november 26 weekly menu | fall table

Farm Fresh

beets, carrots, chard, collard greens, dandelion greens, escarole, garlic, kale, leeks, mushrooms, parsley, 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 – south of the border

turkey and green chili enchiladas (America’s Test Kitchen)

blood orange margaritas (Deb Perleman, Smitten Kitchen)

Sunday – sunday supper, ala leftovers
turkey tetrazzini (Laura Russell, The Oregonian)

Monday – posole, ole’

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

Tuesday – kicked up pesto pasta

spicy greens pesto pasta with mushrooms + turkey (Bon Appetite)
beet salad with goat cheese and walnuts (Jennifer Segal, Serious Eats)

Wednesday – turkey bombay

turkey curry (Mark Bittman)
basmati rice

Thursday – soup & sammie night, holiday style

post-Thanksgiving sandwiches + beets (Portland Monthly)
roasted delicata squash soup (A Chow Life)

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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 leeks, 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 – south of the border

turkey and green chili enchiladas (America’s Test Kitchen)

blood orange margaritas (Deb Perleman, Smitten Kitchen)

With tomatillo enchilada sauce straight from the jar, it’s just a matter of adding some flavor to the turkey with onion, garlic, and Mexican spices. I’ll add kale to the sauté, making this a one-dish meal. Add the frozen corn if you like the extra color and texture. Then wrap and roll, dousing it all with cheese and sauce before baking. The blood orange margaritas make this Mexican feast Saturday-night-special!

Sunday – sunday supper, ala leftovers
turkey tetrazzini (Laura Russell, The Oregonian)

Turkey tetrazzini is 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 for it as described, using my lacinato kale, and a mixture of shiitake and cremini mushrooms I received this week. Lightening the recipe up with milk instead of half-and-half I don’t think will hurt a thing.

Monday – posole, ole’

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

Another one dish meal – turkey, south-of-the-border once again, but this time in a Mexican soup. I’ll cheat for sure, and use canned diced chiles, but any of your favorites would work. I’ll use my entire head of chard, and the  winter squash I’ve got pre-roasted and at the ready, which makes adding it 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.

Tuesday – kicked up pesto pasta

spicy greens pesto pasta with mushrooms + turkey (Bon Appetite)
beet salad with goat cheese and walnuts (Jennifer Segal, Serious Eats)

This mustard greens pesto pasta sounded is a wonderful base for just a bit more turkey. With fresh mushrooms and smokey mozzarella, it’s a crowd-pleaser for sure. And with my beets roasted and at-the-ready, this traditional beet salad with a honey dijon vinaigrette is a perfect accompaniment. I’ll serve the beets on a bed of chopped escarole; if you don’t have greens,  enjoy this salad with no greens at all, just lots of favorite nuts and cheese.

Wednesday – 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 leeks and a few chopped carrots, as well as my collard greens in place of the called-for spinach. This is a great weekday dish –  under half an hour, fridge to table.

Thursday – soup & sammie night, holiday style

post-Thanksgiving sandwiches + escarole (Portland Monthly)
roasted delicata squash soup (A Chow Life)

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 set out sliced pre-roasted beets, and escarole leaves. For the minimalist, turkey, beets, and gorgonzola make a simple and fine creation. I’ll add a simple soup to this dinner – minimal ingredients, and delicates roast up very quickly. This soup has a rich faux creaminess – I skip the cream, using four cups of broth and maybe just a little half and half at the end.  A small crumbling of blue cheese provides the magic!

 

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