5 Weeknight Dinners for Halloween Week

Spook-ify your weeknight meals to get in the spirit of All Hallows Eve. 👻
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Monday: Pepper & Tomato Soup

Pepper & Tomato Soup

This creamy, blood-red concoction will make you feel like you're simmering a sultry potion or dining like a hungry vampire. Bonus points if you design the sour cream topping to look like a spiderweb.

Recipe: Try our Pepper & Tomato Soup

Tuesday: Pork Chops with Blood Oranges, Fennel & Olives

Pork Chops with Blood Oranges, Fennel & Olives

Blood oranges add extra ~spookiness~ to this fall-y 30-minute meal.

Recipe: Try our Pork Chops with Blood Oranges, Fennel & Olives

Wednesday: Penne-Wise Pumpkin Pasta

penne wise pumpkin pasta

This creamy penne dish not only packs delicious flavor but also shares a name with the infamously creepy clown from It. Even scarier? It'll only take around 15 minutes to whip up.

Recipe: Try our Penne-Wise Pumpkin Pasta

Thursday: Asian-Style Sticky Ribs with Orange & Ginger

asian style ribs ginger orange

When everyone else is traipsing around looking for candy, roast a zesty rack of ribs that might just scare your trick or treaters into giving you all of their Reese's and Kit Kats.

Recipe: Try our Asian-Style Sticky Ribs with Orange & Ginger

Friday: Chicken Mole Chili

Chicken Mole Chili

After all the candy's been passed out, integrate chocolate into your diet in a more sophisticated way—with mole sauce. A pinch of cinnamon and plenty of cocoa powder makes this chili the perfect way to transition into November.

Recipe: Try our Chicken Mole Chili

Shopping List

For the pepper & tomato soup:

  • 5 large red bell peppers
  • 2 cups chicken stock
  • 1 can (14.5 oz.) diced tomatoes
  • 1 onion
  • 3 tbsp. EVOO
  • 1/4 tsp. crushed red pepper
  • 1/2 cup sour cream
  • 1 1/2 tsp. toasted cumin seeds

For the pork chops with blood oranges, fennel & olives:

  • 2 blood oranges
  • 2 small heads fennel
  • 3 tbsp. olive oil
  • 2 tsp. paprika
  • 1/2 tsp. ground cinnamon
  • 4 pork loin chops (each 3/4 inch thick)
  • 2 tbsp. sherry vinegar
  • 3/4 cup Castelvetrano olives

For the penne-wise pumpkin pasta:

  • Salt
  • 1 lb. whole wheat penne rigate
  • 2 tbsp. EVOO
  • 3 shallots
  • 3 cloves garlic
  • 2 cups chicken broth
  • 1 15-oz. can pure pumpkin puree
  • 1/2 cup heavy cream
  • 1 tsp. hot pepper sauce
  • 2 pinches ground cinnamon
  • 1 pinch nutmeg
  • Pepper
  • 7 leaves fresh sage
  • Grated Parmigiano-Reggiano cheese

For the Asian-style sticky ribs with orange & ginger:

  • 3 large navel oranges
  • 1/3 cup hoisin sauce
  • 1/3 cup orange marmalade
  • 2 tbsp. low-sodium soy sauce
  • 2 tbsp. fresh ginger
  • 4 large cloves garlic
  • 1 tbsp. Sriracha
  • 1 tbsp. toasted sesame oil
  • 1/2 tsp. Chinese five-spice powder
  • 1 rack (3 1/2 to 4 lbs.) pork loin ribs
  • Fresh cilantro leaves

For the chicken mole chili:

  • 1 32-oz. container (4 cups) chicken stock
  • 3 ancho chiles
  • 1 tbsp. vegetable oil
  • 4 slices lean, smoky bacon
  • 2 lb. ground chicken
  • 1 large yellow onion
  • 4 cloves garlic
  • Salt and pepper
  • 2 tbsp. tomato paste
  • 1 can (14.5 oz.) diced fire-roasted tomatoes
  • 2 tbsp. unsweetened cocoa powder
  • 2 tbsp. sweet smoked paprika or chili powder
  • 1 tbsp. ground coriander
  • 1/2 tsp. ground cinnamon
  • 2 cups shredded or crumbled extra-sharp white cheddar cheese
  • Sour cream
  • 1 small red onion
  • Cilantro