This Week's Table | 12.7.25 Menu

How are we less than 30-days out from Christmas? Does anyone else feel like this year FLEW by?

Although I'm not the biggest fan of the cold [I swear I was meant to live in a warmer climate], I am excited about the possibility of a white Christmas. And hopefully that means we'll actually have somewhat of a season for some of my favorite outdoor activities: snowmobiling and snowboarding. But it's Michigan and it could be 60 degrees tomorrow so maybe I'm getting my hopes up.

For this week's menu, I continued to focus on meals that were comforting, yet offered nutritious variety through various vegetables, different protein sources [any of this meals can easily be swapped out for your protein of choice], and scrumptious where you'll want seconds of everything.

Let's dig in!

Sunday: Tacos

A meal I could eat e v e r y d a y. I love how versatile tacos can be: bowls, salads, burritos, nachos - endless creations. I love a delicious taco salad, loaded with lots of fajita veggies and meat where it leaves my body truly feeling satiated and nourished.

Here are my staples for taco night:

⊹ taco seasoned grass-fed ground beef [my favorite taco seasoning because it's naturally seasoned w/ ground dates]

⊹ organic chopped lettuce

⊹ sautéed bell peppers & onion, in grass-fed butter or evoo until caramelized

⊹ cherry or grape tomatoes, chopped

⊹ organic jasmine rice [occassionally sub cauliflower rice here]

⊹ organic black beans

⊹ avocado

⊹ cheddar cheese, shredded

⊹ salsa verde

⊹ full fat sour cream [I like Daisy or Good Culture]

⊹ Siete hot sauce

⊹ drizzle hot honey

Monday: out to eat

It's important to schedule joy into your week, just like we do with work or personal appointments. For me, I have a girls night out that I'm really looking forward to because I have the best group of gals and I'm really grateful for their friendship. Gathered around a table, chatting and laughing with one another - what could be better?

Tuesday: fig balsamic salad w/ steak

I dream about this salad because it's savory, sweet, and delectable. Hands down, my favorite salad to date. And I love how versatile it is where you can modify into a grain bowl, or load it up with options like roasted sweet potatoes or beets to nourish within this fallow season. This salad was inspired by one of my favorite restaurants in Paradise- the Inn, but I've put my own spin on it, and created the dressing that's finger-lickin' good.

Ingredients

⊹ salad base: organic spring mix + arugula

⊹ sweet potatoes, red & orange beets, roasted

[toss in evoo, s+p, cinnamon, dash chipotle chili powder & roast @ 425 for 35-40 mins.]

⊹ optional: organic quinoa, cooked

[I love quinoa because it's a whole grain, superfood, and a complete protein all on it's own]

⊹ shallot or red onion, thinly sliced

⊹ pumpkin seeds/pepitas

⊹ roasted, unsalted mixed nuts: pecans, walnuts, almonds - whatever you prefer!

⊹ organic dried tart cherries

⊹ goat cheese [plain, honey, fig, or cinnamon vanilla are great options]

⊹ grass-fed steak

[pat steak dry and bring steak to room temp, season w/ s+p, and over med-high heat, cook 3-4 mins. each side until your preferred temp. Transfer to cutting board, add slab of butter on top to ooze into the steak, & let rest]

⊹ fig balsamic dressing [see below for recipe]

𓂂 Nothing to measure here! Just sprinkle the ingredients over your base to build your gorgeous salad to your hearts desire!

Fig Balsamic Dressing

5T. evoo

2T. balsamic vinegar

2t. honey

2T. fig jam

1/2t. sea salt

1/2t. dried rosemary, or herb de providence

𓂂 combine vinegar, honey, fig jam, salt, & rosemary/herb de providence in mason jar. Let rest for a few minutes then shake. Add in evoo & shake for a few minutes until creamy/emulsified. Pour over prepared salad & store in fridge for up to 2 weeks.

Wednesday: peanut chicken curry over rice

Another dish that my children love but I can't blame them because it is really delicious and my all time favorite Thai-inspired dish.

Ingredients

evoo

1 yellow onion, chopped

3 cloves garlic, minced

1T. minced ginger

red bell pepper, sliced

green bell pepper, sliced

1.5 lbs. chicken, cut up into bites or thinly sliced

2T. sweet chili sauce

1t. red curry paste

3T. creamy peanut butter

2T. ketchup, or 1/2 T. tomato paste

1t. salt

14oz. unsweetened coconut milk

2t. dark brown sugar

Directions

𓂂 sauté onion and pepper in evoo until tender. add garlic & ginger; cook 30-60 seconds until fragrant.

𓂂 add chicken & cook for a few minutes

𓂂 add sauces & spices; stir. then add coconut milk & bring to boil, then turn heat down to a gentle simmer, cover, & cook for 20 minutes.

𓂂 spoon over cooked rice

𓂂 top w/ crushed peanuts, diced green onion, black & regular sesame seeds, & drizzle of sweet chili sauce

Thursday: grilled cheese

Nothing beats a classic grilled cheese, especially putting a fun spin on it to curate an adult version w/ figgy jam, apple, and brie. But no judgement here if you're leaning towards a classic sammy!

⊹ homemade sourdough, or an organic artisan bread

⊹ deli cheese combos I personally love: extra sharp cheddar, havarti, & gouda

An adult, fun version:

⊹ fig jam

⊹ thinly sliced apples

⊹ brie

⊹ sharp white cheddar

⊹ arugula

⊹ bacon would be good here, too!

I like to serve it w/ some avocado oil potato chips, or with leftover fig balsamic salad!

Friday: buffalo chicken pizza

Mmmm something about this pizza combo hits every time. Friday night is usually za' night in my household, sticking with the classic pizza sauce + mozzarella. But since I won't have my kids this evening, I've been craving a hot, spicy buffalo chicken creation.

⊹ homemade pizza crust, or store-bought

⊹ Primal Kitchen Buffalo Sauce

⊹ rotisserie chicken, shredded

⊹ diced red onion, or shallot

⊹ diced bacon

⊹ shredded mozzarella & cheddar cheese

𓂂 layer ingredients in this order onto the pizza crust, bake, then topped w/ chopped green onion & a drizzle of ranch or hot honey - YUM!

Saturday: open face hot honey sweet potato

Sweet potatoes are the best kind of potato imo, especially the Japanese variety. This is another great option for taco nights too, loading up a baked sweet potato w/ all the meat and topping goodness.

𓂂 first, bake the perfect sweet potato: pre-heat oven to 425, line cookie sheet w/ aluminum foil, poke multiple holes in sweet potato, and bake for 1 hr, or until soft when punctured w/ fork

Then, load that baby up:

⊹ handful arugula

⊹ leftover shredded rotisserie chicken

⊹ diced red onion, or shallot

⊹ diced bacon

⊹ diced green onion

⊹ dried tart cherries

⊹ chopped tomatoes

⊹ shredded cheddar cheese

⊹ drizzle of hot honey & buffalo sauce

Grocery List

Here's a breakdown of the supplies you'll need for this week.

Cross off the produce and pantry staples you may already have and BAM - you're set!

Produce

𓂂 lettuce: spring mix & arugula

𓂂 2 red pepper

𓂂 2 green pepper

𓂂 2 sweet onion

𓂂 red onion, or 2 shallots

𓂂 avocado

𓂂 grape/cherry tomatoes

𓂂 green onion

𓂂 apples

𓂂 garlic

𓂂 sweet potatoes

𓂂 red & orange beets

Fridge/Freezer

𓂂 grass-fed ground beef

𓂂 grass-fed steak

𓂂 1.5 lbs. chicken thighs or breast

𓂂 rotisserie chicken

𓂂 bacon

𓂂 goat cheese

𓂂 cheeses: extra sharp cheddar, mozzarella, & whatever other cheeses you're planning on for grilled cheese night

𓂂 pizza dough/crust

Dry Goods

𓂂 taco seasoning

𓂂 1 can organic black beans

𓂂 salsa verde

𓂂 hot honey

𓂂 raw honey

𓂂 organic jasmine rice

𓂂 organic quinoa

𓂂 fig jam

𓂂 balsamic vinegar

𓂂 evoo

𓂂 dried rosemary, or herb de providence

𓂂 jar minced ginger

𓂂 sweet chili sauce

𓂂 red curry paste

𓂂 peanut butter

𓂂 ketchup

𓂂 1 can unsweetened coconut milk

𓂂 dark brown sugar

𓂂 dried tart cherries

𓂂 roasted mixed nuts

𓂂 pumpkin seeds/pepitas

My mouth is already watering as I typed out this menu for the week. I hope you all enjoy this weeks creations & let me know what you made, how it turned out, and what you're currently loving.

Heading into this week, a question to ponder to reconnect w/ self:

Where are you going to direct your energy with the time you have?

Stay weird and magical, friends

<3 Lindsay