Are you ready for what might be the biggest cooking week of the year? Yes, yes you are. You’ve got this plan right here to see you through the regular dinners, which leaves you plenty of time for whatever turkey-day prep you might have to take on. This is, um, the spoonful of sugar that helps the rest of the week go down.
OK, let’s go.
Sunday
Optional Quick Prep
You’ve got two things to do over the weekend, but only if you need to save time on tomorrow’s recipe:
Cook the quinoa. Follow the instructions on the package to make these amounts: 2 cups for a family of 4 who’ll be eating the salmon, and 3 cups for vegetarians. Make even more if your kid’s picky enough that they’ll want to eat plain quinoa. Refrigerate all of it.
Prep the kale: Wash, stem, and thinly slice the greens. Wrap loosely in paper towels and refrigerate in a plastic bag.
Monday
Roasted Salmon with Kale-Quinoa Salad
Your first cook of the week is about as easy as it gets, especially if you did the weekend prep. Roast all six salmon fillets according to the recipe’s directions (it’s super-easy), and refrigerate two for tomorrow. If you’re vegetarian, drain and rinse that can of adzuki beans, and toss with the kale and quinoa. Here’s a quick, potentially sanity-saving tip to slice all those grapes.
Tuesday
Corn and Salmon Chowder
When I was growing up my mom made corn chowder a few times a year and it was a huge treat. This recipe comes as close to hers as I’ve seen. Follow the instructions for using frozen corn. Defrost it by leaving it in the fridge overnight or putting it in a colander and running cold water over it—drain it really well if you choose this option. Flake the salmon and add it after the soup has thickened, just before you remove the bay leaf. Vegetarians: Just leave out the salmon. Serve with crusty bread.
Wednesday
Oven Polenta with Roasted Mushrooms and Thyme
Have you avoided making polenta because you heard it keeps you tied to the stove, stirring? This version will blow your mind. While it’s in the oven make a simple salad with the head of lettuce, cucumber, and tomato. Toss with olive oil, red wine vinegar, salt, and pepper.
Thursday
Don’t worry. You’ve got this, whatever you’re cooking.
Friday
Turkey Chili
Nervous about your kids and that jalapeno? Use less of it, or leave it out and pass hot sauce at the table. (If you do use it, make sure to wash your hands really well before you touch your face or your kids.) This simmers for a good long while, which helps to remove any trace of Thanksgiving. If you don’t have leftover mashed potatoes to serve with the chili, cook some rice while it’s going. Vegetarians: You don’t need to cook anywhere near as long—let the tomato mixture simmer for about 15 minutes, then move on to step 3. In addition to the pinto beans, drain and rinse both cans of black beans.
And just like that, the week is over.
Watch your inbox for last-minute Thanksgiving tips early next week.
Have a great weekend,
Debbie