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!

SUNDAY

ROASTED CAULIFLOWER AND CHICKPEA PICCATA

Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.

Vegan Substitutions: Use a dairy-free butter substitute to replace the butter.

Roasted Cauliflower and Chickpea Piccata

MONDAY

PASTA WITH GARLICKY BROCCOLI SAUCE

Prep Ahead Tip: Recipe comes together quickly, no need to prep ahead.

Vegan Substitutions: Use a dairy free parmesan substitute or nutritional yeast.

Pasta with Garlicky Broccoli Sauce

TUESDAY

TUSCAN WHITE BEAN, KALE, AND FARRO STEW

Prep Ahead Tip: The whole stew can be made ahead of time and reheated when ready to eat.

Vegan Substitutions: Omit the parmesan rind.

Tuscan White Bean, Kale, and Farro Stew

WEDNESDAY

ROASTED DELICATA SQUASH AND BRUSSELS SPROUT FALL-TOUSH SALAD

Prep Ahead Tip: Roast the veggies ahead of time. Bring to room temperature before serving.

Vegan Substitutions: Recipe is already vegan.

Roasted Delicata Squash and Brussels Sprout Fall-toush Salad

THURSDAY

SWISS CHARD AND CARAMELIZED ONION GOAT CHEESE GALETTE

Prep Ahead Tip: Make the galette dough and the filling ahead of time.

Vegan Substitutions: Use a dairy-free pie crust and a dairy-free mozzarella or provolone cheese to replace the drunken goat cheese. Omit the egg wash on the crust.

Swiss Chard and Caramelized Onion Goat Cheese Galette

DESSERT

BUTTERSCOTCH APPLE PIE

Butterscotch Apple Pie

SHOPPING LIST

Click here for a printable Shopping List for 11-20-21

Shopping List for 11-20-21

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One Response to What To Cook This Week – 11/20/21

  1. After years of hosting the Thanksgiving feast I literally CANNOT anymore. We are going out for Thanksgiving.

    However, I need to have that butterscotch apple pie in my life.

    Happy Thanksgiving and Congratulations!

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