SUNDAY
Turkey and Wild Rice Soup. Use up those Thanksgiving leftovers in a comforting, hearty soup that stretches a few servings into many.
MONDAY
For Cyber Monday I’m offering free shipping on my cookbook within the US and a limited-time discount on my online cooking school. If you want the sale price, make sure to enroll before Monday at midnight. I’m also offering a discounted gift subscription for the same promotion.
For dinner, try a Ham, Gruyere, and Chive Frittata. Below is a flexible template so you can adapt it to what you have on hand.
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 ½-inch pieces (cooked ham, bacon, pancetta, chorizo, crumbled sausage, or sliced kielbasa)
- 10 to 12 eggs
- ½ cup milk (optional)
- ½ cup cheese, or less to taste (crumbled goat cheese or feta, or grated Gruyere, cheddar, or jack)
- ½ cup chopped mixed herbs or greens (chives, parsley, chervil, cilantro, or greens like spinach, arugula, chard, or collards)
- Preheat your pan. Sauté the chopped aromatics in olive oil or butter until softened. Use a cast iron skillet or an 8–9″ oven-safe nonstick skillet.
- Add any cooked meat after the aromatics soften and cook briefly to warm.
- Add other chopped vegetables (up to about a cup: zucchini, squash, cherry tomatoes, cubed butternut squash, broccoli florets, mushrooms) and sauté over medium heat until tender.
- Stir in greens or herbs so they wilt slightly and combine with the vegetables.
- In a large bowl, whisk the eggs and milk, then stir in the cheese and herbs. Season with a pinch of salt and pepper.
- Pour the egg mixture into the skillet, pressing down so the greens and fillings are covered by the eggs.
- Bake at 350°F until the eggs are set and the center is slightly puffy and the edges are lightly browned, about 20 minutes. Let rest a few minutes before slicing.
TUESDAY
It’s a busy day, so I want a mostly hands-off dinner. I’m using up fresh kale with a simple Kale Pasta adapted from Joshua McFadden’s approach. It’s a quick, flavorful way to turn leafy greens into a satisfying weeknight meal.
WEDNESDAY
With the house cleaned and set up for a pop-up event the next day, we’ll likely eat out. If you’re staying in, Blackened Salmon Tacos are an easy option: the fish cooks on a sheet pan and you can buy prepared guacamole and shredded cabbage to keep things quick.
THURSDAY
Stop by the pop-up between 10 am and 6 pm to shop a selection of vendors and say hello. For dinner I’ll probably dive into a pantry pasta from my cookbook or make a quick spaghetti with jarred sauce. If all else fails, I’ll persuade the teenage drivers to pick something up.
I’m leaving early Friday morning for a weekend in New York for holiday markets and a few work meetings. I plan to share some photos in my Instagram stories. Wishing everyone a wonderful weekend.