As Thanksgiving approaches, turkey breasts are a lot more plentiful in the stores. But there’s no need to give them a Thanksgiving-y treatment; this week they’re paired with a sweet-tart citrus mojo and spicy black beans. Get the week’s shopping list here (ingredients for suggested side dishes not included on the list).
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RecipeHarissa-Yogurt Baked Chicken Thighs
Harissa pastes vary in heat level. Taste some of the harissa-yogurt sauce before putting it on the chicken, and adjust the amount of harissa paste to your liking.
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RecipeSpaghetti with Shrimp, Lemon, and Chard
Silken Swiss chard replaces spinach in this delicious riff on shrimp Florentine. A good amount of lemon, in zest and juice forms, keeps things bright, while a bit of cream ties everything together.
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RecipePeperonata with Fried Eggs
Peperonata, a mix of cooked sweet peppers, is often served as part of antipasti. Here, it’s topped with an egg and served with crusty bread to mop it all up. -
RecipeTurkey Cutlets and Black Beans with Tangerine-Habanero Mojo Sauce
Mojo (pronounced MOE-hoe) is a Caribbean and Latin-American garlic, chile, and fruit sauce that pairs well with meat, poultry, and seafood. Here, it’s made with tangerine and lime, so it’s both sweet and tart. If habaneros are scarce, try a Scotch bonnet, jalapeño, or serrano chile instead.
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RecipeFennel-Rubbed Pork Tenderloin with Escarole and Apple Salad, paired with Edna Valley Chardonnay
Garlicky pork pairs perfectly with a crisp salad in this easy supper.
