Menu ideas and recipes for chicken, cranberries, Brussels sprouts, polenta, mushrooms, greens, chickpeas, yellowfin tuna and black drum
Embrace the cozy—and cranberries
When it gets cold, I start thinking about cranberries—childhood conditioning, I guess. The star of our Sunday dinner was cranberry chicken parmesan. It may sound weird but it’s really good. While eating the leftovers for lunch, I realized it’s a bit like Thanksgiving and since this Thanksgiving is a no-turkey feast (yay!), that’s fine by me.
On the side, balsamic-maple roasted Brussels sprouts with bacon (double the sauce), and oven-baked polenta with roasted mushrooms and thyme. What a glorious meal it was!
Greens and company
I was getting bored with my usual greens treatments, so I took inspiration from this recipe to make kale, radish, turnip and daikon greens with linguiça, chickpeas, onion, sweet pepper, jalapeño, garlic and smoked paprika.
“Yellowfin tuna, again?”
A phrase often heard in this house but never with a whiny tone, always an excited one. This time, I made blackened yellowfin tuna with a spice rub of brown sugar (responsible for some serious blackening), chili powder, garlic and onion powder, cumin, coriander, cayenne and salt.
And wouldn’t you know it… guess what I got in Thursday’s fish share? That’s right, another pound of yellowfin tuna. Not complaining, trust me.
An even simpler fish dish the next night: black drum fillets baked with butter, lemon juice, Aleppo pepper flakes and Turkish seasoning.
See you next week!