Happy Day After Thanksgiving! I am not planning on doing any shopping today, but I am planning on making some meatballs to photograph. Yay, right?
So after a week and a half of posting about Thanksgiving, I’m sure you’re all wondering what I made yesterday. Well, this is what we had:
Random things from Whole Foods! I know you were probably expecting so much more, but I started working on Thanksgiving recipes in September and I did not want to make another Thanksgiving dinner. And since our families are back in Illinois and it was just the two of us, it seemed silly to make a ton of food (again).
Here’s what else I ate this week:
Creamy Pumpkin Baked Rigatoni from Kitchen Treaty // I made a few substitutions with this recipe, based on what I had on hand: whole wheat penne and fusilli instead of rigatoni, fresh sage leaves instead of a bay leaf (and I fried up a few sage leaves to put on top too), and shredded Parmesan instead of grated. Amazingness. It totally tasted like mac and cheese–Chris was shocked that there was no cheese in the sauce at all.
Raw Kale, Cabbage & Carrot Chopped Salad with Maple Sesame Vinaigrette from Gourmande in the Kitchen // I bought kale for this salad, but I ended up using it in something else and the bok choy at the grocery store was looking sad, so this is pretty much a Napa cabbage salad. Not as exciting (or pretty) as the original, but we still loved it.
Black Bean & Winter Squash Veggie Burger from Two Tarts // Okay, I’m pretty embarrassed about this photo. We ate dinner really late, so this is the next day’s leftovers that I had for lunch with an Aurora apple. (White apples! Is this the world we live in?!) Don’t let the looks fool you, this veggie burger was delicious! And as far as veggie burgers go, the recipe was pretty easy too.
Cranberry Grilled Cheese // One Thanksgiving dish I did make again this week was my Ginger Orange Cranberry Sauce, but mostly so I could make grilled cheese sandwiches with it. So much messy goodness.
Whole Wheat Muffins from The Kitchn // I also stirred some of the leftover cranberry sauce into these muffins. I made them with fat-free Greek yogurt instead of sour cream so they were a wee bit denser, but I don’t mind a dense muffin.
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