Here’s What to Cook Every Night This Week (October 19 – 25)

October 16, 2020 at 1:00 AM·2 min read

Since it’s officially been fall for a month, we’re assuming you’ve done some serious damage at the farmers market—and we know just how to use your spoils. Here are seven dinners to cook this week starring hearty autumn produce like sweet potatoes, pumpkins and mushrooms.

Shopping List

Produce
One 3- to 4-pound cheese pumpkin
1 leek
2 sweet onions
1 pint mushrooms
6 garlic cloves
3 small butternut squash
2 ears corn (or one 15.25-ounce can corn kernels)
? pound baby red potatoes
1 lemon
3 shallots
5 sweet potatoes (or pre-spiralized sweet potato noodles)
4 cups kale
10 figs
3 large parsnips
1 bunch asparagus
2 bunches rosemary
2 bunches thyme
2 bunches parsley
1 bunch scallions
1 bunch mint

Meat
1 rotisserie chicken
1? pounds sirloin or strip steak
4 ounces thick-cut bacon

Dairy
6 ounces grated Parmesan cheese
1 stick butter
7 ounces shredded Gruyère cheese
One 15-ounce container ricotta cheese
1 half-pint whole milk

Grains
12 ounces Arborio rice
6 ounces quinoa
12 thick slices grainy bread

Canned and Packaged Goods
One 32-ounce container chicken or vegetable stock
One 32-ounce container chicken broth
One 14-ounce can chickpeas
One jar roasted red peppers
5 ounces hazelnuts
16 ounces plain, unsweetened almond milk
3 ounces salted almonds

Pantry Ingredients: freshly-ground black pepper, salt, olive oil, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, red pepper flakes, all-purpose flour, maple syrup, white wine vinegar, nonstick cooking spray