This week’s menu makes good use of so many seasonal ingredients, from cranberries to winter squash to pomegranate. I’ve also pulled a few favorites from the archives, most notably the Greek Chicken & Potatoes (delicious!). Enjoy!

Instant Pot Farro Risotto with Mushrooms and Pecans

This cozy, nourishing supper happens to be vegetarian, but you won’t miss the meat. You can make it in the Instant Pot if you have one or on the stove top if you don’t (instructions are in the headnote of the recipe).

Tomato Soup and Waffle Iron Grilled Cheese

If you need something simple and comforting in a week that may be busy on the cooking front, this is it. Get the kids to help with the sandwiches, since making them in the waffle iron is pretty fun. The soup recipe makes just enough for four bowls, but feel free to double it for lunches the next day..

Gorgeous Greek Chicken and Potatoes

This six-ingredient dinner is not to be missed. It’s all done on a single sheet pan and loaded with flavor thanks to the magical mashup of olive oil, garlic, lemon, and oregano. All you need is a veggie side or salad (I’d go with this crunchy one) for a very tasty dinner.

Cheesy Baked Pumpkin Pasta with Kale and Bacon

This has all the elements of comfort food — starch, cheese, warmth, deliciousness. But it also happens to pack in six cups of vegetables and is so seasonal, now is the time to make it. It’s filling enough to be a one-dish supper, but make a bright salad of butter lettuce with this vinaigrette and maybe some fall fruits if you have the energy (and ingredients).

Slow Cooker Indian-Style Dal Tacos

Get lentils going in your slow cooker with Indian spices and you’ve got a mega nourishing filling for a twist on traditional tacos. Pile the lentils onto corn or flour tortillas and finish with yogurt, cilantro, and if you have some on hand, a favorite Indian chutney.

Arugula and Delicata Squash Salad with Pomegranate and Goat Cheese

Arugula, delicata squash, and pomegranate salad

A bright and colorful salad that is a favorite this time of year. The sweet delicata squash plays off the tangy pomegranate and peppery arugula quite deliciously. If you want an extra flavor boost, add 1/2 teaspoon ground cumin, sumac, or curry powder to the squash before roasting.

Little Cranberry Cardamom Loaves with Tangerine Glaze

Now is the time to trot out all things cranberry and these little loaves are a good place to start. Enjoy the bread sliced with tea or coffee in the morning or for an afternoon treat. Or make a few batches to wrap up and give as gifts.

Shopping List

Instant Pot Farro Risotto
1 cup pecan halves
1 tablespoon extra-virgin olive oil
1 large yellow onion
3/4 pound cremini or white mushrooms
½ cup dry white wine (substitute low-sodium vegetable broth, if preferred)
2 sprigs thyme
1 ½ cups farro
3 to 4 cups low-sodium vegetable broth
3 cups stemmed, chopped hearty greens, such as kale, collards, or chard
1 small chunk Pecorino or Parmesan cheese to grate over the top

Tomato Soup and Waffle Iron Grilled Cheese
4 tablespoons extra-virgin olive oil, divided
1 large yellow onion
1 large clove garlic
1/2 teaspoon ground fennel
1/2 teaspoon dried oregano
Pinch red pepper flakes
One 28- ounce can diced unsalted tomatoes
One 3/4- inch thick slice crusty French or Italian bread that’s about 4 inches long (stale is fine)
8 slices whole-grain sandwich bread
6 ounces sharp Cheddar cheese (or other favorite cheese)

Greek Chicken and Potatoes
1 whole chicken (3 to 3 1/2 pounds)
3 lemons
1/3 cup extra-virgin olive oil
2 tablespoons dried oregano
11 cloves garlic
8 medium white or red potatoes

Cheesy Pumpkin Pasta with Kale and Bacon

4 slices bacon (optional if you prefer a vegetarian version of the dish)
16 ounces penne pasta (use whole-grain and/or gluten-free as desired)
1 bunch kale
One 15-ounce can pumpkin (not pumpkin pie filling)
1 ¾ cup low-fat milk
1 cup low-fat cottage cheese
3 dashes nutmeg
2 ½ cups coarsely grated, lightly packed Gruyere cheese (about 4 ounces)

Slow Cooker Indian-Style Dal Tacos
1 ½ cups French green lentils
2 tablespoons extra-virgin olive oil
1 medium onion
2 medium carrots
2-inch piece fresh ginger
2 cloves garlic
1 small jalapeno pepper (optional)
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon curry powder
1 tablespoons tomato paste
3 cups vegetable or chicken broth
8 Corn or small flour tortillas
Garnishes: roughly chopped cilantro, plain yogurt, favorite Indian chutney

Arugula and Delicata Squash Salad with Pomegranate and Goat Cheese

1 delicata squash
4 tablespoons extra-virgin olive oil, divided
1 teaspoon white/mellow miso paste
1 teaspoon honey
1 1/2 tablespoons white wine or champagne vinegar
3 generous handfuls arugula
1/2 cup pomegranate seeds (arils)
1/3 cup crumbled chèvre (goat cheese) or feta cheese

Cranberry Cardamom Loaves

1 cup whole-wheat pastry flour

3/4 cup all-purpose flour

1 teaspoon ground cardamom

1/8 teaspoon ground nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2/3 cup buttermilk

1/4 cup fresh tangerine/mandarin juice

3/4 cup sugar

1 egg

1/4 cup melted butter (salted or unsalted)

2 to 2 1/2 cups roughly chopped fresh cranberries (see notes)

Optional Glaze: 1/2 cup confectioners’ sugar, 1 tablespoon fresh tangerine juice

Weeknight Rescue//December//2021