Orzo with Caramelized Fall Vegetables and Ginger – I recently made this with delicata squash instead of sweet potato, and it’s great. Omitting the onions (the only one we had was in bad shape) and mushrooms, I got three lunch-sized portions out of this recipe.
Provencal Vegetable Soup – From Cook’s Illustrated (May/June 2015), this is a French take on minestrone. I tend to just read these and put them aside, so I’m trying to make a point of cooking from them more often. This was a great dinner and the leftovers were an excellent lunch. The way this is put together, you’re working on the next addition as the last thing you added cooks, so it’s a pretty good workflow. It’s a very light and summery soup, perfect for this time of year when the summer squash still abound, but the nights are a little cooler.
Sausage with Grapes and Vinegar – Another delicious dinner from Cook’s Illustrated (July/August 2015). At first glance it probably sounds weird, but the combo of sweet red grapes with italian sausage is great. It’s also very quick and easy to make, and is mostly hands-off. (Fun fact: this dish originated as a meal for vineyard workers in Umbria.)
Spaghetti Squash with Spinach, Feta, Basil & White Beans – I very much enjoy treating spaghetti squash just like spaghetti by dousing it with marinara, but I every so often I want to serve it as a side rather than a main. I recently made this, which was pretty good as a side. However the leftovers for lunch were not great, I was bored by them after a couple of days.