November 29 weekly menu | fall table

Farm Fresh

That is, still farm fresh, from the mountain of Thanksgiving veggies I received just before the big feast!

brussels sprouts, carrots, celeriac, potatoes, radicchio, shallots, beets, winter squash

What’s for Dinner?

Well, “A for Effort,” that’s for sure. One can only use so many pounds of veggies in one meal! But now what? We (over) did the Thanksgiving dinner, and as much as I absolutely love the tradition of turkey, mashed potatoes, stuffing, & all the various veggie sides, I love it once. Then I switch gears, to one that’s friendly to my tired and aching feet, and one that’s decidedly un-American (food-wise, that is.) This week, what’s left of my bounty, plus turkey…lots and lots of turkey.

Friday – chili & cornbread

jalapeno cheddar cornbread (Ina Garten, The Barefoot Contessa at Home)
turkey chipotle chili (New Seasons Market)

Saturday – posole, ole’

turkey posole with winter squash (Matt Talavera, Whole Foods Market)

Sunday – sunday supper, ala leftovers

radicchio salad (Tasty & Sons)
turkey tetrazzini (Laura Russell, The Oregonian)

Monday – turkey bombay

turkey curry (Mark Bittman)
basmati rice

Tuesday – hold the turkey, add fresh figs 

baked rigatoni with brussels sprouts (Mark Bittman, The Food Matters)

Wednesday –  mid-week turkey break #2

one pan squash & black bean enchiladas (Oregon Live)

Thursday –  sammie night, holiday style

post-Thanksgiving sandwiches + beets (Mix Magazine)


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Friday –  chili & cornbread

jalapeno cheddar cornbread (Ina Garten, The Barefoot Contessa at Home)
turkey chipotle chili (New Seasons Market)

I think the best way to kick off “leftover week” is to switch gears entirely. This recipe from New Seasons Market was a bit heavy on the spicy factor – I’d reduce the chipotles to maybe 1-2 chiles. I’ll use my shallots, lots of carrots, and maybe even some squash. And if you’re short on time (or more than a bit tired of the kitchen!), Bob’s Red Mill has a great corn bread mix that will save you several steps. However, Ina’s recipe is super yummy!

Saturday – posole, ole’

turkey posole with winter squash (Matt Talavera, Whole Foods Market)

Another one dish meal – this time turkey goes south-of-the-border. I’ll cheat for sure, and use canned diced chiles, but any of your favorites would work. I’ve got winter squash pre-roasted and at the ready, which makes adding them to almost any dish a snap. Use whatever sweet potatoes, winter squash, and/or greens you have around. Serve with warmed corn tortillas, and a toppings bar of avocado slices and finely chopped onions & radishes.

Sunday – sunday supper, ala leftovers

radicchio salad (Tasty & Sons)
turkey tetrazzini (Laura Russell, The Oregonian)

I’m on a mission to repeat the amazing radicchio salad I had recently at Tasty & Sons. The very next week, I received radicchio in my CSA box – it was meant to be! We were a bit reluctant, ordering a salad whose only “lettuce” was radicchio – we assumed it was sure to be quite bitter. Not so! As the waitress shared with us, the trick is to soak the cut radicchio in very cold water for a bit before serving – magically removes any unpleasant bite. I’m going to cheat and use New Seasons croutons instead of roasting my own bread crumbs – just chop them roughly in a food processor or put them in a ziploc and pound away to your own desired crumbliness. With a lemony, garlic dressing and a handful of chopped green olives, this salad is really out of this world. I’m going to pair it with turkey tetrazzini, one of those classic, after-turkey-day, one-pot, comfort food dishes. It’s a great one to improvise with whatever veggies you’ve got hanging around. I’m going to try it with shallots and thinly sliced brussels sprouts (instead of the kale), keeping the NW criminis in for sure. Lightening the recipe up with milk instead of half-and-half I don’t think will hurt a thing.

Monday –  turkey bombay

turkey curry (Mark Bittman)
basmati rice

My husband always talks about something from his childhood called “Turkey Bombay.” Not sure this is a real thing, but I’m sure he’ll be delighted with anything with curry powder, coconut milk, and a little kick. I’ll use my shallots and a few chopped carrots, as well as buy a bag of pre-washed spinach to toss in. This is a great dish to kick off the work & school week – under half an hour, fridge to table.

Tuesday – hold the turkey, add fresh figs 

baked rigatoni with brussels sprouts (Mark Bittman, The Food Matters)

Four pounds of brussels sprouts was a lot! This dish looks like the perfect way to try a new angle on these, and take a turkey break! With just five ingredients, it looks so simple! And although I think the figs and blue cheese sound amazing here, modify it with whatever fall fruit and cheese combination strikes your fancy.

Wednesday – mid-week turkey break #2

one pan squash & black bean enchiladas (Oregon Live)

Yes, I do believe I’ll still have squash left come mid-week. I’ll use that, instead of sweet potatoes, in these lickety-split vegetarian enchiladas. However, turkey would be a welcome addition too, either in place of the black beans, or right along beside.

Thursday – sammie night, holiday style

post-Thanksgiving sandwiches + beets (Mix Magazine)

We’ve had a little break from the post turkey day sandwich craze. My sammie night routine fits right in here, with the last bits of turkey to be claimed. Here we’ve got three Portland chefs, giving their take on the perfect leftover-inspired sammies. I’ll peruse their creations, improvise with what I’ve got, and surely include the yummy beet spread I made for the big day. Otherwise use pre-roasted beets, peeled and at the ready for a weeknight dinner. For the minimalist, turkey, beets, and gorgonzola make a simple and fine creation. Pass the Kettle Chips!

“What the Kale?!?”

Don’t panic and get out the compost bin if all of the sudden you have a giant veggie delivery coming your way, and you still have a fridge full.  Here are a few suggestions for preserving the bounty!  (Soups and stews freeze wonderfully in those gallon zip lock freezer bags.)

  • classic turkey soup (Whole Foods Market) This recipe quickly and easily gets rid of that mammoth turkey carcass, and results in a delicious and comforting turkey soup. I usually make it to the point just before adding the noodles, and then freeze it. Bring it out on one of those “what the heck is for dinner?!?” winter nights. Or split it into a couple portions before freezing, reserving it for a sick friend – they’ll never forget it!
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