This week’s meal plan in a word? Yum! Let’s start with the Savory Roasted Vegetable Pie. I’ve yet to make it this season and look forward to doing just that. Roasted mushrooms, butternut squash and kale get folded into a creamy base that doesn’t have a drop of cream. It’s excellent and arguably even better for a leftovers lunch. I’m also excited to brew up a pot of Chicken Tortilla Soup and I always have to trot out the Banana Ghost Pops when Halloween hits. Enjoy!
Savory Roasted Vegetable Pie
Roasted winter vegetables get folded into a creamy base for a flavorful and festive pie. It’s a very unfussy, whole-grain crust that uses olive oil instead of butter (if you want to save on time, feel free to pick up a frozen, store-bought crust instead). The pie can be made ahead and reheated and will tasty for up to three days.
Chicken Tortilla Soup
They say chicken soup heals, and when I’m under the weather this is the one I crave. Luckily, it’s excellent when you’re the picture of health, too! It’s got slightly spicy, flavorful broth with loads of veggies, chicken, and a crumble of crispy corn tortilla strips on top.
Hanoi Chicken Banh Mi
These banh mi sandwiches were the springboard for a small dinner party this past week. We had enough leftover chicken to enjoy over a salad the next day. No need to throw a dinner party, though, since these are terrific for a weeknight supper as well. Consider making the pickled vegetables a day ahead to make things go more quickly come dinnertime.
Sheet Pan Salmon with Vegetables and Feta
It’s hard to argue with the ease of dinner all done on a single sheet pan. You start by roasting potatoes, cherry tomatoes, and red onions until they’re about done. Then add chunks of feta and salmon filets rubbed in a savory spice blend. You can also swap in different vegetables (I’m fond of sliced fennel here).
Instant Pot Korean-Style Beef Tacos
This Korean-style beef is done in the Instant Pot until fork tender, piled onto warm tortillas, and topped with crunchy slaw. I like to add a simple salad of sliced cucumbers and radishes with a splash of seasoned rice vinegar to serve on the side.
Modern Caesar
The addition of shaved Brussels sprouts and colorful radicchio adds texture and a big hit of nutrients to a classic Caesar. Make it a main dish by adding a soft cook egg on the side or tossing slices of cooked chicken or chick peas into the mix.
Banana Ghost Pops
A healthier Halloween treat that’s just three ingredients: Bananas, dunked in vanilla yogurt with mini chocolate chip eyes. They’re easy to make (and your kids will think you’re a superhero, even if you’re not dressed as one for Halloween 🙂
SHOPPING LIST
Savory Roasted Vegetable Pie
¾ cup whole-wheat flour
⅔ cup all-purpose flour
1/3 cup extra-virgin olive oil
1 teaspoon red or white wine vinegar
8 ounces cremini or button mushrooms
3 cups cubed (1-inch) butternut squash, fresh or frozen
2 cups stemmed, chopped, kale
8 ounces shallots
3 eggs
¾ cup low-fat milk or plant milk
1 cup low-fat cottage cheese
1 ½ cups grated Gruyère cheese (3 ounces)
Chicken Tortilla Soup
4 teaspoons extra virgin olive oil
1 large yellow onion
2 large cloves garlic
5 ½ cups chicken broth
1 cup diced tomatoes (use canned when tomatoes are out of season)
1 1/2 pounds skinless, bone-in chicken breasts
4 corn tortillas
Kosher salt
3 large carrots
2 ½ cups roughly chopped red cabbage (about 1/3 of a head)
¼ cup fresh lime juice (2 to 3 limes)
¼ cup chopped cilantro
1 jalapeño pepper
1/3 cup crumbled cotija cheese
Cubed avocado for garnish (optional)
Sheet Pan Salmon with Vegetables and Feta
1 pound small waxy potatoes (such as red-skinned or Yukon Gold), cut into slices that are no thicker than 1/4-inch
1 ½ cups cherry tomatoes
1 medium red onion, halved through the stem and cut into ¼-inch-thick wedges
1 ½ tablespoons extra-virgin olive oil, plus a little extra
1 1/2 teaspoons kosher salt, divided
Freshly cracked black pepper
Four 5-6-ounce filets fresh salmon, tiny bones removed
1 ½ teaspoons ground sumac
1 ½ teaspoons ground cumin
A few dashes cayenne pepper
1 1/2 teaspoons brown sugar
4 ounces feta
½ cup roughly chopped fresh basil
1/2 lemon
Hanoi Chicken Banh Mi
1 ½ pounds boneless skinless chicken thighs
¼ heaping teaspoon sugar
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1 ½ tablespoon canola oil
1 large carrot
1 pound daikons, each no larger than 2 inches in diameter
2 teaspoons plus ½ cup sugar
1 ¼ cup distilled white vinegar
2 French baguettes
2-3 tablespoons mayonnaise
1 English cucumber
1 small jalapeño
1 bunch fresh cilantro
Instant Pot Korean-Style Beef Tacos
1 1/2 pounds beef brisket
2 teaspoons canola oil
1 large Asian pear (or ripe conventional pear if you can’t find Asian pear)
3 large cloves garlic
1 tablespoon sesame oil
2 tablespoons mirin
2 tablespoons seasoned rice vinegar
2 1/2 tablespoons soy sauce
2 tablespoons packed brown sugar
1 scallion (optional)
1 teaspoon sesame seeds (optional)
For serving: small flour tortillas, sriracha, kimchi or other pickled cabbage
Modern Caesar
3 oil-packed anchovy filets (or 1 tablespoon anchovy paste)
1 tablespoon Dijon mustard
1 large clove garlic
3 tablespoons lemon juice
1 tablespoon red or white wine vinegar
Small chunk Parmesan cheese
1/3 cup plus 1 tablespoon extra-virgin olive oil
5 cups chopped hearts of romaine or Little Gem lettuce (about 1 romaine heart or 2-3 Little Gems)
2 cups chopped radicchio (if radicchio is too bitter for your taste, use endive or additional romaine)
8 ounces Brussels sprouts (about 3 cups shredded)
1 medium ripe avocado
Banana Ghost Pops
3 bananas
3/4 cup vanilla yogurt (not Greek yogurt)
12 mini chocolate chips
Special equipment: 6 wooden popsicle sticksEasy Chai
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