Hello October!
This week is full of autumn flavors — squash, pasta, salads and chili to warm you up.
Start the week with a comforting butternut squash carbonara. It’s been a crowd favorite for years, packed with rich flavor, and the leftovers reheat beautifully.
Next on the menu: maple turkey chili. Quick, easy and full of cozy fall spice, it makes great leftovers for lunch. You can also stuff extra chili into baked potatoes or layer it over nachos for a fun twist.
If you have garden zucchini to use up, try quinoa-stuffed zucchini boats. They’re hearty, flavorful and satisfying — a great way to enjoy late summer produce as the season shifts.
For an easy Sunday roast, make a lemon-roasted chicken and pair it with cacio e pepe brussels sprouts. Simple ingredients deliver bright, savory results and this combination makes one of my favorite meals.
For a lighter option, an autumn arugula salad offers vibrant flavors and texture. It’s excellent as-is or boosted with beans, shredded chicken or sliced steak to make it more substantial.
For a special, slow-cooked dinner, pomegranate-braised short ribs are indulgent and perfect for a chilly evening. Serve them alongside twice-baked potatoes made with Greek yogurt and a cool ranch kale salad for a satisfying spread.
On the breakfast front, make a big batch of maple granola — delicious with yogurt or milk and great for busy mornings. For lunches, shaved egg avocado toast is quick, nourishing and flavorful.
What are you planning to cook this week?