetable or chicken broth
8 corn or small flour tortillas
Garnishes: cilantro, plain yogurt, favorite Indian chutney
Breakfast Quinoa
1 cup quinoa
1 cup diced apples/pears, berries, banana, or mango
1/3 cup chopped nuts or whole seeds
1/2 to 1 cup milk
Maple syrup or honey for sweetness (optional)
Cinnamon (optional)
Carrot Miso Dressing
1/4 cup canola oil
1 tablespoon sesame oil
2 tablespoons rice vinegar
1 tablespoons lime juice
2 tablespoons white miso
1 teaspoon honey
2 medium carrots
1-inch long piece fresh ginger
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