With Thanksgiving right around the corner, we made sure this week’s menu was a light lift—but still warm, cozy and satisfying. Stress? What stress?
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh parsley
1 bunch chives
1 bunch kale
1 bunch fresh basil
1 large onion
1 red onion
1 large sweet onion
2 large heads cauliflower
2¾ pounds russet potatoes
3 heads of garlic
5 medium yellow onions
2 celery stalks
1 pint cremini mushrooms
1 cup sherry wine
3 cups dry white wine
3 cups beef stock
16-ounces low-sodium chicken broth
2 pounds mussels
One 5½-pound brisket
3 pounds chicken (8 pieces total—thighs, breasts and drumsticks)
12 slices of bacon
20 ounces fully cooked sweet Italian turkey sausage
6 large eggs
½ cup milk
1 cup half-and-half
½ cup heavy cream
4 ounces Parmesan cheese
8 tablespoons unsalted butter
1 pound fettuccine or other long pasta
3½ cups gluten-free all-purpose flour (such as Bob’s Red Mill)
One 28-ounce can crushed tomatoes
Kosher salt, freshly ground black pepper, vegetable oil, crushed red-pepper flakes, all-purpose flour, mayonnaise, tomato paste, extra-virgin olive oil, whole grain mustard, nonstick spray, cornstarch
Monday: Lightened-Up Fettuccine with Cauliflower Alfredo Sauce
Ease yourself into the workweek.
Tuesday: Ketogenic Baked Eggs and Zoodles with Avocado
High in fat and protein, this meal will satisfy without weighing you down (even if you aren’t keto).
Wednesday: Healthy Zuppa Toscana
A few ingredients will warm you to the bone.
Gluten-Free Cauliflower Gnocchi Pomodoro
We’d never turn down a big plate of pasta, especially when it tastes like cheesy pillows of heaven.
Friday: Cheater's White Wine Coq au Vin
Ready in under an hour and totally foolproof.
Recreating Parisian vibes = the perfect romantic Saturday night.
Sunday: French Onion Brisket
Simmer on Saturday, feast on Sunday.