Here’s What to Cook Every Night This Week (October 10 – 16)

Is it just us or does it feel like your last barbecue (or picnic, campout or alfresco meal) was ages ago? If so, you’re overdue for a dinner party—one that takes full advantage of autumn’s bounty. Read on for seven meals that are easy enough to make on a weeknight but still impressive enough to share with guests. Might we suggest serving a batch of mulled wine sangria to get the party started?

22 Fall Dump Dinners That Will Feed a Crowd

what to cook this week october 10 16 shopping list
Nikola Stojadinovic/Getty Images

Shopping List

3 large sweet onions
3 heads garlic
2 pints cremini mushrooms
1 large Japanese eggplant
2 yellow onions
1 large white onion
1 avocado
1 medium butternut squash
1 red onion
1 bunch broccoli rabe
3 bunches parsley
1 bunch cilantro

1 pound Italian sausage
2½ cups cooked chicken (or one rotisserie chicken)
1 pound ground turkey
3 pounds chicken (8 pieces total—thighs, breasts and drumsticks)
4 strips bacon

1 stick unsalted butter
9 ounces grated Parmesan cheese
4 ounces heavy cream
4 ounces shredded mozzarella cheese
6 ounces provolone cheese

1 pound store-bought gnocchi
10 ounces arborio rice
4 ounces millet

Canned and Packaged Goods
68 ounces chicken broth
One 14-ounce can puréed tomatoes
One 14-ounce can chickpeas
One 15-ounce can corn kernels
One 15-ounce can white beans
32 ounces chicken stock
4 ounces coconut milk
16 ounces dry white wine
1½ pounds pizza dough
6 ounces tomato sauce
2 ounces oil-packed, sun-dried tomatoes
9 ounces pitted, marinated olives

Pantry Ingredients: kosher salt, freshly ground black pepper, crushed red pepper flakes, ghee, harissa paste, extra-virgin olive oil, ground cumin, ground coriander, cayenne, curry powder, chili powder, ground cinnamon, whole-grain mustard

Monday: Skillet Gnocchi with Sausage and Broccoli Rabe

Does it get easier than cooking your protein, carb and veggie in a single skillet and calling it a night? We think not. Finish the skillet dish off with a generous flurry of grated Parm. 

Tuesday: Baked Chicken and Mushroom Risotto

Another one-pan delight that looks way more high-maintenance than it is. The risotto is buttery, cheesy, satisfying and pairs with Chardonnay like a dream.

Wednesday: Harissa Chickpea Stew with Eggplant and Millet

Vegetarians rejoice: This hearty stew boasts 20 satiating grams of protein per serving, despite being made without meat. Substitute millet with quinoa or jasmine rice if you’d prefer.

Thursday: White Turkey Chili with Avocado

Put down the canned tomatoes and step away from the kidney beans. This light, modern take on traditional chili is just as comforting, but way more unexpected. Serve with crusty bread for dipping.

Friday: Sheet Pan Curried Butternut Squash Soup

Minimal mess, maximum flavor—no wonder sheet pan meals are so timelessly beloved. Once the squash is roasted and tender, all you need to do is purée it with chicken stock, coconut milk and the remaining produce.

Saturday: White Wine Coq au Vin

Julia Child would be so proud (and in disbelief that this cheater’s rendition of a French classic only needs 55 minutes to come together). Feel free to serve it with rice, pasta or dressed greens.

Sunday: Baking Sheet Pizza with Olives and Sun-Dried Tomatoes

Nothing suits a lazy Sunday better than pizza for dinner, and this one is just about as easy to prepare as calling for delivery. Zhuzh it up with pepperoni, sliced meatballs or dollops of ricotta.

31 October Dinner Ideas That Are Perfect for Sweater Weather

Taryn Pire is PureWow’s associate food editor. A former bartender and barista, she’s been writing about all things delicious since 2016, developing recipes, reviewing restaurants and investigating food trends at Food52, New Jersey Family Magazine and Taste Talks. When she isn’t testing TikTok’s latest viral recipe, she’s having popcorn for dinner and posting about it on Instagram @cookingwithpire.

taryn pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...