5 Fall 30-Minute Meals to Make This Week

Swap out traditional tomatoes and summer veggies for butternut squash, pumpkin seeds, and bacon for this cozy dish.

Recipe: Try Rachael's Warm Autumn Panzanella

Tip from Rach: use boneless, skin-on chicken to get this flavor-packed dinner on the table even faster. 

Recipe: Try our Greek Gremolata Chicken Breasts Under a Brick with Feta & Walnut Sauce & Roasted Grapes

Roasted broccolini is tasty enough on its own, but added to a sandwich with giardiniera sauce and provolone? You'll be mad you didn't try it sooner.

Recipe: Try our Roasted Broccolini Hero Sandwiches

This crowd-pleasing dish is like lasagna, but with roasted red peppers instead of noodles.

Recipe: Try our Roasted Red Pepper & Hot Coppa Parmigiana

Frittata Friday! Reward yourself for making it to the end of the week with this eggy spin on pizza. 

Recipe: Try our White Pizza Frittata with Kale

• 4 to 5 cups torn or coarsely chopped stale peasant-style Italian bread or boule (about half of a 1 lb. loaf)
• 1 butternut squash (about 2 lb.)
• 2 tbsp. olive oil
• Salt and pepper
• A little freshly grated nutmeg
• 1 tsp. smoked paprika
• 1 red onion
• 1 tbsp. Calabrian chile paste or 1 tsp. crushed red pepper
• 1 bunch Tuscan kale
• 1 cup chicken or vegetable stock
• 4 slices cold meaty bacon
• 2 cloves garlic
• 2 tbsp. pure maple syrup
• 3 tbsp. white balsamic vinegar or apple cider vinegar
• 1/4 cup grainy Dijon mustard
• 1/4 cup toasted pumpkin seed oil or EVOO
• 1/2 cup pepitas
• About 1cup Parmigiano-Reggiano

• About 1 lb. (4 large bunches) red or black seedless grapes
• Olive oil cooking spray
• Salt and pepper
• 1 cup (loosely packed) mixed fresh parsley and mint
• 2 sprigs fresh oregano
• 2 lemons
• 2 large cloves garlic
• 4 boneless, skin-on large chicken breasts (about 6 oz. each)
• Olive oil
• 1 cup Greek yogurt
• 3/4 cup toasted walnuts
• 1/2 cup crumbled feta

• 3 bundles broccolini (about 2 1/4 lbs. total), trimmed and larger pieces halved lengthwise
• 3 large shallots, peeled and thinly sliced lengthwise
• 6 cloves garlic, crushed and coarsely sliced
• 6 cloves garlic, crushed and coarsely sliced
• 2 Fresno or red finger chiles, seeded and chopped
• About 1/4 cup plus 1 tbsp. olive oil
• Salt and pepper
• 1 lemon, halved
• 1 jar (14 to 16 oz.) giardiniera in vinegar, drained
• 4 Italian-style hero rolls (12 inches each), split
• 12 deli slices provolone
• 4 large eggs and a couple of pats of butter (optional)

• 3 tbsp. olive oil
• 3 cloves garlic
• 2 tbsp. tomato paste
• 1 rounded tsp. Calabrian chili paste or 1 tsp. crushed red pepper
• 1/2 cup white wine or chicken stock
• 1 can (28 oz.) or 1 box (26.46 oz.) chopped or crushed tomatoes
• A few leaves of basil
• 12 large roasted red bell peppers packed in water (from two 12-oz. jars)
• About 1 1/2 cups (loosely packed) grated Parmigiano-Reggiano
• 18 slices hot coppa or capocollo (spicy Italian ham)
• 12 oz. grated provolone (about 2 1/2 cups)
• A handful of fresh flat-leaf parsley

• 10 large eggs
• 1 1/2 cups fresh ricotta
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup fresh flat-leaf parsley
• 4 cloves garlic
• Salt and pepper
• 4 tbsp. olive oil
• 1 bunch lacinato or Tuscan kale
• 1/2 lemon
• About 1/8 tsp. freshly grated nutmeg
• About 12 oz. (1 1/2 to 2 cups) shredded mozzarella