I’m excited about this week’s menu. I’ve pulled out a few I haven’t made since last year, including that Cheesy Pumpkin Pasta and my Instant Pot Applesauce. Enjoy!
ROASTED BROCCOLI WITH TAHINI, HAZELNUTS, AND RAISINS
This dish is both nourishing and delicious, featuring a combo of tahini, hazelnuts, raisins, capers and fresh herbs. It may seem like more of a side dish, but it’s hearty enough to qualify as a main, particularly if you add in a bowl of lentils.
NO-KNEAD SHEET PAN PIZZA
I’ve gotten a few five star reviews on this new sheet pan pizza, so I figured it was worth adding to this week’s menu. 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 crazy 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.
STEAK ON ARUGULA WITH PARMESAN AND BALSAMIC
This is the dish I’ll demo this Wednesday on Instagram. It’s a favorite way to cook steak that I learned years ago during a trip to Italy. Serve it with roasted potatoes or this Warm BLT Potato Salad.
INSTANT POT APPLESAUCE
Nothing beats homemade when it comes to applesauce and this Instant Pot version makes it quick and easy. Serve it straight up or spooned over plain Greek yogurt for a quick breakfast. Don’t have an Instant Pot? Check out this stove-top version.
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
Roasted Broccoli with Tahini, Hazelnuts, and Raisins
1 1/2 pounds broccoli crowns
2 tablespoons extra-virgin olive oil or melted ghee
1/3 cup tahini
2 tablespoons freshly squeezed lemon juice
1 garlic clove
1-2 teaspoons mild raw honey or pure maple syrup
1/4 cup roasted and skinned hazelnuts
1/4 cup unsulphured green raisins or currants
1/4 cup capers
1 cup fresh dill leaves
1 cup fresh flat-leaf parsley leaves
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 (optional)
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)
Steak on Arugula with Parmesan and Balsamic
1 1/2 pounds skirt steak or flank steak
2 tablespoons extra-virgin olive oil
5 cups baby arugula
2 tablespoons aged balsamic vinegar
1 small chunk Parmigiano Reggiano cheese
Instant Pot Applesauce
3 1/2 pounds apples (~10 medium apples)
1 teaspoon ground cinnamon
3/4 inch-long piece fresh ginger (optional)
1 to 2 tablespoons pure maple syrup (optional)
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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