It’s just hitting me now that this menu will take us right up to Christmas Eve. How did that happen? Regardless, for those of you celebrating, I’ve tucked a few recipes in here that you may want to work into your holiday menus (and a few that work well for nights when you don’t want to do a whole lot in the kitchen).
Instant Pot Farro Risotto with Mushrooms and Pecans
This cozy, nourishing supper happens to be vegetarian, but you won’t miss the meat. If you like, serve this on Christmas as a side or main and up the fancy-factor by using wild mushrooms in place of some or all of the creminis. Make it in the Instant Pot if you have one or on the stove top if you don’t (instructions are in the headnote of the recipe).
Tomato Soup and Waffle Iron Grilled Cheese
If you need something simple and comforting in a week that may be busy on the cooking front, this is it. Get the kids to help with the sandwiches, since making them in the waffle iron is pretty fun. The soup recipe makes just enough for four bowls, but feel free to double it for lunches the next day..
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 salad or veggie side for a very delicious dinner. Consider the Arugula/Delicata Squash Salad below and I’d say this qualifies as holiday table-worthy.
Cheesy Baked Pumpkin Pasta with Kale and Bacon
This has all the elements of comfort food — starch, cheese, warmth, deliciousness. But it also happens to pack in six cups of vegetables and is so seasonal, now is the time to make it. It’s filling enough to be a one-dish supper, but make a bright salad of butter lettuce with this vinaigrette and maybe some fall fruits if you have the energy (and ingredients).
Slow Cooker Indian-Style Dal Tacos
Get lentils going in your slow cooker with Indian spices and you’ve got a mega nourishing filling for a twist on traditional tacos. Pile the lentils onto corn or flour tortillas and finish with yogurt, cilantro, and if you have some on hand, a favorite Indian chutney.
Arugula and Delicata Squash Salad with Pomegranate and Goat Cheese
Make this salad for your holiday table or as part of an everyday supper. Either way, it’s bright and festive and so so good! If you want an extra flavor boost, add 1/2 teaspoon ground cumin, sumac, or curry powder to the squash before roasting.
Cran-Raspberry Pecan Tart with Whole-Grain Crust
I’m crazy about this seasonal tart! It features an easy press-in-the-pan crust that’s filled with a combo of cranberries and raspberries, so the flavor really pops. It can be made a day ahead, so if you want to serve this for Christmas you can do the work in advance.
Shopping List
Instant Pot Farro Risotto
1 cup pecan halves
1 tablespoon extra-virgin olive oil
1 large yellow onion
3/4 pound cremini or white mushrooms
½ cup dry white wine (substitute low-sodium vegetable broth, if preferred)
2 sprigs thyme
1 ½ cups farro
3 to 4 cups low-sodium vegetable broth
3 cups stemmed, chopped hearty greens, such as kale, collards, or chard
1 small chunk Pecorino or Parmesan cheese to grate over the top
Tomato Soup and Waffle Iron Grilled Cheese
4 tablespoons extra-virgin olive oil, divided
1 large yellow onion
1 large clove garlic
1/2 teaspoon ground fennel
1/2 teaspoon dried oregano
Pinch red pepper flakes
One 28- ounce can diced unsalted tomatoes
One 3/4- inch thick slice crusty French or Italian bread that’s about 4 inches long (stale is fine)
8 slices whole-grain sandwich bread
6 ounces sharp Cheddar cheese (or other favorite cheese)
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
Cheesy Pumpkin Pasta with Kale and Bacon
4 slices bacon (optional if you prefer a vegetarian version of the dish)
16 ounces penne pasta (use whole-grain and/or gluten-free as desired)
1 bunch kale
One 15-ounce can pumpkin (not pumpkin pie filling)
1 ¾ cup lowfat milk
1 cup lowfat cottage cheese
3 dashes nutmeg
2 ½ cups coarsely grated, lightly packed Gruyere cheese (about 4 ounces)
Slow Cooker Indian-Style Dal Tacos
1 ½ cups French green lentils
2 tablespoons extra-virgin olive oil
1 medium onion
2 medium carrots
2-inch piece fresh ginger
2 cloves garlic
1 small jalapeno pepper (optional)
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon curry powder
1 tablespoons tomato paste
3 cups vegetable or chicken broth
8 Corn or small flour tortillas
Garnishes: roughly chopped cilantro, plain yogurt, favorite Indian chutney
Arugula and Delicata Squash Salad with Pomegranate and Goat Cheese
1 delicata squash
4 tablespoons extra-virgin olive oil, divided
1 teaspoon white/mellow miso paste
1 teaspoon honey
1 1/2 tablespoons white wine or champagne vinegar
3 generous handfuls arugula
1/2 cup pomegranate seeds (arils)
1/3 cup crumbled chève (goat cheese) or feta cheese
Cran-Raspberry Pecan Tart with Press-in-the-Pan Crust
2 tablespoons extra-virgin olive oil
4 tablespoons melted butter
3 tablespoons sugar
½ teaspoon vanilla extract
1 1/2 cups whole-wheat pastry flour
2 eggs
2 tablespoons butter
⅓ cup pure maple syrup
⅓ cup packed brown sugar
1 ½ tablespoons whole-wheat pastry flour
½ cup pecans
½ cup fresh or frozen cranberries (no need to defrost)
1 heaping cup frozen raspberries (not defrosted)
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