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.
SHOPPING LIST // WEEK 14
Delicata Squash Tacos with Quick Pickled Onions
2 delicata squash
1 tablespoon extra-virgin olive oil
Chili powder
1/3 cup white, apple cider, or white wine vinegar
2 tablespoons sugar
1 small red onion
8 corn tortillas
1/2 cup crumbled cotija or feta cheese
1/3 cup roughly chopped fresh cilantro
1/4 cup sour cream
Salsa and lime wedges for garnish
Warm Spinach Salad with Crispy Prosciutto and Soft Eggs
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
Instant Pot Italian White Bean Soup
1 ½ cups dried cannellini beans
1 small chunk Parmesan cheese (it should have the rind and be at least a couple of ounces)
1 tablespoon extra-virgin olive oil
1 large yellow onion
2 large carrots
1 rib celery
3 cloves garlic
One 15-ounce can diced tomatoes with the liquid
8 cups low sodium chicken broth or vegetable broth
1 bay leaf
½ teaspoon dried oregano
1/2 teaspoon fennel seeds
½ teaspoon dried thyme
3 links pre-cooked Italian sausage (optional if you want a vegetarian/vegan soup)
1 large bunch kale
Rustic Italian Apple Cake
Butter and flour for dusting the pan
3 Granny Smith apples
2 eggs
1/2 cup canola oil
2 tablespoons Sambuca
1 cup whole-wheat pastry flour
1/2 cup plus 3 tablespoons sugar
1 heaping teaspoon baking powder
Overnight Banana Almond Butter Oats (for 1 serving)
1 tablespoon salted almond butter
1 teaspoon honey
1/2 ripe banana
2/3 cup almond milk or other favorite milk
1/3 rounded cup rolled oats
Chopped fresh fruit for topping the oatmeal (optional)
Comments