I LOVE THIS KID. (but moving on to the real point of this post…)

Do I even need to explain? You all know exactly what I’m talking about. ONIONS!

Eight: Black bean soup (Looks unappetizing, but was very flavorful and delicious. Jack loved it.)

Nine: Potato Tacos (As recipe I just made up as I went along. We had potatoes, raisins, onions, bell peppers…all kinds of goodies in there!)

Ten: White Chili  (Just leave out the chicken and you’re good to go! Make sure to garnish with avocado)

Eleven: Spaghetti Sauce (see photo above. Just leave out the meatballs from this recipe, and it was REALLY good and quick to make. Normally Tyler and I don’t eat plain spaghetti sauce, but this was an exception. We’ll be making this again soon. I cut the recipe in half and we still could have fed four more people.)

one.   two three.  four five six seven.

I actually got to buy more onions this week. So far we’ve made butternut squash risotto (again!), and tomato artichoke pasta. This week we’ll be making thai peanut noodles and roasted broccoli, baked potatoes, and roasted butternut squash macaroni.

We also bought extra potatoes, so I think for lunches/snacks we’ll make roasted garlic oven fries, potato pancakes, and you guessed it – more baked potatoes!

via babble

This week’s menu was tricky because Sprouts didn’t have a sale flyer. So I’m just winging it and hoping my grocery bill doesn’t skyrocket!

Browned Butter, Parsley and Parmesan Spaghetti, with sea-salted edamame beans and Pat & Oscar’s breadsticks  (I cheated on this first meal because it was Sunday night and I didn’t get the chance to go shopping on Saturday. But for throwing it together at the last minute with no recipe, it was an EXCELLENT meal!)

Ultimate Walnut Lentil Loaf (with Pat & Oscar’s breadsticks from Costco and roasted brussels sprouts with almonds)

Enchiladas with Avocado-Cream sauce

Falafel pita with grilled onions, roasted tomatoes, avocado and tofu tatziki sauce (combined recipes from here and here)

Puff pastry with grilled onions and mushrooms (Recipe from my friend Amanda Suvia: A little olive oil on the pan, then quarter those babies and cook em down with a little salt and pepper until they’re a nice Carmel color. Then just get some frozen puff pastry from the grocery store, cut it into 4×4 squares, fill them with about 2 tbls. of onions. Fold them into triangles and seal them with egg wash. Cut some steam holes in the tops and bake til golden.)

Happy (pre) Thanksgiving everyone!

For the second and third onions, I actually made three dishes:

(via ohsheglows)

…and then for my not-so-great food photography:

First, butternut squash and black bean burritos. Clearly the onions weren’t the star here, but they gave flavor and played a nice supporting role in our burritos.

Second, I made butternut squash risotto, which was fantastic. It turned out great for my first risotto. Highly recommend this recipe, but be warned it is only a two-person dish. Double the recipe if you want more.

Third, the onions finally got their chance to co-star in my veggie burgers. I grilled up the second half of the third onion (the risotto last night only used half an onion) to dress my burger. Sooo yummy. Not quite In-n-Out, but I’ll take it. (Because they are labor-intensive, I make a double-batch of veggie burgers and keep them in the freezer, along with whole-wheat hamburger buns. A quick thaw in the microwave (or the stove!) makes a tasty lunch.)

Find the first recipe for my eleven onions here.