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built 2026-11-08

This week Sun Nov 8 to Sat Nov 14

Sized for two; the pie and the soup both cover a second night. Tap an item to tick it off; the ticks stay while you shop.

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Butternut, arugula and pumpkin seed salad with warm maple vinaigretteSun Nov 8

Ina Garten / Food Network, adapted · serves 2 with the cold cuts · 35 to 40 minutes, mostly hands off

What you need

  • 1 large butternut squash, peeled and cubed
  • 2 tbsp olive oil for the squash, plus 1/2 cup for the dressing
  • 2 tbsp maple syrup, split
  • Salt and pepper
  • 4 big handfuls arugula
  • 1/2 cup pumpkin seeds, toasted
  • 1/2 cup walnuts, toasted
  • 1/4 cup dried cranberries
  • 1/2 cup Parmesan
  • Optional: 1 crisp apple, sliced thin
  • Dressing: 3/4 cup apple cider, 2 tbsp cider vinegar, 1 small shallot, 2 tsp Dijon

Method

  1. Oven to 425F. Toss the squash with oil, 1 tbsp maple, salt and pepper on a sheet pan.
  2. Roast 15 to 20 minutes, turning once; cranberries in for the last 5.
  3. Simmer the cider, vinegar and shallot down to about a quarter cup, 6 to 8 minutes. Off the heat whisk in the Dijon, the other tbsp of maple and the oil. Season.
  4. Toast the seeds and walnuts in a dry pan, 3 to 4 minutes.
  5. Arugula down, warm squash on top, then seeds, nuts, cranberries, Parmesan and apple.
  6. Dress at the table; arugula wilts fast.

Notes

  • Gluten-free and garlic-free as written.
  • With cold cuts alongside it is a full meal.

Shepherd's pie with sweet potato toppingMon Nov 9

Evolving Table, adapted to sweet potato and turkey · serves 2, with a second night's worth · 45 minutes, and it bakes while you clean up

What you need

  • 1.5 lb ground turkey (or ground chicken)
  • 4 medium sweet potatoes, peeled and chunked
  • 1 onion, diced
  • 2 carrots, diced small
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 1 tbsp tomato paste
  • 1 cup GF chicken broth
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
  • 1 tsp dried thyme, 1 tsp dried rosemary, salt, pepper
  • 2 tbsp garlic-infused oil
  • 2 tbsp butter and a splash of milk for the mash
  • Pinch of cinnamon in the mash (optional, and it works)
  • Parmesan to grate over the top

Method

  1. Boil the sweet potatoes until a knife slides through, 15 to 18 minutes. Mash with butter, milk, salt and the cinnamon.
  2. Meanwhile brown the turkey in the garlic-infused oil, 6 to 8 minutes, then lift it out.
  3. Soften the onion, carrot and celery in the same pan, 5 minutes. Stir in the tomato paste and herbs for a minute.
  4. Return the turkey, add the broth and peas, simmer 5 minutes, then the cornstarch slurry and stir until it thickens.
  5. Tip into a baking dish, spread the mash over, fork the surface, grate parmesan on top.
  6. Bake at 400F for 20 minutes until the peaks brown.

Notes

  • Sweet potato topping instead of white potato, per your list.
  • No garlic in the filling; garlic-infused oil carries it. The original uses two cloves.
  • Cornstarch, not flour, or it is not gluten-free.
  • Makes enough for a second dinner, which is one of your nights handled.

Shredded chicken and rice soupTue Nov 10

A Couple Cooks, adapted · serves 4, and it freezes · 40 minutes

What you need

  • 1.5 lb boneless chicken thighs
  • 1 onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 2 tbsp garlic-infused oil (replaces the three cloves in the original)
  • 8 cups GF chicken broth, plus 2 cups water
  • 3/4 cup long grain white rice
  • 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp dried thyme
  • Salt and pepper
  • Lemon juice and chopped parsley to finish

Method

  1. Soften the onion, carrot and celery in the oil, 6 to 8 minutes.
  2. Add the broth, water, rice, herbs and the whole chicken thighs. Simmer 20 minutes.
  3. Lift the chicken out, shred it with two forks, and return it.
  4. Simmer another 5 minutes, season, then finish with lemon and parsley.

Notes

  • The original has garlic and garlic powder; infused oil replaces both.
  • Rice thickens the soup overnight, so loosen with broth when reheating.
  • Freezes well. Make the full batch.

Greek chicken with Greek potatoesWed Nov 11

classic, written to the household rules · serves 2, with potatoes left over · 50 minutes, 15 hands-on

What you need

  • 4 to 6 bone-in, skin-on chicken thighs (or boneless if you prefer)
  • 2 lb Yukon gold potatoes, cut into wedges
  • 4 lemons: juice of 3, 1 sliced
  • 1/3 cup olive oil
  • 2 tbsp dried oregano
  • 1 tbsp Dijon mustard
  • 4 cloves garlic (DANA'S ONLY, or leave out and use garlic-infused oil in ours)
  • 1 cup GF chicken broth
  • Salt and pepper
  • For the salad: cucumber, tomato, red onion, kalamata olives, feta, olive oil, lemon, oregano
  • Tzatziki: Greek yogurt, grated cucumber squeezed dry, lemon, dill, salt

Method

  1. Oven to 425F. Whisk the lemon juice, olive oil, oregano, mustard, salt and pepper into a marinade.
  2. Toss the potatoes in half the marinade and put them in a roasting pan with the broth. Roast 20 minutes.
  3. Coat the chicken in the rest of the marinade, nestle it among the potatoes, add the lemon slices, and roast 30 to 35 minutes until the skin is crisp and the chicken hits 175F.
  4. Tzatziki while it roasts: yogurt, squeezed cucumber, lemon, dill, salt. No raw garlic; a teaspoon of garlic-infused oil if you want the note.
  5. Toss the salad at the table and serve everything together.

Notes

  • This one splits cleanly: garlic cloves go on Dana's chicken only, ours is marinated without.
  • The potatoes drink the broth and lemon; do not skip the broth or they dry out.
  • Dairy is fine in this house, so the tzatziki and feta both stay.

Chicken or shrimp stir fry, over riceThu Nov 12

yours, written down so it repeats · serves 2 · 25 minutes

What you need

  • 1 lb chicken thigh, sliced thin, OR 1 lb peeled shrimp
  • 2 heads broccoli, florets
  • 2 bell peppers, sliced
  • 1 bag snow peas
  • 1 tbsp garlic-infused oil
  • 1 tbsp fresh ginger, grated
  • Sauce: 3 tbsp tamari, 1 tbsp rice vinegar, 1 tbsp honey or maple, 1 tsp cornstarch, 2 tbsp water
  • Rice to serve
  • Sesame seeds or green onion to finish

Method

  1. Mix the sauce in a bowl and set it by the stove.
  2. Sear the chicken (or shrimp) in the oil over high heat, 3 to 4 minutes, and lift it out. Shrimp only needs 2 minutes.
  3. Stir fry the broccoli and peppers 3 minutes with a splash of water, then add the snow peas for 1 minute.
  4. Return the protein, pour in the sauce, and toss until it coats and glosses, about a minute.
  5. Serve over rice with sesame seeds or green onion.

Notes

  • Shrimp is fine in this house; the only fish rule is no salmon.
  • Tamari, not soy sauce, or it stops being gluten-free.
  • Cook the protein in two batches if the pan is small, or it steams instead of searing.
Built from your list: sweet potato shepherd's pie, shredded chicken and rice soup, Greek chicken with Greek potatoes, chicken or shrimp stir fry, plus tonight's butternut and arugula salad with cold cuts. If a dinner changes, the list changes with it, so ask me to regenerate rather than editing this page.
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