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