This week’s menu has all the “best hits” of fall, including apples, colorful squash, and root veggies. I hope you are somewhere warm and cozy to enjoy it all.
BROTHY CHICKPEAS WITH GARLIC CROUTONS
This recipe was inspired by a trip to Sicily a few years ago, where simplicity and good ingredients reign. The chickpeas stew in a flavorful broth, then get topped with crunchy garlic croutons, and finished with a drizzle of olive oil. Nourishing and delicious.
SLOW COOKER POT ROAST WITH VEGETABLES
To me, pot roast is the very definition of comfort cooking. It’s hearty and soul satisfying. The slow cooker does a terrific job with pot roast, but you can also roast it in the oven (instructions for that are in the recipe headnote).
“ALMOST VEGAN” LINGUINE WITH CAULIFLOWER PECAN ALFREDO
Pasta with cream sauce, only no cream. That luscious texture comes instead from a combo of cauliflower blended with pecans and finished with a shower of Parmesan. If you want to see how this comes together, check out a video I did a few years ago over on Instagram.
EASY CHICKEN PAILLARD
The combination of capers, shallots, and white wine is undeniably delicious spooned over chicken. The dish is made entirely on the stovetop, and because it’s done with pounded chicken breasts, it’s a fairly quick-cooking dish. On the side, try arugula and cherry tomatoes tossed with this vinaigrette or a grain dish like this one.
GENIUS BUTTERNUT SQUASH SOUP
I’ll be breaking out my first squash soup of the season this week, so maybe you’re up for that too. This is an easy way to do it, since you just roast the squash whole, scooping out the tender insides once cooked. You can even do the roasting in advance and finish things off the next day.
ROASTED CABBAGE WEDGES WITH MISO GINGER SCALLION DRESSING
Cut cabbage into generous wedges and roast until it begins to caramelize. Meanwhile, whisk together a savory ginger, scallion, miso butter. Drizzle it over the top just before serving. Delicious!
RUSTIC ITALIAN APPLE CAKE
This is a very simple cake that isn’t too sweet. It’s excellent for dessert, in the afternoon with a cup of tea, or even for brunch. Serve it plain or with freshly whipped cream or lightly sweetened Greek yogurt.
SHOPPING LIST // WEEK 43
Brothy Chickpeas with Garlic Croutons
1 baguette or loaf of crusty bread (such as levain)
3 tablespoons extra-virgin olive oil
4 cloves garlic, smashed and peeled
1 medium yellow onion
1 stalk celery
2 medium carrots
1/2 teaspoon whole fennel seeds
1/4 teaspoon red chile flakes
3 cups cooked chickpeas (two 15-ounce cans)
2 cups chicken broth, ideally homemade (or vegetable broth), plus more as needed
1 tablespoon red wine vinegar
1/4 cup roughly chopped fresh basil
Genius Butternut Squash Soup
1 large yellow onion
1 large butternut squash (~3 1/4 lbs)
5 ounces full fat coconut milk
1 tablespoon pure maple syrup
1/2 to 1 cup low-sodium chicken or vegetable broth
1 tablespoon fresh sage (optional)
Slow Cooker Pot Roast with Vegetables
One 2 1/2 pound grass-fed chuck roast
2 teaspoons canola oil
1 large yellow onion
1 cup red wine
4 cloves garlic
1 cup beef broth
One 14.5-ounce can diced tomatoes
1 pound small, waxy potatoes (red skin, white or Yukon Gold)
4 large carrots
6 large sprigs fresh thyme
“Almost Vegan” Linguine with Cauliflower Pecan Alfredo
⅔ cup pecan halves
1 cup oat milk (or cow’s milk)
2 packed rounded cups medium cauliflower florets (7 ounces)
1 large clove garlic
1 pound linguine
Zest and juice of 1 lemon
⅓ cup freshly grated Parmesan cheese or vegan Parmesan, plus more to garnish
Easy Chicken Paillard
1 pound boneless skinless chicken breasts (2 large half breasts)
1/3 cup all-purpose flour
1 tablespoon grapeseed oil or canola oil
1 1/2 tablespoons unsalted butter
1 large shallot
2/3 cup dry white wine
2 tablespoons capers in brine
Roasted Cabbage with Scallion Miso Dressing
1 medium head green cabbage
2 tablespoons extra-virgin olive oil
4 scallions
1 tablespoon salted butter
1 teaspoon finely grated fresh ginger
1 teaspoon brown sugar
1 tablespoon rice vinegar
2 teaspoons white or mellow miso paste
3 tablespoons roasted salted pistachios (optional)
Rustic Italian Apple Cake
3 Granny Smith apples
2 eggs
1/2 cup extra-virgin olive oil (or avocado or canola oil)
2 tablespoons Sambuca (substitute fresh OJ, if desired)
1 cup whole-wheat pastry flour
1/2 cup plus 3 tablespoons sugar
1 heaping teaspoon baking powder
Confectioners’ sugar to finish; whipped cream or Greek yogurt for serving
Comments