Holiday season is in full swing and I’ve tailored this week’s menu accordingly. Mostly it’s about relatively simple meals for those nights you’re eating in. Also, I’ve included my favorite holiday food gift (granola!) and the crunchy salad I crave this time of year. I’ll also be sharing lots of holiday recipes and inspo on Instagram, so follow me there. Enjoy!
Easy Moo Shu Vegetables
This is my take on a favorite Chinese takeout dish. I’ve made it as easy as possible by leaning on pre-shredded carrots and cabbage, along with pre-sliced mushrooms. The only prep required is chopping a couple cloves of garlic. Tucking it all into tortillas and drizzling on Hoisin sauce makes this a kid-favorite, too. P.S. It’s tasty the next day, so enjoy leftovers for lunch.
Pork Chops with Apples and Maple Mustard Sauce
This is simple comfort cooking and doesn’t call for anything fancy. If you don’t have apples, use pears, leave them out, or just serve a bowl of applesauce on the side. I like these Roasted Cabbage Wedges or steamed or roasted broccoli on the side.
Red Lentil Coconut Curry Soup
Definitely one of my top soups of all time, this is both filling and incredibly nourishing. If you’ve got homemade chicken or veggie brought on hand, pull it out. There is nothing like homemade stock for making a terrific pot of soup!
Spinach and Feta Filo Pie
This is a good one if you’re looking for a make-ahead supper. It’s wholesome and tasty. The recipe calls for frozen spinach, which is one of the reasons it’s relatively easy to assemble (no washing, stemming, or cooking the spinach in advance). Leftovers are terrific the next day reheated in the oven.
Cheesy Baked Pumpkin Pasta with Kale and Bacon
This has all the elements of comfort food that we crave this time of year — pasta, cheese, warmth, deliciousness. It also happens to pack in six cups of vegetables and is so seasonal, now is the time to make it.
Chopped Winter Vegetable Salad
If you love crunch, this salad is for you. It’s an enormously flexible recipe using whatever crunchy greens, raw veggies, hard cheese, and nuts you have on hand. A tart apple is the key ingredient in my book.
Maple Coconut Granola
Years of making homemade granola has yielded this recipe…my favorite one yet. It lasts weeks in the pantry and is my number one go-to for holiday gift giving. For more food gift ideas, head here.
SHOPPING LIST
Moo Shu Vegetables
4 eggs
1 tablespoon toasted sesame oil, divided
2 large cloves garlic, minced
One 8 to 10 ounce-package sliced white/cremini mushrooms (about 2 cups sliced)
5- ounces packaged shredded carrots, ½ bag or 2 cups
16- ounces packaged shredded cabbage/coleslaw mix (doesn’t need to be exact)
5 scallions, thinly sliced white and light green parts
2 teaspoons soy sauce
2 tablespoons rice vinegar
3-4 tablespoons hoisin sauce, plus more to add at the table
¼ cup chopped cashews (roasted or raw)
4 to 6 whole-wheat or white flour tortillas
Pork Chops with Apples and Maple Mustard Sauce
4 boneless pork loin chops (~1-inch thick)
2 tablespoons whole grain Dijon mustard
1 tablespoon pure maple syrup
1 tablespoon sour cream
1 teaspoon apple cider vinegar
1 tablespoon extra-virgin olive oil
1 large apple
Spinach and Feta Pie
1 tablespoon extra-virgin olive oil
½ large yellow onion
1 pound frozen spinach
¼ teaspoon ground nutmeg
¾ cup low-fat cottage cheese
6 ounces feta cheese
2 eggs
6 sheets whole wheat or regular filo dough
3 tablespoons butter
Red Lentil Coconut Curry Soup
2 teaspoons extra-virgin olive oil
1 medium yellow onion
2 cloves garlic
1 tablespoon fresh ginger
4 cups low-sodium chicken or vegetable broth (32 ounce box)
One 13.5-ounce can light coconut milk
1 tablespoon plus 1 teaspoon red curry paste
1 1/4 cups split red lentils
2 tablespoons packed brown sugar
2 tablespoons fish sauce (or 3/4 teaspoon salt)
3 medium carrots
1 large zucchini
1 lime
1/2 cup cilantro for garnish
Cheesy Pumpkin Pasta with Kale and Bacon
4 slices bacon (optional if you prefer a vegetarian version)
16 ounces penne pasta (use whole-grain and/or gluten-free as desired)
1 bunch kale
One 15-ounce can pumpkin (not pumpkin pie filling)
1 ¾ cup low-fat milk
1 cup low-fat cottage cheese
3 dashes nutmeg
2 ½ cups coarsely grated, lightly packed Gruyere cheese (about 4 ounces)
Chopped Winter Vegetable Salad
3 cups diced crunchy raw winter vegetables in any combo (pick at least 3 types, such as carrots, fennel, celery, radishes, jicama, daikon, kohlrabi)
3 cups shredded crunchy lettuce/cabbage (such as little gems, romaine hearts, or any variety of cabbage)
2 crisp apples, diced, such as Pink Lady, Honey Crisp, or Granny Smith
½ cup roasted nuts, chopped, such as almonds, hazelnuts, pecans, or walnuts
½ cup diced flavorful hard cheese, such as Parmesan, Pecorino, aged Cheddar, aged Gruyere (leave out for vegan version)
2 tablespoons minced chives or 3 sliced scallions
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
2 1/2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt (I used Diamond Crystal brand)
Freshly ground black pepper
Maple Coconut Granola
3 1/2 cups rolled oats (not quick oats)
1 cup roughly chopped raw nuts (almonds, walnuts, hazelnuts, pecans, cashews)
1/4 cup raw pumpkin (pepitas) or sunflower seeds
3/4 cup unsweetened, shredded coconut
1/2 teaspoon kosher salt (Diamond Crystal is the brand I use)
1/2 cup extra-virgin olive oil
1/2 cup pure maple syrup
3/4 cup dried fruit, such as raisins, dried cranberries, dried cherries, or chopped dried apricots
Comments
12.08.2024 at7:35 AM #
Pamela Prime
Your recipes are amazing–thank you for the shopping list too. I’ll make the crunchy salad today💚
12.08.2024 at7:35 AM #
Katie Morford
Yay!