We've hit my favorite month of the year. It's the time of year when I pull out all my warm sweaters, dust off the boots, and prepare an absurd amount of sweet potato and squash recipes. In Sacramento, the heat begins to break as temperatures settled down into the 80's and by the end of the month, fall temperatures. This month I'm headed back to Illinois where I already have plans to take Mack to my favorite Apple picking place and spend time walking the woods by my parents' house.
Produce: Sweet Potatoes, Broccoli, Parsnips, Potatoes, Arugula, Carrots, Brussels Sprouts, Spinach, and Pears
Make-ahead: Peanut Sauce, Masala Paste, Cook up chickpeas
The star: Fall produce (Brussels Sprouts, Sweet Potatoes, and Squash!)
Come fall, I got into a bit of Brussels Sprout overdrive and absolutely love eating them for breakfast. If you're not as much of a fan as I am, try using cauliflower or fingerling potatoes instead.
Breakfast: Brussels Sprouts and Eggs
Lunch: Spinach Soba Bowl with Peanut Sauce
Dinner: Roasted Potato and Endive Salad
We eat a teriyaki bowl about twice a month and while I mix up the vegetables I use, broccoli has become a staple. Make a batch of the teriyaki sauce on Sunday to help make dinner quick!
Breakfast: Cardamom Hazelnut Granola
Lunch: Leftovers: Roasted Potato and Endive Salad
Dinner: Chickpea Broccoli Teriyaki Bowl
The red lentil and spinach in masala sauce is one of my favorite dinners I've made for the site. It's filling and is packed with a ton of flavor. Make the paste ahead of time to help the process along and if you have any leftover, swap out the Brussels Sprout and egg dish for this potato one using the masala paste.
Breakfast: Brussels Sprouts and Eggs
I'm a sucker for loaded potatoes and this particular one uses the this crumble that is made up of brown rice, chickpeas, and pecans. I don't like meat substitutes, but this feels more natural.
Breakfast: Cardamom Hazelnut Granola
Lunch: leftovers: Red Lentil and Spinach in Masala Sauce
Dinner: Cheesy BBQ Loaded Potatoes
Chickpea salad is a favorite lunch of mine and this version is a bit on the playful site with grapes and blue cheese. If you're not a blue cheese fan, swap out for feta or you could check out this different version of chickpea salad from Sprouted Kitchen's book.
Breakfast: Brussels Sprouts and Eggs
Lunch: Chickpea Salad Sandwich
Dinner: Cauliflower Barley Risotto
We always like to indulge a bit on Saturday. Sometimes that means going out for dinner but lately, with a baby at home, we've been a bit more keen to cook up fun things at home. Pumpkin pancakes for breakfast and nachos for dinner are Saturday favorites.
Breakfast: Pumpkin Brown Butter Pecan Pancakes
Lunch: Sesame Roasted Turnips with Barley
Dinner: Chipotle Sweet Potato Nachos
On Sunday's, I like to make a batch of soup for the week and considering it's October, it feels only right for that soup to be pumpkin. However, you could easily swap out the pumpkin for sweet potato or squash (or use a combination!)
Breakfast: Roasted Pear, Gorgonzola, and Honey Toast
Lunch: Curried Pumpkin Soup
Dinner: Parsnip and Thyme Galette
Everything looks phenomenal! Feel free to come be my personal chef ^.^
The red lentil and spinach masala is one of my favourite dishes, too! Already looking forward to make it again, soon!
Also I wanted to say that I LOVE your blog! When I don't know what to cook I always find a ton of appealing recipes here. Thank you and have a nice fall!
Love Lena
my mouth is watering right now!! can't wait to try those nachos 😀
https://aspoonfulofnature.wordpress.com/
I didn't know we could put in a request to have you be our personal chef.
But seriously, your blog is wonderful. I love that you put together the week in meals.
It's hard to choose a favorite! It definitely looks like every day is going to be especial if one can pull off this meal plan - sounds like a challenge to me! 🙂
This week in meals looks divine. I cannot wait to try out the Red Lentils and Spinach in Masala Sauce. What a perfect dinner for the chilly weather!
g.
Fall is such a great time to enjoy the BEST flavors of the season...and to get inspired to think about growing some of your own ingredients next year! Thanks for sharing these yummy recipes!