Congratulations, you officially rocked Thanksgiving! Now holiday shopping is in full swing, and let’s face it, cooking isn’t exactly the top priority. So let’s make this super simple. Here’s a shopping list with everything you need to make tasty, seasonal dinners every night this week.
2 large + 1 medium butternut squashes
3 large leeks
7 garlic cloves
2 pounds Brussels sprouts
6 sprigs fresh thyme
5 red onions
3 celery stalks
4 medium tomatoes
1 cup frozen peas
2 bunches fresh parsley
1 bunch fresh basil
1 bunch fresh mint
1 bunch fresh tarragon
12 ounces pumpkin
8 ounces Yukon Gold potatoes
1 habanero chili
2½ cups Swiss chard
½ cup sage leaves
Meat and Fish
7 boneless, skinless chicken breasts
4 large bone-in chicken thighs
4 skinless chicken drumsticks
Four 6-ounce cod fillets
3½ ounces Dolcelatte or Gorgonzola cheese
7 tablespoons unsalted butter
1 cup Parmesan cheese
2 large eggs
1 cup arborio rice
2½ cups egg noodles
½ cup Puy lentils
Pantry Ingredients: Extra-virgin olive oil, kosher salt, freshly ground black pepper, chicken broth, olive oil spray, reduced-sodium soy sauce, Dijon mustard, maple syrup, garlic powder, Italian seasoning, all-purpose flour, cayenne pepper, flaky sea salt, balsamic vinegar, distilled white vinegar, bay leaf, dry white wine
Monday: Butternut Squash Risotto with Crispy Leeks
While caramelizing onions can be a time-consuming extra step, making crispy leeks is actually really quick and easy. Crisp them up in a pan, then toss them in to add a little extra texture to the creamy risotto.
Tuesday: Slow-Cooker Chicken Noodle Soup
Before you leave for work, dump the ingredients in the Crock-Pot. The most delicious-smelling dinner awaits when you get home, hot and ready to go.
Wednesday: Dijon-Maple Chicken with Brussels Sprouts and Butternut Squash
Our trusty sheet pan does triple duty with this low-maintenance dinner. Just pop the chicken and veggies in the oven on the same pan. Best of all, when it’s time to clean up, there’s only one dish to do.
Thursday: Roasted Butternut Squash with Lentils and Gorgonzola
Veggie guru Yotam Ottolenghi knows a thing or two about squash. Case in point? This ridiculously delicious dish that can either be a vegetarian main or a hearty side.
Friday: Roasted Pumpkin and Brussels Sprouts with Poached Eggs
Remember the Brussels sprouts from Wednesday? Add the leftovers to tonight’s dinner of roasted seasonal veggies topped with an egg and prepare to swoon.
Saturday: Bruschetta Chicken
Colorful, kid-approved and on the table in 40 minutes. What’s not to love?
Sunday: Pan-Fried Cod with Orange and Swiss Chard
Listen up, fish haters: This dish is fuss-free, takes only 30 minutes to cook and looks gorgeous on a plate.