Our first October menu is here!
I absolutely adore this month. Thank you for the great feedback on the new menu post format! This week’s lineup highlights seasonal, cozy flavors perfect for fall.
What to Eat This Week
Start the week with my blackened shrimp kale Caesar salad — simple to make and packed with bold flavor.
For Taco Tuesday, try mushroom quesadillas with avocado cream. They’re crispy, savory, and satisfying.
For full fall vibes, make the cider-braised pot roast with caramelized onions and roasted butternut squash — comforting and aromatic.
Spaghetti squash Parmesan is a must — rich, cheesy, and a lovely seasonal swap for pasta.
Head into the weekend with chicken soup risotto for a cozy, comforting dinner.
The pretzel-crusted chicken salad is loaded with flavor — pickled onions, white cheddar, and crisp apples add great texture and contrast.
For lunches, I’ll be making a big batch of Mediterranean marinated chickpeas. They’re versatile — excellent on salads, in pitas, or straight from a bowl.
And for breakfast, a batch of salted maple granola — crunchy, slightly sweet, and perfect with yogurt or milk.
What’s on your menu this week?