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How was your Thanksgiving?
We did a pretty good job filling our bellies and then stacking our fridge with leftovers that have been keeping us well fed since.
Today we are ready to re-supply and I am looking forward to a week of simplicity, starting with a Spicy Squash Bisque with Sweet Potato Croutons, Chili Cherry Chard, and Kale Caesar with Polenta Croutons.
Roast up a couple of winter squash for the Butternut Squash Mac n Cheese, the Spicy Squash Bisque and the Butternut Squash Spread with Pepita Crackers (perfect for a Holiday Party appetizer).
Start the week by simmering a big pot of black beans to save money and time later in the week. Some of the beans go well into the Black Bean & Sweet Potato Enchiladas, while the rest can be pureed into a Black Bean Soup.
Hanukkah continues, so celebrate another night of lights with a Fig Brisket, Sweet Potato & Carrot Tzimmes and oil-fried Beet Crisps.
As a spaghetti squash roasts, prepare a pot of simmering Winter Puttanesca Sauce. Later, Fresh Clams can be cooked in a few minutes while pasta boils to be tossed into the Spaghetti Squash Spaghetti.
Take the time to make this nearly savory Black Pepper Parmesan Granola. Top bowls of Black Pepper Parmesan Oatmeal on quick mornings or even whip it up with yogurt for a quick parfait. For an easy treat on the go, try the Lemon Date Bars for breakfast, post yoga snack or a simple dessert.
Need some foodie Christmas presents? Package up the Black Pepper Parmesan Granola or the Lemon Date Bars with some pretty ribbons. Even better, share the recipe along with a gift certificate to Lilly’s Table!
Cook seasonally. Eat consciously. Live well,
