The restaurant did WELL this week

Beans, toum and brussels - you know, the favorites!

There are some weeks I look at the newsletter and I’m like, damn girl, the restaurant did WELL this week. “The restaurant” meaning “my kitchen” and “did well” meaning I’m particularly in love with all of the recipes I’m rolling out this week.

Not that I normally share things I *don’t* love - I just tend to choose favorite children, you all know this.

Now since December is my busy season (and I’m always grateful!), I’ve been working at a busy but steady clip, meaning I’ll be able to give you a feel for what to expect for the rest of the month! I’ve given myself the grace not to have to develop any holiday cookie recipes this year (just like Thanksgiving, they stress me!), but I might have *one* special one coming down the road. You’ll get it first, OBVIOUSLY.

But the weekly round-up!

Chicories with Pear Vinaigrette, Parmesan & Pecans - how was this recipe only five days ago? It feels like a fever dream. But it was inspired by stunner vegetables at the farmers’ market, and a simple pear/nutmeg vinaigrette will never let you down.

Brothy Beans - It was promised, and now she’s here! My brothy beans method, which I use to turn into cozy pastas, big soups, really anything. It’s flavorful with almost zero work, and I encourage you to make it your own.

Cinnamon-Smoked Lambrusco Cocktail - in the winter, I’m a Lambrusco girl. This cocktail is boozy but not too sweet, and I used Viski Glassware (you can get 15% off here), which was in the silly little gift guide last week! This post was a partnership with them, which I loved filming.

Roasted Brussels Sprouts & Mushroom Broth Barley - This recipe sounds like a lot, but you can mix and match it however you’d like! Plus, the crispy sage dressing might have made it my favorite recipe of 2023, just sayin’. Also, cooking your grains in broth - a game changer.

Fennel Salad with Vinegared Beets, Ground Cherries & Toum - When I say the restaurant did well….well, this is a recipe I’d be THRILLED to serve at a restaurant. Thinly shaved fennel is lightly dressed in crushed ground cherries, and a swipe of thick, garlicky toum is around the bowl so you can scoop it up in every bite. Barley adds earthiness, and sharp, vinegared beets add texture and flavor. Ugh. I love her.

And that’s it for the busy week at the restaurant! What you can expect the rest of December is more dinner-ish, vegetable-forward recipes, a few treats (I made homemade tiramisu marshmallows yesterday, it was fun, but…sticky), and then in the week leading up to the holiday, we are doing COZY. RECIPES. ONLY. Think: vegetarian croque madames and more cheese than your heart can handle.

Oh, and that one cookie, that’s coming soon too ;)

Until next week!

Xoxo,

December_Snacks