November 29 weekly menu | fall table
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)
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)