The Fresh Letter Menu for December 31st, 2021
The Fresh Letter Menu for December 31st, 2021
A menu to ring in the new year.
Hi there,
Ready for 2022? I’m feeling…conflicted. And based on my social media feed doom scrolling, it seems like a lot of us are. But just because 2021 is going out with a less-than-pleasant bang doesn’t mean we shouldn’t be eating well, so this week, I’ve got you covered with a roundup of scrumptious recipes to ring in the new year.
Before we dive in, though, hello to all the Monday newsletter subscribers! If you’d like to learn more about the Friday newsletter you’re laying your peepers on now, head this way. For all you paid subscribers, you already know the drill and thank you, thank you, thank you for supporting my work via your subscription! I’m so grateful for my little spot in your kitchen and inbox each week!
Oh, and one more little housekeeping note for everyone: if you’re hoping to start a meal prep habit in 2022, Abigail and I are teaching a series of meal prep classes starting in just a little over a week and I think they’d be a wonderful, very fun, and obviously delicious way to create some meal prep accountability for yourself if you’re looking for help in that department. Head this way to take a peek!
Okay, let’s take a look at this week’s menu!
Mains
Creamy, Cheesy Black-Eyed Peas (GF) I didn’t grow up eating anything specific on New Year’s Day, but married a Texan who taught me about the significance of black-eyed peas on the first day of the year. I’ve only had them stewed, but love that this traditional Brazilian recipe features a whole-lotta cheese. I may need to try them this way for 2022.
Many Veggie Vegetable Soup (V, GF) I’m craving veggies. Are you? During the winter months, I usually find myself leaning away from raw preparations and toward crispy flavorful roasted options and and easily digestible and warming soups like this one.
Prosciutto Wrapped Chicken with Fig Glaze (GF) I’m typically more of a dark meat gal, but because it lends a little extra fat, the addition of prosciutto in this recipe is the perfect way to keep white meat juicy and tender. I’ve got a few chicken breasts hanging in my fridge absolutely begging for this treatment.
Sides
Roasted Beets and Labneh (Veg, GF) Have you had labneh before? This recipe refers to it as “extra thick greek yogurt,” which I suppose is technically true, but to me, it eats more like a creamy cheese. Yum. You could definitely sub the labneh with full fat greek yogurt, but I think it’s worth it to seek out the good stuff (many grocery stores will carry it!)—also, be sure to leave the avocado off this dish until serving if you plan to make it for meal prep.
Homemade Artisan Bread (V) ‘Tis the season for project cookery and bread baking fits the bill, but honestly, this recipe isn’t much of a heavy lift! I think the total hands-on-time is only about 30 minutes! That seems worth it for crusty, homemade bread to me!
Creamy Celery Root and Parsnip Mash (Veg, GF) Move over, mashed potatoes! Just kidding, nothing can replace good ol’ mashed potatoes. But might I suggest mixing up your mashed veggie game with some unexpected root options like celery root and parsnips? You can find both in most grocery stores at this time of year.
Suggested Pairings
Serve the Creamy, Cheesy Black-Eyed Peas over some fluffy white rice and with a side of the Roasted Beets and Labneh.
The Many Veggie Vegetable Soup is begging to be sopped up with the Homemade Artisan Bread spread with a healthy amount of butter.
Enjoy the Prosciutto Wrapped Chicken with Fig Glaze over the Creamy Celery Root and Parsnip Mash.
Alright, we’ve covered it. I’ll see you in your inbox in 2022. Wishing you a happy, healthy New Year and a well-fed week ahead.
With love and a tip of my chef’s hat,
Erica
Want more? I’m so flattered! You can also follow me on Instagram, pop over to my YouTube channel, or check out my blog where you can find my tips-laden e-book collection.
Thanks for the black-eyed peas recipe! I have some Rancho Gordos waiting to be cooked tomorrow. I’ve made them using the Marcus Samuelsson recipe which is very popular but wanted to try something new. Happy New Year!