I hope everyone had a wonderful Christmas and a joyful holiday weekend, whether it was full of family, friends, quiet moments, or a little bit of everything. As we head into the final days of the year, this week’s dinner planner includes some festive inspiration for New Year’s Eve – easy, celebratory dishes that still feel good to eat. I’m always looking ahead with optimism, but I don’t believe in overdoing it and then “starting over” on January 1. Eating well is something I practice year-round, and beginning a new year on a healthy, balanced note feels far more sustainable (and enjoyable) to me.
For those of you in my monthly online cooking class community, our January class will be published on January 2, so keep an eye out for that. And if you’ve been thinking about joining, I’d truly love to have you. If you give me just one hour a month, I promise I’ll make you a better, more confident cook. Membership is $29/month and includes full access to eight years of classes and recipes—a deep library you can dip into anytime. It’s one of my favorite ways to cook together and start the year feeling inspired in the kitchen.
Here’s your dinner planner for the week:
Meatless Monday: Stuffed Delicata Squash (with Vegan Mushroom Gravy) + sautéed greens
Tuesday: Roasted Lemon-Sumac Chicken + roasted potatoes, carrots and fennel
Wednesday (New Year’s Eve): Here are some tried and true appetizers for NYE: Polenta Crostini with Spinach and Capers, Buckwheat Blinis with Smoked Salmon and Lemon Creme Fraiche, Mini Spanakopita, Zesty Potato Skewers, Mini Risotto Cakes, Brussels Sprouts Sliders, Endive with Grapes, Hazelnuts and Roquefort, Hen of the Woods Mushroom Toasts, Spinach and Artichoke Dip, Provencal Goat Cheese Gratin, White Bean Dip with Roasted Garlic, Butternut Squash, Beet and Apple Skewers, a Cheeseboard (method here), or Whipped Goat Cheese Dip!
Thursday (New Years Day): We always make lentils on New Year’s Day for good luck. I usually continue this tradition with a big pot of lentil soup, but the Lentil Shepherd’s Pie (which we now make every year on Christmas) is outstanding.
Friday: Weeknight cassoulet, roasted cabbage
Saturday brunch: Whole grain mixed berry buckle
Sunday: Ranch Chicken Fingers p. 227 from Quicker than Quick, baked chipotle sweet potato fries, roasted broccoli
I LOVE seeing your recreations of my recipes on Instagram! If you make something, tag me @pamelasalzman and use #pamelasalzman so I can cheer you on. If you don’t already get my free Monday newsletter, it’s full of fresh recipes, favorite things, and kitchen inspiration. Subscribe here!
