Here’s What to Cook Every Night This Week (December 4 – 10)

Take that, winter blues

what to cook this week december 4-10: bowl of shrimp and pasta stew
Photo: Liz Andrew/Styling: Erin McDowell

Somehow it feels like Thanksgiving is fall’s true end. Once December begins, we’re in full winter mode. To kick the month off right, we’ve rounded up seven easy, tasty seasonal dinners that will warm you from the inside out. This week’s menu includes a soul-soothing soup, drool-worthy mac and cheese, an easy-as-pie sheet pan meal and more.

73 Hearty Winter Dinner Ideas That Take 1 Hour or Less

what to cook this week december 4-10: hand holding bag of dry pasta at the supermarket
d3sign/Getty Images

Shopping List

Two 1-inch pieces ginger
3 carrots
1 small yellow onion
6 garlic cloves
2 ounces shiitake mushrooms
2 ounces baby spinach
3 celery stalks
1 lemon
3 large parsnips
2 medium sweet potatoes
1 small butternut squash
1 sweet onion
2 bunches thyme
1 bunch broccoli rabe
1 bunch scallions
3 bunches kale
1 bunch parsley
1 bunch rosemary

4 mild Italian sausages
1 pound ground pork
1 egg
2 split chicken breasts
1½ pounds shrimp

40 ounces whole milk
1 stick unsalted butter
6½ ounces grated smoked Gouda cheese
2 ounces grated Parmesan cheese
5 ounces grated Gruyère cheese

1 pound orecchiette or other bite-size pasta
4 ounces dried soba noodles
4 ounces dry pasta

Canned and Packaged Goods
One 14-ounce can white beans
32 ounces low-sodium chicken or vegetable broth
6 ounces silken tofu
4 ounces panko breadcrumbs
9 ounces pearl onions (frozen is fine)
4 ounces white wine
One 28-ounce can crushed tomatoes
32 ounces seafood or vegetable broth

Pantry Ingredients: kosher salt, extra-virgin olive oil, garlic powder, crushed red pepper flakes, freshly ground black pepper, ground ginger, coconut aminos, rice vinegar, honey, sesame seeds, soy sauce or tamari, white miso paste, all-purpose flour, cayenne pepper, hot paprika, nonstick spray

Monday: 5-Ingredient Smoked Gouda-Thyme Mac and Cheese

Nothing soothes the winter blues (or a case of the Mondays) like cheese. This one-pot, six-ingredient stunner is just the ticket. A flourish of fresh thyme makes the dish feel extra rustic and cozy, but we wouldn’t blame you for topping your bowl with hot sauce too.

Tuesday: One-Pan Sausage with Broccoli Rabe and White Beans

Seven ingredients, one sheet pan, plenty of protein (27 grams per serving, to be exact). The recipe is endlessly riffable: Substitute chickpeas, black beans or tofu for white beans, or kale, Swiss chard or mustard greens for broccoli rabe. As for the sausages, the meat aisle is your oyster.

Wednesday: Warm Ginger-Scallion Pork & Kale Salad

If you’re not a fan of kale, odds are it’s because you’re always eating it raw. With a bit of TLC (read: a vinegary, tenderizing dressing and a stint in a hot skillet), it turns slightly wilted and deeply flavorful. Finish your plate with toasted sesame seeds for good measure.

Thursday: Restorative Miso Noodle Soup

Just as gut-healthy as classic miso soup, but heartier, thanks to spinach, mushrooms and buckwheat noodles. The miso is stirred in right at the end of cooking so you can reap all the probiotic benefits. You’re welcome.

Friday: Garlic Breaded Roast Chicken Breast

This pantry powerhouse is only nine ingredients away, and we’re betting they’re all in your kitchen right now. This delectably crunchy chicken tastes fried, but it’s actually roasted in the oven instead. (Oh, and it’s decidedly picky eater-proof.)

Saturday: Shrimp and Pasta Stew

We know, we know: The word “stew” sounds like standing at the stove all night long watching a pot simmer. But this seafood-based delight actually only takes 45 minutes to pull off. Finish each serving with lemon zest, lemon juice and chopped parsley.

Sunday: Spiralized Winter Vegetable Gratin

Instead of relying on sliced white potatoes, this gratin stars parsnips, sweet potatoes and butternut squash, all spiralized to give the dish a unique appearance and texture. Don’t let the veggies fool you, though: The gratin is still packed with all the dairy you crave.

taryn pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...