Weeknight Rescue // September 2018 // Week 6

It’s officially fall and today’s menu is all about it. It’s got cozy dinners, seasonal ingredients, and one of my favorites for game day eating. Find everything you need from the market down at the bottom of the page!

 

FARRO AND FIG SALAD WITH ARUGULA AND FETA

This farro is proof that you don’t need meat at the center of the plate to call it dinner. It’s nourishing and satisfying. Serve it with another vegetable dish, such as roasted sweet potatoes or delicata squash. If your crew demands more protein on their plate, I’d suggest a simple roast chicken (pick up a rotisserie one if you’re short on time).

SAUSAGE, CABBAGE, AND APPLE SKILLET

 A one-skillet meal to satisfy the sausage lover in your house, yet still relatively light (it’s got a hefty amount of cabbage and apples). Serve it with your favorite mustard (I’m partial to coarse grain Dijon) and a crusty baguette or hearty rye bread. 

LOADED SWEET POTATO NACHOS

I’m officially giving you permission to eat nachos for dinner. This pile of goodness is a very distant cousin to what you might find at a ballpark. Instead of tortilla chips, all the fixings get layered onto a a bed of sweet potatoes. Pair with this Everyday Mexican Slaw and you have a veggie-packed supper that’s perfect for game day noshing as well. 


CARROT MISO GINGER DRESSING 

This has become a new staple in my kitchen over the past year or so. It’s a blend of carrots, miso, ginger, and two kinds of oil and is excellent tossed with salad greens or used as a vegetable dip. It also happens to be high on the healthy scale. Make a batch to use here and there throughout the week. 

 FRESH FIGS WITH YOGURT AND HONEY

figs with yogurt and honey

We’re doubling down with figs this week, since the season will be gone before you know it. A simple way to enjoy this unusual fruit is with a simple spoonful of Greek yogurt and a honey drizzle. Perfect for breakfast, snack or dessert.

 

Comments

10.01.2018 at 9:46 AM #

Sally

I’m also fond of figs with Greek yogurt and honey. I don’t know where I found this recipe. I’ve googled it and haven’t found it. It’s roasted figs with honey and pepper served on Greek yogurt. Use 2-3 figs per person. Cut off the stem end and cut the figs in half lengthwise. Drizzle with honey and a put a grind of black pepper on each half. The original recipe called for the figs to be placed under the broiler for 15-20 minutes. I didn’t do that. I put them in a 400˚F oven for 15 minutes. When they’re done roasting put them on top of a serving of Greek yogurt. The juices from the figs get into the yogurt and sweeten it. Delicious!

10.01.2018 at 9:46 AM #

katiemorford

That sounds delicious! I love roasted figs. Thanks for sharing your recipe.

10.23.2018 at 3:59 AM #

Linda

I cooked this for my hubby and he loved it!!! Thank you so much!!!
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