Here’s What to Cook Every Night This Week (October 28 – November 3)
By Taryn Pire,
4 days ago
Spooky season’s big finale, aka Halloween , is just around the corner. This calls for a week’s worth of hauntingly delicious dinners that will give you all the fuel you need for a night of trick-or-treating (or lounging on the couch with a scary movie). Here, you’ll find seven enchanting seasonal meals that fit the bill, ranging from kid-friendly baking sheet quesadillas to foolproof peanut noodles .
Produce 1 red bell pepper 1 yellow bell pepper 1 green bell pepper 1 orange bell pepper 2 large heads garlic 6 ounces baby spinach 1 medium onion 1 large sweet potato 1 avocado 1 lime One 1-inch piece ginger 2 to 3 Persian cucumbers 1 butternut squash 1 lemon 2 bunches scallions 3 bunches thyme 1 bunch cilantro 1 bunch basil 1 bunch rosemary 1 bunch sage
Meat 12 ounces top round beef 1 pound ground turkey One 3-pound whole chicken
Dairy 4 ounces heavy cream 8 ounces shredded Gruyère cheese 4 ounces grated Parmesan cheese 20 ounces ricotta cheese 12 ounces shredded cheddar or Jack cheese, plus more for serving Sour cream, for serving ½ stick unsalted butter 4 ounces fresh mozzarella
Grains 1 pound large shells or rigatoni 12 rectangular tortillas or wraps 10 ounces rice noodles (or three 3-ounce packages ramen noodles)
Canned and Packaged Goods One 15-ounce can pumpkin purée One 15-ounce can diced tomatoes One 15-ounce can tomato sauce One 15-ounce can black beans 4 ounces salsa, plus more for serving 2 ounces roasted, salted peanuts 8 ounces vegetable or chicken broth One ball store-bought pizza dough
Pantry Ingredients: kosher salt, freshly ground black pepper, peanut oil, soy sauce, rice wine vinegar, crushed red pepper flakes, sesame seeds, fresh nutmeg, extra-virgin olive oil, chili powder, ground cumin, dried oregano, ground cloves, cinnamon sticks, bay leaf, natural creamy peanut butter, tahini, dark brown sugar, sambal oelek, toasted sesame oil, balsamic vinegar, honey
You won’t believe how foolproof this one-pan, protein-packed steak dish is to make at home, even for intimidated newbies. Serve it with plenty of fluffy white rice (or cauliflower rice to keep the carbs low) and you might never order takeout again—well, this week at least.
Fall is all about the four Cs: creamy, comforting, crowd-pleasing and most importantly, cheesy. Canned pumpkin makes the sauce a breeze to prepare, while dollops of ricotta and fresh spinach give the casserole a modern look.
Already dipped into the trick-or-treaters’ Halloween candy ? No judgment here, friend, but it couldn’t hurt to balance things out with a hearty dose of protein and fiber. Lucky for you, sweet potatoes , ground turkey and canned beans have you covered, and they taste divine together.
Kick off the 31st with easy, kid-friendly quesadillas , which just might be even tastier when sliced with pumpkin- and bat-shaped cookie-cutters for festive flair. Top them with any fixings the kids will actually eat (and wash ’em down with warm apple cider , if you’re feeling fancy).
Earthy, nutty noodles meet fresh herbs, sharp scallions and cool cucumbers for a ridiculously simple, 25-minute dinner. Use udon, spaghetti, linguine or any long pasta you’d like, or make the dish gluten free by using rice noodles and coconut aminos or tamari instead of soy sauce.
This seasonal riff on a standard white pie is straight-up ingenious. The recipe calls for store-bought pizza dough , so it’s not nearly as complicated to prepare as it may seem. I’ll take crushed red pepper flakes and hot honey on my slice, please.
Keep the vampires from crashing your Sunday supper with this dish, which calls for 20 cloves (!) of garlic. Pair the chicken with white rice, lemon pasta or creamy risotto ; just don’t skimp on the fresh herbs, since they offer plenty of seasonal flavor and a drool-worthy aroma.
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