Here’s What to Cook Every Night This Week (November 25 – December 1)

Produce
2 red onions
1 yellow bell pepper
11 garlic cloves
3 small onions
1 pound broccoli
2 ounces baby spinach
2 lemons
1 small butternut squash
1 orange
1 blood orange
1 jalapeño
6 radishes
4 ounces watercress
1 large sweet potato
6 ounces shredded Brussels sprouts
1 bunch parsley
2 bunches scallions
2 bunches cilantro
2 bunches thyme
2 bunches rosemary
1 bunch sage
1 bunch chives

Meat
2½ to 3 pounds skin-on turkey breast
3 cups shredded leftover turkey (or rotisserie chicken)
12 slices smoked salmon

Dairy
1 stick unsalted butter
3 ounces crumbled goat cheese
8 ounces shredded Monterey Jack cheese
2 ounces grated Parmesan cheese
1 large egg
3 ounces crème fraiche
4 ounces shredded white cheddar cheese
8 ounces Brie cheese

Grains
6 thick slices sourdough bread
4 cups cubed bread (about 8 slices)
1 pound bite-size pasta (such as orecchiette)
12 small corn tortillas

Canned and Packaged Goods
One 28-ounce can crushed tomatoes
One 28-ounce can white beans
40 ounces vegetable broth
3 ounces pine nuts
One 28-ounce can red enchilada sauce
3 ounces pepitas
3 cups leftover (or store-bought) mashed potatoes
Tortilla chips, for serving
8 ounces prepared cranberry sauce

Pantry Ingredients: extra-virgin olive oil, harissa, sweet or hot paprika, ground coriander, kosher salt, freshly ground black pepper, whole-grain mustard, apple cider vinegar, cinnamon, garlic powder, smoked paprika, nonstick spray, neutral oil, all-purpose flour

I love homemade beans, but I don’t always have a few spare hours to cook them from scratch. That’s where precooked, canned beans swoop in to save dinnertime. They make this cozy meal a 40-minute mission that’s especially designed for lazy cooks.

Make a double batch of this fall soup and keep the leftovers in the fridge: Just like that, one of your side dishes or appetizers for the big feast is out of the way. The recipe is dairy free as is, but I wouldn’t blame you for topping your bowl with a bit of grated Parm or shredded cheddar.

This fall-inspired pasta salad can easily be made ahead, so feel free to serve it first thing on Thursday to hold everyone over ’til the bird is ready. (More on that later.) Cubed butternut squash, crunchy pine nuts and fresh thyme give it all the holiday flair it needs.

No basting, no rotating, no fussing with tinfoil—just 30 minutes of active prep, the push of a button and an unforgettably juicy main. Crown the turkey with thin-sliced rounds of blood orange and a flourish of fresh herbs. (A generous pat of herb butter wouldn’t hurt either.)

Repeat after me: I will not eat a dozen turkey sandwiches this weekend. Instead, shred the leftovers and turn them into a satiating dish of warm, saucy enchiladas, complete with roasted pepitas, radishes and cilantro. If you don’t have leftover turkey, a store-bought rotisserie chicken will do (they’re worth making all the same).

Leftover mashed potatoes don’t typically warm up to their former glory—unless you load them with cheese, mold them into patties and fry them, that is. The acidic crème fraîche and rich smoked salmon merely gild the lily.

Football Sunday is simply incomplete without finger food, and this recipe couldn’t be more resourceful. Make the sweet potatoes and sprouts from scratch or use whatever leftover veggies you have from Thursday, along with cranberry sauce, Brie (from the unforgettable charcuterie board you served, of course) and shredded leftover turkey, if you’d like.