SUNDAY
Turkey and Wild Rice Soup. Use up those leftovers!
MONDAY
For Cyber Monday, we have an amazing deal on free shipping for my cookbook to anywhere in the US! I also have a sale on my online cooking school, you’ll save $50 if you join before Monday at midnight! Use this link and the code BLACKFRIDAY is already applied at checkout. You can also use that code to purchase a gift subscription!
For dinner, it’s a Ham, Gruyere and Chive Frittata. Follow the recipe template below.
How to Make Any Frittata
Serves 6
- ½ cup chopped aromatics (white, yellow, or red onion, leeks, shallots, or green onions)
- ½ cup optional cooked meat, cut into small 1/2-inch pieces (cooked ham, bacon, pancetta, chorizo, crumbled Italian sausage or sliced kielbasa)
- 10 to 12 eggs
- ½ cup milk (or it’s fine to leave it out!)
- ½ cup cheese, or less to taste (crumbled goat cheese or feta, or grated Gruyere, cheddar, jack, or leave it out!)
- ½ cup chopped mixed herbs or greens (chives, parsley, chervil or cilantro. Spinach, arugula, chard or collards.)
- Preheat your pan. Start by sautéing chopped onion (or use leek or shallot or scallions) in olive oil or butter until softened. I use my Lodge cast iron skillet, but you can also use an 8-9” non-stick skillet that’s oven-safe.
- Add any meat, if using, after the onions soften.
- Add any other chopped vegetables (up to about a cup of chopped zucchini or squash, cherry tomatoes, cubed butternut squash, broccoli florets, mushroom slices, etc). Saute over medium heat until softened.
- Greens (about two big handfuls of spinach, Swiss chard, kale, collard greens or just herbs).
- In a large bowl, whisk the eggs and milk and stir in the cheese. Add herbs if you’re using, along with a pinch of salt and pepper.
- Pour the egg mixture into the pan and pat down any greens to make sure they are covered in the egg mixture.
- Bake at 350 until the egg is set and the center is slightly puffy and brown around the edges, about 20 minutes.
TUESDAY
It’s a busy day, so I want a hands-off dinner. I have a bunch of fresh kale to use up from Thanksgiving, so I’m making the Kale Pasta recipe from Joshua McFadden’s Six Seasons cookbook. Here’s a version online you can follow instead!
WEDNESDAY
My house will be clean and set up for a pop-up tomorrow, so we’re most likely getting dinner out. If you live locally, come by on Thursday from 10 am-6 pm to shop tons of amazing vendors. If you’re cooking at home, I suggest Blackened Salmon Tacos. It’s an easy sheet pan method of cooking the fish and you can purchase guacamole and shredded cabbage to make life easy.
THURSDAY
Come say hello and shop! See details above. Dinner will be something like a faceplant into the Pantry Pasta recipe (see a version above) from my cookbook or spaghetti and Rao’s. Or I’ll convince my teenage drivers to pick something up for us. I leave at 8 am tomorrow morning for a weekend of Holly Jolly (and a couple of work meetings) in NYC! I’m planning to hit some holiday markets and promise to share photos in Instagram stories. Have a great weekend everyone.
