Meal-Plan Problems Solved!
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I’m going to call it: October is my favorite month of the year. Except for April, which I also really like. And May is usually gorgeous. And September is pretty terrific. And I do love the holidaysthe holidays are awesome.
Where was I? Oh yes, October is an excellent month. I would like to preserve this weather the way one preserves tomatoes. I would like to have many weeks ahead wondering if a sweater will do, or if I should also bring a light jacket and possibly a scarf. I would like to keep figuring out what to do with all of the apples I picked at my friend’s orchard. (Good friend with orchard=Bucket list dream fulfilled). I would like to continue to dreamily stare into space with the words “braise” and “simmer” and “roast” floating in little clouds above my head.
Soon enough the big holiday meals will be on the horizon, but for now I am awash in fall.

October is also the kick-off month for chili season. Make room in the rotation for a "Bowl of Red"—if you did not know that the chili in Texas never, ever contains beans, then you have not discussed chili with a Texan. Make this Sunday night if you can and reheat during the week.

Click here for the recipe.

Forty-five minutes gets you a moist, flavorful roast chicken with a beautiful glaze. This feels like the kind of roast chicken you might get in a restaurant, but it’s super simple to make in your kitchen (and there is a cool little cutting hack that cuts down on the cooking time). Pair it up with Spicy Greens Salad with Gochujang Dressing and Herb Roasted Fingerling Potatoes.

Click here for the recipe.

A hearty cool-weather soup for mushroom lovers, and easily made vegetarian. You honestly don’t need anything with this—but if you want to add a salad, think about Baby Romaine, Chickpea, and Root Vegetable Salad with Slightly Spicy Dressing.

Click here for the recipe.

Another one-pot vegetarian offering, unless you feel like throwing some seared shrimp or chicken on top. Slurpy and creamy and comforting.

Click here for the recipe.

My eternal quest to explore every way to slow roast a big hunk of pork led me to pernil. This Puerto-Rican pork shoulder recipe is an amazing party dish. So, invite people over. 

Pernil is often served with rice and pigeon peas and tostones, which I will get to shortly, but last time I made this I went rogue with roasted broccoli and Parmesan and mashed potatoes. I’ve got a big bunch of pears lying around, so I think Pear Tart Tatin will be dessert (all hail premade puff pastry).

Click here for the recipe.
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If you have meal-planning gripes, questions, or things you want to suggest, come hang out with me on Instagram, Facebook, or Twitter!

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