So, so full
Letter from the editor
So, how’d the pie turn out? Who gave the best Thanksgiving toast? What are you doing with the leftovers? How ready (or…not ready) are you to jump back into the kitchen? For those of you who don’t celebrate Thanksgiving, how ready are you to read about something other than turkey?
We’ve got to eat. Why don’t we start with something light, like a red butter lettuce salad with either a green goddess or a yuzu dressing? Both are so good, it’s really not penance for the extra pieces of pie. On Sunday, I’ll make time to cook a batch of farro for a crunchy, fresh veggie salad and for dinner one night I’ll bring it back out with roasted squash, a healthy squeeze of lemon, and big shavings of parmesan.
I’m dying to make this Portuguese-style cod and beans en papillote, from Dorie Greenspan’s new book. It’s the perfect respite from the stick-to-your-ribs food from the last week. So is this sesame soy salmon, which is so good and so easy, it’s bound to make it into your regular rotation if it hasn’t yet. Serve it with whatever sides you like: a Japanese potato salad, some sticky rice and bok choy, brown rice and marinated cucumber salad. Let us know how you like it.
As we edge ever closer to December, dishes like this chicken sausage stew with lentils and kale are warming and enticing and so nutritious. I’ll never turn my nose up at a big twirl of spaghetti coated in spinach and basil pesto. Add a bottle of red, perhaps a fire going, and a batch of freshly baked white chocolate and lavender cookies to finish it off? Yeah, that sounds ideal.
For breakfast, I’m feeling this date ginger granola, over Greek yogurt drizzled with honey and topped with sliced apples or pears or both. Maybe we could all set aside time this week to make some vegan lemon poppy seed muffins. They last a few days in an airtight container and are a light and lovely breakfast or snack at tea time. Something else that ticks all those boxes is this healthier banana passionfruit coconut loaf. It’s wildly good and, bonus, it’s pretty. I’ll come clean right now and admit that I make these zucchini pancakes approximately once a week. They’re a universal hit.
That should get us through the next little bit: this calm before the holiday parties and school closures and family visits and shopping jaunts. We’ve still got time for granola and muffins and cod en papillote, I promise.
Happy cooking, friends!
