Here’s What to Cook Every Night This Week (September 17 - 23)
We’re officially drinking fall’s Kool-Aid (er—apple cider?), which means that this week is filled with all of the cozy, warming recipes. Orecchiette, chard and the last of August’s sweet corn make star appearances.
6 ears of corn
3 celery stalks
2 bunches Swiss chard
1 bunch broccoli rabe
1 large onion
1 red onion
1 bunch fresh thyme
1 bunch chives
1 bunch parsley
2 dozen chicken wings
Four 6-ounce cod fillets
One dozen eggs
1 stick butter
1 pint heavy cream
One 4-ounce block white cheddar cheese
One 5.2-ounce container of Boursin cheese (or other soft, spreadable cheese)
One 8-ounce ball fresh mozzarella cheese
2 ounces Parmesan cheese
1 loaf sourdough bread
4 small rolls
1 32-ounce carton chicken broth
One 12-ounce can evaporated milk
One 14-ounce can tomato sauce
One 12-ounce bottle sweet chile sauce
1 pound orecchiette pasta
1 can chickpeas
Pantry ingredients: Olive oil, kosher salt, black pepper, garlic, dried thyme, garlic powder, cayenne pepper, smoked paprika, red pepper flakes, bay leaf, all-purpose flour, hot sauce, soy sauce, Worcestershire sauce
Monday: Grilled Cheese and Tomato Soup Casserole
Go easy on yourself: Assemble this low-key dinner on Sunday night, pop it in the oven Monday.
Tuesday: Pan-Fried Cod with Orange and Swiss Chard
Yep, you can whip up seafood in a matter of 30 minutes.
Wednesday: Eggs Baked in Bread Bowls
Unpretentious and really damn delicious: Exactly what your hump day needs.
Thursday: Orecchiette with Swiss Chard, Parmesan and Lemon
Protein, veggies and carbs: a truly balanced meal.
Friday: Crock-Pot Corn Chowder
It’s the end of a long week. Don’t you just want to put on a big fluffy sweater and cozy up with a bowl of warm and creamy soup (and your favorite novel)?
Saturday: Broccoli Rabe Pasta with Smoky Chickpeas
Because you totally have to use up the bag of orecchiette you opened Thursday…