They're easy, fresh, and SO warm and cozy.


Monday: Rachael Ray's Indian Spiced Cauliflower with Peas, Peppers & Basmati Rice

Indian Spiced Cauliflower with Peas, Peppers & Basmati Rice Recipe
Credit: Photography by Kate Mathis

Rach's 30-minute meal combines tons of veggies with tons of spices and warm, fluffy rice for a flavorful, filling meal. 

Tuesday: Crispy Corn Chip Chicken & Rice

Crispy Corn Chip Chicken and Rice
Credit: Photography by Caitlin Bensel

The holiday madness is at its peak today, so keep dinner incredible easy tonight with this 7-ingredient chicken and rice dish. It's on the table in 20 minutes, but it tastes like you spent all day making it. 

Wednesday: Parsnip & Fennel Soup

parsnip fennel soup
Credit: Photography by Christopher Testani

Whatever you're serving on Christmas Eve, this simple soup makes a delicious pair. It only takes 25 minutes to make but packs plenty of flavor and texture thanks to a sprinkle of bacon, mushroom, and fennel fronds before serving.

Recipe: Try our Parsnip & Fennel Soup

Thursday: Leg of Lamb with Pomegranate-Rosemary Glaze

Leg of Lamb With Pomegranate-Rosemary Glaze
Credit: Photography by Christopher Testani

You'll be amazed how simple this festive centerpiece is. Just cover the lamb with stock, pomegranate juice, garlic, and rosemary, roast for about two hours, and enjoy with all your favorite sides. 

Friday: Lamb Flatbreads with Cranberry Chutney

Lamb Flatbreads with Cranberry Chutney
Credit: Photography by Christopher Testani

Use up leftovers and do minimal cooking tonight with these tasty flatbreads. They call for lamb and cranberries, but you can play around with whatever leftovers you have! 


For the Indian spiced cauliflower

  • 2 tsp. each black peppercorns, cumin seeds, coriander seeds, and mustard seeds
  • 1 tsp. caraway seeds
  • About 2 tsp. chili powder
  • 2 tsp. ground turmeric or 1-inch piece of fresh turmeric
  • 1 cup basmati rice
  • Salt
  • 1 large head cauliflower (about 2 lb.)
  • 4 tbsp. neutral-flavored oil
  • Pepper
  • 2 sweet (field or bell) peppers (a mix of orange, red, and yellow)
  • 2 medium leeks or 1 large leek
  • 2 chiles (such as jalapeño, serrano, Fresno, and/or red finger chiles)
  • 1 1/2-inch piece of fresh ginger
  • 4 cloves garlic
  • A handful of fresh curry leaves (optional; available at
  • 1/2 cup Shaoxing rice wine or sherry
  • 1/2 cup peas, frozen or fresh when in season or available
  • 1/2 cup vegetable stock

For the chicken

  • 4 cups corn chips, crushed
  • 1 tbsp. chili powder
  • 4 boneless skinless chicken breasts (about 6 oz. each)
  • 2 cups salsa verde (from one 16-oz. jar)
  • 1 avocado—pitted, peeled, and chopped
  • 1 package (8 oz.) yellow rice, cooked
  • Fresh cilantro leaves, for garnish

For the soup

  • 4 parsnips
  • 1 large bulb fennel
  • 1/4 cup EVOO, plus more for drizzling
  • 2 cloves garlic
  • 2 shallots
  • 1 tsp. fresh thyme
  • 1 1/2 cups vegetable stock
  • 1 1/2 cups whole milk
  • Crumbled cooked bacon and thinly sliced mushrooms, for garnish

For the leg of lamb

  • 1 bone-in leg of lamb (7 to 8 lb.)
  • 1 1/2 cups chicken stock
  • 1 1/2 cups pomegranate juice
  • 2 cloves garlic
  • 4 sprigs fresh rosemary (each about 3 inches long), plus more for garnish
  • Pomegranate seeds, for garnish

For the flatbreads

  • 1 tbsp. olive oil
  • 1 lb. ground lamb
  • 1 tbsp. garam masala
  • 1 1/2 cups frozen cranberries
  • 2 tbsp. sugar
  • 2 tbsp. red wine vinegar
  • 4 naan breads
  • 1 1/3 cups plain Greek yogurt
  • 1/4 cup fresh mint leaves