Easy Taco Slaw
A big side of this refreshing slaw is great alongside slow-roasted pork or in fish tacos.
Red Wine Pinto Beans With Bacon
Dried beans are budget- and pantry-friendly, and we probably all have stashed more of them this year than usual. This dish based on onions, celery, carrots, rosemary, and red wine, amazingly reminds us a lot of our favorite beef stew. Though it does contain bacon, it’s still more plant-foward and planet-friendly, making it a great alternative when you need a bowl of comfort food on a cold evening.
Spatchcocked Turkey Stock
For Thanksgiving this year we spatchcocked a turkey two days in advance and brined it in buttermilk. It was delicious, and had the added benefit of giving us time to make this homemade turkey stock in advance, which we then used in Day-Before Gravy (trying to simultaneously make gravy and get the meal on the table is quite stressful for me, so making it in advance is key!).
This recipe includes instructions for browning the raw turkey parts, unlike most recipes that assume you’ve already roasted your turkey.
Pressure Cooker Ham Hock & Bean Soup
If you serve ham at the holidays, don’t discard the ham bone — it beautifully flavors beans and soups, and this easy pressure cooker recipe is a great way to take advantage of it. After the craziness of the holiday, you can put the soup on, put your feet up, and get ready for some comfort food.
Pan-Seared Chicken Thighs With Butternut Squash & Carrots
When we ate chicken when I was a kid, it was always boneless skinless chicken breasts. This recipe was a delicious introduction into crispy, juicy, skin-on chicken thighs.
Sheet Pan Teriyaki Salmon, Carrots, & Green Beans
Carrots, green beans, and teriyaki-glazed salmon roasted on sheet pans is as easy as a weeknight dinner gets.
Jamy’s Quinoa Salad with Roast Vegetables, Feta, & Herbs
You can adapt this salad to take advantage of whatever vegetables are in season, or swap the quinoa for couscous or farro.
Bahn Mi Bowls
Top rice noodles with piles of sliced cucumber, carrot, lettuce, cabbage, avocado, and crispy tofu coated in soy, hoisin, and Sriracha. Garnish with sesame seeds and cilantro.
Volcano Noodles
Black rice noodles (which are really a lovely shade of dark purple), red bell peppers, bright green edamame, orange carrots, and purple cabbage, in a sesame-soy dressing, make a vibrant, rainbow-colored main dish.