SUNDAY
Marcella Hazan’s bolognese is a true comfort-food classic. Rich and deeply flavored, it shines when tossed with high-quality pasta, but it also pairs well with alternatives like riced cauliflower or spaghetti squash for lighter meals. Prepare the sauce slowly so the flavors develop fully—tomato, milk and a long simmer turn simple ingredients into something memorable.
MONDAY
Simple roasted salmon with chermoula, sautéed broccoli with red pepper flakes and garlic, and a green salad from the garden. For a fall twist on a favorite dressing, use apple cider vinegar instead of champagne vinegar in your Super Simple Salad Dressing. Chermoula, a vibrant North African paste, is wonderful with fish, chicken or roasted vegetables. Try this easy version:
4 garlic cloves, minced
2 1/2 cups flat-leaf Italian parsley
2 cups cilantro leaves
Grated zest of one lemon and the juice
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
3/4 teaspoon kosher salt
1/2 cup olive oil
Combine the garlic, parsley, cilantro, lemon zest, lemon juice, paprika, cayenne, cumin and salt in a food processor and pulse on low until the mixture reaches a coarse puree—do not process until completely smooth. With the motor running, pour in the olive oil in a steady stream until just combined. Taste and adjust with more lemon juice or salt if needed. Store in a sealed container in the refrigerator for up to one week.
TUESDAY
Slow-cooker carnitas with quick-pickled red onions, La Taqueria–style green sauce and pinto beans. For an easy carnitas method, generously salt and pepper a pork shoulder, place it on a bed of thinly sliced onion with a couple of bay leaves, and let it cook low and slow. The pork releases enough juices to braise itself and becomes fork-tender without added liquid. Make a large shoulder so you’ll have leftovers for sandwiches the next day.
WEDNESDAY
BBQ pulled pork sandwiches with coleslaw and pickles. Reheat the leftover carnitas and toss with your favorite barbecue sauce—the tangier, less-sweet versions work well—then pile the pork onto soft rolls like Hawaiian buns. Top with crunchy coleslaw and bread-and-butter pickles for a satisfying, balanced bite.
THURSDAY
We had planned French bread pizzas with mozzarella and pepperoni and a side salad with jalapeño-buttermilk ranch, but our eldest requested sushi for her birthday, so we’ll celebrate that instead. The French bread pizzas are easy to save for another night: crisp the bread, layer on sauce, cheese and toppings, and broil briefly until bubbly.
FRIDAY
We’ll be heading to New York City to meet family, but if we were home the menu might include Susanne Goin’s grilled pork burgers—juicy and flavorful—or a roast chicken with couscous, dates and buttered almonds for something a bit more elaborate. Both options promise satisfying dinners and are great for feeding a group or saving leftovers for the next day.
Enjoy a week of straightforward, flavorful meals: a slow, soulful bolognese; bright chermoula with roasted salmon; hands-off carnitas that transform into sandwiches; an easy weekday pizza night on hold for a celebration; and weekend-worthy burgers or roast chicken when time allows.