Here’s What to Cook Every Night This Week (September 21 – 27)
It may not be sweater weather near you just yet, but this week marks the start of fall. With summer in the rearview, we’re dreaming about warm spices, autumn produce and cozy meals that’ll carry us through winter. Here are seven dinners to cook this week that’ll get you psyched as the temperatures start to drop.
RELATED: 32 Healthy Fall Recipes Under 500 Calories (That Still Taste Delish)
Shopping List
Produce
1 medium butternut squash
9 garlic cloves
1 white onion
4 poblano peppers
3 limes
1 sweet onion
2 jalapeños
4 lemons
1 orange
2 large sweet potatoes
2 large shallots
2 bunches lacinato kale
2 persimmons
2 heads radicchio
2 bunches rainbow carrots
1 rainbow radish
1 bunch chives (optional, for garnish)
1 bunch radishes
1 bunch fresh cilantro
2 bunches fresh parsley
1 bunch mint
Meat
3 eggs
4 ounces pancetta or bacon
1 rotisserie chicken
1 pound ground beef
1¼ pounds thin pork cutlets
6 chicken legs (about 5 pounds)
Dairy
1 pint whole milk
4 ounces grated Parmesan
Shaved Parmesan (optional, for garnish)
1 stick unsalted butter
4 ounces goat cheese
1 pint buttermilk
Grains
12 ounces bucatini, spaghetti or linguine
12 ounces polenta
Canned and Packaged Goods
40 ounces chicken broth
Two 14-ounce cans hominy
One 8-ounce box panko breadcrumbs
Two 24-ounce jars marinara sauce
One 12-ounce bag pistachios
One 15-ounce can chickpeas
4 ounces dried apricots
1 jar capers
1 jar ground sumac
1 bottle pomegranate molasses
Pomegranate seeds (optional, for garnish)
Pantry Ingredients: extra-virgin olive oil, freshly-ground black pepper, dried oregano, cumin, coriander, bay leaf, salt, honey, vegetable oil, Dijon mustard, all-purpose flour
Monday: Butternut Squash Carbonara
The tender, creamy gourd takes over for traditional butter and heavy cream.
Tuesday: Mexican Posole
Starring hominy (aka giant corn kernels), chicken and poblano peppers.
Wednesday: Polenta and Meatballs
This weeknight staple was way overdue for a classy makeover, and four-ingredient polenta does the trick.
Thursday: Charred Sweet Potatoes with Pistachio-Chili Pesto
Not only is the pesto delightfully spicy, it’s also super citrusy, since the dish includes fresh lemon, lime and orange juices.
Friday: Kale Salad with Persimmons, Crispy Chickpeas and Fried Shallots
Elegant enough to share with guests, delicious enough to devour solo.
Saturday: Pork Scallopini with Lemon, Capers and Radicchio
Meet the 20-minute masterpiece that’s going to bust you out of the chicken breast rut you’ve been stuck in.
Sunday: Pomegranate-Sumac Chicken with Roasted Carrots
In a word, breathtaking. The pomegranate molasses gives the buttermilk brine a beautiful Middle Eastern twist.
