If you’re like me, you’re relishing the season’s bounty every chance you get. I’m talking winter squash, Brussels sprouts, carrots and everything in between. Here, you’ll find seven fall dinners that are foolproof, impressive and timely, so you can make the most of your farmers market haul while keeping things interesting. Some of my favorites include game day-ready stuffed sweet potatoes, spicy three-bean chili and a warm kale salad that’s as hearty as it is nutritious.
Here’s What to Cook Every Night This Week (November 4 – 10)
Ooh, stuffed sweet potatoes?!
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Published Oct 31, 2024
Teri Lyn Fisher/Eat Like You Give a Fork
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Shopping List
Produce
8 to 12 ounces Brussels sprouts
3 heads garlic
4 shallots
1 lemon
4 small or 2 large sweet potatoes
2 limes
2 avocados
One 1-inch piece ginger
2 carrots
1 red onion
1 yellow or orange bell pepper
1 large butternut squash
1 yellow onion
1 Honeycrisp apple
1 quart button mushrooms
2 bunches cilantro
1 bunch chives
2 bunches scallions
2 bunches kale
1 bunch sage
1 bunch thyme
1 bunch parsley
1 bunch dill
Meat
1 pound ground pork
2 pounds beef tenderloin
Two 4-pound chickens
Dairy
2 sticks unsalted butter
3 ounces grated Romano cheese
2 tablespoons ghee
10 ounces plain Greek yogurt
5 ounces sour cream, plus more for serving
Shredded cheddar cheese, for serving
2 ounces goat cheese
Grains
8 ounces orecchiette pasta
8 ounces bulgur
1 pound pappardelle
Canned and Packaged Goods
Two 14-ounce cans black beans
Sesame seeds, for serving
1 to 2 chipotles in adobo
20 ounces low-sodium vegetable broth
One 14-ounce can kidney beans
One 14-ounce can fire-roasted diced tomatoes
One 4-ounce can diced green chiles
Fritos and/or tortilla chips, for serving
Dried cranberries
24 ounces vegetable stock
1 ounce toasted pecans
12 ounces beef broth
6 ounces large pitted prunes
5 ounces large green olives
3½ ounces capers
Pantry Ingredients: kosher salt, extra-virgin olive oil, crushed red pepper flakes, freshly ground black pepper, chipotle chili powder, ground ginger, garlic powder, coconut aminos, rice vinegar, honey, chili powder, cocoa powder, brown sugar, smoked paprika, ground cumin, dried oregano, balsamic vinegar, Worcestershire sauce, Dijon mustard, red wine vinegar, bay leaves, dry white wine
Monday: Salty, Spicy and Bright Brussels Sprouts Pasta
The only reason you think of Brussels as time consuming is because you’re always roasting them. Slice them into thin ribbons and they can be sautéed on the stove in mere minutes. Fresh lemon brightens them up, while flavorful Romano cheese and hot crushed red pepper flakes add salt and spice, rounding out the meal.
Tuesday: Overstuffed Sweet Potatoes with Chipotle-Lime Yogurt
While you can serve these baked beauties as a side for meat, they’re actually filling and impressive enough to be the main dish, if you so choose. Canned black beans, buttery avocado and zingy yogurt are sure to keep you satiated. Even better, the sweet spuds will last in the fridge for up to five days, if you want to bake them ahead.
Wednesday: Warm Ginger-Scallion Pork & Kale Salad
If you aren’t a fan of kale, odds are it’s because you’ve only tried it raw. With a bit of TLC (aka a vinegary, tenderizing dressing and a quick sauté), it turns slightly wilted and super flavorful. Top your plate with toasted sesame seeds for extra crunch and a touch of nuttiness.
Thursday: Chipotle Cocoa Three-Bean Chili
Warning: Once your guests (or roomies) try this crowd-pleaser, it’ll become a game day necessity. To make it in the slow cooker, sauté the vegetables and spices in a pan, add the tomatoes to deglaze, then transfer with the rest of the ingredients to the Crockpot and cook for four hours on high. It doesn’t get simpler than that, folks.
Friday: Bulgur with Roasted Butternut Squash, Sage and Goat Cheese
Never tried bulgur? You’re in for a treat. This fall dish is guaranteed to make a lasting first impression. It’s loaded with Honeycrisp apples, dried cranberries, thyme and toasted pecans, in case the butternut squash and sage weren’t seasonal enough for you.
Saturday: Easy 30-Minute Beef Stroganoff
Succulent beef tenderloin, button mushrooms and a decadent sour cream-Dijon cream sauce will make this a cold-weather mainstay for you at first bite. It’s teeming with fresh dill and delicate pappardelle (and it’s best washed down with a robust glass of red for good measure).
Sunday: Ina Garten’s Updated Chicken Marbella
This dish was super popular at New York City dinner parties in the 1980s, according to the Barefoot Contessa. Thanks to a marinade of prunes, olives, capers and what she calls a “stunning amount” of garlic, the poultry turns out super flavorful and fancy-tasting without too much effort on the cook’s part.
