Some of my favorite classic recipes from the blog are on this week’s menu.
Soups, salads, pasta — comforting, simple, and satisfying.
What will you make this week?
What To Eat This Week
Start the week with a smoky pumpkin bisque topped with grilled cheese croutons — warm, cozy, and perfect for a chilly evening.
For Taco Tuesday, make a crunchy taco kale salad. It’s easy to customize with whatever you have on hand and adds a fresh, crunchy contrast to richer dishes.
Midweek calls for butternut squash carbonara — creamy, comforting, and surprisingly light thanks to the squash.
Try sticky pomegranate salmon for a flavorful dinner with sweet-tart glaze and tender fish — a family favorite that’s worth the little extra effort.
A Mediterranean quinoa salad makes a great side or main: bright, herby, and a smart way to use up vegetables from the fridge.
Head into the weekend with a comforting sweet potato chowder — rich, velvety, and filling without being heavy.
For lunches, a chipotle avocado chicken salad is a go-to: creamy avocado, smoky chipotle, plenty of crunch, and easy to pack for work or school.
And for breakfasts all week, baked apple cinnamon oatmeal is comforting, wholesome, and easy to reheat — a simple, satisfying way to start the day.