December is the time when even the everyday should feel a little festive, and this week’s menu puts that philosophy into practice. Scallops get a quick, unexpected treatment with a sofrito and rice, while a simple roast chicken is dressed up with a pomegranate pan sauce. Get the week’s shopping list here (ingredients for suggested side dishes not included on the list).
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RecipeSofrito Scallops with Saffron Rice
Used with everything from beans to meat to fish, the versatile tomato-based sauce called sofrito is the soul of Latin American and Caribbean food. In this Cuban-inspired dish, bay scallops are tossed in the hot sofrito and then served with saffron-infused rice.
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RecipeRoasted Potato and Rosemary Pizza
A pizza enjoyed during a trip to Rome 25 years ago was the inspiration for this pie. Its genius lies in its simplicity: thin slices of potato made fragrant with rosemary, a drizzle of olive oil, and a dusting of cheese.
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RecipePork Chops with Green Chiles and Onions
A double dose of chile—canned and powder—adds pleasant heat to this quick skillet braise. The peppers’ light green hue may fade slightly as they simmer, but their spicy essence intensifies into a delicious sauce.
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RecipeBlack Bean Soup with Sherry
Dry sherry gives this soup an extra boost of flavor that belies how quick and easy it is. A garnish of queso fresco and chopped tomatoes adds color.
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RecipeRoast Chicken with Pomegranate Pan Sauce, Paired with Edna Valley Chardonnay
Pomegranate juice, molasses, and seeds bring sweet-tart flavor and festive color to this simple roast chicken.
