September. After a summer of slower mornings and long evenings, the pace suddenly shifts — back-to-school energy is in the air. For me, that means sharper routines, earlier dinners, and craving meals that are comforting but don’t take all night.
This month I’m leaning on one-pot dinners: recipes that keep the sink clear, the flavors bold, and dinner on the table in under an hour. No meal prep required. Just cozy, protein-rich meals that come together in under an hour, leaving you more time for homework help, evening walks, or simply catching your breath.
These three recipes are the ones I’ve been turning to: a tomatoey quinoa pulao you can bulk up with raita, tofu, or paneer; a silky corn and chickpea soup that tastes like late summer in a bowl; and a masala frittata that’s as good for dinner as it is the next morning with a slice of hearty bread.
Here’s to easing into September with meals that carry us through the rush.
As always, Weeknight Simple is here to bring you three flexible, protein-and-flavor-forward dishes each month—designed to help you eat well, eat enough, and keep dinnertime interesting without overthinking it. Let’s get into it.
If you're a free subscriber, you get to vote on which recipe will be featured in next week’s free newsletter—so don’t miss that section at the bottom.
Here’s what’s on the menu this month:
Quinoa Tomato Pulao (Instant Pot and Stovetop version!)
This dish has turned into something of a formula for nights when I want something warm and spiced but don’t feel like hovering over the stove; wait - that’s every night!
I let my Instant Pot do the work. [Although - this is always my word of caution about the Instant Pot - it doesn’t directly reduce the time needed to prepare your meal - BUT, since it requires no babysitting, it lets you multi-task and therefore save some time. ] The quinoa soaks up all that tomato flavor, and I’ll set out a quick raita alongside or add tofu/paneer in the pot to make it feel more complete. Don’t worry - stovetop instructions are in there too, and the dish will be just as satisfying.
Creamy Corn, Chickpea and Tofu Soup (Stovetop)
When corn is still sweet at the markets but evenings start to cool, this is the soup I crave. It’s hearty and bold, with a a bright lift from cilantro, but grounded with chickpeas and silken tofu for protein so it fills you up in that cozy, not-heavy way. I’ll make a big pot at the start of the week and reheat bowls for lunch, or add soft boiled eggs for a very interesting Shakshuka on the weekend. It’s my way of hanging onto summer just a little longer, while still leaning into September rhythms.
Masala Frittata (Air-fryer or Oven)
Eggs meet Indian spices in this playful riff on the classic frittata, which is my weeknight ace. Made in one bowl, it comes out golden, fluffy, and fragrant with spices — and I love serving it with a slice of Ezekiel bread for a little crunch. I’ve figured out exactly how to make it in my airfryer (you might need to play with settings for yours - airfryers have wildly different personalities), but I’ve included a more fool-proof oven method as well. Best part? The leftovers are ready-made breakfast or lunch the next day, which always feels like a small gift to my future self.
If you prefer to stay a free subscriber, please take the poll below to choose which recipe you want the most. The winning recipe will be sent out in my free newsletter next week.