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!
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.