Meal Plan: Fall Week 3

Rainbow Delicious Meal Plan Fall 2012 Week 3

Strawberry Quinoa Salad from Anthology

This salad is more filling than it looks because of the quinoa, but if you’re still not sure go ahead and grill up some chicken with it.  The mint gives this dish a fresh feel and the strawberries add just the right amount of sweetness. I want to enjoy all of the strawberries I can before they go out of season.  I opted to not put sprouts on my salad; for some reason I hate sprouts.  I try to like them, but I just can’t.  I left them in the shopping list for all you normal people though.

Miso-Maple Sweet Potato Tacos with Coconut-Cilantro Sauce from The Kitchn

I LOVED these tacos.  I have never used miso before in my life, but now I’m a fan.  It was also my first exprience using pepitas and they helped to make one amazing coconut-cilantro sauce.  I was a little intimidated by all the components for some reason (which is silly, there are only two really) but the directions are a cinch and the results are well worth it.  I topped mine with extra cilantro, avocado, and a splash of lime.  They make great leftovers too- I popped mine in the oven on a low broil until the tortillas started puffing up.

Curried Cauliflower with Pineapple and Coconut Rice from A Full Measure of Happiness

This dish is simple and flavorful.  I love curry so I added a little more than the directions called for.  I also don’t have a grill so I used my panini press to ‘grill’ the pineapple. I happened to have a yellow cauliflower from my CSA this week so my dish ended up being very yellow which made me happy.  Any variety of cauliflower would do though, I bet a purple one would look fun.

Spaghetti with Broccoli Cream Pesto from Smitten Kitchen

My three year old daughter thought this bright green pasta was pretty cool but stated “next time I want pink or purple.”  I’m adding this recipe to my family cookbook; it is quick, doesn’t have a ton of ingredients, is delicious and is kid friendly.  I doubled the recipe and included the  doubled amounts in the shopping list. Next time I want to try it with whole wheat spaghetti noodles- if anybody tries that, let me know how it goes!

Red Onion, Butternut Squash & Pomegranate Galette from Sunday Suppers

I’m kind of on a galette kick… they are so cute and rustic looking.  This dish has a very Fall-ish flavor profile and got me excited for the season.  The pomegranate seeds and toasted walnuts were delicious (well worth the five attempts it took me to toast the walnuts without burning them). The directions state that you don’t need to peel the squash because the long cooking time makes it soft and edible.  I wimped out though and peeled mine anyways.  Let me know how it turns out if you are brave and decide to leave the skin on! The dough takes thirty minutes to rest and the galette needs 50 minutes to bake so keep that in mind when deciding which night to enjoy this dish.

For recipe instructions please click the links above.  For the color coded weekly shopping list please click below.


Rainbow Delicious Meal Plan Fall 2012 Week 3

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  1. I’m so excited to start following your blog and trying some of your recipes! What a clever name, and great concept!

  2. Julie Berryhill says:

    This is beautiful! I’m just hope hope hoping I can’t find the right ingredients down here in Chile to try these recipes! I’ve always been a big fan of the rainbow when it comes to eating. I love this!

    Miss you and the ward!


  3. Julie Berryhill says:

    Oops! I meant, CAN find the right ingredients! Still learning my way around the grocery stories down here. And apparently Organic is not a huge thing 🙂

    • I knew what you meant 🙂 I hope your adventures in Chile are going well! We miss you and your family here. I’m sure you’ll get the hang of the grocery stores there soon. Enjoy the Chilean food and when you come back you’ll have to teach me some of your favorite new recipes!

      Thanks for your kind words of encouragement!


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