What To Eat This Week: 10/4/20.
This week is loaded with lots of fall flavors, squash, pasta, salads and chili!
Kick this week off with my butternut squash carbonara! It’s been a hit for years and is ridiculously flavorful. Leftovers are really good too!
Maple turkey chili is next on the menu. This is quick and easy and super flavorful. Any extras are perfect for lunch. You can always stuff them in a potato or make nachos as well.
I am loving these quinoa stuffed zucchini boats. If you have any lingering garden veggies, these are perfect. They are so flavorful and satisfying!
Make this roasted lemon chicken (any lemons as fine to use, you don’t need meyer) and serve it with cacio e pepe brussels sprouts. One of my favorite meals ever!
Up next: my autumn arugula salad. This is so vibrant and full of flavor. You can always add some beans or chicken or even steak if you want to bulk it up a bit.
For a hearty fall meal, make these pomegranate braised short ribs. They are indulgent and a lovely sunday meal! You can serve with greek yogurt twice baked potatoes and this cool ranch kale salad.
For breakfast, make a big batch of maple granola. It’s delicious with yogurt or milk. And for lunches, try this shaved egg avocado toast!
What’s on your menu this week?!
2 Comments on “What To Eat This Week: 10/4/20.”
Your butternut squash carbonara has been a fall staple for me ever since you posted it! So so good, and leftovers reheat well for lunch. Yum! Now I just need the temps in the Bay Area to drop so that I can make it; we just had a heat wave of 95-100 this past week and with no AC + wildfire smoke, it does not make inspire much cooking!
Do you know what kind of tree with the beautiful colors you posted? Gorgeous!