You may still be working your way through Thanksgiving leftovers, but it’s never too soon to plan for next week!
Oven-Baked Vegetarian Tofu Parmigiana
This is one of my family’s favorite ways to eat tofu. It’s breaded and baked until crispy and then layered with sauce and cheese. Simple stuff, really. Add steamed or roasted broccoli and dinner is done. Leftovers are tasty a day or two later.
Easy Pork Chops with Apples and Maple Mustard
This is simple comfort cooking and doesn’t call for anything fancy. The chops are accompanied by a tangy sour cream mustard sauce that is kind of a game changer for the dish. If you don’t have apples, use pears, leave them out, or just serve with a bowl of applesauce.
The Perfect Omelet
If you have cooking fatigue following Thanksgiving, this is a good fix for dinner. Add a simple salad on the side and you have perfectly suitable supper.
Instant Pot Korean Beef Tacos
This is a “treat yourself” kind of supper, since it’s so chin-dribblingly delicious. It’s Korean-style beef done in the Instant Pot until fork tender, piled onto warm tortillas, and topped with crunchy slaw. I like to add a crunchy salad of sliced cucumbers and radishes with a splash of seasoned rice vinegar to serve on the side.
Easy No-Knead Sheet Pan Pizza
Cozy up with this big, crispy sheet pan pizza. Unless you have a packed house, you’ll be lucky and have leftovers. It’s great the next day and freezes well. Just pop frozen pizza in the oven or toaster oven to reheat.
Homemade Buckwheat Granola
Made with buckwheat groats and only a few other ingredients, this is a super crunchy granola that reminds me a little bit of homemade Grape Nuts. Beware: highly addictive.
Honey Glazed Sweet Potatoes with Pomegranate and Cilantro
The kids made this recipe for Thanksgiving and were pulling the sticky, caramelized sweet potatoes off the sheet pan before I could get them to a serving plate. The recipe would be a tasty side to the pork chops on this week’s menu.
SHOPPING LIST // WEEK 48
Oven-Baked Vegetarian Tofu Parmigiana
14 ounces extra-firm tofu
3/4 cup panko-style breadcrumbs
1/4 cup finely grated Parmesan cheese
1 1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 egg
1 3/4 cups marinara sauce (homemade or bottled)
1 cup shredded Mozzarella cheese
Easy Pork Chops with Apples and Maple Mustard
4 boneless pork loin chops (~1-inch thick)
2 tablespoons whole grain Dijon mustard
1 tablespoon pure maple syrup
1 tablespoon sour cream
1 teaspoon apple cider vinegar
1 tablespoon extra-virgin olive oil
1 large apple
The Perfect Omelet (per serving)
2 eggs
½ tablespoon butter
2 to 3 tablespoons grated Cheddar or Gruyere cheese
Instant Pot Korean Beef Tacos
1 1/2 pounds beef brisket
2 teaspoons canola oil
1 large Asian pear (or ripe conventional pear if you can’t find Asian)
3 large cloves garlic
1 tablespoon sesame oil
2 tablespoons mirin
2 tablespoons seasoned rice vinegar
2 1/2 tablespoons soy sauce
2 tablespoons packed brown sugar
1 scallion (optional)
1 teaspoon sesame seeds (optional)
For serving: small flour tortillas, kimchi, or other pickled cabbage and sriracha
Easy No-Knead Sheet Pan Pizza
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
2 ½ tablespoons olive oil
One 14-ounce can Italian peeled tomatoes (San Marzano/plum/Roma)
1/2 teaspoon dried oregano
Freshly ground black pepper
8 ounces fresh Mozzarella
Toppings: thinly sliced salami (I like Applegate Farms) and mushrooms (optional)
Homemade Buckwheat Granola
1 1/2 cups buckwheat (uncooked buckwheat groats)
1 cup slivered almonds (or other chopped nuts)
3 tablespoons sesame seeds
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
1/3 cup raisins
Honey Glazed Sweet Potatoes with Pomegranate and Cilantro
3 pounds sweet potatoes/yams (about 4 large)
¼ cup extra-virgin olive oil
3 tablespoons honey
2 tablespoons lime juice
1 tablespoon fresh ginger
1 ½ tablespoons jalapeno pepper
2 large cloves garlic
1/2 cup fresh cilantro
1/2 cup pomegranate seeds
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