Here’s What to Cook Every Night This Week (September 24 - 30)
Rejoice: It’s finally butternut squash season. Here, seven speedy autumnal recipes to make for dinner this week.
RELATED: 15 Five-Ingredient Fall Dinners to Make on Weeknights
Shopping List
4 large portobello mushroom caps
2 small butternut squash
1 kabocha or acorn squash
2 persimmons
4 cups baby arugula
8 cups market greens (wild kale, wild arugula, etc.)
½ cup baby kale or spinach
1 bunch thyme
1 bunch rosemary
¼ cup sage leaves
1 orange
2 lemons
8 Medjool dates
16 fresh or dried figs
⅔ cup green olives
1 small onion
1 sweet onion
12 shallots
2 pomegranates
6 tablespoons unsalted butter
4 ounces feta cheese crumbles
2 ounces goat cheese
½ cup grated Parmesan cheese
¾ cup grated Asiago cheese
8 bone-in, skin-on chicken breast halves
3 ounces thinly sliced pancetta
Two 32-cups low-sodium chicken stock
Two 32-ounce cartons vegetable stock
½ cup walnuts
1 bottle white wine
2½ cups pearl barley
One 14-ounce can light coconut milk
Pantry Ingredients
1 head garlic, kosher salt, black pepper, apple cider vinegar, red wine vinegar, balsamic vinegar, olive oil, grapeseed oil, honey, maple syrup, crushed red pepper flakes, curry powder, ground cinnamon
Monday: Pan-Roasted Chicken with Shallots and Dates
Buying bone-in, skin-on breasts makes for extra-juicy results.
Tuesday: Roasted Squash, Caramelized Fig and Feta Salad
Remove the arils from both pomegranates tonight; save half for Thursday.
Wednesday: Bone-In Chicken Breast with Balsamic and Rosemary
The simplest way to use up those remaining chicken breasts.
Thursday: Fall Farmers Market Salad
Walnuts, pancetta, kale, persimmons…
Friday: Sage-Barley Risotto with Butternut Squash
You deserve this.
Saturday: Portobello Mushrooms Stuffed with Barley Risotto
Setting the mood for an elegant evening.
Sunday: Curried Butternut Squash Soup
The leftovers make a fab lunch, too.
