5 Fall 30-Minute Meals to Make This Week

We get it – you've got a lot going on this week. But before you pull up to the drive-thru window, try out these quick-and-easy 30-Minute Meals for fall!
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Monday: Rachael Ray's Warm Autumn Panzanella

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

greek gremolata chicken breasts under 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 Hero Sandwiches

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

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

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