As of September 22, it’s *officially* fall. So, take your chunky sweaters out of hibernation and prepare a roaring fire—it’s time to celebrate. In honor of autumn, we’ve rounded up seven dinners to cook this week that put seasonal produce and cold-weather comfort in the spotlight. Might we suggest ending each meal with a mug of mulled wine or fresh apple cider?
Here’s What to Cook Every Night This Week (September 19 – 25)
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Published Sep 13, 2022
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Shopping List
Produce
12 ounces fresh pumpkin
8 ounces Yukon Gold potatoes
1 pound Brussels sprouts
1 habanero chile
3 lemons
2 shallots
9 garlic cloves
1 medium butternut squash
5 small leeks
2 heads radicchio
1 white onion
3 medium sweet potatoes
1 sweet onion
1 bunch parsley
1 bunch beets
1 small bunch Lacinato kale
Meat
2 large eggs
Four 8- to 10-ounce beef tenderloin steaks
1¼ pounds thin pork cutlets
4 ounces bacon
Dairy
2 sticks unsalted butter
1 quart whole milk
2 ounces heavy cream
4 slices provolone cheese
12 ounces fresh mozzarella cheese
8 ounces shredded white cheddar cheese
8 ounces grated Parmesan cheese
4 ounces half-and-half
8 ounces shredded yellow cheddar cheese
Grains
4 large naan flatbreads or pre-baked individual pizza crusts
7 ounces arborio rice
Canned and Packaged Goods
24 ounces chicken or vegetable broth
4 ounces dry white wine
Capers
48 ounces chicken stock
1½ pounds gnocchi
Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly cracked black pepper, distilled white vinegar, flaky sea salt, all-purpose flour, nutmeg, vegetable oil, dried oregano, crushed red pepper flakes, dried Italian herb seasoning, Dijon mustard, dried thyme
Monday: Roasted Pumpkin and Brussels Sprouts with Poached Eggs
Tuesday: White Pizza with Béchamel Sauce
You’re only 35 minutes away from this soul-soothing meal that even picky kids can get down with. How is that possible, you ask? We use store-bought naan for the crust.
Wednesday: One-Pan Steak with Beets and Crispy Kale
Make this once and you’ll never be intimidated by cooking steak again. (Seriously: The beef only requires three minutes of broiling per side, and you’ll only need five other ingredients to pull it off.)
Thursday: Butternut Squash Risotto with Crispy Leeks
You’ll want to bookmark this fancy-looking dish for Thanksgiving dinner. The risotto is cooked in a mix of pureed butternut squash and chicken broth, so it turns out luxuriously silky and savory-sweet.
Friday: Pork Scallopini with Lemon, Capers and Radicchio
Just as easy to prepare as your usual chicken cutlets, only way more exciting. Did we mention this one-pan wonder is ready to devour in 20 minutes flat?
Saturday: Sweet Potato Chowder
Sweet potatoes and kale make this crowd-pleaser pretty wholesome, but the chowder starts and ends with bacon, because balance. Freeze the leftovers to reheat on future busy evenings.
Sunday: Gnocchi Mac and Cheese
We found it, y’all: The ultimate answer to chilly autumn nights (and the only way to improve an already flawless pasta dish). Think doughy pillows of potato gnocchi, tucked under a blanket of cheddar cheese sauce.
For even more great recipes, check out our first cookbook, Only the Good Stuff.
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.
