Weeknight Dinner Planner: Cruise Into October with these 5 Cozy Dinners
Monday: Chicken, Biscuits 'n' Gravy Casserole
What's cozier than biscuits and gravy? Biscuits and gravy casserole with chicken and cheese, that's what!
Recipe: Try our Chicken, Biscuits 'n' Gravy Casserole
Tuesday: Beef & Barley Stew
Nothing warms you up on a chilly fall night quite like a stew. Barley and fire-roasted tomatoes put a new twist on the classic beef stew.
Recipe: Try our Beef & Barley Stew
Wednesday: Pumpkin Risotto
Switch out the pumpkin for butternut squash if you prefer that flavor, but don't skip out on the saffron or white wine!
Recipe: Try our Pumpkin Risotto
Thursday: Seared Arctic Char with Lentil Salad
Fish, grains, veggies, and herbs make for a hearty and delicious fall weather meal.
Recipe: Try our Seared Arctic Char with Lentil Salad
Friday: Butternut Squash Ravioli with Rosemary-Sage Butter
This salty-and-sweet dinner treat has become a fall favorite in recent years. It's the perfect comfort food to end the first week of October!
Recipe: Try our Butternut Squash Ravioli with Rosemary-Sage Butter
Shopping list
For the chicken, biscuits 'n' gravy casserole:
- 1 medium to large rotisserie chicken
- 7 tablespoons unsalted butter, plus more for greasing the dish
- 8 ounces white mushrooms
- 1 medium onion
- 2 celery ribs
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon fresh lemon juice
- Salt and freshly ground pepper
- 3 garlic cloves
- 2 cups baking mix, such as Bisquick
- 1/2 cup shredded cheddar cheese
For the beef & barley stew:
- 1 pound lean ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 14 1/2 ounce can diced fire-roasted tomatoes
- 1 teaspoon oregano
- 6 cups beef broth
- 3 carrots
- 3 ribs celery
- 1/2 cup pearl barley
- 1/2 cup chopped flat-leaf parsley
- Salt and pepper
For the pumpkin risotto:
- 1 quart chicken stock
- a generous pinch saffron (20-24 threads)
- 3 tablespoons EVOO
- 1/4 pound pancetta
- 1 pound pumpkin or butternut squash
- 1 small rib celery
- 1 small carrot
- 1 small onion
- 2 large cloves garlic
- salt and pepper
- freshly ground nutmeg
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 3 tablespoons butter
- 1/2 cup grated parmigiano-reggiano (a couple of handfuls)
- sliced sage
For the seared Arctic char with lentil salad:
- 2 cans (15 to 15.5 oz. each) lentils
- 1 cup finely chopped red onion
- 1 cup chopped fresh parsley
- 8 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 4 fillets arctic char (about 6 oz. each)
For the butternut squash ravioli with rosemary-sage butter:
- 1 butternut squash (about 1 3/4 lb)
- 1 egg
- 3/4 cup plus 2 tbsp parmesan, plus more for serving
- 2 teaspoons brown sugar
- salt and pepper
- 1 pound Egg Pasta Dough
- 6 tablespoons butter
- 1 tablespoon sliced fresh sage
- 2 teaspoons chopped fresh rosemary