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.

SHOPPING LIST // WEEK 15

Parmesan Black Pepper Ravioli with Butternut Squash and Brown Butter

1 butternut squash that’s about 2 1/2 pounds
2 large shallots
1/4 cup whole milk
1/2 cup low-sodium chicken broth
One 9-ounce package Parmesan & Black Pepper Ravioli
2 tablespoons butter
1/4 cup grated Pecorino Romano cheese (or Parmesan)
2 teaspoons chopped fresh sage

Best Slow Cooker Pot Roast with Vegetables

One 2 1/2 pound chuck roast
2 teaspoons canola oil
1 large yellow onion
1 cup red wine
4 cloves garlic
1 cup beef broth
One 14.5-ounce can diced tomatoes
1 pound small, waxy potatoes (red skin, white, or yukon gold)
4 large carrots
6 large sprigs fresh thyme

Squash and Sweet Potato 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 teaspoon kosher salt
¼ teaspoon baking powder
A few drops Tabasco
Mild oil with a medium-high smoke point, such as grapeseed, sunflower, or avocado, for pan-frying
Labneh (or Greek yogurt or creme fraiche)
Harissa
Smoked salt, fleur de sel, or other finishing salt

Carrot Miso Dressing

¼ cup expeller pressed canola oil
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1 tablespoons lime juice
2 tablespoons white miso
1 teaspoon honey
2 medium carrots, cut into several pieces
1 inch long piece fresh ginger, peeled and cut into slices
¼ teaspoon kosher salt

Dark Chocolate Almond Bark

1 pound bittersweet chocolate
1/2 cup roasted, slivered almonds
1/2 cup golden raisins