December 2-6, 2019: What to Cook This Week

With the arrival of December, the whirlwind of holiday preparations starts to gear up. Between Christmas shopping and putting up decorations, it’s important to take the time to sit down and eat as a family. This week, make a quick and easy chili, enjoy the freshly-arrived clementine season and be inspired by our neighbours to the south.

Monday: Vegetarian Chili with Edamame

You don’t need several hours to make a satisfying chili. This vegetarian recipe takes only 35 minutes to cook and is full of beans, edamame, vegetables and just a hint of spice. Serve with sour cream and garnish with cilantro.

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Tuesday: Pork Medallions with Clementine Sauce

In December, clementines are at their best. When you buy them in bulk and have a surplus, why not try making this recipe? Clementine juice, honey and Dijon mustard make up the delicious sauce that gives the pork its gorgeous glaze. To squeeze the juice of the 10 clementines needed for this dish, we use this ultra-efficient juicer.

Wednesday: Sausage and Green Pea Cavatelli

This pasta is basically bathing in its cooking juices and is eaten like a stew or soup. We chose cavatelli for this exact reason: They’re great for soaking up the chicken broth-based sauce. It’s comfort food at its best!

Thursday: Salmon Cakes with Tarragon Mayonnaise

Everyone loves fish cakes! Tender salmon and saltine cracker breadcrumbs make these cakes soft and moist on the inside and crispy on the outside—even those who aren’t fans of fish won’t be able to resist. For a full meal, serve with tender crisp asparagus al dente.

Friday: Philly Cheesesteak

If you can’t spend the weekend in Philadelphia, prepare their local specialty! A submarine sandwich-type bread, thin slices of fondue beef, sautéed vegetables and a good dose of provolone cheese make this an American classic. Plus, it's ready in 15 minutes, perfect for a fun, casual Friday night dinner after a long week.