What to Eat This Week (Starting Sept 27, 2020)

Who else is excited for fall flavors?

We’re heading into a week full of cozy, comforting dinners that showcase seasonal ingredients and easy make-ahead options.

Start the week with pumpkin lasagna roll-ups. They’re perfect for preparing in stages—you can assemble ahead of time or make and bake them in advance. Leftovers reheat beautifully and pair perfectly with a simple house salad.

Next, enjoy a hearty sausage, kale and orecchiette soup. It’s a warming bowl that’s easy to adapt; if you have leftover lasagna noodles, you can chop them and add them to the soup in place of orecchiette.

A Honeycrisp harvest kale salad brings bright, crisp fall flavors. It’s satisfying on its own, but you can boost the protein by adding beans or your choice of meat for a more filling meal.

Try a cauliflower schnitzel sandwich for a flavorful vegetarian sandwich option. The caramelized onion mayo adds a rich, savory note that lifts the whole sandwich.

Turkey taco stuffed peppers are a family-favorite weeknight dinner—easy to assemble and full of zesty, comforting flavor.

For a lighter dinner that still satisfies, baked crispy Parmesan chicken with lemon arugula delivers bright, savory flavors and a crisp finish.

For breakfast, pumpkin pie–inspired oatmeal is a great batch-cooking option—make a large portion and enjoy it all week. For lunches, a smashed chickpea salad is a quick, make-ahead choice that travels well and keeps easily in the fridge.

What’s on your menu this week?