Weeknight Rescue//Fall 2022//Genius Butternut Squash Soup/Spaghetti w/Butter, Egg & Cheese/Baby Bok Choy with Pork and Tofu//Turkey Sandwiches with Muhammara//Warm Spinach Salad with Crispy Prosciutto
I imagine most of you have your Thanksgiving menus at set, but in case you’re still looking for inspo, here is a whole line-up of ideas. As for what’s on the meal plan, it’s a combo of simple meals, ideas for making use of leftover turkey, and a brunch dish that’s great to make ahead and have on hand for extra friends and family who may be visiting.
Genius Butternut Squash Soup
Serve this on a night when you want something simple and cozy or add it to your Thanksgiving menu. Because it’s made with coconut milk instead of cream, it perfect for folks who don’t do dairy.
Spaghetti with Butter, Egg, and Cheese
This is about as easy as it gets when it comes to getting dinner on the table. One pot and just a few ingredients, it’s foolproof and delicious. Blanched broccoli tossed with olive oil and equal parts lemon juice and balsamic vinegar makes a quick side. Tip: blanch the broccoli in the same boiling water you plan to cook the pasta (scoop out the cooked broccoli with a slotted spoon, then cook the pasta).
Baby Bok Choy with Pork and Tofu
A longtime blog favorite, this is savory, sweet, and a little bit spicy. Serve over cooked rice and it’s a complete meal. Need a side? Sliced cucumbers and radishes doused with rice vinegar, a pinch of sugar, and a crack of black pepper will do.
Turkey Sandwiches with Muhammara
This recipe was developed with chicken in mind, but it’s also a terrific way to use up leftover Thanksgiving turkey. Just whiz up the savory muhammara in your food processor, tuck in arugula or any extra salad greens, and you’ve got an excellent lunch or dinner on your hands.
Warm Spinach Salad with Balsamic Dressing
It might be nice to have something a little on the lighter side in the lead up to Thanksgiving. This warm spinach salad is filling and really tasty. For a vegetarian version, swap the prosciutto for roasted or sautéed mushrooms.
Mediterranean Egg and Spinach Strata
A one-pan brunch dish that is packed with vegetables and loaded with the flavors of the Mediterranean. You can assemble the dish in advance and stow it in the refrigerator a day ahead of time, baking it just before serving.
How to Make Turkey Broth
Don’t toss those turkey bones! Your future self will be so grateful that you turned them into a golden broth to stash in the freezer. This method shows how easy it is to do. You can make it with your Instant Pot if you prefer, figuring 45 minutes and either quick or natural release.
SHOPPING LIST // WEEK 47
Genius Butternut Squash Soup
1 large yellow onion
1 large butternut squash (~3 1/4 pounds)
5 ounces full fat coconut milk
1 tablespoon pure maple syrup
1/2 to 1 cup low-sodium chicken or vegetable broth
1 tablespoon fresh sage (optional)
Spaghetti with Butter, Egg and Cheese
1 pound spaghetti
3/4 cup milk
1 egg
2 tablespoons butter
2/3 cup freshly grated Pecorino Romano cheese (or Parmesan)
Brown Sugar Baby Bok Choy with Pork and Tofu
3 cloves garlic
1 tablespoon toasted sesame oil
1/3 pound ground pork
6 baby boy Choy (about 2 bunches)
2 tablespoons soy sauce (or GF Tamari)
1 tablespoon seasoned rice wine vinegar
2 tablespoons brown sugar
12 ounces firm tofu
1 to 2 pinches red pepper flakes
2 to 3 cups cooked brown rice
Rotisserie Chicken Sandwich with Spicy Pecan Muhammara
One 12-ounce jar roasted bell peppers
2/3 cup pecan halves
1/4 cup panko or other unseasoned bread crumbs
1 clove garlic
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes or 2 teaspoons Aleppo pepper
1/2 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1 tablespoon pomegranate molasses (or 1 1/2 tsp balsamic vinegar + 1 tsp honey)
8 slices crusty bread, such as whole-grain levain
8 ounces shredded rotisserie chicken (~ 3 cups)
Generous handful arugula
Warm Spinach Salad with Balsamic Dressing
4 thin slices prosciutto
4 eggs
1 tablespoon extra-virgin olive oil
1 medium shallot
1 large clove garlic
1 pound fresh spinach (not baby spinach)
1-2 teaspoons red wine vinegar
1-2 teaspoons balsamic vinegar
Mediterranean Strata
1 medium yellow onion chopped
1 tablespoon extra-virgin olive oil
8 ounces frozen chopped spinach
One 14-ounce can artichoke hearts, quartered
½ cup roughly chopped sun-dried tomatoes, drained well
2 ½ packed cups cubed crusty bread, such as baguette or Italian bread
⅔ cup crumbled feta cheese
8 large eggs, such as Sprouts organic
1 cup lowfat or non-fat cottage cheese
1 cup milk, whatever kind you have in the fridge
1 teaspoon dried oregano, or 2 tablespoons fresh chopped basil
3 tablespoons finely grated Pecorino Romano or Parmesan cheese
How to Make Turkey Broth
1 cooked turkey carcass
2 ribs celery
2 carrots
1 large onion
2 bay leaves
Optional add-ins: 2 cloves garlic, 2 sliced leeks, 6 black peppercorns, handful of parsley, 3 sprigs thyme
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