It's That Time of Year (🦃)
Focus on the funEvery year I aim to slow down in these last few weeks of the year. And every year I'm disappointed when it doesn't happen. With so many ways to celebrate, busy is built into the season. So this year, I'm just going to focus on having fun. Busy yes. But fun? Let's have more of that. |
I can't send out an email one week before Thanksgiving and not mention the food. So how are you doing with planning for the big meal? What are you cooking? Are you hosting, traveling, skipping the whole thing and ordering take-out? For the first time in a few years, I'm not cooking the entire meal. No turkey, no gravy, no mashed potatoes for me. But in past years, I make almost everything the day ahead so I can enjoy the holiday. If you're looking for ideas of Thanksgiving recipes you can make ahead, click the link below for 35 of my favorites.
What I'm CookingEven though I'm not hosting, I'm making a few of my favorites to share. Top of the list is Creamy Butternut Squash and Spinach Casserole. It has beautiful layers, is full of vegetables and is gluten-free and vegetarian. I'm also making my go-to Overnight Stuffing that is assembled the night before and baked the day-of. And my super easy no-bake pumpkin cheesecake. (Though this new pumpkin trifle is a fun alternative.) Come to think of it...I might make two desserts. After Thanksgiving, cozy is top priority. We'll be living off popcorn and movies, leftovers, and simple meals. I'll be making Miso Ramen at least once. We've switched our pantry's supply of instant ramen completely over to Mike's Mighty Good Ramen. Mike's partnered with us to create that ramen recipe, but we're loving these steamed (not fried) ramen noodles and tasty broths so much that we asked for a discount code to share here. They're currently having a great Black Friday sale. If you're reading this after the sale, use my code INQUIRINGCHEF to get 15% off or click the link below.
Thankful All throughout the year, but especially at this time of year, we are incredibly thankful we are that you're here. We couldn't do this job that we love without you reading, following along, sending us notes about the meals you are making, and being a part of this community. Thank you. Catch you on the other side of the the turkey! Jess and Frank |
 ​Unsubscribe · Preferences​ |
Inquiring Chef Newsletter
Vegetable-forward recipes and budget-friendly meal plans.
Hey friend, Let’s skip straight to the photo this week because how gorgeous is this color??? Click here for the full recipe! Frank and I have been feeling nostalgic lately for the years we lived in Bangkok. We hope to take the kids back there soon, but it’s not in the cards just yet. In the meantime, we like to bring Thailand to us through its food. So if you don’t like the way I made it (with squash and chicken), I’ve included a list of easy customizations to help you make this recipe your...
Good morning! Charcuterie boards are pretty much the best addition to any gathering. They’re fun to make, look great and they give everyone something to snack on without having to serve a full meal. But sometimes those huge elaborate displays (I’ve seen some truly wild ones online) don’t make any sense. Here’s my quick tip for you this week: mini charcuterie boards! Click here to learn how! Small charcuterie boards work great when you want everyone to get an even mix of foods or when you want...
Happy Monday! We had a full weekend of all the fall things. A bike ride with the girls and applesauce in the slow cooker. I had time to get our meal plan for the week lined up which always makes the week go so much more smoothly. With the weather cooling down, one of the highlights of the week is Vegetarian Lentil Chili - I'm so excited for this one (and all the toppings). Lentil Chili Recipe Today I'm over on Instagram sharing my own meal plan for the week. I love seeing what others are...