Take a deep breath before you read this: December starts tomorrow. We have three weeks until the first night of Hanukkah (also VERY IMPORTANT my birthday), and two more days until Christmas eve. Unless you’re one of those smart people who shops for the holidays all year long, we’re entering crunch time.
But we’ve got dinner handled, so at least that’s something. You can remain calm between 5 and 7 each night this week, a small window of peace amidst the chaos.
OK, let’s go.
Oops
Imma blame Thanksgiving chaos for this… friends, I made a small mistake in the shopping list. I left off canned chickpeas for Thursday’s stuffed shells. If you don’t have any on hand don’t sweat it—the recipe only calls for 1/2 cup, and the casserole is plenty substantial without them. If you do have some, go for it.
Sunday
Spend 15 minutes tossing together the dressing for Wednesday’s salad. If you couldn’t find lemongrass at your store, use the zest from half a lemon instead—it won’t be a perfect substitute, but it’ll come close.
Monday
Salt-and-Pepper Steak, One-Pan Ratatouille, and Crusty Bread
Simply seasoned skirt steak will shock you with its beefy flavor, not to mention its ease of preparation. It’s so fast, in fact, that you should get a double-batch of ratatouille going in a 5- to 6-quart pan before the steak hits the grill. Wait until step 3 in the ratatouille recipe, then grill all the steak you bought—you’re pre-cooking the protein for Wednesday, too. No grill pan? Use your broiler, with the rack set about 4” from the heat source. Slice all the steak for serving, then transfer half to a container and add Sunday’s dressing. (For picky eaters, set aside a few plain slices.) Serve with crusty bread. Refrigerate both the steak and the leftover ratatouille.
Vegetarians, skip all the steak steps and do this instead: After step 4 in the ratatouille recipe, drain and rinse a can of chickpeas or white beans and add to the pan. Cook for another minute, just to heat them through. Pass crumbled feta at the table, along with that crusty bread.
Tuesday
Sheet Pan Vegetarian Fajitas
Stacie’s recipe is so simple and straightforward, you don’t need my help! My only thought would be for picky eaters: If your kids won’t touch heavily seasoned food, set aside some plain vegetables to roast for them. Let everyone assemble their own fajitas at the table.
Wednesday
Thai Beef (or Tofu) Salad
Since you’ve got the steak and dressing ready to go, all you need to do tonight is chop a few vegetables and toss it all together. Set aside some lettuce for tomorrow—if you bought a large head there should be plenty.
Vegetarians: Press the tofu between layers of kitchen towel to remove as much liquid as possible, then cut into strips. Heat a glug or two of oil in a large skillet and add the tofu. Cook until browned, then toss with the dressing and let it sit for 10-15 minutes before proceeding.
Thursday
Ratatouille-Stuffed Shells
Pull out Monday’s ratatouille so it can come to room temp while you cook the shells. If you have canned chickpeas on hand, stir them in. Pick up the recipe at step 4. (Got picky eaters? Set aside a shell or two and some cheese, and let them eat those separately.) While the casserole bakes, make a quick salad with the remaining lettuce and cucumber and a pint of tomatoes. Toss with salt and pepper, olive oil, and lemon juice or your favorite vinegar.
Friday
Crispy Sheet-Pan Gnocchi and Vegetables
If this flexible, easy recipe doesn’t make it into regular rotation at your place, I’ll eat my hat. Most of the time I use grape or cherry tomatoes for that bit of sauciness, but in the depths of winter butternut squash works beautifully—roasted, it’s soft enough to become kinda creamy when stirred with the gnocchi. For tonight, though, go with the recipe as written. Use 1/2 teaspoon of dried oregano in place of the fresh rosemary. I didn’t want to make you buy a bunch for such a small amount. Serving a picky kid? Do what I do and toss the gnocchi separately with oil, and don’t stir everything together until you’ve held out a portion of crisped-up dumplings.
And look at that, it’s the weekend again. You made it!
Watch your in-box on Thursday for the new menu and shopping list. And please, if you’ve got feedback or suggestions, send it my way! Just respond to this email.
Enjoy the chaos,
Debbie