What To Cook This Week - 10-23-21

SOOOO many favorites this week, but also some changes!

I made the executive decision to omit the shopping list feature this week. It’s a minor pain to create and I’m not even sure that anyone’s using it? If you absolutely love it and download it/print it every week then please comment and I will consider adding it back. But like I said, if no one is using it then I’m not going to waste my time making it.

Onto the food! Here’s what we’re cooking:

  • Starting off the week with the best fall pasta served with baby greens and easy creamy butternut parmesan sauce. YES.
  • Next up – a lentil salad with caramelized tomatoes and brie. The only lentil salad I’ve ever gotten excited about.
  • On Tuesday we’re making Thai red curry with roasted cauliflower and delicata squash. So many fall veggies packed in here!
  • Enchilada veggie burgers are coming in hot on Wednesday to make our middle of the week that much more fun.
  • Finally, we’re ending the week with a slow cooker black bean ragout served on roasted sweet potatoes. Mega comfort food.
  • For dessert, we’re making my favorite pumpkin pie with brown butter and caramel mixed into the pie filling. It’s the best.

Happy eating!

SUNDAY

PASTA WITH CREAMY PARMESAN BUTTERNUT SQUASH SAUCE

Prep Ahead Tip: You will need pureed butternut squash for this recipe so either buy a can of it or prep it ahead of time.

Vegan Substitutions: Use coconut milk in place of the heavy cream and add nutritional yeast to taste in place of the parmesan cheese.

Pasta with Creamy Parmesan Butternut Squash Sauce

MONDAY

LENTIL SALAD WITH CARAMELIZED TOMATOES AND BRIE

Prep Ahead Tip: The tomatoes are roasted low and slow to get the maximal caramelized flavor, so these should definitely be prepped ahead of time.

Vegan Substitutions: Omit the brie or replace it with your favorite non-dairy cheese.

Lentil Salad with Caramelized Tomatoes and Brie

TUESDAY

THAI RED CURRY WITH ROASTED CAULIFLOWER AND DELICATA SQUASH

Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.

Vegan Substitutions: Recipe is already vegan.

Thai Red Curry with Roasted Cauliflower and Delicata Squash

WEDNESDAY

ENCHILADA VEGGIE BURGERS

Prep Ahead Tip: The veggie burgers need a rest in the fridge after forming them, so prep them ahead of time and cook them off when you’re ready to eat.

Vegan Substitutions: Use dairy-free cheese slices to top the burgers.

enchilada veggie burgers

THURSDAY

SLOW COOKER BLACK BEAN RAGOUT ON ROASTED SWEET POTATOES

Prep Ahead Tip: Roast the sweet potatoes ahead of time. 

Vegan Substitutions: Recipe is already vegan.

slow cooker black bean ragout on roasted sweet potatoes

DESSERT

BROWN BUTTER CARAMEL PUMPKIN PIE

Brown Butter Caramel Pumpkin Pie

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3 Responses to What To Cook This Week – 10/23/21

  1. So I was all about that pasta until I saw the pie and then I thought I would be eating nothing but that pie for breakfast, lunch and dinner until it was gone! OMG it looks insane!

    Speaking of which, I did make the apple cider caramelized onions and had them on the grilled cheese with Trader Joe’s caramelized onion cheese and holy cow..I made it 3 times for myself this week. I love it! Thanks!

  2. Christina says:

    Please add back the grocery list. I absolutely use it and appreciate it very much. As a busy working mom it’s a life saver. Great recipes. Thank you!

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