What To Cook This Week – 10/9/21

Keeping it short and sweet this week!

Here’s what we’re cooking:

• Starting off the week with pizza beans! A family favorite comfort food that (I’m not even joking) even my picky child will eat. Amazing.
• Next up – a butternut squash and saffron soup topped with caramelized pistachios and herb oil. It’s full of fresh flavor and I love it.
• On Tuesday we’re making sweet potato, brown butter, and fried sage pizza – the best.
• Indian curry chili is on tap for Wednesday and it’s kind of a curry meets tortilla soup meets chili situation. I’m into it.
• Finally, we’re ending the week with a chipotle butternut squash and swiss chard enchilada casserole. Yes.
• For dessert, we’re making cinnamon roll blondies!

Happy eating!

SUNDAY

PIZZA BEANS

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

Vegan Substitutions: Replace the mozzarella and parmesan cheese with dairy-free alternatives.

MONDAY

BUTTERNUT SQUASH AND SAFFRON SOUP

Prep Ahead Tip: Cook the soup ahead of time and reheat when ready to eat. Make the caramelized pistachios and herb oil the day of.

Vegan Substitutions: Recipe is already vegan.

TUESDAY

SWEET POTATO, BROWN BUTTER, AND FRIED SAGE PIZZA

Prep Ahead Tip: Use storebought pizza dough or plan ahead to make the homemade dough in the recipe. 

Vegan Substitutions: Use a dairy-free butter and mozzarella alternative.

WEDNESDAY

INDIAN CURRY CHILI

Prep Ahead Tip: Recipe comes together quickly.

Vegan Substitutions: Recipe is already vegan.

THURSDAY

CHIPOTLE BUTTERNUT SQUASH AND SWISS CHARD ENCHILADA CASSEROLE

Prep Ahead Tip: Make the enchilada sauce ahead of time.

Vegan Substitutions: Replace the cheddar cheese with a dairy-free alternative.

DESSERT

CINNAMON ROLL BLONDIES

SHOPPING LIST

For a printable shopping list, click here.