Meatless Meals for Every Night This Week

Monday: Butternut Squash & Black Bean Chili

With plenty of veggies (like squash, scallions, and peppers) to go around, this dish is a flavor powerhouse. It'll have you wondering why you never made chili this way before!

Recipe: Try our Butternut Squash & Black Bean Chili

Tuesday: Roasted Poblano Enchiladas

Poblano peppers are a mild-yet-tasty Tex-Mex favorite. Stuff 'em in some warm tortillas to create your new vegetarian go-to.

Recipe: Try our Roasted Poblano Enchiladas

Wednesday: Drunken Tuscan Spaghetti with Golden Beets, Brown Butter & Hazelnuts

This super-creamy pasta gets an earthy upgrade from sage, nuts, and bright golden beets. Toss in some Italian white or orange wine to really make it something special.

Recipe: Try our Drunken Tuscan Spaghetti with Golden Beets, Brown Butter & Hazelnuts

Thursday: Grilled Eggplant "Steaks" with Herby Yogurt

Sure, grilled eggplant is a yummy alternative to steak, but your favorite thing about this dish won't be the eggplant–it'll be the tangy, minty yogurt sauce that goes on top!

Recipe: Try our Grilled Eggplant "Steaks" with Herby Yogurt

Friday: Pearl Couscous Risotto with Arugula

Craving something warm and cheesy to wrap up the week? This easy couscous dish combines veggies like arugula and radicchio with comfort-food staples like butter, parmesan, and nutmeg. Dig in!

Recipe: Try our Pearl Couscous Risotto with Arugula

Shopping List

For the butternut squash & black bean chili:

• 2 tbsp. avocado or olive oil
• 6 scallions
• 1 red bell pepper
• 3 cloves garlic
• 1/2 small butternut squash
• 2 cups vegetable stock
• 1 can (about 15 oz.) black beans
• 1 can (about 14.5 oz.) diced fire-roasted tomatoes
• 1/3 cup bulgur
• 2 tbsp. chili powder
• 1 tbsp. finely chopped chipotle pepper in adobo sauce
• Sour cream

For the roasted poblano enchiladas:

• 4 poblano chiles
• 1 cup coarsely chopped red onion
• 4 cloves garlic
• 1 tbsp. olive oil
• 1 cup fresh cilantro leaves
• 1 cup vegetable stock
• 3/4 cup heavy cream
• 1 can (about 15 oz.) pinto beans
• 1 cup cooked brown rice
• 2 tsp. ground cumin
• 1 1/2 cups shredded Mexican cheese blend
• 8 corn tortillas
• 1 lime

For the drunken Tuscan spaghetti with golden beets, brown butter & hazelnuts:

• 1/2 cup blanched hazelnuts
• 2 large or 3 medium golden beets
• 2 tbsp. olive oil
• Salt and pepper
• 1 large shallot
• 2 large cloves garlic
• 1 scant tsp. acacia or other mild honey
• 12 oz. spaghetti
• 4 tbsp. butter
• 12 large sage leaves
• 1 bottle Italian medium-bodied white or orange wine
• About 3/4 cup freshly grated Parmigiano-Reggiano

For the grilled eggplant "steaks" with herby yogurt:

• 1 cup crumbled feta
• 1 scallion
• 1/4 cup each chopped fresh mint and dill
• 6 tbsp. olive oil
• 1 large eggplant (about 20 oz.)
• 2 tsp. ground cumin
• chopped toasted walnuts

For the pearl couscous risotto with arugula:

• 2 1/4 cups chicken stock
• 1 cup pearl couscous
• 2 tablespoons butter
• 2 cloves garlic
• 2 teaspoons fresh lemon juice
• 1/8 teaspoon ground nutmeg
• 2 1/2 ounces baby arugula
• 1/2 cup grated Parmesan
• 1/2 cup thinly sliced radicchio