It's Thanksgiving Week! And after taking a survey, instead of *more* T-day recipes (apparently you've got that covered!), you all asked for recipes for regular weeknight meals - things you can cook all the other days of this holiday week.
Two great meal ideas if you're hosting guests this week and need to feed a crowd: Potato Leek Soup (I add crispy bacon as a topping) and my family's all-time favorite Spinach Turkey Lasagna. Full-disclosure, I make a quicker version of this recipe now that I have kids: I skip making my own sauce and just use a jar of Rao's Homemade (which is so good!).
For a holiday breakfast, I love these Gluten-Free Pumpkin Spice Waffles. You can make the batter the night before, and given they are made with almond flour, they don't cause the same carb crash as normal waffles!
A couple of weeks ago, I taught a fun virtual cooking class with my friend Megan Gilger of Fresh Exchange, and made this delicious Roasted Red Pepper Dip a Fall Quinoa Salad with Roasted Brussels Sprouts and Delicata Squash. This dip is delicious with toasted pitas or raw veggies, or as a flavorful addition to a grain bowl or sandwich. (I basically eat it on everything!) It could also make a delicious, healthy appetizer for Thanksgiving Day.
You'll love this Fall Quinoa Salad- full of roasted Brussels Sprouts and Delicata Squash, feta, pomegranate seeds, and fresh herbs - it will make a perfect, healthy lunch, or a side for dinner with roasted chicken or fish. Or, you could also serve it as a healthy side on Thanksgiving. (I totally am!) Enjoy!
I am so excited to re-introduce a FREE version of Yellow Table Weekly on the blog! Each Friday, I'll share 5 seasonal recipes as cooking inspiration for the following week. Just click on the photos to access the recipes. Also, if you’d like to sign up for the newsletter, drop your email address below and you'll have the recipes emailed to you, as well as prep-ahead tips and my weekly blog post.