Here’s What to Cook Every Night This Week (October 1 - 7)
Settle into the first week of October with all things cozy. Here, seven nourishing, soul-warming recipes to make for dinner this week.
RELATED: 17 Fall Salads You Can Make in 30 Minutes or Less
Shopping List
2 pounds Brussels sprouts
2 bunches kale
1 head broccoli
1 head cauliflower
1 head red cabbage
1 bunch carrots
1 cup snow peas
1 bunch scallions
1 bunch parsley
1 bunch cilantro
1 bunch thyme
2 jalapeños or Fresno chilis
5 sweet potatoes
2 red onions
1 sweet onion
1 shallot
1 knob fresh ginger
5 lemons
2 limes
4 apples
1½ cups grapes
1½ pounds boneless chicken breasts or thighs
1 whole chicken
12 ounces apple cider
16 ounces chicken stock
½ cup dried cranberries
¼ cup crumbled Gorgonzola cheese
¼ cup roasted peanuts
⅓ cup candied pecans
1 bottle white wine
2¾ cups quinoa
1 14-ounce can coconut milk
Pantry Ingredients
1 head garlic, kosher salt, black pepper, red pepper flakes, olive oil, sesame oil, apple cider vinegar, rice vinegar, soy sauce, cumin seeds, curry powder, turmeric, bay leaves, maple syrup, Thai red curry paste, peanut butter
Monday: Shredded Brussels Sprouts and Kale Salad with Apple, Gorgonzola and Candied Pecans
Start the week on a healthy (and delicious) note, courtesy of Monique Volz.
Tuesday: Autumn Glow Salad
Pack up the leftovers for lunch.
Wednesday: Crunchy Thai Peanut and Quinoa Salad
Shred all the cabbage tonight. Save half for Saturday. Thank us later.
Thursday: Red Curry Sheet Pan Chicken with Sweet Potatoes and Crispy Kale
The weekend is *this* close, friends. (Phoebe Lapine has just the thing to celebrate.)
Friday: Roasted Brussels Sprouts Quinoa
This takes only 30 minutes, start to finish. Can you believe it?
Saturday: Rich Red Curry with Roasted Vegetables
A genius way to use up that leftover curry paste.
Sunday: Autumn Braised Chicken Eschabèche with Roasted Apples and Grapes
Sweet, tangy and savory, thanks to apple cider and white wine. (Save a glass for the chef.)
