What To Cook This Week - 11-27-21

Officially in Christmas mode!

Remy gets her second vaccine today and right after we are going to pick out our Christmas tree. If that doesn’t bring out the holiday spirit, I don’t know what will. I know I say “pick out our Christmas tree” like it’s a major activity, but we’re actually just going to Whole Foods. They have a Christmas tree sale the weekend after Thanksgiving every year and will deliver the tree to your house. This is a MAJOR win in NYC when you don’t have a car and don’t want to have to drag a tree ten blocks from the nearest sidewalk street vendor to your apartment.

Remy also FINALLY pared down her Christmas list from the entire Amazon toy catalog to just five things – just in time for everything she wants to be sold out everywhere. Now I need to hide the catalog so she forgets what she wanted and will be happy with whatever we can scramble to get her.

We are taking it easy again on the food front this week with some low stress but high yield meals. I’m excited.

Here’s what we’re cooking:

  • Starting off the week with an Italian flag baked ziti because there is no better feeling than kicking off Monday with a casserole of cheesy pasta deliciousness in your fridge.
  • Next up – spicy bebere ratatouille. This is an Ottolenghi favorite that is big on flavor but not on effort. I’m into it.
  • Celebrating Taco Tuesday with roasted sweet potato and chickpea tacos! The spicy mayo makes these babies, so don’t skimp on it.
  • Moroccan chickpea and butternut squash soup is such an easy and comforting middle of the week meal.
  • Finally, linguine with chickpeas and zucchini to close out the week. The chickpeas actually make the sauce for this dish and it truly couldn’t be simpler.
  • For dessert we’re making nutella-swirled banana bread! Classic.

Happy eating!

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A simple shaved brussels sprout salad made with a creamy creme fraiche dressing and topped with crispy shallots.
Shaved Brussels Sprout Salad with Crispy Shallots

Maybe asking you to get excited about a brussels sprout salad with there is pie and green bean casserole and marshmallow-topped sweet potatoes (and – be honest – MORE PIE) to be eaten sounds like a lot but hear me out.

This is the perfect (easy! make ahead!) addition to your Thanksgiving table. It brings a clean refreshing bite to an otherwise insanely decadent meal and is such a nice pop of green on the table.

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What To Cook This Week - 11-20-21

The weekend before the biggest cooking week of the year! How do we even prepare??

Do we keep things simple to rest our cooking mojos before the big day? Or just keep on with our usual so our skills stay sharp?

Well, the good news is that this week’s meal plan features a mix of both! We’re starting out the week with easy, healthy recipes with some suggestions towards the end of the week that are a little more involved but are totally appropriate options to make an appearance on your Thanksgiving table. So, something for everyone!

Here’s what we’re cooking:

  • Starting off the week with roasted cauliflower and chickpea piccata. I love all of these lemony briny flavors so much. Serve with pasta, couscous, or a good slice of bread to soak up the juices.
  • Next up – pasta with garlicky broccoli sauce. Classic and so satisfying.
  • On Tuesday we’re making a big pot of Tuscan farro and white bean stew. It is the epitome of hearty fall cooking.
  • Roasted delicata squash and brussels sprout fall-toush salad will help us get our veggies in before the big day, but may also be the perfect salad to accompany your Thanksgiving dinner!
  • Finally, a swiss chard and caramelized onion goat cheese galette that would be a fabulous Thanksgiving vegetarian entree (that even the meat eaters would love).
  • For dessert we’re making butterscotch apple pie!

Happy eating!

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A Thai pumpkin and egg stir fry that makes for an easy weeknight meal, combining sweet, savory, and umami-rich flavors.
Thai Pumpkin and Egg Stir Fry

Everyone’s all like THANKSGIVING THANKSGIVING THANKSGIVING and I’m over here like BUT WHAT ARE WE MAKING FOR DINNER THIS WEEK?!

Ridiculously simple Thai pumpkin stir fry is what and we are not mad about it.

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Brussels sprouts pasta with parmesan cream sauce will become your new favorite way to enjoy sprouts! The brussels sprouts are shredded and almost melt in your mouth.
Brussels Sprouts Pasta with Parmesan Cream Sauce

Brussels sprouts are back in season, so if you need me I’ll be knee deep in my annual task of finding ways that my family will actually eat them.

It’s a tough job, but someone’s gotta do it, especially when you love brussels sprouts as much as I do. I absolutely refuse to give them up just because my husband and child have alien taste buds.

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What To Cook This Week - 11-13-21

Happy weekend! For anyone wondering, Remy did great with her vaccine last weekend. She didn’t have a single side effect, not even a sore arm, and we are grateful for every little bit of extra protection.

This weekend is starting out fairly warm so we are planning to spend some time outside today. It may be one of the last good weather weekends and we need to make the most of it while we can!

Here’s what we’re cooking:

  • Starting off the week with crispy gnocchi with roasted winter squash, cherry tomatoes, and ricotta. One of my favorites!
  • Next up – a hearty and wholesome vegan black-eyed pea and cauliflower chili.
  • On Tuesday we’re making Indian roasted chickpea and sweet potato curry. It bakes in one pot in the oven and is so warming!
  • Butternut squash pizza with ricotta and balsamic syrup is the perfect middle-of-the-week pick-me-up.
  • Finally, we’re ending the week with rigatoni with spicy pumpkin cream sauce.
  • For dessert we’re making TRIPLE chocolate cookies.

Happy eating!

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