10-Ingredient Dinners for Winter

10-Ingredient Dinners for Winter

Monday: Spaghetti Squash with Olives & Goat Cheese

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

Steak and 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

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

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

black and 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

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