Week's Eats

The highlight of this Week’s Eats was by far and away the Ribolita. This is my perfect form of healthy comfort food and perfect for these chilly days. All of these recipes can be prepped on Sunday night - mostly chopping up vegetables. I know some people don’t like to store chopped onions in their fridge but I store mine in an airtight container next to the baking soda.

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Ginger Molasses Cookies 

It is that time of year again…it is holiday cookie time! I am pretty sure from now until December 26th, I pretty much live off of cookies. Cookies and the holidays just go hand in hand in my opinion.

This year I thought I would do something called the 12 Days of Holiday Gift Giving. I love to give homemade gifts and what better gift is there than gifts you can eat. I am kicking off these 12 Days of Holiday Gift Giving with these ginger molasses cookies. They are always a huge hit when I make them and I promise you will fall head over heals with these delicious treats when you try them.

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Pumpkin Cream Cheese Swirl Bread

One of my favorite flavor combinations is pumpkin and cream cheese. They go together so well and compliment each other. This pumpkin bread with a cream cheese swirl is part dessert and part breakfast - it would be delicious as dessert on your Thanksgiving table or even for Thanksgiving breakfast. It is also a great hostess gift to give if you are going to someone’s house for Thanksgiving.

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Week’s Eats

So many good recipes this week! Where do I even start? One of the highlights was the ravioli - that recipe is just so easy, tasty, and feels so sophisticated (I think it is because of that brown butter). I am also adding the Roast Chicken with Grapes and Acorn Squash to the permanent rotation. Something about that roast grape and chicken combo that makes it a total winner.

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Roast Chicken Thighs with Grapes and Acorn Squash

If you haven’t roasted grapes before, I strongly urge you to try this recipe. I am not a huge fan of raw grapes - they were just never really my thing but by roasting them, you bring out all of these complex sweet and savory flavors that elevate whatever you are cooking them with. I like to pair them with something neutral like chicken, although they would be rally good with a pork loin as well. I had half an acorn squash leftover from making baby food so I threw that in there as well. The result is a deeply rich and hearty meal that comes together all in one dish.

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Ravioli with Brown Butter and Green Peas

I am a huge fan of anything that makes weeknight dinners just a little easier and store bought fresh ravioli and frozen peas are just that. Most grocery stores carry some version of fresh pasta - I got mine at Whole Foods at their new pasta “bar” but I have seen fresh ravioli at Trader Joes as well. If you don’t see fresh ravioli, check the freezer case where there will definitely be some options. While you are there, grab some frozen peas. Frozen vegetables get a bad rap probably because of the old school mushy vegetable medley. In this recipe I quickly blanch the frozen peas in the pasta water and serve them on top of the ravioli and a drizzle of brown butter. This recipe only has 6 ingredients (including salt and pepper) but it feels like the height of sophistication thanks to a couple shortcuts.

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