Fall is *finally* here, and we can’t decide what’s more exciting: The lack of humidity or the all new produce at the market. This week’s dinner menu (and accompanying grocery list) is packed with easy, quick recipes, so you can spend less time in the kitchen and more time easing into the season—is it too early for apple picking?
2 pounds bone-in, skin-on chicken thighs
One 4½- to 5-pound whole chicken
One 2-pound salmon fillet
2¼ pounds Brussels sprouts
2 large eggplants
3 pounds carrots
1 medium butternut squash
7 ounces baby spinach
1 pint cherry tomatoes
11 garlic cloves
1 red onion
2 yellow onions
2 large leeks
2 bunches fresh cilantro
1 bunch fresh basil
1 bunch fresh parsley
2 balls fresh mozzarella
6 large eggs
Kosher salt, freshly ground black pepper, extra-virgin olive oil, Dijon mustard, whole-grain mustard, cumin seeds, za’atar, crushed red-pepper flakes, chili powder, garlic powder, dried oregano, turmeric, dried chipotle chile, honey, maple syrup, white wine vinegar, one 14-ounce can puréed tomatoes, one 14-ounce can chickpeas, harissa paste, 1 cup millet, 16 ounces spaghetti, preserved lemon, 60 ounces vegetable stock, 1 cup walnuts, ¼ cup pepitas (pumpkin seeds)
Monday: Honey Mustard Sheet-Pan Chicken with Brussels Sprouts
PureWow’s own Coterie member Maria Lichty knows a thing or two about effortless weeknight meals. This sweet and spicy chicken is the antidote to any Monday: easy to make, easy to clean up and even easier to eat.
Tuesday: Yotam Ottolenghi’s Braised Eggs with Leek and Za’atar
We’re big advocates of eggs for dinner. Why? Because they’re fast, reliable and packed with satisfying protein. This saucy, cheesy skillet is proof.
Wednesday: Smoky Eggplant Pasta with Pounded Walnut Relish, Mozzarella and Basil
Think of this sauce as a new twist on pesto. It’s rustic and smoky, with just enough cheese to feel luxurious. (Bye, jarred red sauce.)
Thursday: Harissa Chickpea Stew with Eggplant and Millet
This easy vegetarian grain bowl, dreamed up by Coterie member Jodi Moreno, is just what the brisk fall weather calls for. It makes a generous amount, so it’ll serve two *very* hungry people (or four more modestly).
Friday: Antoni Porowski’s Chile-Maple Roast Chicken
We’re smitten with this roast chicken from Queer Eye’s Antoni Porowski for a few reasons. One, it relies entirely on pantry staples, and two, the leftovers.
Saturday: Honey-Mustard Sheet Pan Salmon
Now that it’s officially fall, we’re soaking up the warm, rich flavors as much as we can. This salmon number feels fancy, but it’s actually fuss-free thanks to your trusty sheet pan.
Sunday: Ginger Carrot Soup
The cure for the Sunday scaries is a steaming bowl of gingery carrot soup. Even better if it takes a quick 30 minutes to whip up.