Weeknight Rescue//Week 43//Fall 2021
Welcome to the weekend, people. I hope you are somewhere as warm and cozy as this week’s menu. Scroll to the last recipe if you’re in the mood for a Halloween kitchen craft. Boo!
The easiest ever butternut squash soup, since there’s no need to peel or chop the squash. You just roast it whole, scooping out the tender insides once cooked. You can even do the roasting in advance and finish things off the next day. Want dessert? This Italian Apple Cake is a winner and leftovers are fair game for breakfast.
To me, pot roast is the very definition of comfort cooking. It’s hearty and soul satisfying. The slow cooker does a terrific job with pot roast, but you can also roast it in the oven (instructions for that are in the recipe headnote).
This is sort of an heirloom recipe, since it was inspired by the pasta my grandfather made us growing up. It also has proven to be a surprisingly popular recipe on the blog. It’s simple, affordable weeknight cooking that relies on canned clams and spaghetti. Add a green salad (with this dressing) and dinner is done!
This is simple cooking using pantry basics that requires very little work for the cook. You can pair it with anything you’d like: any grain, salad or vegetable — fresh, frozen, canned or otherwise. The extra sauce in the bottom of the pan can be used to flavor the sides you choose.
I didn’t do a whole lot of roasting last summer, since it was too darn hot. Time to turn on the oven again, starting with generous sheet pans of roasted vegetables. Pile on all your favorite root vegetables, roast until tender, and serve with a tangy tahini dressing. Add a cup or two of chickpeas to make things a little more filling.
This is a quick and healthy way to kick start your day. Pull out a skillet, crack an egg, add some leafy greens, nestle a slice of bread in there. Pile it all together and grab some utensils — this is a very messy (and tasty) fork and knife affair.
A healthier Halloween treat that’s just three ingredients: Bananas, dunked in vanilla yogurt with mini chocolate chip eyes. Tune into Instagram this week, since I’ll be posting a “how to” video.
SHOPPING LIST // WEEK 43
Genius Butternut Squash Soup
1 large yellow onion
1 large butternut squash (~3 1/4 lbs)
5 ounces full fat coconut milk
1 tablespoon pure maple syrup
1/2 to 1 cup low-sodium chicken or vegetable broth
1 tablespoon fresh sage (optional)
Slow Cooker Pot Roast with Vegetables
One 2 1/2 pound grass-fed chuck roast
2 teaspoons canola oil
1 large yellow onion
1 cup red wine
4 cloves garlic
1 cup beef broth
One 14.5-ounce can diced tomatoes
1 pound small, waxy potatoes (red skin, white or Yukon Gold)
4 large carrots
6 large sprigs fresh thyme
Weeknight Spaghetti and Clams
1 pound spaghetti
1 tablespoon extra-virgin olive oil
2 tablespoons butter
4 large cloves garlic
Four 6.5 ounce cans chopped clams in juice
1/4 cup fresh parsley
Pinch or 2 crushed red pepper (optional)
2 teaspoons extra-virgin olive oil
5 chicken legs and thighs (bone-in, skin-on, separated – about 3 lbs)
10 large cloves garlic
1/3 cup soy sauce (or gluten-free Tamari)
1/4 cup apple cider vinegar
Steamed brown rice (optional)
Lemon Tahini Dressing with Vegetables
2 large carrots
1 pound small waxy potatoes (such as red, Yukon gold, or yellow Finn)
1 large sweet potato
1 large bulb fennel
1 large red or yellow onion
2 tablespoons olive oil
1 cup cooked chickpeas
1 large clove garlic
2 teaspoons honey
1/4 cup lemon juice
1/4 cup tahini
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup extra-virgin olive oil
Everyday Egg Sandwich
1 1/2 teaspoon olive oil
Big handful dark leafy greens, such as spinach, collards, beet greens, chard, or kale
1 slice bread from a crusty loaf, such as levain
Boonana Ghost Pops
3/4 cup vanilla yogurt (not Greek yogurt)
12 mini chocolate chips
Special equipment: 6 wooden popsicle sticks