Cold weather means comforting meals.

By Victoria Spencer
January 14, 2019
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Bryan Gardner

We get it, it's January and you're trying to make up for all the cookies, ham, and cocktails consumed during the holiday season. Guess what, we are too! Our sensible approach is not keto or 100 percent salads, it's planning meals ahead and making dinner almost every night. Less takeout, less processed food, more vegetables, and the occasional dessert is the route to success.

Our weeknight meals take less than an hour of mostly hands-off time, and many cook much quicker than that but may require constant stirring. On the weekends we like to try something different-recipes that cook long and slow, projects that get us using new ingredients and techniques, and menus to make entertaining a cinch. Be sure to join us every week for dinnertime inspiration.

MONDAY: EGG "NOODLE," BROCCOLINI, AND MUSHROOM STIR-FRY

Lennart Weibull

There's no pasta in this one-pan vegetarian dinner. These "noodles" are gluten-free because they're actually strips of omelet. We paired them with garlicky sauteed broccolini and shiitake mushrooms.

Get the Egg “Noodle,” Broccolini, and Mushroom Stir-Fry Recipe

TUESDAY: MOROCCAN MEATBALL SOUP WITH SWEET POTATO

This colorful, one-pan dinner with beef meatballs and plenty of vegetables is a total winner. The meatballs are lightly spiced with cinnamon and cumin, and they cook in the soup, streamlining prep and cleanup.

Get the Moroccan Meatball Soup with Sweet Potato

WEDNESDAY: PASTA PEPERONATA WITH TUNA AND OLIVES

Lennart Weibull

It's hump day so to make things easier for the cook how about this bright pasta, our take on the Italian classic spaghetti peperonata? It uses mild peppers such as bell or banana together with store cupboard staples-jarred tuna, olives, and raisins. Cooked low and slow, the peppers become meltingly tender. Feel free to sub red-pepper flakes for the finger pepper garnish but don't skip the Parmesan.

Get the Pasta Peperonata with Tuna and Olives Recipe

THURSDAY: INSTANT POT TURKEY CHILI

Bryan Gardner

Turkey-and-chickpea chili gets a deep flavor thanks to chili powder, cumin, and diced poblano. Make this recipe even if you don't have an Instant Pot, the stovetop version of the recipe only takes 10 minutes longer.

Get the Instant Pot Turkey Chili Recipe

FRIDAY: ROASTED COD WITH POTATOES AND OLIVES

Let the oven do the work with this elegant fish dinner that's also an easy sheet-pan supper. Red potatoes, cherry tomatoes, and Kalamata olives seasoned with garlic and rosemary make a delicious side dish for the roasted cod fillets.

Get the Roasted Cod with Potatoes and Olives Recipe

SATURDAY: CHICKEN KIEV

We're having a deliciously retro dinner tonight, do join us for this baked not fried version of the breadcrumb coated, herb butter-stuffed chicken breasts.

Get the Chicken Kiev Recipe

SUNDAY: POZOLE VERDE

Bryan Gardner

There are many versions of the hearty Mexican hominy stew, pozole. We love this one because the tangy tomatillos plus fresh cilantro and lime balance out the rich, fatty pork shoulder. Crunchy red cabbage is essential for serving as are sliced radishes, diced avocado, and tortillas.

Get the Pozole Verde Recipe

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