We’re inching into fall with this menu, since you’ll find a few cozier dishes and the first of fall baking (scones!). If you’re looking for entertaining inspo, I just posted a video for making a fab antipasti board with a recipe for stuffed mushrooms. Find that on Instagram. Enjoy!

Brothy Chickpeas with Garlic Croutons

two bowls of chickpeas with garlic olive oil croutons and forks

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).

Moo Shu Vegetables

This is my take on a favorite Chinese takeout dish. I’ve made it as easy as possible by leaning on pre-shredded carrots and cabbage, along with pre-sliced mushrooms. The only prep required is chopping a couple cloves of garlic. Tucking it all into tortillas and drizzling on Hoisin sauce makes this a kid-favorite, too. P.S. It’s tasty the next day, so enjoy leftovers for lunch.

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 the roasted broccoli below. Rice or farro would be tasty with this, too.

Kimchi Grilled Cheese Sandwiches

Kimchi grilled cheese on a cutting board with knife

Some would say a simple grilled cheese is a perfect food, so why mess with it? It’s a good point, but I’ve found piling kimchi onto a grill cheese sandwiches adds appealing heat and tang that plays deliciously off the richness of melted cheese. If you are dead set against kimchi, you can add pickled jalapeños or another pickled cabbage instead. Make this for lunch or supper.

Roasted Broccoli with Lemon and Parmesan

sheet pan of best roasted broccoli with Parmesan and lemon

I’ve been both surprised and delighted to hear that this roasted broccoli recipe is a favorite from my cookbook PREP. Consider making a double batch of this, since it gets snatched up pretty quickly (and it’s nice to have leftover vegetables in the fridge).

Whole-Grain Scones with Coconut, Dates, and Walnuts

whole grain scones with walnuts and dates

I love these wholesome scones punctuated with sweet dates, coconut, and walnuts! These are hardly traditional, but a personal favorite. Tip: don’t overwork the dough. It will make your scones tough.

SHOPPING LIST

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

Moo Shu Vegetables

4 eggs
1 tablespoon toasted sesame oil, divided
2 large cloves garlic, minced
One 8 to 10 ounce-package sliced white/cremini mushrooms (about 2 cups sliced)
5- ounces packaged shredded carrots, ½ bag or 2 cups
16- ounces packaged shredded cabbage/coleslaw mix (doesn’t need to be exact)
5 scallions, thinly sliced white and light green parts
2 teaspoons soy sauce
2 tablespoons rice vinegar
3-4 tablespoons hoisin sauce, plus more to add at the table
¼ cup chopped cashews (roasted or raw)
4 to 6 whole-wheat or white flour tortillas

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

Kimchi Grilled Cheese Sandwiches

1/2 cup kimchi (I use cabbage kimchi)
4 slices sandwich bread (I like levain, ideally with some whole-grain flour)
Sharp Cheddar, enough for 2 thin layers on each sandwich (about 3 ounces)
2/3 cup Baby spinach
1 tablespoon olive oil

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 Broccoli

1 1/2 pounds broccoli
2 1/2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
½ lemon
2 heaping tablespoons finely grated Parmesan cheese

Whole-Grain Scones with Coconut, Dates, and Walnuts
1/2 cup teff flour or buckwheat flour
1 cup whole wheat flour
1/2 cup unsweetened shredded coconut
1/2 cup firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cardamom
1/2 cup butter (1 stick)
1/2 cup buttermilk
1/2 cup chopped pitted dates (about 7 Medjool dates)
1/2 cup chopped walnuts or pecans

Weeknight Rescue//Summer 2024//Week 43