Here’s What to Cook Every Night This Week (October 7 to October 13)
Mid-October is a transient time of year. You’re coming off the barbecues of summer and looking ahead to the gluttony of the holidays—cue health-consciousness. Combine that with busy workweeks and autumnal produce, and you’ve got the makings for a week of amazing salads. Yes, we said it. Here’s everything you need for seven incredible salad dishes this week. (Hint: They don’t all involve lettuce.)
RELATED: 17 Fall Salads You Can Make In 30 Mins or Less
Grocery List:
4 eggs
8 oz. canned tuna, packed in olive oil
3 cups shredded cooked chicken
2 lbs. skirt steak
8 cups baby arugula
3 cups mixed greens
2 romaine hearts
1 small butternut squash
1 large carrot
12 oz. haricot verts or green beans
1 lb. baby purple or red potatoes
10 oz. mushrooms
2 cloves of garlic
1 shallot
1 red onion
4 ears of corn
2 Persian cucumbers
1 can of chickpeas
1 can of lentils
5 avocados
3 lemons
30 oz. grape tomatoes
1 cup cherry tomatoes
2 tablespoons fresh thyme leaves
2 tablespoons chopped dill springs
3 tablespoons chopped chives
½ cup chopped fresh basil
¼ cup chopped fresh cilantro
½ cup pickled radishes
½ cup pine nuts
⅓ cup unsalted raw cashews
4 oz. Niçoise olives
4 oz blue cheese
¾ cup crumbled goat cheese
1 cup feta cheese
1 tablespoon heavy cream
3 tablespoons tahini
1 lb. bite-sized pasta, like orecchiette
Pantry Ingredients:
Salt, pepper, olive oil, balsamic vinegar, apple cider vinegar, red wine vinegar, Dijon mustard, whole grain mustard, mayonnaise, sour cream, Worcestershire sauce, capers, honey, red pepper flakes, cinnamon, curry powder.
Monday: Aran Goyoaga’s Niçoise Salad
Wishing you were in Paris on this Monday? Tone down the stress of the week ahead with this 20-minute Niçoise salad.
Tuesday: Curried Tahini Cashew Chicken and Carrot Salad
Coterie member Ali Maffucci’s curried cashew chicken and carrot salad has an added bonus: It saves well, meaning you’ll be taking a Tupperware full for lunch tomorrow.
Wednesday: Butternut Squash and Goat Cheese Pasta Salad
You thought salads had to include greens? Nope.
Thursday: Corn, Tomato and Avocado Chickpea Salad
Here’s a quick-fix, no-cook salad that uses all pantry ingredients. You are making dinner at home tonight.
Friday: Shaved Brussels Sprouts with Roasted Beets, Pecans and Goat Cheese
Prove to Mom you do eat your brussels sprouts. They make the perfect bed for fall flavors like roasted beets, crunchy pecans and creamy goat cheese. (Thanks for the recipe, Coterie member Heidi Larsen.)
Saturday: Grilled Steak Salad with Blue Cheese Dressing
There is a new way to serve Saturday night steak.
Sunday: Warm Lentil, Tomato and Mushroom Salad
Warm salad? Hear out Coterie member Gena Hamshaw: It’s a cozy way to curl up on the couch.
