This week’s menu has a little something for everyone … pizza, pasta, vegetarian dishes, old favorites and a blog newcomer. If you’ve never made my Baked Pumpkin Pasta, give it a whirl. It’s a winner.
BROTHY CHICKPEAS WITH OLIVE OIL GARLIC CROUTONS
These braised chickpeas are a new personal favorite. They taste like comfort in a bowl, lapped in a flavorful broth, topped with crunchy garlic croutons, and finished with a drizzle of olive oil. Nourishing and delicious.
NO-KNEAD SHEET PAN PIZZA
I just made this with my niece and nephew (pint-sized pizza aficionados) and they gave it their full approval. Make it your own by using your favorite pizza toppings and add a salad on the side. Got leftovers? No problem. The pizza is great the next day and freeze well, too.
DELICATA SQUASH TACOS
It’s delicata squash season, a hearty fall vegetable that is terrific in a taco. Slice them thin, roast, and then pile onto corn tortillas with pickled onions and other favorite taco fixings.
CHEESY BAKED PUMPKIN PASTA WITH KALE AND BACON
This may look like a mess of cheesy decadence, but it’s mostly just a whole lot of veggies. You make a “cream” sauce using pumpkin, cottage cheese, milk, and Cheddar, toss that with pasta, kale, and bacon, and get it in the oven. If you’re vegetarian or bacon-shy (is that a thing?), just leave it out.
Saucy Instant Pot Chicken with Olives
Another dish that hits the sweet spot between comforting and nutritious. Chicken, olives, kale (or other leafy greens) cook into a tasty plate that is excellent over polenta, noodles, or another favorite grain. It’s also great as a leftover the next day.
MICROWAVE OATMEAL
A friend who lives in Spain messaged me this week to say she turned up this recipe in a Google search and her three kids loved it. It’s an easy swap for store-bought packets of oatmeal that’s cheaper with less packaging. Win, win, win!
LIGHTER ARTICHOKE DIP
Whether you need something to nosh on during a football game or for family movie night, this artichoke dip is a good bet. It also happens to be pretty good for you, with nearly five cups of vegetables. Pair it with crackers, chips, bread, or whatever you’d like as an appetizer, snack, or part of a meal.
SHOPPING LIST // WEEK 42
Brothy Chickpeas with Garlic Croutons
- 1 1/2 cups fresh croutons cut from a baguette or other crusty loaf
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, smashed and peeled
- 1 medium yellow onion
- 1 stalk celery
- 2 medium carrots
- 1/2 teaspoon whole fennel seeds
- 1/4 teaspoon red chile flakes
- 3 cups cooked chickpeas (two 15-ounce cans)
- 2 cups chicken broth, ideally homemade (or vegetable broth), plus more as needed
- 1 tablespoon red wine vinegar
- 1/4 cup roughly chopped fresh basil
- No-Knead Sheet Pan Pizza
- 1 1/2 cups whole-wheat flour
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 2 ½ tablespoons olive oil
- One 14-ounce can Italian peeled tomatoes (San Marzano/plum/Roma)
- 1/2 teaspoon dried oregano
- Freshly ground black pepper
- 8 ounces fresh Mozzarella
- Toppings: thinly sliced salami (I like Applegate Farms) and mushrooms (optional)
- Delicata Squash Tacos
- 2 delicata squash
- 1 tablespoon extra-virgin olive oil
- 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 fresh cilantro
- 1/4 cup sour cream
- Salsa and lime wedges for garnish
- Cheesy Baked Pumpkin Pasta with Kale and Bacon
- 4 slices bacon (leave out for vegetarian version)
- 16 ounces penne pasta
- 1 bunch kale
- One 15-ounce can pumpkin
- 1 3/4 cup low-fat milk
- 1 cup low-fat cottage cheese
- 3 dashes nutmeg
- 2 1/2 cups Gruyere cheese (~1/2 ounce)
Saucy Instant Pot Chicken with Olives and Greens
- 2 pounds bone-in, skin-on chicken thighs or legs
- 2 teaspoons fine sea salt
- ½ teaspoon black pepper
- Crushed red pepper flakes
- 1 ½ tablespoon extra-virgin olive oil
- 1 large shallot or ½ small onion
- 2 garlic cloves
- 1 bunch kale or chard
- ¾ cup chicken broth
- 2 teaspoons white wine vinegar
- 1 cup meaty green olives, such as Castelvetrano
- 2 tablespoons unsalted butter
- 1 small preserved lemon (optional)
- Creamy polenta, noodles, or rice for serving
- Microwave Oatmeal
- 2 cups rolled/old-fashioned oats (not quick or instant oats)
- 1/2 cup dried fruit (raisins, dried cranberries, blueberries, cherries, apples, apricots or peaches)
- 1/2 cup sliced, slivered, or chopped nuts (walnuts, almonds, pecans or hazelnuts)
- 1/4 cup firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- Lighter Artichoke Dip
- 4 teaspoons extra-virgin olive oil
- 3 packed cups small cauliflower florets (~1/2 medium head of cauliflower)
- One 14-ounce can artichoke hearts packed in brine
- 1/3 cup light sour cream
- 1/3 cup light mayonnaise
- 3 tablespoons minced chives
- 1/2 cup finely grated Parmesan
- 1 cup coarsely grated sharp Cheddar cheese
- 3 Whole Grain Flatout Flatbreads (for making crisps – optional if using something else such as bread, crackers, or chips to dip with)
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