5 Weeknight Dinners to Kick Off December

The holidays are right around the corner! Celebrate early with these kinda-fancy, super-festive weeknight dinners.
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Monday: Pan-Seared Salmon with Miso Watercress Pesto & Lentil-Black Rice Salad

Pan-Seared Salmon with Miso Watercress Pesto & Lentil-Black Rice Salad

Salmon is always a treat, especially when it's over a bed of lentils and topped with a refreshing homemade pesto. Yum!

Recipe: Try our Pan-Seared Salmon with Miso Watercress Pesto & Lentil-Black Rice Salad

Tuesday: Spinach-Stuffed Shells with Gremolata

Spinach-Stuffed Shells with Gremolata

A zesty gremolata wakes up stuffed shells in this crowd-pleasing recipe.

Recipe: Try our Spinach-Stuffed Shells with Gremolata

Wednesday: Lamb Stew with Polenta

Lamb Stew with Polenta

Talk about comfort food! If December means snow and icy temps where you live, a big helping of this warm, hearty meal is sure to hit the spot.

Recipe: Try our Lamb Stew with Polenta

Thursday: Southwestern Kale & Sweet Potato Salad

Southwestern Kale & Sweet Potato Salad

Sweet potatoes, kale, and pepitas (pumpkin seeds) taste best in the winter. Toss 'em all together with lime juice and cumin for a filling dinner.

Recipe: Try our Southwestern Kale & Sweet Potato Salad

Friday: Hanger Steak with Pomegranate Chimichurri

hanger steak with pomegranate chimichurri

Pomegranate seeds, herbs, and balsamic vinegar jazz up steak night.

Recipe: Try our Hanger Steak with Pomegranate Chimichurri

Shopping list

For the pan-seared salmon with miso watercress pesto & lentil-black rice salad:

  • 3/4 cup dried brown lentils
  • 3/4 cup black rice
  • 3/4 cup EVOO
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon turmeric
  • 1 cup coarsely chopped raw almonds
  • 2 cups (packed) watercress or arugula
  • 2 tablespoons white miso
  • 4 skin-on wild salmon fillets (6 oz. each)
  • 4 lemon wedges

For the spinach-stuffed shells with gremolata:

  • 1 container (16 oz.) fresh ricotta
  • 1 package (9 oz.) frozen spinach
  • 1/2 cup (2 oz.) grated Pecorino Romano
  • 1 egg
  • 1 jar (32 oz.) marinara sauce
  • 24 jumbo pasta shells
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 1 clove garlic
  • 1 1/2 tsp. lemon zest

For the lamb stew with polenta:

  • 3 pounds lamb stew meat (preferably shoulder)
  • 2 tablespoons olive oil, plus more as needed
  • 2 medium onions
  • 2 carrots
  • 3 cloves garlic
  • 2 teaspoons chopped fresh rosemary
  • 1 28 ounce can diced tomatoes
  • 1/2 cup light cream
  • 1/2 cup polenta or instant polenta
  • 2 tablespoons butter
  • Chopped fresh basil

For the southwestern kale & sweet potato salad:

  • 5 tablespoons olive oil
  • 1 pound sweet potatoes
  • 1 bunch kale
  • 1 tablespoon fresh lime juice
  • 3/4 teaspoon ground cumin
  • 2 tablespoons pepitas

For the hanger steak with pomegranate chimichurri:

  • 2 hanger steaks (8 oz. each)
  • 5 tablespoons olive oil
  • 1/2 cup pomegranate seeds
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons each finely chopped fresh parsley and cilantro
  • 1 tablespoon finely chopped fresh mint

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