This week’s menu brings in plenty of fall flavors, cozy dishes, and a few simple staples to round out the week. Another recipe that I’m planning to try soon is this one for Pizza Beans from Smitten Kitchen. Enjoy!
BROTHY TORTELLINI WITH SAUSAGE AND KALE
This dish lands somewhere between a pasta and a soup. It’s satisfying and nourishing, 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.
DELICATA SQUASH TACOS
Delicata squash is tender, nutritious, and terrific in a taco. Slice them thin, roast, and then pile onto corn tortillas with pickled onions and other favorite taco fixings.
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 tossed with this vinaigrette or a grain dish like this one.
TURKEY TACO SALAD WITH CUMIN LIME DRESSING
This is a longtime favorite in our house that I crave from time to time. It’s a combo of crunchy greens and veggies, ground turkey cooked with taco seasoning mix, and a tangy lime dressing. Sometimes I’ll do a variation and cook chicken tenders in the taco mix instead of ground turkey. Also, delish.
MISO AND GINGER GLAZED SALMON
Not a lot of ingredients, super flavorful, and so very good for you. Serve with brown basmati or jasmine rice and a simple veggie side. I’m partial to bok choy for this salmon (I sometimes do a version of this recipe, leaving out the tofu and pork, since you’ll be serving it as a side).
OVEN ROASTED BROCCOLI WITH LEMON & PARMESAN
My everyday, go-to method for cooking broccoli is a snap to do and mega tasty. You can use the same approach for myriad other vegetables, such as cauliflower or root veggies.
COCONUT GRANOLA BARK
A recipe from Best Lunch Box ever, you make this bark by pressing coconut granola onto a baking sheet, baking it, and then breaking it into shards. It’s a good one to make on the weekend and pack into lunches, enjoy for snacks, or crumble over plain yogurt for breakfast.
SHOPPING LIST
Delicata Squash Tacos
2 delicata squash
1 tablespoon extra-virgin olive oil
Chili powder
1/3 cup white, apple cider or white wine vinegar
2 tablespoons sugar
1 small red onion
8 corn tortillas
1/2 cup crumbled cotija or feta cheese
1/3 cup fresh cilantro
1/4 cup sour cream
Salsa and lime wedges for garnish
Turkey Taco Salad with Cumin Lime Dressing
1 pound ground turkey
1 packet taco seasoning mix
1 head Romaine lettuce
3/4 cup cherry tomatoes
1/3 English cucumber
5 radishes
1/2 large avocado
1 cup coarsely grated sharp Cheddar or Monterey Jack cheese
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon honey
1/2 teaspoon ground cumin
Handful corn tortilla chips
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
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
Miso and Ginger Glazed Salmon
2 tablespoons miso paste
¼ cup mirin
1 teaspoon seasoned rice wine vinegar
2 teaspoons soy sauce
1 teaspoon honey
1 tablespoon peeled, minced fresh ginger
4 salmon fillets, about 6 ounces each
1 tablespoon grape seed or canola oil
Coconut Granola Bark
3 cups rolled oats (not quick oats)
1 cup slivered almonds
1 cup unsweetened shredded coconut
1/4 cup flax meal
1/4 cup pure maple syrup
1/2 cup firmly packed brown sugar
1/4 cup canola oil
1 egg white
1 teaspoon vanilla extract
Roasted Broccoli with Lemon and Parmesan
1 1/2 pounds broccoli
2 1/2 tablespoons extra-virgin olive oil
½ lemon
2 heaping tablespoons finely grated Parmesan cheese