Weeknight Rescue // November 2018 // Week 13
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.
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.
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.
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.
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.
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.
SHOPPING LIST // WEEK 13
Sausage, Cabbage, and Apple Skillet
4 pre-cooked chicken apple sausages
2 teaspoons 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
Reset Button Salad with Carrot Miso Ginger Dressing
¼ cup organic expeller pressed canola oil
1 tablespoon organic sesame oil
2 tablespoons rice vinegar
1 tablespoons lime juice
2 tablespoons white miso
1 teaspoon honey
4 medium carrots
1 inch long piece fresh ginger
1 bunch kale
3 cup chopped hearts of romaine lettuce
⅓ english cucumber
1 red pepper
1 small ripe avocado
⅓ cup roughly chopped Tamari almonds
6 ounces baked teriyaki tofu cut into cubes or 2 cups cubed cooked chicken or turkey (if serving as a main course)
Chicken (or Turkey), Greens and Gruyere Tartine
Extra-virgin olive oil
One 1/2-inch slice levain bread or other dense , crusty bread, generous in size
One large handful chopped dark leafy greens such as dandelion greens , mustard greens, broccoli raab, spinach, or arugula
Enough sliced chicken (or turkey) to cover the surface of the bread
3 to 4 slices oil-packed oven-roasted or sun-dried tomatoes , or roasted red bell peppers
1 to 2 ounces grated Gruyere , Comte or Beaufort cheese (enough to sprinkle over the surface of the bread)
Pretty Prosciutto and Spinach Egg Cups
Butter or olive oil for greasing the pan
6 thin slices prosciutto
1 cup baby spinach or baby kale
1 tablespoon finely chopped fresh chives (optional)
Leftover Pumpkin Recipes
*Head to the post for the ingredients you’ll need