Hi and welcome to Five Weeknight Dishes. This is one of those strange in-between weeks, right? Not bad-strange, not at all, but what you need for the next few days most likely bears no relation to what you’ll need in two weeks, as we loll around in these post-Christmas, pre-New Year’s days.
And so below you’ll find plenty of ideas for a potpourri of scenarios, recipes you may find yourself needing in the days ahead. Trying to use up leftovers before you travel? Needing to feed a fresh round of guests? Gearing up to detox after all that ham? I am here for you. (Note that some of the recipes this week take more than an hour: I figure now is the time.)
Hoping the new year brings you joy. And speaking of joy, here’s something to make if you have a few extra minutes this week: French onion grilled cheese. My gift to you. As always, I’m at [email protected], and I love to hear from you.
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Here are five dishes for the week:
1. Argh, I have so much leftover ham: Ham-and-Cheese Pasta With Peas
My people are not ham people, so I never had the leftover-ham problem until maybe six years ago, when my husband and I hosted a holiday party. Finally, it was my big chance to order a spiral-cut beauty, and I grossly overestimated how much we needed. I really could’ve used this pasta dish for the leftovers, a no-recipe recipe from Sam Sifton, who really knows what’s good. (Leftover bacon or smoked turkey would also do nicely here.) Other options: ham-and-cheese brioche pudding (easier than quiche and scratches the same itch); ham and bean soup with collard greens.
2. It’s New Year’s Eve, let’s make it nice: Salmon Roasted in Butter
Maybe it feels a little anticlimactic to just have chicken cutlets on New Year’s Eve? Try this aesthetically pleasing salmon, which is really not any harder to make. Add some potatoes on the side. Caviar-topped potato chips is the appetizer to beat, though Alison Roman’s labneh dip with sizzled scallions is delicious, too. Other options: seared scallop pasta with burst tomatoes; steak mock frites.
3. My New Year’s resolution to eat vegan(ish) starts now: Lentils Diavolo
Lentils are a gift: fast-cooking and flavor-absorbent, and an excellent base for a meatless meal. (Though, sorry, you could add some of the leftover ham here, too.) This spicy number could be served many ways, over grains or pasta, with vegetables, as a side dish. Other options: vegan cacio e pepe; farro broccoli bowl with lemony tahini (a good vehicle for any leftover vegetable); spiced chickpea stew with coconut and turmeric (a.k.a. The Stew).
4. I need to feed a group, meat edition: Coconut Milk Chicken Adobo
The crazy (and often fun) thing about the week after Christmas is that people keep showing up at your home, and they are hungry. I love the idea of making Angela Dimayuga’s chicken adobo for them, and you can easily get the coconut vinegar at some supermarkets, Asian grocers or online. Other options: skillet chicken potpie (make two pies for more people); lasagna; beef stew (classic); sheet-pan sausage with peppers and tomatoes (this is extremely fast to make; scale up as needed on two pans).
5. I need to feed a group, vegetarian edition: Cheesy Baked Pumpkin Pasta
What if all these people don’t eat meat? What if you have consumed all that ham and now need to change it up? This creamy, wintry pasta with canned pumpkin and kale is an utter crowd-pleaser. Other options: wild rice and mushroom casserole; Indian-spiced tomato and egg casserole (also nice for brunch); green strata with goat cheese and herbs (ditto).
One more time: Happy New Year! I hope I’ve given you something good to eat this week. If not, try me at [email protected]. You can also follow me on Instagram, or follow NYT Cooking on Instagram, Facebook and Pinterest, or follow me on Instagram. Previous newsletters are archived here. If you have problems with your NYT Cooking account, email [email protected]. And just in case you’re still looking for the perfect gift for someone special (or maybe just someone who likes good food), you can buy a gift subscription to NYT Cooking here.
Source: Thanks https://www.nytimes.com/2019/12/27/dining/a-pasta-to-please-everyone.html