First week of November is done, and this week’s menu looks delicious.
We’re featuring pasta, pot roast, salads, and comforting soups—plenty of cozy and satisfying meals to enjoy.
Start with a honeycrisp quinoa and pistachio salad. It’s hearty and bright; add chicken, beans, or your favorite protein if you want more substance. The kale keeps well, so the salad holds up for a day or two.
Next, black bean taquitos with avocado pico are perfect for a flavorful weeknight. Make the black bean filling ahead for quick assembly—ideal for Taco Tuesday or a simple family dinner.
For a comforting dinner, try chicken parm meatballs with roasted garlic spaghetti. The meatballs can be prepared in advance or frozen for later. To round out the meal, serve cacio e pepe brussels for a savory vegetable side.
When you want ultimate comfort food, a cider-braised pot roast with butternut squash fits the bill. The fall flavors are warm and deeply satisfying, making this an excellent choice for chilly evenings.
Bring in the weekend with a chipotle tomato soup paired with pull-apart cheddar bread—rich, spicy, and perfect for sharing. Another easy weekend option is caramelized onion and burst tomato pasta, a simple yet flavorful pasta dish that comes together with minimal fuss.
For lunches, goat cheese toasts topped with an egg vinaigrette are bright and nourishing. They make a quick, portable midday meal. For breakfast, an apple cinnamon oatmeal latte offers cozy flavors and a comforting start to the day.
What are you planning to cook this week?