Here’s What to Cook Every Night This Week (September 18 – 24)
The autumn equinox is on September 23, meaning we’re just days away from the official start of fall. To celebrate, we’ve rounded up seven simple, satisfying dinners to cook this week that star the seasonal produce you’ve been dreaming of since last year. We’re talking sweet potatoes, squash, apples, Brussels sprouts and more. Read on to get your sweater season fix a few days early.
105 Fall Dinner Ideas Starring Easy Seasonal Recipes
Shopping List
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Produce
3 sweet potatoes
1 avocado
1 lime
2 medium onions
3 lemons
4 apples
1 shallot
10 garlic cloves
1½ pounds Brussels sprouts
1 red onion
3 cups peeled, cubed pumpkin (or 1 pumpkin)
1 large Japanese eggplant
1 medium butternut squash
2 bunches cilantro
1 bunch rosemary
2 bunches kale
1 bunch thyme
1 bunch chives
Meat
3 eggs
2 pounds bone-in, skin-on chicken thighs
4 ounces pancetta
Dairy
4 ounces shredded cheddar cheese
Mexican crema, for serving
1 stick unsalted butter
7 ounces goat cheese
One 10- to 12-ounce block feta cheese
28 ounces whole milk
2 ounces heavy cream
4 ounces grated Parmesan cheese
Shaved Parmesan cheese, for serving
Grains
Pita, for serving
6 ounces polenta
7 ounces millet
12 ounces bucatini
Canned and Packaged Goods
Pepitas, for serving
Dried cranberries, for serving
2 sheets frozen puff pastry
Two 15-ounce cans chickpeas
One 14-ounce can pureed tomatoes
Pantry Ingredients: extra-virgin olive oil, chili powder, cumin, kosher salt, freshly ground black pepper, all-purpose flour, allspice, honey, crushed red pepper flakes, nonstick cooking spray, Dijon mustard, ghee, harissa paste
Monday: Sweet Potato Cheese Fries
Bring on the coziest, cheesiest feels with these decked-out sweet spuds, topped with melted cheddar, sliced avocado, tangy crema and cilantro. Most importantly, they’re also topped with crunchy pepitas and tart dried cranberries for a fall-inspired finishing touch.
Tuesday: Goat Cheese, Apple and Honey Tarts
Sweet, savory and downright elegant, these tarts are just right for serving with a bed of dressed greens. Use crisp, sweet apples that are prime for eating raw and will hold up in the oven, like Braeburns or Galas.
Wednesday: Baked Feta with Garlicky Kale and Chickpeas
A one-pan dinner that’s mostly cheese? Now we’re talking. Feel free to substitute the chickpeas with cannellini beans if you’d prefer, or play up their nuttiness by drizzling the whole skillet with tahini.
Thursday: Honey Mustard Sheet Pan Chicken with Brussels Sprouts
We wouldn’t blame you for making this instead of turkey on Thanksgiving. Not only do the sprouts caramelize like a dream, thanks to honey in the sauce, but they also brown right next to the chicken thighs, so they soak up every last drop of the pan juices.
Friday: Pumpkin Polenta
Fresh herbs, heavy cream and grated Parm infuse this pumpkin-y masterpiece with all the fall vibes you crave. Top the polenta with caramelized onions, sauteed mushrooms, diced steak or braised collards to make it even heartier.
Saturday: Harissa Chickpea Stew with Eggplant and Millet
Japanese eggplant is long, thin, supremely tender and more intensely flavorful than the bulbous eggplant you’re used to. Here, it unites with millet, onion, garlic, harissa paste and a few pantry staples to create a grain bowl worth cozying up with on the couch.
Sunday: Butternut Squash Carbonara
Consider this pasta the edible equivalent of your chunkiest, warmest sweater. The carbonara sauce starts with pancetta (or bacon) fat, which infuses every drop with intensely salty, savory flavor. The shaved Parm on top is just a bonus.
