Merry Christmas, friends! I can't believe it's 5 days until Christmas (seriously, HOW?!). For this week's menu, I veered away from my typical easy weeknight meals, and included some more festive options. I wanted to share my recipe for Pork Loin with Prosciutto and Fig-Rosemary Butter (from my cookbook!) but it's not on the blog so I'll share the recipe in my newsletter.

I love this slow-cooked Lamb Ragu with Pappardelle. Make the ragu 1-2 days ahead for an easy-to-reheat dinner (and the flavors are even better when made ahead!). For a special Christmas dinner, serve it with Broccoli Rabe with Pine Nuts and Golden Raisins and the Citrus Arugula Salad as a starter. Goat Cheese Crostini with Fig Olive Tapenade are a perfect pre-dinner snack with a glass of bubbly. And for dessert? Old Fashioned Gingerbread Bundt Cake with a dollop of homemade whipped cream (or fresh lemon curd).

I hope you all have a wonderful holiday season, in spite of all the continued Covid complications. Sending you all lots of love, and wishes for health and joy!