Fall Weeknight Pasta

Fall Weeknight Pasta is a hearty Pasta for a fall night. It makes use of the squash that is only available for a short period. It is a very seasonal and delicious Pasta. Next year we will probably make it again.

Fall Weeknight Pasta
Food52

Let's not beat around the pumpkin patch: It's fall. I have this obnoxious orange-yellow-beige-brown-green knitted, striped sweater I bring out whenever the weather even tries to be brisk. Here's how it goes down:

Weather: I think I'm going to be brisk today.

Me: Go ahead, Weather! I'm ready for your games (already wearing the sweater).

I wear this sweater so often but don't really know how to wash it without shrinking it, so it's probably pretty dirty right now. Oh, look! I'm wearing it again.

It's the kind of sweater you'd want to go to work in, the kind you'd want to go on a date in, the kind you'd wear to Hobby Lobby, to Bed Bath & Beyond, and even to bed. Sure, I sleep in it; it's so soft and good to me, why wouldn't I?

On busy nights when all I want to do is wear my favorite sweater and carbo-load in front of the television with my 40-pound rescue pup in my lap, it helps to have a supper I can throw together without a second thought. Pasta is a good place to start (duh, it cooks fast). And the sheet pan method, where everything cooks at once in the same vessel, in the oven (out of sight, out of mind), means even the clumsiest cooks can manage.

Inspired by Amanda Hesser's Summer Weekend Pasta, I wanted to come up with a weeknight version for my favorite season. An ode to fall (as well to its briskness and efficiency), this easy dinner starts with a sheet pan of my favorite things to eat—guanciale (Italian cured pork jowl, the O.G. in authentic carbonara); sweet, caramelized butternut squash; and dark, iron-heavy Tuscan kale—which all get tossed into cooked orecchiette and grated over with salty Pecorino.

This pasta makes enough for two servings (and if you look at the finished dish closely enough, you'll notice that it has the same colors as my sweater). If there are two of you, then good for you! But if you're like me, happily alone, then pack half of it for lunch. "Tonight Lucullus is dining with Lucullus."

A note on guanciale: I love the fatty gaminess that crisped-up guanciale lends, but if you can't find the cheeky meat in your grocery store, then pancetta and bacon are perfectly delicious substitutes.

INGREDIENTS

1 tablespoon olive oil

4 ounce guanciale (or thick-cut bacon, if you can't find guanciale), cut into 1/2-inch dice

8 ounce butternut squash, cut into 1/2-inch dice

1 bunch Tuscan kale, cut into 1-inch pieces

½ pound orecchiette

Freshly grated Pecorino Romano, to taste

Salt and pepper, to taste

DIRECTIONS

1. While the oven is preheating at 400°F, cut up the guanciale and butternut squash. Toss them onto a sheet pan, drizzle with the olive oil, shmoosh them around a little, and roast for 30 minutes. At this point, take the sheet pan out, stir in the kale, and place back into the oven to roast for another 10 minutes.

2. Meanwhile, bring a pot of generously salted water to a boil and cook the orecchiette according to the box’s instructions, usually 9 to 11 minutes or al dente. Drain and add back to the pot. Tip the contents of the sheet pan into the pasta pot and toss with the Pecorino Romano. Salt and pepper to taste.

Pasta With Cauliflower, Bacon and Sage

Pasta With Cauliflower, Bacon and Sage is a fantastic pasta dish. We love Cauliflower and Bacon is my favorite seasoning. We highly recommend this hearty dish. You can find the recipe on our blog of January 23, 2023. Click the date to get the recipe. Make this dish!

For dessert we had our home made Date Bars topped with Ice Cream. You can find the recipe for the Date Bars on our blog of: December 1, 2018. Click the date to get the recipe.

 

Roast Salmon with Smashed Olives

I liked Roast Salmon with Smashed Olives. Not all Olives need to be in Martinis. The salty taste of the Olives was a perfect topping for the Salmon. I would never have thought to pair the two. We will make this excellent recipe again.

Roast Salmon With Smashed Olives
New York Times

Salmon is perfect for roasting because it’s such a forgiving fish. The key is salting the fillet ahead of time, which seasons the flesh all the way through and helps it stay juicy, even if you overcook it a little. In this recipe, adapted from my cookbook “Let’s Party” (Union Square & Co., 2025), the salmon is roasted just until cooked then is immediately doused in a floral, herby and briny mix of fresh orange juice, olive oil, roughly chopped olives and parsley, further ensuring that every bite is moist and flavorful.

INGREDIENTS
Yield:6 to 8 servings

6 tablespoons extra-virgin olive oil, divided, plus more for greasing
1 (4-pound) skin-on salmon fillet, or 2 (2-pound) salmon fillets
Kosher salt and freshly ground black pepper
2 large oranges, zested and juiced
2 (10-ounce) jars pitted Castelvetrano olives, drained, smashed and roughly chopped
½ cup finely chopped fresh parsley, plus more for garnish

PREPARATION

1. Line a rimmed sheet pan with parchment paper and grease the surface with olive oil. Pat the salmon dry with paper towels and generously season the flesh with salt and pepper. Lay the salmon skin side down on the parchment and let it dry brine in the fridge, uncovered, for at least 1 hour or up to 8 hours.

2. Heat the oven to 450 degrees. Drizzle 2 tablespoons oil over the salmon, then bake until golden brown on the edges and cooked through in the center (a thermometer inserted into the center should reach 125 degrees), 10 to 15 minutes for the 2-pound fillets or 15 to 20 minutes for a 4-pound fillet.

3. Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons olive oil with the orange zest and juice and a big pinch each of salt and pepper. Stir in the olives and parsley.

4. When the salmon is done, spoon the dressing all over the surface, or transfer to a platter before spooning on the dressing. Let the salmon rest for 5 minutes before serving.

One-Pot Shrimp and Tomato Pulao

Some times the magic works and sometimes it doesn't. One-Pot Shrimp and Tomato Pulao dish was ok, but who wants just ok? We have much better Shrimp dishes using Indian flavors. Goan Shrimp is a favorite of ours. If you haven't made it try it. You can find the recipe for the Goan Shrimp on our blog of: August 9, 2008. Click the date to get the recipe.

Try both of these recipes and let us know what you think.

One-Pot Shrimp and Tomato Pulao
The New York Times

This shrimp pulao is a beloved staple in the kitchens of Mumbai’s Parsi community, descendants of Zoroastrians who settled in India after fleeing religious persecution in Iran. Rooted in the rich traditions of South Asian cooking, the dish features familiar elements like cumin, red chile powder and fragrant basmati rice. What truly sets this pulao apart is its unmistakable tang from a bold, savory mix of tomatoes, vinegar, lemon slices and a dash of Worcestershire sauce. That signature sourness balances the gentle sweetness of plump shrimp and caramelized onions, creating a deeply satisfying one-pot meal. Ready in under an hour and easily scalable, it’s perfect for a weeknight dinner or feeding a crowd with minimal fuss. Serve with a cooling raita, alongside dhanshak or all by itself.

INGREDIENTS
Yield:4 servings

1 cup basmati rice
1 pound peeled, deveined large shrimp
1 teaspoon Kashmiri red chile powder (or other mild red chile powder)
¾ teaspoon ground turmeric
¼ cup ghee or neutral cooking oil (such as vegetable or canola)
4 whole peppercorns
3 whole cloves
1 teaspoon cumin seeds
1 medium yellow, white or red onion, thinly sliced
1½ tablespoons garlic paste or freshly grated garlic
2 to 3 Thai green chiles, chopped
1½ teaspoons ground cumin
3 plum tomatoes, chopped
Sea salt and freshly ground black pepper
2 teaspoons white vinegar
1 teaspoon Worcestershire sauce
1½ cups chicken stock or water
2 tablespoons fresh lemon juice plus 3 lemon slices (from 1 lemon)
1 tablespoon chopped cilantro, for serving

PREPARATION

1. In a bowl, cover the rice with water and set aside to soak. In a bowl, combine the shrimp, chile powder and turmeric, tossing to coat the shrimp.

2. In a Dutch oven or other heavy pot, heat ghee on medium until melted, about 30 seconds. Stir in the peppercorns, cloves and cumin seeds. Add the onion and cook, stirring occasionally, until the onion starts to turn golden, 7 to 10 minutes. Stir in the garlic and cook for 30 seconds.

3. Stir in the green chiles and cumin. Add the tomatoes, 2 teaspoons salt and 1 ½ teaspoons pepper, and stir some more. Continue cooking until the tomatoes start to become jammy and the oil separates from the tomato mixture, 5 to 10 minutes.

4. Stir in the seasoned shrimp, vinegar and Worcestershire sauce, and continue cooking for a few minutes, until the shrimp start to turn pink.

5. Drain the rice, add it to the pot and stir to coat. Stir in the stock, lemon juice and lemon slices. Turn the heat up to high. Once the liquid is boiling, reduce to a simmer. Cover and cook, undisturbed, for 15 minutes. Remove from heat and let the pulao rest, still covered, for 10 minutes.

6. Uncover and fluff the pulao with a serving spoon. Adjust seasoning to taste, and top with cilantro before serving.

Green Curry Coconut Cod

Green Curry Coconut Cod is a new favorite! I really liked this dish. The sauce is rich and tasty. You don't have to skin the fish. Can't wait to make this again! We served it with Rice. You would think the Curry Sauce would overpower the fish but it doesn't. You should try this dish. You can find the recipe on our blog of December 13,  2024. Click the date to get the recipe.

Chewy Date Bars

 

We don't do a lot of baking but once or twice a year we make Chewy Date Bars, they are fabulous. You should make them! You can find the recipe on our blog of: December 1, 2018. Click the date to get the recipe. They serve triple duty. They can be a dessert, they can be eaten for breakfast or they can be frozen and used whenever.

Farro With Mushroom

Farro With Mushrooms is a very hearty, earthy dish. The mushrooms have the Umami flavor that makes the dish so good. Farro is very chewy. This dish could be either a main or a side. We used it as a main.

Farro With Mushrooms

New York Times

 

Farro is chewier than Italian rice and doesn’t release starch when it’s cooked, so there’s no need to stir it the way you’d stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn’t require tending.

 

INGREDIENTS

Yield:6 servings

 

½            ounce (½ cup, approximately) dried porcini mushrooms

1             quart chicken stock or vegetable stock

1½         cups farro

2             tablespoons extra virgin olive oil

½            cup finely chopped onion

1             pound cremini mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced

Salt to taste

2             large garlic cloves, green shoots removed, minced

2             teaspoons chopped fresh rosemary

½            cup dry white wine

Freshly ground pepper to taste

1 to 2     ounces Parmesan cheese, grated (¼ to ½ cup)

¼            cup chopped fresh parsley

 

 

PREPARATION

1.            Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.

2.            Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.

3.            Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.

4.            Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.

TIP

Advance preparation: You can make this several hours or even a day ahead and reheat. Add a little stock to it, and stir over medium heat to reheat.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Sheet-Pan Chicken with Apple, Fennel and Onion

 

Most people think of The New York Times as America's Newspaper of Record. The countries foremost news source. Ok, only half the country does, the other half think of it a left wing rag. When I think of The New York Times I think of it as the newspaper that introduced the world to sheet-pan cooking. They publish so many sheet-pan recipes.

Sheet-Pan Chicken with Apple, Fennel and Onion is another good recipe. The flavors of the Apple, Onion and Fennel all meld together to make a perfect accompaniment for the Chicken. This is a good recipe!

Sheet-Pan Chicken with Apple, Fennel and Onion
New York Times
 
Chicken thighs are roasted with classic fall ingredients for a quick, flavorful sheet-pan supper. The toasted fennel seeds subtly amplify the anise flavor of the roasted fennel and play nicely with the apples and onions. Look for an apple on the tart side as it will naturally sweeten as it cooks in the oven. If you want to use bone-in chicken breasts you can, just make sure to cut the cooking time by a few minutes so they don’t dry out. Serve with a bright, bitter green salad flecked with blue cheese and toasted walnuts.
 
INGREDIENTS
Yield:4 to 6 servings
 
2               teaspoons fennel seeds
2½ to 3    pounds bone-in, skin-on chicken thighs, patted dry
3               tablespoons olive oil
Kosher salt and black pepper
1               medium yellow onion, thinly sliced (about 1½ cups)
1               medium fennel bulb, tough outer leaves removed, cored and thinly sliced (about 1 cup)
1               tart apple, such as Mutsu (Crispin) or Granny Smith, halved, cored and cut into 8 wedges
4               sprigs rosemary
Flaky salt, for serving
 
 
PREPARATION
1.   Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.
2.   Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.
3.   Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.