This week’s weekly meal plan recommendations are here, and we’ve found some easy meals that feature September’s best produce. Root veggies are finally ready, and we’re starting to see winter squash. So meals featuring beets, Brussel sprouts, pomegranates, and potatoes are on our list.
So grab a pen, make your shopping list, and stock up on ingredients before the weekend’s over to make your weeknights that much easier.
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Every week or so, I like to do a “clean out the fridge” dinner, where we set out all the leftovers from the week. But I usually roast some fresh veggies to give the leftovers some kick. This sheet-pan dinner of roasted veggies in turmeric oil at Mango & Tomato is great served alongside any leftovers, hummus and pita chips, or fresh fruit. Our kids love that everything is bite-sized, so it’s more like a grazing plate than a full meal.
This bell pepper, cabbage and Brussels sprouts slaw at Byte Sized Nutrition is a great side dish to go with grilled fish or chicken, or it would be great added to some fresh soft tacos or grilled burgers. Although I admit, getting kids to eat Brussels sprouts can be a challenge, we say…challenge accepted! Turn it into a game, or encourage them to eat 2 of the 3 colors on their plate.
Sometimes, the best way to get a new vegetable into our kids’ diets is to hide it. And this butternut squash carbonara recipe at Our Food Fix — topped with bacon and cheese, no less — is a perfect hiding place for some winter squash. It’s creamy and rich and just slightly sweet, which means our kids will love it. Plus, bacon. (Bonus: this recipe is gluten & dairy free. Yay!)
My kids always love a DIY meal, and these “build your own” baked potatoes at Platings & Pairings is such a tasty and fun idea. From cheddar & broccoli to mozzarella & pepperoni . . . to the amazing-sounding Mediterranean, with goat cheese, red pepper, red onions and basil, there are tons of ideas here for any family to try out.
If you’re looking for ways to use up that leftover zucchini, bell peppers, and tomatoes that may have come out of your summer garden — or summer farmer’s market haul — then try this one-pot zucchini chili at Another Music in a Different Kitchen. It’s thick and hearty and packed full of veggies.
Even though summer’s winding down, that doesn’t mean it’s time to pack away the ice cream for the season. This chocolate-pomegranate sauce at Cooking with Lei uses in-season pomegranate to give her chocolate sauce a delicious kick. And, it only takes 15 minutes.