Looking for anything but turkey in your weekday cooking this week? We hear you. We’ve got an herbed butternut squash pasta, crisp striped bass, and a black-bean-and-sweet potato soup. The soup and pasta can even be vegetarian turkey alternatives on the big day, if you’re feeding a mixed crowd. And if, inevitably, you end up with turkey leftovers, our cheesy rarebit is one of the tastiest ways to use them up. Get the shopping list here (ingredients for suggested side dishes not included on the list).
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RecipeCrisp Striped Bass with Preserved Lemon, Chickpeas, and Couscous
Preserved lemon brings a bright, salty citrus note to this Moroccan-influenced dish.
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RecipeCampanelle with Butternut Squash and Herbed Breadcrumbs
Sweet butternut squash and aromatic sage are a classic fall combination. Add some sautéed leeks, cream, and pasta, and you get an amazing dinner.
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RecipeFlat Iron Steak with Zucchini, Edamame, and Soba Noodles
The deep flavor of flat iron steak works really well with the umami-rich soy sauce and sesame oil featured in this dish. If you can’t find flat iron, substitute rib-eye.
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RecipeBlack Bean Soup with Sweet Potatoes
The sweet potatoes in this soup contrast nicely with the tang of the yogurt and the tartness of the lime. Aniseed lends an unusual hint of licorice flavor.
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RecipeTurkey Rarebit
For an easy post-Thanksgiving meal, try these open-face sandwiches. Smothered in a cheese and beer sauce and broiled until bubbling and golden, they’re a great way to use up your leftover turkey.
