This is a something-for-everyone kind of week. We’ve got plenty here for vegetarians, but also excellent little sliders with a savory yogurt sauce and my very favorite seasonal muffin. P. S. If you’re looking for a holiday mocktail, try mixing equal parts pomegranate juice and seltzer in a wine glass over ice, add a splash of ginger beer and garnish with a rosemary sprig.
Spaghetti Squash Lasagna
I always look forward to pulling this recipe out each fall, it’s so good. If you want to take a few shortcuts, here are three that you might find handy: 1. swap a 24-ounce jar of store-bought pasta sauce for homemade 2. use pre-grated Mozzarella 3. cook the spaghetti squash in the microwave using this method.
Three-Ingredient Black Bean Soup
This black bean soup is about as quick as it comes as far as getting dinner on the table. I like to set up a little toppings bar and include favorite fixings, such as salsa, sour cream, avocado, crumbled bacon, and/or fresh cilantro. Serve with simple quesadillas on the side, if you like.
Easy Chicken Paillard
The combination of capers, shallots, and white wine is undeniably delicious spooned over chicken. The dish is made entirely on the stovetop, and because it’s done with pounded chicken breasts, it’s a fairly quick-cooking dish. On the side, try arugula tossed with this vinaigrette or a grain dish like this one.
Lamb Sliders with Herbed Yogurt Sauce
This is a tasty alternative to a traditional hamburger. Feel free to swap in ground turkey for the pork in the recipe to make it a little lighter, if you prefer. If you have vegetarians at home, I’ve successfully made these using Beyond Burger in place of the lamb and pork.
Noodles with Not-so-Spicy Peanut Sauce and Veggies
Noodles slathered in a peanut sauce that draws on Southeast Asian flavors and tossed with crunchy vegetables? What’s not to love. The peanut sauce on these noodles is a snap to whisk together and can be tossed with virtually any type of noodle. Spaghetti, soba, or udon are favorites. Pull out whatever veggies you have in the fridge that are tasty raw or add steamed fresh or frozen broccoli.
Parmesan Cheddar Seed Crackers
This is one of the recipes I featured in a cooking class I taught this week…and for good reason. It’s a “can’t just eat one” kind of cracker that pairs beautifully with whatever you’re pouring this holiday season.
Cranberry Streusel Muffins
I always pull out this recipe during the holidays just as my mom did when I was a kid. It’s a treasure in our house with puckery cranberries and a delightful streusel topping. If you have leftovers, they freeze surprisingly well.
SHOPPING LIST // WEEK 46
Spaghetti Squash Lasagna
1 large spaghetti squash, about 3 ½ pounds (See Notes)
3 teaspoons olive oil, divided
1 medium onion, chopped
3 cloves garlic, finely chopped
1 can (28 ounces) crushed tomatoes
2 teaspoons dried Italian seasoning
¼ teaspoon red pepper flakes
1½ teaspoons salt, divided
½ teaspoon pepper, divided
1 container (15 ounces) part skim ricotta cheese
1 large egg
5 ounces baby spinach, steamed and chopped (can use frozen spinach)
1 1/2 cups shredded part-skim Mozzarella cheese
1/3 cup grated Parmigiano-Reggiano cheese
Chopped parsley for garnish (optional)
Three-Ingredient Black Bean Soup
Three 15-ounce cans black beans
One 12-ounce container pico de gallo salsa (fresh chunky salsa, about 1 1/4 cup)
1/4 cup sour cream, plus any other favorite garnishes, such as shredded Jack or Cheddar cheese, cilantro, lime wedges, and salsa
Easy Chicken Paillard
1 pound boneless skinless chicken breasts (2 large half breasts)
1/3 cup all-purpose flour
1 tablespoon grapeseed oil or canola oil
1 1/2 tablespoons unsalted butter
1 large shallot
2/3 cup dry white wine
2 tablespoons capers in brine
Lamb Sliders with Herbed Yogurt Sauce
1 red onion
6 Tbsp lime juice
1/2 tsp sugar
1 cup Greek yogurt
2 Tbsp lemon juice
5 garlic clove
2 Tbsp finely chopped mixed herbs such as dill, parsley, and mint
1 Tbsp olive oil
1 lb ground lamb
8 oz ground pork (or ground turkey)
3 Tbsp finely chopped mint
2 Tbsp finely chopped dill
3 Tbsp finely chopped parsley
1 1/2 tsp ground cumin
1 tsp ground coriander
12 lettuce cups (6 large Romaine lettuce leaves, or 12 butter lettuce or little gem lettuce leaves for serving)
Easy Noodles with Peanut Sauce
12 ounces dried spaghetti, soba, or udon
1/3 cup creamy unsweetened peanut butter
3 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon white/mellow miso paste (optional)
2 1/2 cups diced crunchy raw vegetables, such as carrots, snap peas, cucumber, or bell pepper 3 scallions
1 1/2 teaspoons sriracha
Cranberry Streusel Muffins
1 cup whole-wheat pastry flour
1 cup oat flour (you can make this using rolled oats)
2 tablespoons flax meal
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk
1 egg
1/3 cup fresh orange juice (the juice from about 1 large orange)
Zest from 1/2 large orange
3/4 cup granulated sugar
4 tablespoons butter
2 cups fresh or frozen cranberries
3 tablespoons rolled oats
3 tablespoons packed light or dark brown sugar
3 tablespoons chopped walnuts
3/4 teaspoon ground cinnamon
1 tablespoon cold butter
Parmesan Cheddar Seed Crackers
1 packed cup coarsely shredded sharp Cheddar cheese
1 cup finely grated Parmesan cheese
¼ cup pepitas (shelled pumpkin seeds, ideally unsalted)
¼ cup shelled sunflower seeds (ideally unsalted)
2 tablespoons raw sesame seeds
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