Monday - Butternut Apple Soup
There is literally nothing you could make that would be MORE fall-appropriate! I went apple picking over the weekend so I have tons of fresh apples, and butternut squash is perfectly in season right now too! I'm using this receipe from Ina as a guide. I'm going to serve this with a big salad of baby greens, warm goat cheese, apples, walnuts, and chicken. Topped with balsamic dressing. Also serving with crusty artisan bread for dipping!
Tuesday - Creamy Tomato Soup with Grilled Cheese
There is NOTHING healthy about this meal. Don't even try. Just give in to the delicious calories! This is a great receipe to use as a guide to make a thick, creamy tomato soup. I'll use fire roasted diced tomatoes to add a little kick and trust me, it's amazing! Since I have leftover fontina cheese (from last week's butternut squash risotto) and leftover goat cheese (from Monday's salad) I'll be making fancy grilled cheese!
Wednesday - Sweet Potato Gnocchi with Brown Butter
This will be a labor of love... I've never made homemade gnocchi but I've been looking for bigger kitchen challenges lately and this my next task! I'll follow this receipe to a T since it's my first time making this. And the good news is that while it sounds daunting, all the ingredients are VERY basic, everyday foods I cook with all the time!
Thursday - Spaghetti Squash Pad Kee Mao
After going a bit heavy on the cream and butter early in the week, I should probably make some healthy dinners too, right? I LOVE pad kee mao and the flavors are so strong, I won't mind skipping the noodles and swapping them with spaghetti squash instead! I'll even go for tofu instead of chicken or steak!
Friday - Steak with Apple-Bacon Brussel Sprouts
Don't knock brussel sprouts until you've had them with bacon and apples! I promise you, it will rock your world. Roast quartered sprouts with chopped apple, drizzled in EVOO and sprinkled with sea salt, for 30 minutes at 400 degrees. While it's roasting, cook up some bacon and crumble it. Toss it all together, serve with a sprinkle of cheese (I recommend gorgonzola, but parmesan also works great if you like more mild cheeses). While my bacon is cooking, I'll also have some steak in the skillet. Nothing fancy there, just a delicious good cut!