Happy Saturday everyone. I hope you all had a lovely Thanksgiving and that you’ve recovered from the mayhem (and possible food coma). Below is a menu for settling back into normalcy with some favorites for cozy weather.

 

DELICATA SQUASH TACOS WITH QUICK PICKLED ONIONS 

This is an excellent (and pretty) easy way to enjoy delicata squash, which is still very much in season. Slice, roast, and pile it onto tortillas for tacos. Warm up some black or pinto beans with a big spoonful of salsa stirred in to serve on the side. 

WARM SPINACH SALAD WITH CRISPY PROSCIUTTO AND SOFT EGGS

This is a recipe I’ve been making for a very long time and haven’t tired of yet. To serve as a main dish, cook four eggs instead of two and serve it with sliced levain or baquette. If you have big appetites at your table, serve it with a side of this easy tomato soup or a store-bought one if you’re short on time. 

INSTANT POT ITALIAN WHITE BEAN SOUP

An Instant Pot soup that’s been a consistent hit on the blog. For a vegetarian version, simply leave out the sausage or swap in a cup or two of cooked grains or pasta for added heft once the soup is done. 


RUSTIC ITALIAN APPLE CAKE

If you didn’t quite get your fill of holiday desserts, add this to your cooking agenda. It’s simple to make, made with whole grain flour, and just as good for brunch as it is for dessert. 

OVERNIGHT BANANA ALMOND BUTTER OATS

A simple, make-ahead breakfast that you do up in a jar or bowl and stow in the fridge until morning. Feel free to stir a teaspoon or two of healthy “add ins” to the mix, such as hemp seeds, chia seeds, or ground flax. Serve it straight up or top with fruit, such as fresh mango or favorite berries.