We’re on for Weeknight Rescue, week 12 (three months in already…how did that happen?). Recipes this week include a hearty farro salad that’s perfect for fall, chicken Parmesan (always a hit at our table), and little tacos with roasted delicata squash. For this week’s batch cooking, check out my lemon tahini dressing and for the bonus recipe, pumpkin donuts with brown butter glaze (as good as they sound). The printable shopping list is at the bottom of the page!
FARRO SALAD WITH FETA & ARUGULA
This farro is proof that you don’t have to have a 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 squash, both of which are tasty drizzled with the tahini dressing below. 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).
BAKED CHICKEN PARMESAN
My kids love when this shows up on the table. With just six ingredients, it’s pretty easy to make. I usually serve it with steamed broccoli, store-bought marinara (unless I have time to make my own), and a side of whole grain pasta.
DELICATA SQUASH TACOS 
This turns the idea of a typical taco on its head. Delicata squash gets roasted and piled onto blistered tortillas with onions that have been quickly pickled. It’s savory and sweet with a bit of pucker from the onions. Serve canned or homemade beans on the side with a squeeze of lime.
LEMON TAHINI DRESSING
Make a batch (or a double batch) of tahini dressing to drizzle onto vegetables, grains, or Buddah bowls for lunch or dinner. Don’t know what a Buddah bowl is? You basically pile whatever colorful bits and bobs you have in the fridge into a bowl — a sliced egg, half of an avocado, cooked broccoli, a knob of cheese, a spoonful of quinoa — add a dressing, and call it a meal. Head here for some good examples.
BAKED PUMPKIN DONUTS
These should go on your baking to do list at least once this fall. They’re tender, sweet, and topped with a lick-the-bowl-clean brown butter glaze. They require a donut pan, which is a worthy investment. I like to bake them in a mini donut pan as well.
SHOPPING LIST // WEEK 12
Farro Salad with Feta and Arugua
1 cup semi-pearled farro
2 cups water
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons minced shallot
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ heaping teaspoon dried turmeric
¾ cup stemmed and chopped dried figs
2 gently packed cups arugula
1/2 cup crumbled feta cheese (2 ounces)
Baked Chicken Parmesan
1 cup Italian seasoned breadcrumbs, such as Progresso brand
1/2 teaspoon kosher salt
3 tablespoons finely grated Parmesan cheese
1 egg
2 tablespoons butter
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Delicata Squash Tacos
2 delicata squash
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons kosher salt
Chili powder
1/3 cup white, apple cider, or white wine vinegar
2 tablespoons sugar
1 small red onion
8 corn tortillas
1/2 cup crumbled cotija or feta cheese
1/3 cup roughly chopped fresh cilantro
1/4 cup sour cream
Salsa and lime wedges for garnish
Lemon Tahini Dressing
1 medium clove garlic
1 teaspoon honey
2 tablespoons lemon juice
2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon kosher salt
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons water
Baked Pumpkin Donuts
Oil or non-stick cooking spray for greasing the pan
1 cup whole-wheat pastry flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1 cup pureed pumpkin (not pumpkin pie filling)
1/2 cup firmly packed brown sugar
1 egg
1/4 cup canola oil
1 teaspoon vanilla extract
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