I made my first batch of granola for gifting this week, have plans to make Christmas cookies on Tuesday, and saw a group of folks lighting Hanukkah candles in the park last week. The season is in on! This week’s menu has a few seasonal faves, but is mostly about nourishing dinners for those nights when you’re home catching your breath. Enjoy!
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 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
I’m crazy about this spinach pie! 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.
Baked Tofu Parm
This is an easy, healthy crowd pleaser (it’s also a good make-ahead supper). The tofu is breaded and baked until crispy and then layered with sauce and cheese. Add steamed or roasted broccoli and dinner is done. Leftovers are tasty a day or two later.
Delicata Squash Tacos
Delicata squash is tender, nutritious, and terrific in a taco. Slice them thin, roast, and then pile onto corn tortillas with pickled onions and other favorite taco fixings.
Molasses Gingerbread Cake with Yogurt Whipped Cream
7 Protein-Rich Smoothies
Eating more decadently is sometimes part of the seasonal fun, so I like to provide some balance by starting my day with a mega-nourishing smoothie. Here are 7 good ones, all rich in protein, to add to your routine.
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
Baked Vegetarian Tofu Parmigiana
14 ounces extra-firm tofu
¾ cup panko-style breadcrumbs
¼ cup finely grated Parmesan cheese
1 ½ teaspoons Italian seasoning
1 teaspoon garlic powder
1 egg
1 ¾ cups marinara sauce
1 cup lightly packed shredded Mozzarella cheese
Delicata Squash Tacos
2 delicata squash
1 tablespoon extra-virgin olive oil
Chili powder
1/3 cup white, apple cider or white wine vinegar
2 tablespoons sugar
1 small red onion
8 corn tortillas
1/2 cup crumbled cotija or feta cheese
1/3 cup fresh cilantro
1/4 cup sour cream
Salsa and lime wedges for garnish
Molasses Gingerbread Cake with Yogurt Whipped Cream
2 cups whole-wheat pastry flour (see notes)
3/4 cup packed brown sugar
1 ½ teaspoons baking soda
1 tablespoon ground ginger
1 tablespoon pumpkin pie spice
¾ cup pumpkin puree unsweetened
2/3 cup molasses
½ cup buttermilk
½ cup extra-virgin olive oil
1 egg
Confectioners’ sugar for dusting the finished cake
½ cup plain Greek yogurt
3 tablespoons sugar
1 cup heavy cream
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