Fall has officially begun. While I’ll be sad to see my summer tan fade away beneath a cozy sweater, I’m psyched to dig into all the peak-delicious produce and comfort food that awaits in the chillier months. I’m talking kale, Brussels sprouts, winter squash and more. Here, you’ll find seven dinners to cook this week that will kick the season off right, like polenta and meatballs and slow cooker green chicken chili.
Here’s What to Cook Every Night This Week (September 23 – 29)
Comfort food awaits
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Published Sep 19, 2024
Photo: Liz Andrew/Styling: Erin McDowell
Rawpixel/Getty Images
Shopping List
Produce
1 bunch seedless red grapes
1 red onion
1 small shallot
11 garlic cloves
1 pound Brussels sprouts
3 medium sweet potatoes
2 limes
1 sweet onion
2 yellow onions
2 pounds winter squash, such as honeynut, butternut or kabocha
1 bunch scallions
1 bunch parsley
1 bunch kale
1 bunch chives
1 bunch rosemary
Meat
1½ pounds pork tenderloin
8 ounces bacon
1 pound ground beef
4 to 5 pieces thick-cut bacon
1½ to 2 pounds boneless, skinless chicken thighs
Dairy
1 stick butter
3 ounces grated Parmesan cheese, plus more for serving
10 ounces plain Greek yogurt
5 large eggs
8 ounces whole milk
2 ounces Gruyère or Comté cheese
Grains
8 ounces orecchiette or other small pasta
5 ounces polenta
9 ounces orzo
Canned and Packaged Goods
One 14-ounce can chickpeas
3 ounces panko breadcrumbs
20 ounces jarred marinara sauce
Two 16-ounce balls pizza dough
24 ounces low-sodium chicken or vegetable broth
Two 4-ounce cans chopped green chiles
32 ounces chicken stock
Two 14-ounce cans cannellini beans
Pantry Ingredients: kosher salt, freshly ground black pepper, Dijon mustard, grapeseed oil, crushed red pepper flakes, apple cider vinegar, extra-virgin olive oil, honey, cayenne pepper, dried oregano, cornmeal, smoked sea salt, cumin, onion powder
Monday: Mustardy Pork Tenderloin with Grapes and Red Onions
Fun fact: This photo-worthy dish only requires eight ingredients. Dijon mustard goes a long way in the flavor department on the seared pork, while the grapes turn super sweet and jammy in the oven alongside sharp red onion.
Tuesday: 30-Minute Brussels Sprouts and Bacon Orecchiette
Savory bacon, paper-thin Brussels and acidic apple cider vinegar make this foolproof dinner one for the books. Even better, it cooks in one pot for minimal mess. Might I suggest keeping this fall pasta in mind for a Thanksgiving side?
Wednesday: Oven-Roasted Sweet Potatoes with Crispy Chickpeas and Yogurt Sauce
This seasonal, meatless masterpiece contains 15 grams of protein per serving, thanks to satiating chickpeas and tangy yogurt sauce. You can make it even more filling by topping the spuds with shredded, store-bought rotisserie chicken or dressed greens.
Thursday: Polenta and Meatballs
Not tonight, spaghetti. Buttery, creamy polenta is much more comforting and unexpected. The rest of the dish is pretty classic: cheesy, herby meatballs, jarred pasta sauce and all the grated Parmesan your heart desires.
Friday: Bacon, Kale and Egg Grandma Pie
Put down your trusty skillet: This is a job for your sheet pan. Fuss-free store-bought pizza dough makes this breakfast pie a total breeze to assemble, despite its sophisticated appearance. Top it with chives (or chive blossoms) if you’re feeling fancy.
Saturday: Orzotto with Winter Squash and Rosemary
It’s simple enough for a random weeknight yet elegant enough to bookmark for the holidays. In case you haven’t had the pleasure, orzo is a rice-like Italian pasta. Here, it stands in for traditional arborio rice as the base of a low-lift risotto you’ll crave all season long.
Sunday: Spicy Slow Cooker Green Chicken Chili
Succulent chicken thighs, canned cannellini beans and spicy green chiles make this zesty one-pot dish equal parts comforting and wholesome. I’ll top my bowl with sour cream and hot sauce, but lime, cilantro, avocado and cheddar cheese are great garnishes, too.
