5 Fall 30-Minute Meals to Make This Week
Monday: Rachael Ray's Warm Autumn Panzanella
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
Tuesday: Greek Gremolata Chicken Breasts Under a Brick with Feta & Walnut Sauce & Roasted Grapes
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
Wednesday: Roasted Broccolini Hero Sanwiches
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
Thursday: Roasted Red Pepper & Hot Coppa Parmigiana
This crowd-pleasing dish is like lasagna, but with roasted red peppers instead of noodles.
Recipe: Try our Roasted Red Pepper & Hot Coppa Parmigiana
Friday: White Pizza Frittata with Kale
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
Shopping list
For Rachael's warm autumn panzanella:
- 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
For the Greek gremolata chicken breasts under a brick with feta & walnut sauce & roasted grapes:
- 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
For the roasted broccolini hero sandwiches:
- 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)
For the roasted red pepper & hot coppa parmigiana:
- 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
For the white pizza frittata with kale:
- 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