Hannah Klinger Hannah Klinger
October 26, 2014

As Halloween approaches, it may be worth taking a break from the frantic sewing of costumes to enjoy a little fall comfort. While kids get ready to run door to door, this week’s menu honors the inner kid in you—the old school favorites that make you look forward to the end of every busy day. Get the plan now, skirt the candy aisle at the store, and get cooking.

Monday: Butternut Squash Ravioli with Spinach PestoTuesday: Cheesy Meatloaf Minis with Salad with Balsamic VinaigretteWednesday: Kale and Caramelized Onion Grilled Cheese with Poblano-Tomato SoupThursday: Orange-Glazed Pork Tenderloin with Cranberry Tabbouleh and Snap Pea SautéFriday: Chicken Cutlets with Tarragon-Mustard Sauce with Sautéed Lemony BroccoliniDessert Bonus: Chocolate Spider Cupcakes

Monday: Fall equals butternut squash, and comfort equals stuffed ravioli. So of course, we had to marry the two. Wonton wrappers are your premade, precut pasta sheets here; just add filling and seal like you would any dumpling. A cheesy spinach and basil pesto coats every cute little package.

Butternut Squash Ravioli with Spinach PestoTuesday: The classics are great for a reason, and this recipe bumps up the flavor factor with bites of sharp white cheddar stirred into the meatloaf. Everyone gets their own, so you won’t need to fight for the crispy browned edges. Serve with a fresh, simple salad.

Cheesy Meatloaf Minis

 Salad with Balsamic VinaigretteWednesday: If grilled cheese and tomato soup doesn’t bring you back, what will? While we all have a special place in our hearts for the gooey, sunshine yellow cheese squares, try a grown up version with uber melty raclette cheese and caramelized shallots. Tomato soup is there for the dunking.

Kale and Caramelized Onion Grilled Cheese

Poblano-Tomato SoupThursday: So simple, but elegant enough for last minute company. Bulgur is a fun, versatile whole grain, and it takes to all flavors well. Boil for just 15 minutes, or soak overnight, drain, and add your stir-ins just before dinner. Orange marmalade becomes an instant glaze, and warm five-spice powder gives this that wonderful, can’t-quite-place-it flavor.

Orange-Glazed Pork Tenderloin with Cranberry Tabbouleh

Snap Pea SautéFriday: Halloween night calls for a delicious, superfast supper, so you have plenty of energy to take to the streets with your little monsters. Dress up simple chicken cutlets with a quick, creamy mustard sauce, and serve over buttery egg noodles. We love Broccolini, but you can substitute broccoli florets, asparagus, or green beans. Happy treating!

Chicken Cutlets with Tarragon-Mustard Sauce

Sautéed Lemony BroccoliniDessert Bonus: Because we just can’t help ourselves when it comes to ghoulish treats, these Chocolate Spider Cupcakes are fun and easy. Top the webbed frosting with plastic bugs, or learn make your own 3-D chocolate spiders.

Chocolate Spider CupcakesReady to start shopping? View this week’s menu, which includes every recipe you see mentioned here. From there, you can add all the ingredients to your shopping list in one click when you sign into your MyRecipes account.

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