5 Festive Dinners to Make the Week of Christmas

The biggest holiday of the year calls for a week's worth of special, festive, kinda-fancy dinners.
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Monday: Roast Pork Chops with Green Beans & Potatoes

roast pork chops with green beans and potatoes

This hearty dinner is filling and tastes gourmet, but the best thing about it is the festive red-and-green veggies!

Recipe: Try our Roast Pork Chops with Green Beans & Potatoes

Tuesday: Linguine with Shrimp, Lemon & Feta

linguine with shrimp lemon feta

If you ask any Italian, they'll tell you seafood is just as important to Christmas as decorated trees and mantles. Get your Italiano on with a lemon-y shrimp pasta feast!

Recipe: Try our Linguine with Shrimp, Lemon & Feta

Wednesday: Very Veggie Grilled Cheese Sandwiches

Very Veggie Grilled Cheese Sandwiches

Take it easy the day after Christmas—you deserve it! These sammies are super simple, but ingredients like kale, Kalamata olives, and dill give them a fancy flair. 

Recipe: Try our Very Veggie Grilled Cheese Sandwiches

Thursday: Greek Gremolata Chicken Breasts Under a Brick with Feta & Walnut Sauce & Roasted Grapes

greek gremolata chicken breasts under brick with feta walnut sauce roasted grapes

Family still in town? Impress 'em one last time with this flavor-packed meal. You'll have them thinking they're dining in a five-star restaurant! 

Recipe: Try our Greek Gremolata Chicken Breasts Under a Brick with Feta & Walnut Sauce & Roasted Grapes

Friday: Farro Risotto with Pumpkin & Sage

farro risotto with pumpkin sage

Close out the busy week with some cheesy, pumpkin-y, hazelnut-topped comfort food. Yum!

Recipe: Try our Farro Risotto with Pumpkin & Sage

Shopping List

For the roast pork chops with green beans & potatoes:

  • 6 tablespoons olive oil
  • 1 lemon, juiced (about 3 tbsp.)
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon plus 1 tsp.smoked paprika
  • 4 cloves garlic
  • Salt and pepper
  • 4 bone-in pork chops (each 1 inch thick)
  • 1 12 ounce bag trimmed green beans or haricots verts
  • 4 medium Yukon Gold potatoes (about 1 1/2 lbs.)
  • 1 jarred roasted red bell pepper

For the linguine with shrimp, lemon & feta:

  • 1/3 cup EVOO
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic
  • 1 teaspoon lemon zest
  • 1/4 teaspoon crushed red pepper
  • 1 pound shrimp
  • 8 ounces cooked linguine
  • 1 6 ounce package fresh spinach
  • 1 cup crumbled feta

For the very veggie grilled cheese sandwiches:

  • 2 cups grated cheddar
  • 2 carrots
  • 5 ounces baby kale
  • 1/4 cup Kalamata olives
  • 1/4 small red onion
  • 3 tablespoons chopped dill
  • 1 tablespoon cider vinegar
  • 8 slices sourdough
  • 2 tablespoons olive oil

For the Greek gremolata chicken breasts under a brick with feta & walnut sauce & roasted grapes:

  • About 1 lb. (4 large bunches) red or black seedless grapes
  • Olive oil cooking spray
  • Salt and pepper
  • 1 cup (loosely packed) mixed fresh parsley and mint
  • 2 sprigs fresh oregano
  • 2 lemons
  • 2 large cloves garlic
  • 4 boneless, skin-on large chicken breasts (about 6 oz. each)
  • Olive oil
  • 1 cup Greek yogurt
  • 3/4 cup toasted walnuts
  • 1/2 cup crumbled feta

For the farro risotto with pumpkin & sage: 

  • 2 tbsp. olive oil
  • 1 large shallot
  • 2 large cloves garlic
  • 2 1/2 cups vegetable stock
  • 1 can (15 oz.) unsweetened pumpkin puree or fresh roasted pumpkin puree
  • 1 1/2 cups pearled farro
  • Salt and pepper
  • About 1/4 tsp. freshly grated nutmeg
  • 1 cup freshly grated Parmigiano-Reggiano (about 3 oz.)
  • 12 fresh sage leaves
  • 2 tbsp. butter or EVOO
  • 1/2 cup chopped toasted hazelnuts or walnuts

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