Dinner Lineup: Week 20
Posted: 09/19/2026
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Customize the shopping list: Choose your serving sizes (set any recipe to 0 to remove it), then click the cart icon to generate your shopping list. Check off ingredients you already have, then print — you can choose whether to include or hide the crossed-off items on the print page.
Tip: Instead of printing the list, save it to your phone. Using your phone, select the print option and then text it to yourself. You’ll be able to open the PDF from your text messages.
This week’s recipes:
Autumn Pork Tenderloin Dinner (50 minutes)
Everything roasts together on one sheet pan, so the pork stays juicy while the Brussels sprouts and sweet potatoes pick up crispy, caramelized edges. A drizzle of sage garlic butter and a handful of toasted walnuts pull it all together. It’s cozy and hearty, but still easy enough for a weeknight.
Lemon Garlic Butter Shrimp (15 minutes)
Plump shrimp cook in a bubbling pan of butter and garlic, then get a bright squeeze of lemon right at the end. It’s rich and zesty in the best way, and it’s on the table in 15 minutes. Serve it with toasted sourdough so you can mop up every bit of that sauce.
Roast Chicken with Dates and Olives (40 minutes)
Sweet, jammy dates and briny green olives roast alongside crispy-skinned chicken, shallots, and carrots in a white wine pan sauce. A little preserved lemon adds a bold, tangy note, and buttery toasted almonds bring the crunch. Every bite tastes a little different, which is exactly why I love it.
Apple Fennel Salad (20 minutes)
Crisp apple and thinly sliced fennel get tossed in a creamy maple dressing, then topped with sweet and salty candied almonds. It’s crunchy and bright, and it’s a lovely match for the shrimp or the chicken. I think of it as coleslaw’s more interesting cousin.
