I’m on the road to Fort Worth with my son for a TCU tour and working from my hotspot in the car. We left Houston in near-90 degree weather and are driving into a cold, rainy front — it’s about 45 degrees here. Texas weather is unpredictable. A few quick updates before I share a week of easy, comforting dinners: I have two spots left in my Thanksgiving class on Thursday, November 2, from 11:00 AM to 1:30 PM in my kitchen. Early enrollment is open for the next Basics series starting February 7, 2024. Email [email protected] for details.
MONDAY
We’ll be driving back from Fort Worth and won’t get home until late, so my husband is on dinner duty. If you want a warm, healthy meal that’s simple to make, try the Tomato Bread Soup. It’s comforting, flavorful, and can be made with or without the bread depending on how thick you prefer it.
TUESDAY
I’ll make a skillet version of my Tortellini Casserole. Start at step three of the original recipe: brown the Italian sausage, drain the fat, then add tomatoes, marinara, the greens, and tortellini. Stir and cook over medium-low until heated through. Finish with shredded mozzarella and a sprinkle of Parmesan. To keep it vegetarian, omit the sausage and use your favorite cheese or spinach tortellini. A large cast-iron pan makes this a convenient one-pan meal.
WEDNESDAY
Tonight I’m celebrating the launch of a friend’s nonprofit and hosting a group of sophomore girls at our home. I like to serve homemade treats, so I thawed some Pumpkin Crumb Cake I froze this weekend and will move it to the fridge the night before the gathering. For dinner, I’ll prepare Aunt Shelley’s Fried Rice using leftover beef tender from a cooking class earlier in the day — it’s a favorite and the recipe is in my cookbook.
THURSDAY
We have a Thanksgiving cooking class today and I’m excited about the menu. There are still two spots available if anyone wants to join. Since today is the Day of the Dead, I have a feeling the day will be full and lively. Dinner will be a casual mash-up of leftovers. I’ll use Stonefire flatbreads to make quick personal pizzas — top with Rao’s and mozzarella or try a more elevated version below.
Flatbread with Caramelized Onions, Bleu Cheese and Red Grapes
- Small store-bought flatbread, such as Stonefire
- Extra-virgin olive oil
- 2 large onions, halved and sliced very thin
- 1 cup crumbled blue cheese
- 1/2 cup firm red grapes, halved
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons flat-leaf parsley, chopped
- In a large sauté pan over medium-low heat, add 2 tablespoons olive oil and the sliced onions. Slowly caramelize until soft and creamy, about 45–60 minutes. Set aside to cool.
- Heat a grill pan or skillet over medium-high. Brush one side of the flatbread with olive oil.
- Grill the oiled side for about 2 minutes, then flip. Top with crumbled bleu cheese, the caramelized onions, and halved grapes. Season with flaky sea salt, freshly ground pepper, and sprinkle with chopped parsley. Cook on low until the cheese softens and the bread is warm.
FRIDAY
The kitchen is closed for the week, but if you want to try something new, Roasted Chicken with Acorn Squash and Sumac is a great seasonal dish to bookmark. It pairs roast poultry with autumn squash and bright, nutty flavors.