It’s Christmas Eve, and we just put up our tree—until Tuesday, my husband was working 20-hour days, finishing a project. No time for frivolities like Christmas cheer. Yup, 2020 has been that kind of year. But we’re here, and we’re healthy, and I hope you’re healthy too. I hope you’ve got loved ones to celebrate with, if you’re celebrating.
My husband had a horrible bike accident last year and broke both arms. We thought it was the worst year we’d ever live through, and spent all of 2019 saying, “I can’t wait for 2020.” That feeling doesn’t even come close to what we’re experiencing now. Fingers crossed that we’ve reached a turning point, and 2021 brings us back to some kind of normalcy.
For us, next week is going to be on the lazy side. My husband and I are both working, but a lighter-than-normal load. Kiddo has homework, but he’ll still get to sleep in every day. And even though I could cook elaborate meals every night, I’m just too tuckered to consider it. I’m guessing you are, too, so next week’s plan is exceptionally easy.
You’re on the free list for The Family Plan. For the full experience with how-tos, discussions, and more, become a paying subscriber.
Here’s the menu:
SUNDAY: Optional prep: Cook a pound of white beans. This how-to from Umami Girl gives you Instant Pot and stovetop instructions, as well as plenty of advice. Divide the beans and their liquid into two containers (toss anything like bay leaves and chunks of vegetables) and refrigerate. If you don’t feel like cooking beans from scratch, it’s perfectly fine to buy four cans instead.
MONDAY:
Tuscan White Bean, Sausage, and Kale Soup from Gimme Some Oven, with crusty bread. Our first bean-based dinner is hearty, easy, and flexible: You can use almost any type of sausage—Italian, chicken, even vegetarian. Same goes for the greens. Got some other vegetable lingering in the crisper? It’ll work, too. And of course, vegetarians can use vegetable broth rather than chicken. (The recipe doesn’t call for it, but I keep my parmesan rinds in the freezer for recipes like this. If you have a rind around, toss it in—it’ll add extra flavor.) Bonus: you’ll have leftovers for lunch.
TUESDAY: Baked Falafel with all the fixings from my cookbook, Parents Need to Eat Too. Two reasons I love baked falafel: First, they’re surprisingly easy (not to mention healthy). And second, baking means no oil-spattered stovetop to clean up. Oh, and third, you can serve the falafel and extras salad bar-style, so picky eaters can choose exactly what they want. Beyond the basic falafel fixings, I’ll leave it up to you which prepared Middle Eastern items to add.
WEDNESDAY:
Skillet Bruschetta with Beans and Greens from Epicurious. If this sounds exceptionally simple, that’s because it is. And it, too, works well for picky eaters: Set aside some plain beans and toast if they’ll balk at the mixture. Add an egg on top if you like.
NEW YEAR’S EVE: Just-the-Family Hors d’Oeuvres Party. Nobody’s going out this year, right? In my family, that’s kinda the norm. For us, New Year’s Eve dinner is more like a very tame cocktail party, with noisemakers. We’ll have sparkling grape juice, pigs in blankets and mini-knishes, cocktail meatballs, and vegetable summer rolls. No shame in store-bought piggies and knishes, but if you’re ambitious here are my recipes. NOTE: Since every family’s New Year’s Eve looks different, I won’t include these suggestions in the shopping list. Don’t forget to add ingredients for whatever you’re making!
NEW YEAR’S DAY: Toshikoshi Soba (New Year’s Eve Noodles) from Just One Cookbook OR Sesame Soba Noodles from Love & Lemons. New Year’s celebrations have a lot of “lucky” food traditions, and I’d say we can all use some of that. In Japan, people slurp soba noodles. Traditionally it’s served in a dashi-based broth. I’m not sure if everyone has access to the ingredients you’d need, so I’m giving you another option—an Americanized soba noodle salad. Add tofu or hard-boiled egg to make it heartier. NOTE: As with New Year’s Eve, because you’ve got multiple options I’m not including ingredients in the shopping list. Don’t forget to add them, for whatever you choose to make!
Here’s the shopping list:
Produce
10-12 cloves garlic (M, T, W)
1-2 onions (M, W)
2 medium carrots (M)
1 bunch rosemary OR dried (M)
1 bunch thyme OR dried (M)
1 bunch flat-leaf parsley (T)
1 bunch scallions (T, F)
2 bunches sturdy greens, such as kale, spinach, chard, or a combination OR frozen (M, W)
Romaine lettuce (T)
1 cucumber (T)
Grape tomatoes (T)
1-2 lemons (T, W)
Pantry
1 lb. dried white beans, such as cannellini or great northern, OR 4 (15-oz.) cans (M, W)
1 (15-oz.) can chickpeas (T)
Bay leaves, optional (M, W)
Dried rosemary OR fresh (M)
Dried thyme OR fresh (M)
Ground coriander (T)
Ground cumin (T)
Cayenne pepper (T)
Crushed red pepper flakes (W)
Olive oil (M, T, W)
2 (1-quart) containers PLUS 4 oz. low-sodium chicken OR vegetable broth (M, W)
All-purpose flour (T)
Baking powder (T)
Tahini, optional (T)
Meat Counter
1 lb. sausage links, any kind (M)
Dairy
1/4-1/2 cup grated parmesan (M)
Prepared hummus (T)
Prepared tabbouli, stuffed grape leaves, babaganoush, etc., optional (T)
4-8 eggs, optional (W)
Bakery
1 large loaf crusty bread OR 1 baguette and 1 smaller loaf (M, W)
4 pitas, preferably whole wheat (T)
Freezer Case
2 packages frozen greens such as spinach or kale OR fresh (M, W)
On Saturday, paying subscribers will get the details on how it all comes together.
Stay safe (and stay home), be kind, wash your hands, and wear a mask.
Merry Christmas, and here’s to a MUCH better 2021, for everyone.
Debbie