Welcome to the weekend everyone. I’ve got a menu that’s tailor made for Thanksgiving week, including some lighter fare and ideas for using up leftovers.

SAUSAGE, CABBAGE, AND APPLE SKILLET

For a week that involves a lot of cooking, this one-pan supper may be a welcome recipe. It will take you 20 minutes, tops. Set out a favorite mustard or two and a hunk of baguette that you’ve warmed in the oven and dinner is served. 

RESET BUTTON SALAD WITH CARROT MISO GINGER DRESSING

This flavor- and nutrient-packed salad is a good bet either in anticipation of your Thanksgiving feast or in the day or two following it.  If you have leftover turkey, toss that in to add a protein punch. If you want to finish the meal with a slice of day-old pie, by all means. 

CHICKEN (or TURKEY), GREENS, AND GRUYERE TARTINE 

I love the simplicity of an open-faced sandwich for supper. Make it early in the week with chicken or after Thanksgiving with turkey. Serve as is or with a cup of soup or salad on the side.


PRETTY PROSCIUTTO AND SPINACH EGG CUPS

If you’ll looking to do a little something special for breakfast over the holiday, this fills the bill and makes a nice lunch, too. It’s just a few ingredients and is super quick to pull together.

6 IDEAS FOR  LEFTOVER PUMPKIN

Here you’ll find a bunch of ideas for using up any leftovers from making pumpkin pies and cakes, including pumpkin mac and cheese and pumpkin pancakes.