Mashed potatoes, mac and cheese, chili—whatever your cozy dish of choice, it’s somehow doubly comforting when it’s served in a bowl. Here, you’ll find seven soul-soothing dinners to cook this week that are best served on the couch with a fuzzy blanket. I’m talking vegetarian chili, buttery noodles and greens and the easiest sheet pan squash soup. Read on for recipes you’ll crave all fall long.
Here’s What to Cook Every Night This Week (October 7 – 13)
Fetch your favorite bowl
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Published Oct 3, 2024
Photo: Nico Schinco/Styling: Heath Goldman
Evgeniia Siiankovskaia/Getty Images
Shopping List
Produce
2 heads garlic
One 3-inch piece ginger
4 medium carrots
1 medium cucumber
5 avocados
1 medium butternut squash
2 small yellow onions
1 large bunch broccoli rabe (about 1 pound)
8 leaves Boston lettuce
8 ounces snap peas
2 limes
4 red chile peppers, such as Fresno
7 ounces shredded Brussels sprouts
1 red bell pepper
2 ounces shiitake mushrooms
1 large white onion
2 large (or 4 small) poblano peppers
1 large sweet potato
2 large heads cauliflower
2 bunches scallions
2 bunches cilantro
1 bunch mint
1 bunch basil
Meat
Four 4-ounce salmon fillets
1 pound flank or skirt steak
½ pound ground chicken
Dairy
1 stick butter
2 ounces Parmesan cheese
Sour cream, for serving
Grains
8 ounces basmati rice, plus more for serving
1 pound long pasta, such as fettuccine or linguine
4 ounces rice vermicelli
Canned and Packaged Goods
18 ounces full-fat coconut milk
10 ounces frozen edamame
32 ounces chicken stock
3 ounces chopped peanuts
One 28-ounce can crushed tomatoes
32 ounces vegetable broth
One 15-ounce can chickpeas
One 15-ounce can black beans
15 ounces frozen corn
12 ounces coconut milk yogurt
3 ounces tahini
Sesame seeds, for serving
Pantry Ingredients: kosher salt, soy sauce, rice vinegar, brown sugar, vegetable oil, freshly ground black pepper, extra-virgin olive oil, curry powder, chili powder, cayenne, ground cinnamon, coconut oil, chile sauce, sriracha, grapeseed or canola oil, crushed red pepper flakes, mirin or dry sherry, toasted sesame oil, ground cumin, ground coriander, ground ginger, ground paprika, ground turmeric
Tuesday: 50-50 Buttered Noodles and Greens
This 30-minute gem only calls for five ingredients, including an entire stick of butter and a drool-worthy dose of cheese. Despite its indulgent texture, the sauce contains no heavy cream. Instead, the key ingredients are butter, finely grated Parm and ever-magical starchy pasta water.
Wednesday: Sheet Pan Curried Butternut Squash Soup
The key to this sheet pan soup—which doesn’t require a moment of simmering—is roasting all the produce until caramelized to unlock as much flavor as possible. Make a double batch, chill the leftovers and reheat a bowl whenever you fancy.
Thursday: Stir-Fried Beef Bowls with Rice Noodles
Friday: Spicy Stir-Fried Chicken and Shredded Brussels Bowls
This low-carb, 25-minute dinner is so satisfying as is that you won’t even miss the rice. I have a guide to help you shred the Brussels sprouts, but if you’d rather spare yourself the work, simply buy them pre-shredded—I won’t tell.
Saturday: Vegetarian Chili
Not tonight, ground beef—black beans and chickpeas have dinner covered. Warm spices and cold-weather veggies make the chili even more filling, not to mention a generous dollop of sour cream and chopped avocado on top.
Sunday: Tandoori-Inspired Roast Cauliflower Bowls with Tahini
Nope, I’ll never get over cauliflower’s transformative powers. It’s marinated in spicy yogurt, which not only imparts tons of smoky flavor to the cruciferous veggie, but also helps it caramelize as it roasts. Finish your bowl with avocado, sesame seeds and sliced scallions.
