5 yummy weeknight meals to cook this fall
1. rosemary white beans, sausage & delicata squash
serves 4
The light broth in this dish is a bit spicy, so if you can't take the heat, cut the crushed red pepper in half. And don’t forget to serve with some crusty breading for dipping.
For the squash:
1 1/2 tablespoons olive oil
3-4 Delicata squash, cleaned and chopped into 2-inch slices
1 tsp dried thyme
½ tsp garlic powder
Kosher salt and freshly ground black pepper.
Preheat the oven to 375 degrees, then cut the squash lengthwise. Scoop out the seeds and cut the squash crosswise into 1-inch half-moons. Brush with olive oil, then sprinkle with the thyme and garlic powder. Season lightly with salt and pepper
Bake for about 30 minutes or until a fork pierces the flesh of the squash easily.
While the squash is cooking…
For the sausage and beans:
3 cloves garlic, minced
1 tablespoon olive oil
2-3 mild Italian sausages, removed from their casings (about 1 lb)
1 15.5 oz can of Cannellini beans, drained
½ tsp kosher salt
½ tsp crushed red pepper
1 ½ tsp fresh rosemary, chopped
1 cup low-sodium chicken broth
Parmesan cheese for serving (optional)
In a large saute pan, heat olive oil over medium. Add garlic and cook until lightly brown, just under 1 minute.
Add the sausage and brown it slightly. As you cook the sausage, mash it into small crumbles with a wooden spoon. Add the beans as it continues to cook. Then, mix the salt, crushed red pepper, and rosemary. Finally, pour in the broth and cook for 2-3 more minutes. Switch to low heat until the squash is ready.
Divide into 4 separate plates. Top with 3 or 4 slices of squash, and top with Parmesan chees, if desired. Serve with crusty bread to soak up the sauce.
2. beef & bean chili
makes about 10 servings
I haven’t found that perfect recipe yet, but this combines a few versions I’ve been enjoying lately.
It can be made up to 2 days ahead of time.
1 tablespoon olive oil
2 medium onions, roughly chopped6
6 garlic cloves, minced
2 jalapeno peppers, chopped (seeds included)
4 lbs ground beef
¼ cup Medium chili powder
1 tablespoon smoked Spanish sweet paprika
2 tablespoons Mexican oregano
2 tablespoons ground cumin
1 28 oz can diced fire-roasted tomatoes in juice
1 15.5 oz can pinto beans, drained
2 tablespoons minced canned chipotle chiles in adobo sauce
2 large pepperoncini peppers with 2 tablespoons juice
1 beer (stout or ale)
1 cup beef broth
Optional toppings:
Sour cream or Greek yogurt
Chopped green or red onion
Chopped cilantro
Shredded cheddar cheese
Diced avocado
Heat olive oil in a large pot over medium-high heat. Add onions and saute until brown, about 6 minutes. Add garlic and jalapenos and saute for one minute, stirring frequently. Add beef and saute until brown, about 5 minutes.
Mix in spices, then add tomatoes, beans, canned chipotle chilis, pepperoncini, juice, beer, and broth. Bring to a boil.
Reduce heat and simmer, stirring occasionally, for about 45 minutes, until the chili thickens slightly. Skim any fat from the chili and serve with optional toppings.
3. Make-Your-Own Sandwich Night
A sandwich spread is one of the easiest no-fuss-no-cooking options for a night at home with family and/or friends. There’s no specific recipe here; you only need a good baguette or two and plenty of delicious ingredients to fill them.
Some of my favorite fillings:
Salami
Prosciutto
Mortadella
Tuna in Olive Oil (I like
Boiled eggs
Leftover chicken or steak, sliced
Leftover meatballs
Wickle’s Original Relish
Homemade or Cento Giardiniera
Calabrese peppers, chopped in olive oil
Thinly sliced lettuce
Sliced Tomatoes
Baby arugula
Thinly sliced red onion
Assortment of cheeses
And sauces/spreads:
Inglehoffer Original Stone Ground Mustard
Kewpie mayonnaise
Pimento Cheese
Extra virgin olive oil and your favorite vinegar
White Bean Spread from Pasta and Provisions
Family favorites:
Tuna Melt
Meatball Sub:
Prosciutto and Fig Jelly
Classic Italian Sub
4. Chipotle Pork Tacos
serves 4-6
My vote for your next Taco Tuesday. These tacos are a simple and satisfying way to feed you and your gang.
1 tbsp avocado oil
1 cup yellow onion, finely chopped
3 tablespoon garlic, minced
1 1/2 tablespoons dark chili powder
1 tsp cumin
1 tsp coriander
1/2 tsp kosher salt
1 tbsp pickled jalapeño, chopped
I lb ground pork
1 1/2 tablespoon honey
2 tablespoons sauce from canned chipotle peppers in Adobo Sauce (save the remainder for another use)
Flour tortillas
Toppings:
6oz mature cheddar cheese, grated
Lime wedges
Roasted Pepita Slaw (comment below if you need a quick recipe)
Thinly sliced red onions
Heat oil in a large frying pan. Add onion and cook for about 5 minutes, until translucent but not browned. Add garlic, spices, salt, and jalapeño, stirring for 30 seconds.
Add pork and cook until lightly browned, then add honey and chipotle sauce. Stir until well combined, then remove from heat.
Spoon pork mixture into flour tortillas and serve with desired additional ingredients.
5. Antipasto Pasta Salad
serves 4-6
This can be made from various leftover ingredients, especially if you made an antipasto platter earlier in the week. If you'd like to make it ahead of time, mix all the salad components together, but leave out the romaine. Add the lettuce and the dressing right before serving. Leftovers are great for a lunch the next day.
1 large head of romaine lettuce, chopped into 1-inch pieces
1 cup rinsed garbanzo beans
8 oz salami, cubed
8 oz pepperoni, cubed
1 /3 cup thinly sliced pepperoncini peppers
1/2cup olives, roughly chopped
1/2 cup thinly sliced marinated roasted red peppers
1/2 cup thinly sliced red onion
To make the dressing, combine all the ingredients in a medium bowl. Slowly add the olive oil and whisk until well combined.
In a large bowl, combine all the salad ingredients. Add the vinaigrette and toss well.