Fall Weeknight Meal Planning Tips
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Ingredients
- Sweet potatoes
- Squash
- Brussels sprouts
- Broccoli
- Apples
- Kale
- Onions
- Leeks
- Farro
- Quinoa
- Soba noodles
- Whole grain pastas
- Chickpeas
- Eggs
- Tofu
- Olive oil
- Sesame oil
- Vinegar
- Tahini
- Maple syrup
- Tamari
- Nuts
- Seeds
- Dried cranberries
- Lemons
- Limes
- Garlic
- Ginger
- Sea salt
- Freshly ground black pepper
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Preparation
Step 1
Start with seasonal produce like sweet potatoes, squash, brussels sprouts, broccoli, apples, kale, onions, and leeks.
Step 2
Stock up on pantry basics such as grains, proteins, oils, and extras like nuts and dried fruits.
Step 3
Prepare a maple tahini sauce to use throughout the week.
Step 4
Roast vegetables and store them in the fridge for salads and grain bowls.
Step 5
Cook farro or another grain to keep on hand for meals.
Step 6
Prepare three meals: Roasted Delicata Squash Salad, Soba Bowls with Roasted Broccoli, and Farro Fried Rice.
Step 7
Save recipe for the next time?
Chef's notes
The maple tahini sauce can be stored in the fridge for 4 to 5 days.
Vegetables can be roasted all at once or as needed for each meal.
Farro cooking time varies; it should be tender but not mushy.
