Weekly Menu Plan + Shopping List

We’ve reached mid-September, and depending on which part of the country you call home, there’s a definite crisp in the air. The leaves are just beginning to show some signs of color, and we’re all feeling the itch to adjust our dinner menus accordingly.

As we ease our way into fall, we put together a menu that’s all about those early autumn flavors. While we’re going light on meat this week, we’re absolutely leaning into all the carbs, cheese, and comfort foods. And the best part? We’re kicking off the fall baking action with a Fresh Fig Jam and a Salted Caramel Apple Baked Brie that you don’t want to miss.

 

WEEKNIGHT MENU FAVORITES

 

recipe & photo via Half Baked Harvest

 

Ricotta Gnocchi with Herby Mushroom and Browned Butter

 

Leave it to Tieghan of Half Baked Harvest to deliver on all the fall comfort food. This time around, she’s sharing a homemade gnocchi recipe (spoiler alert: ricotta is the secret weapon) drizzled in a decadent buttery herb sauce. Save this one for a night when you’ve got a little extra time to spare, and don’t forget to pair it with a generous wine pour.

 

 

recipe & photo via Last Ingredient

Fig and Goat Cheese Flatbread

 

Fig season is officially here people, and it’s time to put those fall fig recipes to good use. This flatbread does exactly that with creamy fig, goat cheese, and arugula combination that you can totally make your own. Save time with a pre-made flatbread, or make your own dough if you’re looking to go next level.

 

 

recipe & photo via Plays Well With Butter

 

Creamy Roasted Red Pepper Soup

 

With just ten ingredients and 25 minutes, you’ve got a soup worth making on repeat. The best part? This soup falls into the trifecta of health categories, with its vegetarian, dairy-free, AND vegan status. Serve it up with grilled cheese (throw in bacon, if you’d like!) or any crusty bread and salad combination for a well-rounded dinner.

 

 

 

recipe & photo via Damn Delicious

 

Chicken and Mushroom Orzo

 

If we can create a super delicious meal and only dirty a single pot, we’re ALWAYS intrigued. Add in the fact that this one-pot meal features the creamiest orzo, chicken thigh, and veggie combination, and we’re fully on board. Put this on your weekly lineup, and you won’t be disappointed—period.

 

 

SNACK

 

 

 

recipe & photo via The Spruce Eats

 

Fresh Fig Jam

 

You’ve already got figs in your grocery shopping cart, so what better time to whip up a fresh fig jam? All you’ll need is three ingredients, a bit of time to prep, and some canning jars on hand. Serve this on your fall cheese platter, or use it to top your morning toast.

 

TO BAKE

 

recipe & photo via Freutcake

 

Salted Caramel Apple Baked Brie

 

Fall baking is a category all its own, and once September rolls around it’s time to pull out all the stops. *Enter* this salted caramel apple baked brie that’s the ultimate sweet and savory combo. Technically, we’ve classified this recipe as a dessert, but there’s no one stopping you from making this a snack, appetizer, or even a full meal.

 

TO SIP

 

recipe & photo via Broma Bakery

 

Fig & Thyme Cocktail

 

Figs are making yet another appearance on this week’s menu with this Fig and Thyme cocktail from Sarah of Broma Bakery. There’s a little bit of legwork involved to make the Thyme Simple Syrup, but this autumnal cocktail is so worth the effort.

 

 

 

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