Monday: Spaghetti Squash with Olives & Goat Cheese

Meatless Monday has never been tastier—or easier. Just microwave a spaghetti squash till tender (10-12 minutes), shred, and top with with tomatoes, olives, and cheese for a bright, flavorful dinner. 

Recipe: Try our Spaghetti Squash with Olives & Goat Cheese

Tuesday: Steak & Citrus Salad

Winter citrus stars in the hearty salad that’ll have you ready to eat crispy, cozy salads all season long. 

Recipe: Try our Steak & Citrus Salad

Wednesday: Tomato-Tarragon Soup with Bacon

Bacon really does make everything better—especially this 8-ingredient tomato soup that cooks up in just 30 minutes! 

Recipe: Try our Tomato-Tarragon Soup with Bacon

Thursday: Orecchiette with Charred Brussels Sprouts

Pasta takes on late-fall, early-winter flavor in this recipe thanks to Brussels sprouts, chiles, and thyme. Pistachios add extra color and crunch. 

Recipe: Try our Orecchiette with Charred Brussels Sprouts

Friday: Black & White Chicken Chili

Ain’t no night like a chili night, and this one only takes seven ingredients! Talk about a great way to kick off the weekend. 

Recipe: Try our Black & White Chicken Chili

Ingredients

For the squash

• 1 medium spaghetti squash (1 3/4 lb.)
• 1/4 cup olive oil
• 1 can (15 oz.) diced fire-roasted tomatoes
• 3 cloves garlic
• 1 tsp. dried oregano
• 1/2 cup halved pitted kalamata olives
• Crumbled goat cheese and chopped fresh flat-leaf parsley, for garnish

For the salad

• 1 lb. skirt steak
• 5 tbsp. olive oil
• 2 large shallots
• 2 tbsp. sherry vinegar
• 1 tsp. paprika
• 5 cups baby arugula (about 5 oz.)
• 1 small bulb fennel
• 2 lb. mixed citrus, such as grapefruits and oranges
• 1/2 cup Castelvetrano olives

For the soup

• 3 slices bacon
• 3/4 cup chopped shallots
• 2 cloves garlic
• 3 tbsp. EVOO
• 1 can (28 oz.) plum tomatoes
• 3/4 cup club soda
• 1/4 tsp. sherry vinegar
• 1 tbsp. chopped fresh tarragon, plus more for garnish

For the orecchiette

• 8 oz. Brussels sprouts
• 4 cloves garlic
• 1 Fresno chile
• 8 tbsp. olive oil
• 3/4 cup white wine
• 6 fresh thyme sprigs
• 6 oz. orecchiette
• 1 tbsp. pine nuts
• 2 tsp. lemon zest
• 1/4 cup chopped toasted pistachios

For the chili

• 2 14-ounce cans navy beans
• 1 14-ounce can black beans
• 2 16-ounce jars tomatillo salsa
• 1 pound boneless, skinless chicken breasts
• Toppings: crumbled queso fresco or feta, chopped chives
• Lime