September Dish List

1. Grilled Mojo Chicken Bowls – citrus-garlic marinated chicken over cilantro-lime rice

with black beans, corn, and pico.

2. Peach Basil Chicken Skewers + Quinoa Tabbouleh – grilled peach-chicken skewers

with herb-heavy quinoa salad.

3. Mediterranean Salmon Salad – baked or grilled salmon over mixed greens, cucumber,

tomato, olives, feta, lemon-herb dressing.

4. Grilled Shrimp Tacos with Cabbage Slaw – lime-chili shrimp in corn tortillas with

crunchy slaw and avocado.

5. Southwestern Steak Salad – grilled flat-iron, corn, black beans, tomato, pepitas, salsa-

ranch.

6. Grilled Veggie & Bean Tacos – charred zucchini, peppers, onions, corn, and poblanos with refried beans and cotija.

7. Caprese Quinoa Bowls – quinoa, cherry tomatoes, fresh mozzarella, basil, balsamic

glaze, optional grilled chicken.

8. Zucchini Noodle Salad with Cherry Tomatoes & Feta – raw or lightly sautéed

zoodles, tomatoes, feta, lemon-oregano dressing.

9. Watermelon, Feta & Arugula Salad + Grilled Chicken – sweet-salty-peppery salad

with added protein for a full meal.

10. Corn & Black Bean Quesadillas – whole-wheat or corn tortillas with cheese, corn,

black beans, and green chile.

11. Grilled Curry Chicken Skewers + Cucumber-Mint Yogurt – turmeric-curry chicken

with cooling yogurt sauce and basmati.

12. BLT Lettuce (or Collard) Wraps – turkey or chicken “BLT” style with avocado,

tomato, bacon, basil dressing.

13. Tuna-Quinoa Salad with Grapes & Almonds – hearty cold salad with olive oil-lemon dressing; great for lunch.

14. Grilled Pork Chops with Peach Slaw – juicy pork with shredded peach-cabbage slaw

and cilantro-lime rice.

15. Summer Squash & White Bean Casserole – baked casserole with zucchini, yellow

squash, white beans, tomatoes, herbs.

16. Eggplant Parmesan Stacks – baked eggplant rounds with marinara, mozzarella, and

basil.

17. Pineapple + Ginger Fried Rice with Shrimp or Tofu – light, slightly sweet fried rice

with pineapple, peas, carrots, scallions.

18. Grilled Chicken with Fresh Tomato Salsa & Cilantro-Lime Rice – simple, bright, and very Tucson-summer.

19. Middle Eastern Salad Bowls with Grilled Chicken or Lamb – chopped cucumber-

tomato-parsley salad, tahini, farro or quinoa, spiced protein.

21. Autumn Harvest Chickpea Bowls – roasted sweet potato, Brussels sprouts, chickpeas,

kale, tahini-lemon dressing.

22. Butternut Squash & Turkey Chili – lean ground turkey, butternut, tomatoes, chiles,

warming spices.

23. Roasted Sweet Potato & Kale Hash with Eggs or Sausage – sheet-pan hash with

onions, peppers, and protein.

24. Apple Cider–Glazed Pork Tenderloin with Roasted Root Veg – tenderloin with

carrots, parsnips, onions, and apples.

25. Farro Bowl with Roasted Brussels Sprouts, Squash & Goat Cheese – nutty farro base, maple-balsamic glaze, toasted nuts.

26. Turkey & Quinoa Stuffed Peppers – bell peppers filled with turkey, quinoa, tomatoes, and mild chiles.

27. Green Chile Chicken Enchilada Casserole – shredded chicken, roasted green chiles,

corn tortillas, light cheese, tomatillo sauce.

28. Lentil & Roasted Vegetables – hearty lentil with carrots, celery, tomatoes, kale.

29. Sheet-Pan Kielbasa (or Turkey Sausage) with Fall Veggies – sausage, sweet potato,

broccoli, onion, curry-Dijon glaze.

30. Harvest Grain Salad with Pomegranate, Pecans & Roasted Squash – farro or wheat berries, pomegranate arils, squash, arugula.

31. Braised Short Ribs or Beef Tips with Carrots & Parsnips – slow-cooked, tender beef with root veg; portioned for reheating.

32. Chicken & Wild Rice with Mushrooms, Kale

33. Roasted Poblano & Corn Chowder (Light Cream or Coconut) – Southwest-style late-summer corn and fall poblano.

34. Turkey Meatballs in Marinara over Zucchini Noodles or Whole-Wheat Pasta –

classic, easy to reheat, with extra veg.

35. Stuffed Acorn Squash with Ground Turkey, Quinoa & Cranberries – halved squash filled with savory-sweet mixture.

36. Moroccan-Spiced Chicken with Roasted Carrots & Dates – cumin-cinnamon chicken with carrots, onions, and dates.

37. Kale & White Bean Stew with Tomatoes & Herbs – Tuscan-style stew, easily made vegetarian or with added sausage.

38. Baked Cod or Halibut with Tomato-Olive Relish & Roasted Fennel – light fish dish

using fall fennel and tomatoes.

39. Vegetable & Bean Burrito Bowls with Roasted Poblano-Corn Salsa – brown rice or quinoa base, black/pinto beans, roasted veg, mild salsa.