Continuing with our Fall Meal Plans. Week 6 includes delicious and easy-to-prepare Corn Chowder with Harissa Butter, Mushroom Pappardelle, Lentil Swiss Chard Soup, Purple Cabbage with Apples and Walnuts, Lemon Ricotta Cake and more.
This Meal plan is an Olive Grove Club Member exclusive. Learn more about The Olive Grove Club.
What’s Included in Each Meal Plan
5 Mains (including both meat and vegetarian options, as well as seafood and/or a hearty salad/soup option)
Side salad or Appetizer (I try to make sure it’s as seasonal as possible)
Baking recipe (could be bread, focaccia, etc.)
Dessert or something sweet that works well as a snack or even breakfast
Printable Meal Plan with all the recipes (use as shopping list)
The goal of these weekly meal plans is to take the guesswork out of meal planning and give you everything you need to save time and streamline your meal prep and shopping. Check back regularly as I add weekly plans to the website.
And as always, thank you for being an Olive Grove Club Member!
Below you will find the recipes that make up this plan. Click on each to go to the full recipe.
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Monday: Corn Chowder with Harissa Butter
This Corn Chowder with Harissa Butter is loaded with sweet corn, tender potatoes and smoky bacon. It’s rich and comforting, but not overly thick, just the way I like it. The spicy harissa finishing butter takes it up a notch and adds a Mediterranean twist, slowly melting into the hot chowder. It’s a small extra step that really makes this recipe stand out.
A hearty mushroom-based pasta dish, mushroom pappardelle is made with a mix of white wine, cream, and Parmigiano Reggiano. This dish isn't too creamy or saucy and really lets the mushroom flavor shine!
With za'atar, sumac, and 7-spice, these za'atar chicken thighs are a great weeknight dinner. Marinate when you get home from work, then roast for just 25 minutes.
This One-Pot Lentil and Swiss Chard Soup is cozy, hearty, filling and bright. It comes together in under 45 minutes with simple ingredients (lentils, stock, Chard, lemon).
If you're looking for a bold, briny, and satisfying seafood dish that doesn't take much effort, this Baked Cod in Puttanesca Sauce checks all the boxes. Made with pantry staples like olives, capers and marinara, this recipe is a weeknight lifesaver that feels a little fancy, but is super easy to pull off.
My Purple Cabbage Slaw is fresh, crunchy, colorful and has just the right amount of tang. It’s vinaigrette-based and does not use any mayonnaise, making it lighter than a standard creamy coleslaw. The crisp apple, toasted walnuts, fresh herbs, and apple cider vinaigrette make it feel special without making it fussy.
A Levantine spin on the classic, these Za’atar Garlic Knots hit the spot. They are soft on the inside, crunchy on the outside, garlicky and herby. The za’atar spice blend takes them to the next level! These knots can be served as a side, as a snack, or even enjoyed for breakfast.
This Lemon Ricotta Cake is soft, buttery and full of fresh lemon flavor. Ricotta gives the crumb tenderness, while a simple lemon icing adds a bright finish. I’d serve this light dessert with afternoon coffee, but it’s just as good for a spring brunch or after a heavy meal.
If you make any recipes from above or from any other Meal Plan on Urban Farm and Kitchen, please take a moment to rate it and leave a comment. It’s such a help to others who want to try the recipes.
