This is not the “authentic” American pantry casserole with condensed canned soup and bland canned vegetables. This uses fresh vegetables and rich butter and cream and ok, some canned fried onions.
It helps that we’ve already learned to plan Thanksgiving with as many make-ahead steps as possible. Breaking the recipes and dishes up this way makes it easier have all the food hot on the table, even if our menu is pretty extensive.
These are so tasty, fast, and easy to customize: also great to prep ahead!
I love finding recipes from around the world that use familiar ingredients and offer new flavor combinations. If I can use colorful ingredients from my garden, all the better!
A bright red punch made like iced tea with lots of great spices and an optional gruesome garnish
A great end-of-summer dish with a rich sauce full of fresh tomatoes – it will only taste better if you happen to make it ahead or have leftovers!
On the principle that many curries taste better the next day anyway, the Indian menu we served this weekend was composed primarily of dishes we made ahead.
This dish is creamy, flavorful, and colorful – a great fall comfort food. It’s easy to adapt with different vegetables and vary the spice level to match your taste. Plus it’s cheap!
A spicy lentil stew flavored with Italian sausage and rich with veggies – easy to do as a make-ahead recipe in a crock-pot if you want less fuss.
Flavorful, colorful, easy to make – easy to see why it’s a family favorite. A Spanish sofrito of tomatoes, peppers and onions are baked with the chicken & rice to make an easy one-dish meal that also freezes well.
My family’s favorite make-ahead summer chicken recipe, it uses a handful of fresh herbs from the garden with a few lemons for amazing flavor that doesn’t require heating up the kitchen at all. Plus it all goes into a ziplock bag for minimal dishes!
Want to use up leftover Easter candy? Want to melt and mash and then eat something light and crunchy? Here you go!