Weeknight Rescue // December 2018 // Week 17

I have to admit, I love the recipe line-up this week. The savory pear tart and ginger baked oatmeal are particularly well-suited to the holiday season! As always, your shopping list is at the bottom of the page. Enjoy.

 

INSTANT POT CHICKEN IN SALSA VERDE

Cook up a pot of this EASY Instant Pot Chicken in Salsa Verde and make it taco night. Set out warm tortillas (corn or flour), beans, and sour cream and let everyone assemble their own.  If you’ve got the energy, do up this salad or simply put out cut up crunchy veggies, such as jicama, cucumbers, radishes, and carrots. 

SAVORY PEAR AND GRUYERE TART

Roll out store-bought puff pastry, top with caramelized onions, Gruyere, and pears, and bake into a flaky tart. It’s on the lighter side for supper and is perfect when paired with a simple arugula or mixed green salad. If you have a holiday cocktail party on the horizon, this tart makes a terrific appetizer cut into little squares.  

CREAMY ROOT VEGETABLE SOUP

Carrots, potatoes, parsnips, and leeks cook down until tender enough to blend with spices, yogurt, and a splash of maple syrup. The result is a creamy, nourishing soup that’s perfect for the season. Pair with crispy crackers or whole-grain bread.


CRANBERRY GINGER BAKED OATMEAL

Take advantage of nutrient-packed cranberries while they’re in season. This is a satisfying, tasty baked oatmeal that you can dish up and reheat for several days after it’s made. You’ll also find a “how to” in the recipe for making this as a healthy holiday food gift. 

SHAVED BRUSSELS SPROUTS SALAD WITH LEMON AND PECORINO

In this light, bright salad, Brussels sprouts are left raw and sliced quickly in a food processor. Then, it’s just a matter of tossing the shaved sprouts with olive oil, lemon, and other goodies. The salad will hold up well for a few days after it’s dressed, so don’t worry about making too much. 

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