Following so much cooking and feasting for Thanksgiving and beyond, all I'm looking for is some simplicity and lightness for our midweek plans. That will start with tonight, when we'll do our customary reheat of something big made over the weekend, which in this case is the lovely sweet potato and butternut squash soup, a "Recipe for Health" from the New York Times.
Tomorrow will be a total cheat, since I want one of Whole Foods' large pepperoni pizzas that are on sale for $8.99 each, and tomorrow will be the last day to get it at that price ($3 off). Salad with my homemade buttermilk dressing will ease the guilt.
Wednesday will be last call for what little is left of the turkey, and it will be a green chile, turkey and white bean soup that unfortunately doesn't seem to be online, coming from an old issue of the newspaper in Taos, NM. Given that it includes roasted chiles and chipotle, longtime readers (thank you!) can imagine my enthusiasm for such a way to finish off the turkey.
Thursday again will reflect simplicity. My current five pound bag of organic russet potatoes from Vitamin Cottage (only $1.69 for the bag!) has the rare occurrence of some very large baking potatoes in it, which suggests to me stuffed baked potatoes. This is something that can be completely improvised, with my favorite base additions being Straus plain European yogurt, scallions or shallots, fresh parsley, and a bit of grated cheese. A touch of diced Black Forest ham or smoked salmon adds considerable interest.
And that gets us through a very simple weekday plan following a few Thanksgiving excesses.
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