We’re dipping further into fall with a cozy, mega-flavorful soup and roasted delicata squash this week. You’ll also find a few quick suppers and a bright and nourishing green smoothie. Enjoy!
Red Lentil Coconut Curry Soup
Definitely one of my top soups of all time, this is both filling and incredibly nourishing. If you’ve got homemade chicken or turkey broth, now is the time to pull it out, though boxed broth will do the job, too.
Loaded Chicken Quesadillas with Avocado Salsa
These quesadillas are ideal for a quick dinner. The recipe serves two, so scale up as needed. Pair quesadilla wedges with a plate of crunchy veggies and black beans on the side.
Crunchy Thai-Style Salad with Tofu or Chicken Skewers
I love this light, super crunchy, and plenty satisfying salad. It’s really packed with flavor and is just as good with chicken as tofu.
Brothy Tortellini with Sausage and Kale
This dish lands somewhere between a pasta and a soup. It’s satisfying and so tasty, with everything you need for a balanced supper right in one bowl. Do up some garlic bread on the side if you’re in the mood.
Rotisserie Chicken Sandwiches with Muhammara
Transform rotisserie chicken into a very tasty sandwich-for-supper meal. Muhammara is a flavorful red pepper spread, similar to romesco sauce, that blends up quickly in the food processor. If you have leftover muhammara, it’s a terrific dip for veggies or pita chips.
Roasted Delicata Squash with Maple Syrup and Thyme
Delicata squash seems to be more widely available than ever before, which is a good thing indeed. It’s such a tasty variety and I know of no easier way to prepare it that this recipe. Seasonal squash, butter, maple syrup, herbs. So good!
Super Green Smoothie
This smoothie is a tasty way to set your day off on the right foot. It’s packed with nutrient-rich fruits and veggies and goes down easy.
SHOPPING LIST
Red Lentil Coconut Curry Soup
2 teaspoons extra-virgin olive oil
1 medium yellow onion
2 cloves garlic
1 tablespoon fresh ginger
4 cups low-sodium chicken or vegetable broth (32 ounce box)
One 13.5-ounce can light coconut milk
1 tablespoon plus 1 teaspoon red curry paste
1 1/4 cups split red lentils
2 tablespoons packed brown sugar
2 tablespoons fish sauce (or 3/4 teaspoon salt)
3 medium carrots
1 large zucchini
1 lime
1/2 cup cilantro for garnish
Crunchy Asian-Style Salad with Tofu or Chicken Skewers
½ cup lime juice (3 to 4 juicy limes) 2 tablespoons sambal oelek (or sriracha)
2 tablespoons fish sauce (use soy sauce for a vegan version of the recipe)
2 tablespoons canola oil
2 ½ tablespoons packed brown sugar
1 pound boneless skinless chicken breast or firm, drained tofu
½ head Napa cabbage
½ head red cabbage
2 large navel oranges
2/3 cup roughly chopped fresh basil or fresh cilantro
½ cup roughly chopped fresh mint
3 scallions
1/4 cup roasted salted peanuts
Loaded Chicken Quesadillas
2 large whole-grain flour tortillas
1 cup grated Monterey Jack cheese
½ medium zucchini)
½ heaping cup shredded cooked chicken (or cooked black beans for a vegetarian version)
¼ cup corn kernels (fresh or frozen)
4 tablespoons tomatillo salsa
Optional extras: 3 tablespoons pickled jalapeños
2 teaspoons olive oil or non-stick cooking spray
½ avocado
½ lime
Brothy Tortellini with Sausage and Kale
One 9-ounce package fresh tortellini
2 links fresh spicy Italian sausage (about ⅔ pound)
¾ cup diced shallot (or yellow onion)
3 large cloves garlic
2/3 cup dry white wine
3 ½ cups low-sodium chicken broth (homemade if you have it)
1 bunch kale
1 tablespoon lemon juice
Pinch red pepper flakes
1 to 2 tablespoons extra-virgin olive oil
Small chunk Parmesan cheese for grating
Rotisserie Chicken Sandwich with Muhammara
One 12-ounce jar roasted bell peppers
2/3 cup pecan halves
1/4 cup panko or other unseasoned bread crumbs
1 clove garlic
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes or 2 teaspoons Aleppo pepper
1/2 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1 tablespoon pomegranate molasses (or 1 1/2 tsp balsamic vinegar + 1 tsp honey)
8 slices crusty bread, such as whole-grain levain
8 ounces shredded rotisserie chicken (~ 3 cups)
Generous handful arugula
Roasted Delicata Squash
3 whole delicata squash
1 1/2 tablespoons butter (or olive oil for a vegan version)
1 1/2 tablespoons pure maple syrup
Salt and pepper to taste
6 sprigs fresh thyme or 1/2 teaspoon dried thyme
Super Green Smoothie
1 cup unsweetened macadamia nut milk (or other favorite milk)
1 tablespoon hemp seeds
1/4 teaspoon ground cinnamon
1 1/2 teaspoon peeled, grated fresh ginger
1 small orange
1/2 cup coarsely grated carrot
1 cup roughly chopped baby spinach
1/2 cup ice (optional)
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