Sales on organic and natural meats and produce usually motivate my menu planning, but with a fridge full of Thanksgiving leftovers, this weekend I'm thinking about two things: finishing them off, and escaping from them. After yesterday's excesses and turkey sandwiches on deck for lunch today, we'll start our dinners for the weekend by getting away from the whole turkey thing. We'll keep it seasonal and lighten up from yesterday with a lovely, vegetarian soup, sweet potato and butternut squash soup. A "Recipe for Health" from the New York Times, it will be the perfect antidote to yesterday.
But then there's still that fridge full of turkey, dressing, gravy, and assorted veggie leftovers, so Saturday will be round two of Thanksgiving dinner, minus the wine, and approached with a more abstemious attitude.
By Sunday, I'll be looking for ways to transform that turkey, and I'm currently considering Asian turkey-noodle soup with ginger and chiles from Bon Appetit. The light approach and Asian spin will take it miles away from the Thanksgiving plates.
So that quickly gets us through the weekend, probably with more turkey yet to finish off.
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