Lots of vibrant colors of fall in this week’s meal plan. I have a soft spot for the Spaghetti with Butter, Egg, and Cheese because it’s so darn simple. The Spaghetti Squash Lasagna is also excellent and a great one to pull out this time of year. You’ll also find my Maple Coconut Granola, which is great to make in big batches, package up, and give as holiday gifts!
Spaghetti with Butter, Egg, and Cheese
This is about as easy as it gets when it comes to getting dinner on the table. One pot and just a few ingredients, it’s foolproof and delicious. Blanched broccoli tossed with olive oil and equal parts lemon juice and balsamic vinegar makes a quick side. Tip: blanch the broccoli in the same boiling water you plan to cook the pasta (scoop out the cooked broccoli with a slotted spoon, then cook the pasta).
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. Add a simple vegetable on the side to fill out the meal, such as roasted sweet potatoes . If your crew demands more protein on their plate, toss chickpeas with herbs, lemon and olive oiI or pick up a rotisserie chicken.
Spaghetti Squash Lasagna
This is one of the most popular recipes on the blog and a true fan favorite. If you want to take a few shortcuts, here are three that you might find handy: 1. swap a 24-ounce jar of store-bought pasta sauce for homemade 2. use pre-grated Mozzarella 3. cook the spaghetti squash in the microwave using this method.
Instant Pot Rice and Vegetable Soup
I am looking forward to brewing up this nourishing soup. If you don’t own a pressure cooker, the soup can be made on the stove (with a little more time). Easily elevate it with protein-rich options like chickpeas or cooked chicken.
Fish Sliders with Creamy Caper Sauce
Using store-bought breaded fish fillets is a huge time saver for these fish sliders. Shredded cabbage and a simple creamy caper dressing add great texture and flavor to these.
Maple Coconut Granola
Years of making homemade granola has yielded this recipe…my favorite one yet. It lasts weeks in the pantry and is an excellent goodie to give to loved ones if the mood strikes.
Easy Baked Eggs
These are genuinely easy enough to do for a weekday breakfast, but add some chopped herbs and they’re special enough for brunch. For breakfast, I like to add a side of whole-grain toast to dunk into that tender yolk.
SHOPPING LIST
Farro and Fig Salad with Arugula and Feta
1 cup farro
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons shallot
1 teaspoon Dijon mustard
¼ heaping teaspoon dried turmeric
¾ cup dried figs
2 gently packed cups arugula
1/2 cup crumbled feta cheese (2 ounces)
Lawang (Afghan Chicken) in Yogurt Sauce
1 1/2 cups full-fat Greek yogurt
3 pounds skinless, bone-in chicken legs and/or thighs
4 tablespoons extra-virgin olive oil
1 very large or 2 medium yellow onions
4 cloves garlic
1 tablespoon ground turmeric
1 1/2 teaspoons ground coriander
1 cup roughly chopped fresh cilantro
2 1/2 cups brown or white basmati rice
Instant Pot Rice and Vegetable Soup
1/2 large yellow onion
1 tablespoon extra-virgin olive oil
2 medium cloves garlic
2 large carrots
2 stalks celery
1/2 large bulb fennel
1/2 teaspoon ground cumin
1 cup brown basmati rice
6 cups low-sodium chicken or low-sodium vegetable broth
2 large handfuls baby spinach
1 tablespoon butter (or olive or coconut oil)
3-4 tablespoons fresh lemon juice
Spaghetti Squash Lasagna
1 large spaghetti squash (~3 1/2 pounds)
3 teaspoons olive oil
1 medium onion
3 cloves garlic
1 can (28-ounces) crushed tomatoes
2 teaspoons dried Italian seasoning
1/4 teaspoon red pepper flakes
1 container (15-ounces) part-skim ricotta cheese
1 large egg
5 ounces baby spinach
1 1/2 cups shredded part-skim Mozzarella cheese
1/3 cup Parmesan cheese
Parsley for garnish (optional)
Fish Sliders with Creamy Caper Dressing
16 ounces breaded frozen fish fillets
1/3 cup non-fat Greek-style yogurt
2 tablespoons light mayonnaise
2 tablespoon capers
2 teaspoons pickle relish
1 teaspoon ketchup
½ teaspoon Dijon mustard
8 slider buns
1 cup finely shredded cabbage
Pickled jalapeños, if desired
Maple Coconut Granola
3 1/2 cups rolled oats (not quick oats)
1 cup roughly chopped raw nuts (almonds, walnuts, hazelnuts, pecans, cashews)
1/4 cup raw pumpkin (pepitas) or sunflower seeds
3/4 cup unsweetened, shredded coconut
1/2 teaspoon kosher salt (Diamond Crystal is the brand I use)
1/2 cup extra-virgin olive oil
1/2 cup pure maple syrup
3/4 cup dried fruit, such as raisins, dried cranberries, dried cherries, or chopped dried apricots
Easy Baked Eggs
1 tablespoon butter
8 eggs
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