Here’s What to Cook This Week (November 4 to November 10)
We all love chicken and steak, but sometimes you need to break out of the dinner rut. That’s why we’re looking at all the amazing ingredients beyond our go-to favorites. We’ll be swapping swordfish for salmon, Havarti for cheddar, and tempeh for tofu—here’s everything you need to cook dinner this week.
3 or 4 swordfish steaks, 8 to 10 oz. each
1 ¼ lbs. pork cutlets
3 lbs. ground turkey
3 large eggs
8 oz. tempeh
24 oz. Brussels sprouts
3 cups broccoli florets
6 medium-sized beets
1 ½ cups cauliflower florets
11 garlic cloves
2 tbsp. capers
2 cups Castelvetrano olives
½ cup kalamata olives
2½ cups chopped radicchio
2 cups spinach leaves
1 cup sage leaves + 12 individual leaves
6 sprigs fresh oregano
¼ cup fresh parsley
¼ tsp. freshly grated nutmeg
1 tbsp. lemon juice
1 15-oz. can diced tomatoes
1 can pumpkin puree
2 cups whole milk
¼ cup + 2 tbsp. grated Parmesan cheese
2 cups shredded Havarti cheese
3 oz. goat cheese
1 cup crumbled feta
1 cup whole milk ricotta
12 oz. pasta shells
½ cup slow roasted pecans
¼ cup raw hazelnuts
3 tbsp. tamari
Kosher salt, ground black pepper, olive oil, canola oil spray, unsalted butter, salted butter, white wine vinegar, apple cider vinegar, Dijon mustard, grainy mustard, maple syrup, ketchup, dried oregano, sesame seeds, crushed red pepper flakes, ground ginger, all-purpose flour, panko bread crumbs
Monday: Pork Scallopini with Lemon, Capers and Radicchio
Pork doesn’t seem to get nearly as much play as chicken, but it’s just as quick to cook on a weeknight. Example A: This pork scallopini that’s done in only 20 minutes.
Wednesday: Pesto-Havarti Mac and Cheese
Goodbye, cheddar! Liz Harris’s mac and cheese is all about creamy Havarti mixed with a house-made spinach pesto.
Friday: Alison Roman’s Swordfish with Crushed Olives and Oregano
Like salmon, swordfish dishes up serious health benefits, including omega-3s, protein and plenty of vitamins. Try the fish pan-seared with crushed Castelvetrano olives and fresh sprigs of oregano.
Saturday: Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta
Traditional gnocchi is made from potatoes, but you know we love a good cauliflower tap-in. Add pumpkin to that, and it’s set. We’re making this pumpkin cauliflower gnocchi with brown butter fall’s newest go-to dinner.
Sunday: Greek Turkey Meatloaf
Nothing says meatloaf needs to be beef. That’s why we love Katie Workman’s turkey version that includes a delicious Greek twist: olives, feta and oregano.