A Fall-Inspired Meal Plan

Plan ahead, shop once and set yourself up for a week of delicious homemade dinners and some bonus lunches

Fall often feels like it is “back to business as usual” after summer’s vacations and laid-back vibe. If kids are in the picture, extracurricular activities may also ramp up, causing you to think of takeout options for dinner. However, making meals at home is more approachable than you might realize. Plus, this is harvest time, when squash, sweet potatoes, apples and all the end-of-summer produce is at its best to make delicious dishes.

The best way to have crave-worthy, homemade meals is to plan ahead, shop once and set yourselfup for the week. With this plan, you have three lovely meals and three lovable lunches or light dinners—all cooked in three kitchen sessions. If you plan it right, you can cook on the night you’re home andhave an easy night on soccer or book club night. I’m not talking about leftovers, although those aregood, too. I’m talking about cooking enough meat to make two separate, distinct meals. Life is tooshort to live on takeout.

Chicken, Rosemary and Farro Soup and Chicken, Olive and Red Pepper Sandwiches

Chicken, Rosemary and Farro Soup

MAKES 4-6 SERVINGS SOUP AND CHICKEN FOR 4 SANDWICHES

The slow cooker is the perfect way to cook chicken breasts to buttery softness and make a savory soup at the same time. You will need a 6- to 8-quart slow cooker for this since you are making extra chicken for sandwiches.

• 6 chicken breast halves, on the bone if ¾-pound each package or 4 if 1-pound each, skinned

• 1 medium onion, chopped

• 2 medium carrots, peeled and chopped

• 2 ribs celery, chopped

• 1/2 cup farro (See Cook’s Note)

• 2 stems fresh rosemary

• 1 large lemon, zest pared off

• 2 large bay leaf 1/2 cup white wine

• 4 cups chicken stock

• 1/2 cup Italian parsley, chopped

• salt and pepper, to taste

1. Strip all the skin from the chicken breasts and discard. In a large slow cooker, put the onion, carrots, celery, farro, rosemary, lemon zest strip, bay leaf, wine and stock. Place the chicken in the pot bone down, and press to submerge as much as possible. Cover the pot and cook on high for 5 hours, or low for 7 hours.

2. Uncover the pot and carefully transfer the chicken to a large bowl. Remove and discard the rosemary, lemon zest and bay leaf. When the chicken is cool enough to handle, pull 4 cups of it for the chicken sandwiches and reserve by placing in a sealed container or plastic bag in refrigerator for up to 3 days. Pull the rest and shred and tear into bite-sized pieces, and return to the soup. Add parsley and salt and pepper to taste.

Cook’s Note: Farro is an Italian variety of wheat available whole or pearled. Either will be delicious in this recipe. Whole farro will be firmer, and pearled will be softer.

Chicken, Olive and Red Pepper Sandwiches

MAKES 4 LARGE SANDWICHES

Now that you have the chicken prepared, you can dress it up with a few easy ingredients for a sandwich you’ll look forward to all morning. Or, it could be a quick-and-easy dinner.

4 6-inch hoagie rolls or 1 wide baguette cut in 6-inch pieces 4 cups cooked pulled chicken (from Chicken, Rosemary and Farro Soup recipe) 1/4 cup olivada or other black olive paste (See Cook’s Note) 1 cup (7.5-ounce jar) roasted red pepper, drained and patted dry 2 cups fresh salad spinach 4 ounces sharp provolone or aged Asiago, sliced thinly

1. For sandwiches, slice the rolls or baguette pieces in half and pluck out a bit of the bread to make a trough in each half. 2. In a bowl, toss the chicken with the olive paste. In each sandwich, place cheese slices, red pepper slices, 1/4 of the chicken mixture and spinach. Close the sandwich and wrap tightly or secure with toothpicks. 3. If desired, put the sandwiches in a panini grill to toast and heat through.

Cook’s Note: Black olive paste is a flavor-packed spread and gives a sandwich instant oomph. If you can’t find it, you can mince and crush 1/2 cup kalamata olives with 1 clove of garlic and a drizzle of olive oil or substitute olive tapenade.

Swedish Meatballs with Apples over Parsleyed New Potatoes

MAKES 4 SERVINGS

Swedish meatballs get fruity with minced apple and lighten up a little with ground turkey. (Go with dark meat ground turkey if you want “beefier” meatballs.) The sour cream sauce is irresistible over buttery new potatoes.

• 1 cup soft breadcrumbs

• 1/4 cup milk

• 1 cup finely chopped apple (about 1 medium apple), peeled

• 1 pound ground turkey 2 large eggs, slightly beaten

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon nutmeg

• 1 teaspoon paprika

• 3 tablespoons butter

• 1/2 cup flour, approximately, divided

• 1 cup (1 8.25-ounce box) beef stock

• 1 cup sour cream

• 1 teaspoon Dijon mustard

• 1 teaspoon apple cider vinegar

Potatoes

• 1 1/2 pounds new potatoes, halved

• 2 tablespoons unsalted butter

• 1/2 cup minced parsley

• pinch salt plus 1/2 teaspoon, divided

• pepper, to taste

1. Soak breadcrumbs in milk until softened. Add apple, turkey, eggs, salt, pepper, nutmeg and paprika. Mix thoroughly.

2. Reserve 3 tablespoons flour for the sauce, and spread the remaining on one side of a large plate. Use a tablespoon to scoop small portions and roll them in flour, forming neat balls, and place on the other side of the plate. Discard any leftover flour.

3. Put the potatoes on to cook before frying the meatballs. Place the halved potatoes in a large pot and cover with cool water by 1 inch. Add a pinch of salt and place over high heat. Bring to a boil and then cook until a potato is tender when pierced with a paring knife, about 10 to 15 minutes depending on the size of the potatoes. Drain, and then toss with butter and parsley, ½ teaspoon salt and pepper, to taste.

4. To cook the meatballs, in a 12- or 14-inch sauté pan or two smaller pans, melt the butter over medium-high heat, swirling to coat the pan. Drop the meatballs in carefully. Cook the meatballs, turning every 2 minutes, until they are browned all over. Use a slotted spatula to move the meatballs back to the plate.

5. In the same pan, sprinkle the reserved 3 tablespoons flour, stirring and scraping the pan. When bubbling, remove pan from heat and gradually whisk in beef stock to make a smooth mixture. Return to medium heat until mixture returns to a boil. Stir frequently for 2 minutes, until thickened.

6. In a cup, stir the sour cream, Dijon mustard and cider vinegar, and then stir into the beef stock mixture in the pan, whisking until smooth.

7. Add the meatballs back to the pan and gently stir to coat with sauce. Simmer for another 5 minutes, and check a meatball by cutting in half to make sure they are all cooked through.

Roasted Pepper Turkey Meatballs and Marinated Veggies in Lettuce Wraps

MAKES 6 SERVINGS (ABOUT 42 MEATBALLS AND 6 CUPS VEGGIES)

Put these meatballs in the oven before you start making those for the Swedish Meatballs recipe, and these will be cooled and ready to stash away for lunch before dinner is served. Using roasted peppers from a jar saves time, and the bits of colorful, sweet red peppers give the meatballs juiciness and flavor. Lettuce wraps keep it light.

• 1 cup (1 7.5-ounce jar) roasted red pepper

• 1 large egg

• 1/2 cup soft breadcrumbs

• 1 medium onion, diced

• 1 tablespoon chopped fresh thyme

• 1/2 cup shredded Parmesan cheese

• 1/2 teaspoon salt

• 1 teaspoon freshly cracked pepper

• 1 pound ground turkey

Veggies

• 2 small zucchini, quartered and sliced

• 8 ounces (2 cups) mushrooms

• 1 cup grape tomatoes, halved

• 6 tablespoons extra virgin olive oil

• 1/4 cup red wine vinegar

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 12 large lettuce leaves

1. Preheat the oven to 375°F. Line two sheet pans with foil and spray with nonstick spray and set aside.

2. Drain the roasted peppers, pat dry, chop in small pieces, and place in a large bowl. Add the egg, breadcrumbs, onion, thyme, Parmesan, salt and pepper and mix well. Add the turkey and mix until well combined.

3. Use a tablespoon to scoop rounded portions of the meat mixture and form into balls, placing on the pans so they are not touching. When all are on the pans, bake in the preheated oven for 20 to 25 minutes, until browned and cooked through. Cut one in half to check that they are completely cooked. Let cool slightly.

4. While the meatballs cook, make the veggies. In a large bowl, combine the zucchini, mushrooms and grape tomatoes. In a cup, stir the olive oil, red wine vinegar, salt and pepper. Pour over the vegetables and toss to coat. Marinate for up to 4 days.

5. To serve, portion 2 large lettuce leaves per person with 3 to 4 meatballs and 1/4 cup vegetables in each, or serve the lettuce on a plate and let people fill their own with meatballs and veggies.

Roasted Pepper Turkey Meatballs and Marinated Veggies in Lettuce Wraps

Penne with Roasted Cauliflower and Parmesan Pork

Parmesan Pork Chops over Fall Quinoa Pilaf

MAKES 4 SERVINGS

These pork chops are sure to be a hit with your family. The tender pork is coated with golden brown Parmesan and crispy crumbs and served alongside a rosemaryscented pilaf.

• 6 thin cut pork chops (2 reserved after cooking for Penne with Roasted Cauliflower, at right)

• 1 cup Parmesan cheese, finely shredded

• 2 large eggs

• 1 cup panko

• 1/4 cup canola oil salt and pepper, to taste

Pilaf

• 1 tablespoon extra virgin olive oil

• 1 cup chopped onion

• 1 tablespoon fresh rosemary

• 2 cups peeled and cubed winter squash (1/2 of a 11/2-pound butternut)

• 1/2 cup water

• 3/4 cup chicken stock

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 cup quinoa

1. Set out a platter or sheet pan to hold the chops after coating. In 3 bowls wide enough to hold a pork chop, place the Parmesan, eggs and panko each in a separate bowl. Hold each chop by the bone and coat with Parmesan, then eggs and then crumbs. Place on the platter or sheet pan. This can be done up to 4 hours ahead and chilled.

2. Make the pilaf: In a heavy 4-quart pot over medium-high heat, heat the olive oil, and then sauté onion and rosemary in oil until soft, about 5 minutes. Add squash pieces and stir. Add water, stock, salt and pepper. Bring to a boil, and then add quinoa. Return to a boil, reduce heat to low and simmer, covered, until liquid is absorbed, about 15 minutes.

3. If chops are chilled, let come to room temperature for 10 minutes before frying. In a large 12- to 14-inch skillet, heat canola oil over medium-high heat until hot. Fry chops for about 4 minutes per side, using a thin, metal hamburger turner to slide under the chop and turn it to keep the coating from sticking to the pan. Test for doneness by piercing close to the bone; the juices should run clear. Salt and pepper each side, to taste, as it is done. Serve hot on a bed of quinoa pilaf. Reserve 2 chops for use in Penne with Roasted Cauliflower, which will keep, refrigerated in a sealed plastic bag or covered container for up to 3 days.

Cook’s Note: Peeling and cubing a butternut squash is easy—just use your swivel peeler and strip it clean before halving, seeding and cutting in strips to chop. Check for availability of precut squash in the produce section if you would like a step ahead on prep.

Penne with Roasted Cauliflower and Parmesan Pork

MAKES 4 (1-CUP) SERVINGS

While the pilaf cooks in the Parmesan Pork Chops over Fall Quinoa Pilaf, you can roast the cauliflower and kale for this dish and cook the penne. Then it’s a snap to toss it together with an easy dressing. Roasting the veggies gives them a heft and caramelized sweetness.

• 2 cups cauliflower, large florets

• 3 cups chopped kale (4 ounces)

• 1 tablespoon extra virgin olive oil

• 8 ounces penne (23/4 cups)

• 1/4 cup extra virgin olive oil

• 3 tablespoons white wine vinegar

• 1/2 teaspoon salt

• 1/2 cup shredded Parmesan cheese

• 2 thin cut cooked pork chops (reserved from recipe at left)

1. Preheat the oven to 400°F. Put a large pot of water on stove over high heat and bring to a boil to cook the pasta.

2. Pile the cauliflower on a sheet pan and drizzle with olive oil. Roast the cauliflower in the preheated oven for 15 minutes. Remove pan from oven and add the kale, using a spatula to mix. Return the pan to the oven for 10 more minutes, until the kale is shrunken and slightly crisped in spots.

3. Cook the penne according to package directions, about 9 minutes. Drain well.

4. In a large bowl, whisk the olive oil, vinegar and salt. Add the pasta, vegetables and Parmesan and toss to mix.

5. Sliver the reserved pork chops from the Parmesan Pork Chops recipe and warm either in the microwave 1 to 2 minutes or heat them in a sauté pan with a smear of olive oil. Serve pasta with pork slices on top.

By Robin Asbell

Photography Terry Brennan

Food Styling Lara Miklasevics