SUNDAY
Turkey and Wild Rice Soup. Use up those Thanksgiving leftovers for a comforting, flavorful meal that stretches your turkey and turns odds and ends into a hearty dinner.
MONDAY
It’s Cyber Monday with a special on free shipping for my cookbook anywhere in the US, plus a limited-time discount on my online cooking school—save $50 if you join before Monday at midnight. There’s also a gift subscription option with the same discount code pre-applied at checkout.
For dinner, make a Ham, Gruyere, and Chive Frittata. Below is a simple template so you can adapt this to whatever you have on hand.
How to Make Any Frittata
Serves 6
- ½ cup chopped aromatics: onion, leek, shallot, or green onion
- ½ cup optional cooked meat, cut into small ½-inch pieces: ham, bacon, pancetta, chorizo, crumbled sausage, or kielbasa
- 10 to 12 eggs
- ½ cup milk (optional; you can omit it if you prefer)
- ½ cup cheese, or less to taste: Gruyère, cheddar, jack, feta, or goat cheese
- ½ cup chopped herbs or greens: chives, parsley, spinach, arugula, chard, or collards
- Preheat your pan. Sauté the chopped aromatics in olive oil or butter until softened. Use an oven-safe 8–9″ nonstick skillet or a cast-iron skillet.
- Add cooked meat after the aromatics soften.
- Add any additional vegetables (up to about 1 cup), such as zucchini, cherry tomatoes, cubed squash, broccoli florets, or mushrooms. Sauté until softened.
- Add greens—about two large handfuls of spinach, chard, kale, or a mix of fresh herbs—and cook until wilted.
- In a large bowl, whisk the eggs with the milk (if using) and stir in the cheese. Add herbs if desired, plus a pinch of salt and pepper.
- Pour the egg mixture into the skillet, pressing any greens or fillings down so they’re covered by the eggs.
- Bake in a 350°F oven until the eggs are set, the center is slightly puffy, and the edges are golden, about 18–22 minutes.
TUESDAY
On a busy weeknight I prefer a hands-off dinner. I’m using leftover kale to make the Kale Pasta from Joshua McFadden’s Six Seasons. If you don’t have the book, there are reliable online versions of the recipe you can follow. This pasta is simple, pantry-friendly, and highlights leafy greens with minimal fuss.
WEDNESDAY
With the house cleaned and prepped for a pop-up event the next day, we’ll likely eat out. If you’re staying in, Blackened Salmon Tacos are an easy option: use a sheet-pan method to cook the fish, then add store-bought guacamole and shredded cabbage to keep assembly quick.
THURSDAY
Join the pop-up from 10 am to 6 pm and shop from a variety of vendors. For dinner, I’m thinking something easy from the pantry—Pantry Pasta from my cookbook or classic spaghetti with a simple sauce. If I can, I’ll persuade one of my teen drivers to pick something up for us.
I’m leaving early Friday for a weekend in NYC for holiday events and a couple of meetings. I plan to visit a few holiday markets and will share photos in my Instagram stories. Have a great weekend, everyone!