Week 4: 3 Unique Fall Dinners to Meal Prep this Week
Here were are back for Week 4 in our series of “fall dishes you can make and have enough leftovers to feed you until you next feel like grocery shopping.”
At this point you’ve probably had more than enough of “stuffed squash” and “pumpkin soup,” right? But fall is far from over! So instead of getting bored, try these three unique fall meals. You’ll still be eating in season, but you’ll get a break from all those typical autumn cuisines.
Word of warning, two of these are fairly pricey. So you’ll want to budget and plan out a bit more for those! But there is a yummy option at the end that’s safe for all price ranges!
Port Braised Lamb Shanks
Yep! Lamb is on the list! It’s usually a spring meat since most lambs are born in the spring. But you’ll find a few butchers shops that sell it and the chilly autumn air makes it perfect to pair with port wine!
Lamb seems to scare most people off, but it’s actually not that complicated to cook. (The only reason to be scared off is the price tag!) The key is time. Take your time, plan ahead and you’ll be fine.
Nagi at RecipeTinEats has created a beautiful recipe combining two of my favorite flavors. Her lamb shanks are delicious, tender, and good enough for company. Though you’ll probably want to keep the leftovers to yourself for the next night and send the company home. They’re that good.
Curious about what port wine actually is? Click here.
What else pairs with port wine? Check out some desserts!
Roast Quail with Balsamic Reduction
If you thought lamb was a strange choice…try some quail! (I did tell you these would be unique!)
Quail are very tiny birds. Very tiny. Not quite as tiny as sparrows, but getting there. You’ll likely need two per person, honestly. They can be hard to find and a bit expensive if you’re buying them fresh. (For that reason, I usually recommend buying them frozen.)
Because they are so small, you’ll need to put down your knife and fork for this meal. Get dirty and dig in with your hands. Why not? You’ve been spooning soup for weeks. Time for a new adventure!
Wondering about taste? Quail are generally a bit richer than chicken and definitely more gamey. Think of it as a cross between chicken and duck. It’s nowhere near as fatty as the latter but it’s got much stronger and distinctive flavor than a typical chicken.
Elise at SimplyRecipes has created a scrumptious recipe. Her quail are simply roasted which highlights their natural flavor. If you’re looking for a beginner recipe, that’s where I’d look first!
Roasted Chicken Thighs with Potatoes and Artichokes
I know, I said unique. Chicken is probably not high up on your list of “unique dinners.” But I do consider this recipe unique for fall because it would typically be a summer or spring dish. Maybe a cheat, but oh well.
Since you’ve been eating so much fall fair, it is good to change things up for the sake of your taste buds. And roasted chicken technically is “fall”, especially with a full bodied sauce!
If you’re feeling like it’s not hearty enough, add about 2 tablespoons of cream to the sauce. Or throw in some shallots to keep it earthy.
Not feeling like being adventurous today? Check out last week’s list.
Ready to get back to fall flavors? Check out next week’s soups!
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