For those of you who have Monday off, maybe you can carve out time for make-ahead cooking (the meatballs are great for that as is the Adventure Bread. If you’ve never made the Brussels Salad, it’s a good one and is terrific as a leftover. Enjoy!
Udon with Soft Egg and Collards
This tasty soup is full of immune boosting goodness to keep cold season at bay. It’s flavored with garlic, ginger, a little chili, leafy greens, and chicken broth. It’s a healing brew, a one-pot meal, and delicious, too. For a kick of heat, add sriracha, chili crisp, or tuck a little kimchi on the side.
Easy, No-Kneed 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 in the oven or toaster oven to reheat. My Modern Caesar would make a terrific side.
Sausage, Apple & Sausage Skillet
This recipe is ridiculously quick and easy and very tasty. Green or red cabbage both work here, along with any variety of apple (I prefer tarts ones, such as Pink Lady or Granny Smith).
4-Ingredient Sweet Potato Enchiladas
With just four ingredients, these enchiladas are a snap to make and even your veggie-phobic family members might give it a thumbs up. Serve it with this salad on the side if you want some crunch!
Slow Cooker Turkey Meatballs
These meatballs will work with ground turkey, chicken, beef, pork, or “meatless meat”, such as Beyond Meat. You can also make them with a combination of different types of ground meat depending on what’s in your fridge or freezer. Enjoy over roasted vegetables, pasta, or tucked into rolls for meatball sandwiches (I like to pile on this sauteed kale and extra Parmesan when I make meatball sandos).
Shaved Brussels Sprouts Salad with Lemon and Pecorino
This is a refreshing alternative to roasted Brussels Sprouts. There’s no cooking involved. You just run the Brussels through a food processor and toss with olive oil, lemon, and other goodies. The salad holds up for a couple of days after it’s made and dressed.
Adventure Bread
Adventure Bread is a staple in my kitchen. It’s a dense loaf that’s naturally gluten-free and made with oats, nuts, and seeds that is excellent toasted and topped with everything from avocado to smoked salmon to jam and butter.
SHOPPING LIST
Udon with Soft Egg and Collards
2 teaspoons extra-virgin olive oil
½ large yellow onion
1 clove garlic
2-inch piece fresh ginger
4 ounces ground pork
6 ½ cups low-sodium chicken broth
1 tablespoon fish sauce
½ to 1 teaspoon sriracha sauce
1 star anise
12 ounces cooked udon (sold in the refrigerated section of the market)
3 large handfuls collard greens
2 to 3 eggs
2 scallions
Easy, No-Kneed Sheet Pan Pizza
1 ½ cups whole-wheat flour
1 ½ cups all-purpose flour
1 ¼ teaspoons active dry yeast
½ teaspoon sugar
2 ½ tablespoons olive oil
One 14-ounce can Italian peeled tomatoes
½ teaspoon dried oregano
8 ounces fresh mozzarella
Thinly sliced salami (optional)
Mushrooms (optional)
Sausage, Cabbage & Apple Skillet
4 pre-cooked chicken apple sausages (about 12 ounces)
2 teaspoons extra-virgin olive oil
1 medium red or yellow onion
1 small head red or green cabbage
2 medium tart apples (such as Granny Smith or Pink Lady)
2 tablespoons apple cider vinegar
Favorite mustard to serve on side
4-Ingredient Sweet Potato Enchiladas
1 1/2 pounds sweet potatoes
8 small 6-inch tortillas
2 cups green enchilada sauce (two 8-ounce pouches or one 15-ounce can)
2 1/2 cups shredded sharp Cheddar cheese
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 (preferably whole wheat)
1/4 cup finely grated Parmesan cheese
1 egg
3 tablespoons fresh parsley
2 teaspoons dried basil or 2 tablespoons fresh basil
One 28-ounce can crushed or diced tomatoes
One 14.5-ounce can crushed or diced tomatoes
2 large garlic cloves
Big pinch crushed red pepper flakes
1 rounded teaspoon sugar
Shaved Brussels Sprouts Salad with Lemon and Pecorino
¾ cup sliced almonds
1 pound Brussels sprouts
2 ounces finely grated Pecorino Romano
¼ cup lemon juice
2 ½ tablespoons extra-virgin olive oil
Adventure Bread
2 1/4 cups rolled oats
1 cup roasted sunflower seeds , salted or unsalted
1/2 cup roasted pepitas (hulled pumpkin seeds), salted or unsalted
3/4 cup roasted almonds , coarsely chopped
3/4 cup flax seeds
1/3 cup psyllium seed husks (see notes)
3 tablespoons chia seeds
2 tablespoons pure maple syrup
1/4 cup extra-virgin olive oil
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