I’m writing this while listening to the sound of rain outside my window. It’s cozy season, friends, and this menu is all about it. Among the offerings, you’ll find a warming salmon curry, a nourishing mushroom farro risotto, and a dark chocolate-dunked cookie (now is the time to stay in and get baking). Enjoy.
Thai-Style Salmon Curry with Vegetables
Here is a straightforward way to make Thai-style curry that’s not too spicy for sensitive palates. Serve with a favorite cooked grain, such as rice or farro, and dinner is done. Want dessert? Make a plate of fresh fruit, such as pineapple, kiwi, and mango. Head here for a tutorial on cutting a pineapple.
“Almost Vegan” Linguine with Cauliflower Alfredo
Pasta with a creamy sauce, only no cream. The sauce gets its luscious texture from a combo of cauliflower blended with pecans and a shower of Parmesan. A bracing hit of lemon balances the richness. So good and good for you. It’s a keeper.
Instant Pot (or stovetop) Farro Risotto with Mushrooms and Toasted Pecans
Hearty and nourishing, this vegetarian supper is so tasty, you won’t miss the meat. You can up the fancy factor by using a favorite variety of mushrooms — king trumpets, oyster, maitake — in place of half the creminis. Make it in the Instant Pot if you have one or on the stove top if you don’t (instructions are in the headnote of the recipe).
Easy Pork Chops with Apples
This is comfort cooking…just the sort of thing my mom would have cooked when I was a kid. The chops are accompanied by a tangy sour cream mustard sauce that is kind of a game changer for the dish. If you don’t have apples, use pears or serve with a bowl of applesauce.
Oven Baked Chicken Taquitos
These simple taquitos are great for a quick supper (or to set out if you’re catching up on football). If you have leftover chicken, use that to fill the tortillas or pick up a rotisserie chicken at the market. Add a side of guacamole for dipping (a ripe avocado, big squeeze of lime, and generous pinch of salt mashed with a fork is all it takes). More quick sides? Warm black beans and a salad of pre-shredded cabbage tossed with cilantro, scallions, lime juice, and olive oil (inspired by this recipe).
Tahini Almond Butter Chocolate-Dipped Cookies
These wholesome cookies are one of my favorites on the site. They take minutes to make and can be done with or without the chocolate dip. Feel free to swap in peanut butter or another nut or seed butter for tahini.
Cheesy Parmesan Delicata Squash Frico
Be prepared: a sheet pan of this cheesy goodness won’t last long on your kitchen counter. You start with a layer of Parmesan cheese on a baking sheet, then cover with rows of thinly sliced delicata squash. Once roasted, the squash is sweet and tender and the cheese is brown and crispy. It’s excellent for a pre-dinner nibble, enjoyed as a side dish, or for noshing during the game (move over Doritos).
SHOPPING LIST
Oven Baked Chicken Taquitos
3 cups shredded cooked chicken
1 1/2 cups coarsely grated sharp Cheddar cheese
1/4 cup mild salsa
12 six-inch corn tortillas
Olive oil or non-stick cooking spray
Guacamole for serving
Thai Salmon Curry with Vegetables
2 teaspoons extra-virgin olive oil
1 medium yellow onion
1 pound fresh salmon fillets
One 13.5-ounce can light coconut milk
2 tablespoons red curry paste
1 tablespoon brown sugar
1 tablespoon Asian fish sauce
1 large sweet potato (8 ounces)
1 medium zucchini
Large handful baby spinach
Instant Pot Farro Risotto with Mushrooms and Toasted Pecans
1 cup pecan halves
1 tablespoon extra-virgin olive oil
1 large yellow onion
3/4 pound cremini or white mushrooms
½ cup dry white wine (substitute low-sodium vegetable broth, if preferred)
2 sprigs thyme
1 ½ cups farro
3 to 4 cups low-sodium vegetable broth
3 cups hearty greens, such as kale, collards, or chard
1 small chunk Pecorino or Parmesan cheese
Easy Pork Chops with Apples
4 boneless pork loin chops that are about 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
“Almost Vegan” Linguine with Cauliflower Alfredo
⅔ cup pecan halves
1 cup oat milk (or cow’s milk)
2 cups medium cauliflower florets
1 large clove garlic
1 pound linguine
1 lemon
⅓ cup freshly grated Parmesan cheese or vegan Parmesan
Tahini Almond Butter Cookies
1/4 cup almond butter
1/4 cup tahini
2 cups almond flour
2 tablespoons chia seeds
1/4 cup pure maple syrup
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
3 ounces bittersweet chocolate (or 1/2 cup dark chocolate chips)
Delicata Squash Parmesan Frico
1 medium delicata squash
1 tablespoon extra-virgin olive oil
1/4 heaping teaspoon kosher salt
Freshly ground black pepper
1 cup coarsely grated Parmesan cheese (on the medium holes of a box grater)
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