Here we go! The last week before Thanksgiving and then a few days of rest. If you’re entertaining friends over Thanksgiving break, be sure to download my Appetizer & Cocktail ebook. Stay tuned for an amazing black Friday sale on my Smart in the Kitchen School cooking school membership, and mark your calendars for our 6-week in-person Basics I series beginning on January 25 (11 am-1:30 pm) and my 2023 online Smart Meal Plan Formula course (prerecorded step-by-step classes, tons of PDF downloads and Zoom meal planning live with me every Sunday for a month).
As per usual, lots going on! But I’m here to help you get dinner on the table in whatever way you need (except coming over and actually cooking for you, I know how your brains work!). Email me with questions, leave a comment below or pop into my DMs on Instagram.
P.S. Some exciting news to share! We are already in our second printing of Dinner is Done. That’s less than two weeks from our initial publication date. Thank you to everyone who placed an online order or visited us at an in-person market or event and purchased a book (or five). My heart is about to burst.
Tri-tip from my new book (very similar to the version I linked). Steamed broccolini on the side. I’m making a drizzle sauce of equal parts chili crunch, soy sauce and sesame oil for the broccolini. You can find chili onion crunch at Trader Joe’s or Momofuku Chili Crunch or Spicy Chili Crisp on Amazon.
I want a healthy dinner to keep my family in fighting shape while all the flu and colds go around. I’m craving a chunky butternut squash and bean soup with greens and leeks. I’ll make it up as I go, but it will be similar to this soup. You could add some sauteed Italian sausage or shredded rotisserie chicken if you’d like! I’ll try to share the recipe on Instagram, but this week is a little crazy as we pack and ship the remaining pre-orders of my cookbook.
My son requested grilled chicken tacos. I’ll marinate chicken breasts in green salsa overnight and then pat them dry and grill (either on our outdoor grill or in a grill pan). Let them rest and then chop well for soft tacos. If you’d rather have something hands-off, make these.
Marcella Hazan tomato sauce with sundried tomato pasta from our farmer’s market. I happened to have the sauce and pasta in our freezer, so win-win. A simple mixed green and herb salad with super simple salad dressing. If I have veggies to use up in the fridge, I’ll roast them for an easy “clean out the fridge before vacation” side.
Book pick up at my house from 9-12 pm and a Smart in the Kitchen School member class at 1 pm. In my online member class, we’re talking about holiday breakfasts. I’ll make a compound cream cheese bagel board, Greek yogurt coffee cake from my book and cut-and-bake buttermilk biscuits. The biscuits can be served as a holiday side or used for fried egg breakfast sandwiches. Tonight we’re having something simple for dinner that we have on hand: Fresh herb and goat cheese omelets and toasted spelt bread from Magnol bakery.
We’re off! I’m headed to see my oldest in Paris for the week and can’t wait for the Christmas markets, food and shopping. This week, I’m sharing a Paris blog post about our itinerary so keep a watch on your inbox and file it away for future trips. This year we’re going out for Thanksgiving dinner at Benoit in Paris and I’m pretty pumped about it.
Happy Thanksgiving! I’m grateful and thankful for this community, that you’ve read to the bottom of this post and for your continued support of my business.