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I hope you had a joyful, delicious Thanksgiving! The week after is a time to depart from leftovers while using up any stray ingredients still around.
If you have some sweet potatoes in need of mashing start with Lime Sweet Potatoes.. Zingy & zesty they are also perfect dolloped on top of a vegetable chili bean stew as a mexican bean shepherd’s pie. Of course a fun dish with sweet potatoes are to whip leftovers (even if bits of streusel or marshmallows still remain) into Sweet Potato Pancakes with a saute of apples and even a dollop of any leftover Cranberry Sauce, if it is still taking up fridge space.
Pureed Butternut Squash livens up Macaroni & Cheese into a rustic hearty dish.
Chunks of the squash are simmered with white beans & greens in a White Bean Stew. Sausage works nicely in the stew or leave it vegetarian.
This time of year, greens in various stages and heartiness are easy enough to come by. In addition to the White Bean Stew, greens are a perfect side wilted in a bit of olive oil. Bok choy sliced long becomes one with Teriyaki Noodles. Arugula Parmesan Salad of course is one of my favorite ways to eat the bitter baby leaves.
Teriyaki Tempeh is an protein for a rice dish paired with the Bok Choy and Caramelized Onions & Broccoli. Double the amount of tempeh you prepare at dinner to go along the Bok Choy Slaw for a lunch on the go.
Jalapeno & Almond Crusted Fish plays nicely with a variety of sides, pairing it with Lime Sweet Potatoes and Wilted Greens means this meal is quick to put together during the start of a busy holiday season.
Broccoli grows well even as the months become chillier. Steam long florets and assemble it into a small forest of trees in the Mac n Cheese, perfect for delighting any young eater.
As the holiday season gets underway, remember to eat as many vegetables as you can find to combat stress and keep you healthy throughout this busy, joyful time of year!
Cook seasonally. Eat consciously. Live well,
