Spinach tortellini soup, baked ditali & creamy tomato sauce, weeknight salmon, grilled shrimp with cucumber chickpea salad and smoked prime rib with cheesy garlic butter potatoes
Fall is almost upon us, and as it gets closer, my desire for comfort food ramps up. I love to make soup, cheesy potatoes, casseroles, and apple crisp. These foods will all definitely be featured more often in the coming weeks. What are your favourite fall foods?
On the menu September 13 - 19, 2020:
Sunday Spinach Tortellini Soup
A dear friend gave me the newest Magnolia Table cookbook (Volume 2) recently, and I've been enjoying cooking my way through it. Once fall hits, I start thinking about soup. It's been forever since I've cooked tortellini, and this recipe seemed like the perfect way to serve it. It definitely was! Easy to make and simply good.
Monday Leftovers / Eat Out / Takeout
Tuesday Baked Ditali & Creamy Tomato Sauce with Broccoli & Garlic Breadcrumbs and Easy Arugula Salad
I've been working on cleaning out my cupboards and reorganizing things lately. (Is anyone else slightly obsessed with The Home Edit on Netflix?) As part of the "edit" phase, I've decided I definitely need to use up a lot of partial boxes of pasta shapes that we don't cook with regularly, such as Ditali. While not the prettiest pasta dish I've ever made, this was flavourful and satisfying. We absolutely love Easy Arugula Salad and it was the perfect accompaniment.
Wednesday Weeknight Salmon with Baby New Potatoes and Fresh Dill, green beans and kale slaw
This simple recipe also comes from the Magnolia Table cookbook (Volume 2). I love salmon and potatoes and this version was delicious and came together quickly. Green beans and kale slaw went so well with this dish.
Thursday Grilled Shrimp with Cucumber Chickpea Salad
Another recent addition to my cookbook collection was Skinnytaste Meal Prep. I don't have permission to share the recipe for the salad I made, but you can find it on page 73. Gina, the author, loves chickpeas, and they feature prominently in this cookbook. She uses them a lot in her recipes, and for a similar flavour, you can try this recipe. Top it off with some grilled shrimp. This salad was good, but it wasn't my favourite. The can of chickpeas that I used may have been bigger than the recipe called for, which kind of threw off the ratio of shrimp to veggies to chickpeas.
Friday Leftovers / Eat Out / Takeout
Saturday Smoked Prime Rib with Cheesy Garlic Butter Potatoes, carrots and green salad
Confession time - I've never made prime rib before. This one came from Trick's Creek Farm and it was so good! I highly recommend smoking as a cooking method for this cut of beef. It was moist and delicious. I couldn't find horseradish mustard at my local grocery, so I made my own using this recipe. I don't normally like horseradish, but somehow it was perfect with prime rib. I also highly recommend these potatoes. I wanted to use up some mozzarella that I had on hand, and this recipe seemed like the perfect way. They did not disappoint! So, so good. Sorry - no photo, but trust me. You need to make them!
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