Well, we’ve made it. Week 52 of Weeknight Rescue. Enjoy the last suppers of the year. See you in 2020!
ROASTED VEGETABLES WITH LEMON TAHINI DRESSING
If you’ve got a pantry and produce drawer full of vegetables left from holiday cooking, this is a good way to use them up. Pile everything onto a sheet pan, roast until tender, and serve with a tangy tahini dressing. Add a cup or two of chickpeas to make things a little more filling.
SLOW COOKER BLACK-EYED PEA AND PORK CHILI
Word has it that eating black-eyed peas on New Year’s Day will bring prosperity in the coming year. Make a batch of this in your slow cooker to enjoy while watching bowl games.
SAUSAGE, CABBAGE, AND APPLE SKILLET
If you’re a little burnt out from holiday cooking, this is a good way to get dinner on the table without much fuss. Green or red cabbage both work here along with your favorite apples (I prefer tarts ones, such as Pink Lady or Granny Smith).
SWEET POTATO AND BUTTERNUT SQUASH LATKES
I know Hanukkah is coming to a close, but these latkes are delicious any time of year. Made with squash and sweet potatoes, they’re a little different than the norm. I like to serve them. with a colorful salad, such as this Baby Kale one.
GREEK CHICKEN AND POTATOES
I’ve been making this sheet pan chicken for years and it remains a favorite. Chicken legs and thighs roast among cut potatoes, lots of garlic, lemon juice, and oregano. It’s delicious and just needs a veggie side or salad to make it a meal.
SMOKED SALMON POTATO CHIP BITES
If you’re looking for something special without a lot of work for New Year’s Eve, this does the job. It’s just a few ingredients and the potato chips can be swapped for sliced cucumber if you want a lighter bite.
PRETTY IN PINK CHAMPAGNE AND POMEGRANATE COCKTAIL
Nothing rings in the New Year like a glass of bubbly and this is a festive way to dress up any variety or vintage.
SHOPPING LIST // WEEK 52
Roasted Vegetables with Lemon Tahini Dressing
2 large carrots
1 pound small waxy potatoes (such as red, Yukon Gold or yellow Finn)
1 large sweet potato
1 large bulb fennel
1 large red or yellow onion
2 tablespoons olive oil
1 cup cooked chick peas (optional)
1 large clove garlic
2 teaspoons honey
1/4 cup lemon juice
1/4 cup tahini
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup extra-virgin olive oil
Slow Cooker Black-Eyed Pea and Pork Chili
1 pound dried black-eyed peas
1 large yellow onion
One 26-ounce box chopped tomatoes or one 28-ounce can
2-3 chipotle chiles en adobo
1 tablespoon ground chili powder
1 teaspoon ground cumin
One small pork tenderloin (~2/3 pound)
3 ears of corn (~2 cups if using frozen corn)
Garnish: light sour cream, sliced green onions
Sausage, Cabbage, and Apple Skillet
4 pre-cooked chicken apple sausages (~12 ounces)
2 teaspoon extra-virgin olive oil
1 medium red or yellow onion
1 small head red or green cabbage
2 medium tart apples (such as Granny Smith or Pink Lady)
2 tablespoons apple cider vinegar
Favorite mustard served on the side
Sweet Potato and Butternut Squash Latkes
1/2 pound sweet potatoes
1/2 pound butternut squash
1 small onion
2 eggs
2 heaping tablespoons unbleached all-purpose flour or potato starch
1/4 teaspoon baking powder
Few drops of Tabasco
Mild oil with a medium-high smoke point (such as grapeseed, sunflower, avocado)
Labneh (or Greek Yogurt or creme fraiche)
Harissa
Smoked salt (or fleur de sel, or other finishing salt)
Greek Chicken and Potatoes
1 whole chicken (3 to 3 1/2 pounds)
3 lemons
1/3 cup extra-virgin olive oil
2 tablespoons dried oregano
11 cloves garlic
8 medium white or red potatoes
Smoked Salmon Potato Chip Bites
16 Crinkle cut potato chips, such as Kettle or Ruffles brand (or 16 slices English cucumbers)
4 ounces thinly sliced smoked salmon
3 tablespoons creme fraiche or sour cream
2 tablespoons capers
2 sprigs fresh dill
Pretty in Pink Champagne and Pomegranate Cocktail
Sugar as needed
1/2 lime
1/2 teaspoon agave nectar
1 tablespoon pure pomegranate juice concentrate (not sweetened)
Chilled Champagne or other sparkling wine
1 teaspoon pomegranate seeds
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