As this dinner planner kicks off, we’re closing out Hanukkah and celebrating Christmas. It’s a reminder of how powerful food can be in bringing people together. I’m endlessly grateful for this community and for the opportunity to help make your week a little more delicious and a little less stressful. May your table be full, your hearts be light, and the blessings of the season surround you.
Here’s your dinner planner for the week:
Meatless Monday: Eggplant Parmesan, Pasta Aglio e Olio, salata tri colore (radicchio, endive, and arugula) with red wine vinegar, olive oil, salt and pepper,
Tuesday: Christmas Wild Rice Salad + your choice of protein
Wednesday (Christmas Eve): Normally, this is a potluck dinner at my aunt’s house for 100-120 people! We always have dozens of fish dishes, including linguine with clam sauce, baccala, stuffed clams, eel, octopus and more. I have never published a clam sauce recipe, but I do something similar to this one but with a little tomato cooked into the sauce. If you are doing a seafood Christmas Eve, check out Cod Acqua Pazza, Seven Fishes Seafood Salad, the Halibut with Capers and Lentils from my December 2020 online class; a simple arugula and radicchio salad; plus some garlicky broccoli rabe. Here’s a recipe for Whole Roasted Branzino if you’re in the mood for an easy and elegant fish dish or you can do the broiled branzino fillets from QTQ. My cousin Allison makes dozens of “haystacks” and there are biscotti, panettoni, and more. Apple Amaretti Crisp with vanilla ice cream would make a great dessert too. Here are a few other dessert options: Whole-Grain Chocolate Chip Cookie Skillet Cake with vanilla ice cream, Vegan gingerbread, Cherry Bakewell Tart. Don’t forget to check out my December 2025 Class for more ideas!
Thursday (Christmas Day): My mom hosts Christmas dinner and we’ll start off with a big cheese board with nuts, salami, and crudites. Plus I’ll make the Italian 7-layer dip, Baked Feta from QTQ, cheesy pull apart bread or broccoli and roasted tomato stromboli wreath from Quicker than Quick. My mom always makes chicken soup with tortellini and beef tenderloin, onion-braised brisket, or Beef Tenderloin with Red Wine Sauce, and a recent tradition is the vegan lentil shepherd’s pie. Last year the Cheesy Broccoli Casserole was a mega-hit. I am also considering a roasted carrot dish with a pomegranate-pistachio relish like this recipe + a basic green salad. I will be making the Sticky Toffee Cake. And the kids will make loads of cookies and bars that we’ll eat on Christmas as well. I know Anna wants to make Magic Bars, Emma will make Molasses Ginger Cookies, and my niece is making Peppermint Bark Shortbread. Although this Chocolate Bundt Cake with Peppermint Ganache has been a hit in the past and so has Pear-Cranberry Gingersnap Crisp. MERRY CHRISTMAS!
Friday: Lemony Chickpea Soup and/or leftovers
Saturday brunch: “Almond Croissant” French Toast Casserole (Make-Ahead)
Sunday: French Chicken Pot Pie with Tarragon and Puff Pastry
