Colorful, warming, and hearty describe the dishes in this week’s menu, as we move into a busy holiday season. Get the week’s shopping list here (ingredients for suggested side dishes not included on the list).
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RecipeSpicy Chicken with Black Bean, Cranberry, and Sweet Potato Salsa
This colorful all-in-one meal is full of bold Southwestern flavors, thanks to cumin, chili powder, and cayenne.
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RecipeEscarole, Apple, and Bacon Salad with Aged Gouda
Hot apples right out of the skillet soften the escarole in this warm salad. The nutty extra-aged Gouda and smoky bacon pair well with the bitter greens and sweet maple vinaigrette.
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RecipeSpicy Red Lentil and Chickpea Stew
The humble look of this stew belies its complex flavor: a mix of spicy heat and earthy legumes, topped with a cooling, creamy lemon-flecked yogurt.
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RecipeWhole-Grain Farfalle with Spicy Shrimp and Roasted Peppers
Here, the rustic whole-grain pasta is enhanced with the mild sweetness of roasted peppers and shrimp, and the kick of a spicy garlic marinade. You can use jarred roasted peppers, if you like, but roasting your own will make the pasta tastier, especially if you make them a day ahead.
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RecipePan-Seared Steak with Caper-Anchovy Butter, Paired With Edna Valley Pinot Noir
Some grocers mistakenly label tri-tip steak as sirloin tips, so feel free to ask if there's any question. Tri-tip steak should be thick and nicely marbled. Course, if you can’t find tri-tip, this butter is great with any cut of steak. And, don't skip the ridiculously-easy-to-make flavored butter. It elevates the dish from ordinary to elegant.
