A Fall Mini Meal Plan

four easy dinner recipes packed with fall flavors...grocery list included!

I have a mini meal plan for you this week! I just got back from a 2-week trip to Japan, and while it was wonderful, I am sooo loving being back in my kitchen. 2 weeks is a long time away!

I’m craving veggie-forward meals that pack in fall flavors, which is exactly the sort of thing you’ll find in this meal plan.

I’ve chosen four easy dinners with a good amount of ingredient overlap. There are 2 soups (I couldn’t help myself, ‘tis the season), my favorite weeknight pasta, and a crustless quiche that uses up some herbs and half an onion leftover from other recipes earlier in the week.

The recipes are linked below for free subscribers. Become a paid subscriber to get the Fall Mini Meal Plan PDF that includes

• all 4 recipes (printer-friendly!)

• tips & ingredient swaps, like what you can make ahead and how to sub one herb for another

• a grocery list for all 4 recipes

I hope you cook along!

Here’s what we’re cooking:

Day 1: Lentil Veggie Soup

Start off the week with this nourishing lentil and veggie soup. It makes a fairly large batch (4 to 6-ish servings), so you might have leftovers. If you do, you’re in luck—they taste even better on the second day, and they’re perfect for lunch!

Great on the side: Crusty bread

Get the recipe: Lentil Soup

Day 2: Spaghetti Aglio e Olio with Kale

I can’t tell you how many times I’ve made spaghetti aglio e olio on a weeknight. It’s one of my husband Alex’s favorites—it’s quick (we’re talking 20 minutes!), pantry-friendly, and fresh. Make this version with the kale and parsley you have leftover from the lentil soup.

Great on the side: A simple green salad with lemon vinaigrette

Get the recipe: Spaghetti Aglio e Olio

Day 3: Gnocchi Soup

The lentil soup will leave you with some extra carrots, celery, and herbs, and the best way to use them up is…well, more soup! We shared a sneak preview of this one on Substack last week, and you all loved it. It’s pure fall comfort—creamy, aromatic, and filled with tender pillows of gnocchi. Make it dairy-free by using coconut milk or sub half-and-half for a more classic flavor.

Great on the side: Crusty bread

Get the recipe: Gnocchi Soup

Day 4: Crustless Quiche with Broccoli and Gruyère

For a weeknight version of a classic quiche, skip the crust and bake the filling right in a pie dish! As written, this recipe calls for shallots, but to streamline your grocery list, you can substitute the ½ yellow onion leftover from the gnocchi soup.

Quick tip: Want to buy just 1 cheese this week? Skip the Gruyère and use ½ cup freshly grated Parmesan in this quiche instead.

Great on the side: A simple green salad with lemon vinaigrette

Get the recipe: Crustless Quiche

Paid subscribers, find a printable pdf with the recipes, more tips, and a grocery list below!