Welcome to December, friends. It’s been dumping rain here in California (thank goodness), which calls for some cozier eats. Here’s what’s on tap for this week’s menu with all the groceries you’ll need at the bottom of the page. 

 

PARMESAN BLACK PEPPER RAVIOLI WITH BUTTERNUT SQUASH AND BROWN BUTTER

This ravioli pairs up with a creamy sauce made of roasted butternut squash and topped with a dribble of brown butter. It feels a little fancy, but is easy enough for a weeknight family dinner. Serve it as a main course with a generous salad with my favorite vinaigrette.  

BEST SLOW COOKER POT ROAST WITH VEGETABLES

To me, pot roast is the very definition of cold weather cooking. It’s hearty and soul satisfying. I found the slow cooker does a terrific job with pot roast, but you can also roast it in the oven (instructions for that are in the recipe headnote). 

SWEET POTATO AND SQUASH LATKES

Sweet Potato Latkes

A twist on traditional latkes, these are made with sweet potatoes and butternut squash instead of potatoes. They are excellent served as written, with harissa and labneh, but also good with applesauce and sour cream. Make them for Hanukkah this week (or just because they’re crispy and delicious. 


CARROT MISO DRESSING

This week’s menu is a little on the heavier side, so having a batch of Carrot Miso Dressing on hand might be nice as a dip for snacks or for lunch and dinner salads.

DARK CHOCOLATE ALMOND BARK

This is one of my standard treats to make during the holidays. It’s great for gift giving or to make for parties or friends stopping by. I did a batch for a gathering this past week remembered how easy it is to  make. Seriously.