As we inch closer to Christmas and Hanuklah, both everyday and festive recipes are in high demand. This meal plan covers both. Enjoy!
Brothy Chickpeas with Garlic Croutons
These braised chickpeas taste like comfort in a bowl. They stew in a flavorful broth, then get topped with crunchy garlic croutons, and finished with a drizzle of olive oil. Nourishing and delicious.
Slow Cooker Turkey Meatballs
We’re deep in cozy weather, and these meatballs are just right for this time of year. They’re easy to make, on the lighter side as far as meatballs go, and just as good over vegetables as a heap of spaghetti. hese meatballs are quick to make and cook right in the sauce (no browning on the stove or oven).
Savory Winter Vegetable Pie
Give this one a whirl, since it’s an excellent option for the vegetarians at your table. It’s made with roasted squash, kale, and mushrooms that get folded into a base of eggs, cottage cheese, and glorious Gruyère. It’s got a very unfussy, whole-grain crust that uses olive oil instead of butter and can be made ahead and reheated.
Gorgeous Greek Chicken and Potatoes
This six-ingredient dinner is not to be missed. It’s all done on a single sheet pan and loaded with flavor thanks to the magical mashup of olive oil, garlic, lemon, and oregano. All you need is a veggie side or salad (I’d go with this crunchy one) for a very tasty dinner.
Cauliflower Tostadas with Chipotle Sauce
Though not exactly traditional tostadas, these are definitely crave-worthy. The dish is on the lighter side, so add a side of homemade or canned pinto or black beans embellished with a spoonful of salsa.
Shaved Celery & Fennel Salad with Persimmon and Pistachios
Add this bright, refreshing salad to your holiday menus. It can easily be doubled (or halved) depending on how many will be at your table. The salad has plenty of crunch, so is tasty as a leftover the next day.
Molasses Gingerbread Cake with Yogurt Whipped Cream
The consummate seasonal sweet, this cake is a combo of pumpkin, ginger, and molasses. It’s moist and tender, delicious on its own or crowned with a dollop of whipped cream.
SHOPPING LIST
Roasted Winter Vegetable Pie
- ¾ cup whole-wheat flour
- ⅔ cup all-purpose flour
- 4 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon red or white wine vinegar
- 8 ounces cremini or button mushrooms, quartered
- 3 cups cubed (1-inch) butternut squash, fresh or frozen (no need to defrost)
- 2 cups stemmed, chopped, lightly packed kale (any variety)
- 8 ounces shallots
- 3 eggs
- ¾ cup low-fat milk or plant milk
- 1 cup low-fat cottage cheese
- 1 ½ cups grated Gruyère cheese, 3 ounces, divided
Cauliflower Tostadas
- 1 large head cauliflower
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 8 six-inch corn tortillas
- ½ heaping cup plain yogurt
- 1 small chipotle pepper en adobo (sold in cans in the Mexican food section of the market)
- 2 large ripe avocados
- 1 tablespoon lime juice
- Pickled onions or pickled jalapeños
- 1 ½ cups finely shredded red or green cabbage
Brothy Chickpeas with Olive Oil Croutons
- 1 baguette or loaf of crusty bread (such as levain)
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, smashed and peeled
- 1 medium yellow onion
- 1 stalk celery
- 2 medium carrots
- 1/2 teaspoon whole fennel seeds
- 1/4 teaspoon red chile flakes
- 3 cups cooked chickpeas (two 15-ounce cans)
- 2 cups chicken broth, ideally homemade (or vegetable broth), plus more as needed
- 1 tablespoon red wine vinegar
- 1/4 cup roughly chopped fresh basil
Slow Cooker Turkey Meatballs
- 1 pound ground turkey
- 1 link uncooked spicy Italian turkey sausage (~1/4 to 1/3 pound)
- 1/3 cup Italian seasoned breadcrumbs
- 1/3 cup finely grated Parmesan cheese
- 1 egg
- 3 tablespoons chopped parsley
- 1 tablespoon dried oregano
- One 28-ounce can whole peeled tomatoes
- One 14.5-ounce can diced tomatoes
- 1 1/2 teaspoons dried garlic
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon fennel seeds
Greek Chicken and Potatoes
- 1 whole chicken (3 to 3 1/2 pounds)
- 3 lemons
- 1/3 cup extra-virgin olive oil
- 2 tablespoons dried oregano
- 11 cloves garlic
- 8 medium white or red potatoes
Shaved Celery & Fennel Salad
- 4 stalks celery
- 2 medium bulbs fennel
- 2 Fuyu persimmons (substitute with firm pear or apple)
- ½ cup lightly packed Italian parsley leaves
- 1/2 head treviso or radicchio
- ¼ teaspoon Kosher salt, plus more for seasoning the vegetables
- 2 teaspoons white or mellow miso
- 1 teaspoon Dijon mustard
- Several cracks black pepper
- 1/4 cup white, red, or champagne vinegar
- ½ cup extra-virgin olive oil
- 1/3 cup chopped dates
- ⅓ cup chopped roasted salted pistachios
Molasses Gingerbread Cakel
- 2 cups whole-wheat pastry flour
- 3/4 cup packed brown sugar
- 1 ½ teaspoons baking soda
- 1 tablespoon ground ginger
- 1 tablespoon pumpkin pie spice
- ¾ cup pumpkin puree unsweetened
- 2/3 cup molasses
- ½ cup buttermilk
- ½ cup extra-virgin olive oil
- 1 egg
- Confectioners’ sugar for dusting the finished cake
- ½ cup plain Greek yogurt
- 3 tablespoons sugar
- 1 cup heavy cream