It's Thanksgiving Week! And after taking a survey, instead of *more* T-day recipes (apparently you've got that covered!), you all asked for recipes for regular weeknight meals - things you can cook all the other days of this holiday week.

Two great meal ideas if you're hosting guests this week and need to feed a crowd: Potato Leek Soup (I add crispy bacon as a topping) and my family's all-time favorite Spinach Turkey Lasagna. Full-disclosure, I make a quicker version of this recipe now that I have kids: I skip making my own sauce and just use a jar of Rao's Homemade (which is so good!).

For a holiday breakfast, I love these Gluten-Free Pumpkin Spice Waffles. You can make the batter the night before, and given they are made with almond flour, they don't cause the same carb crash as normal waffles!

A couple of weeks ago, I taught a fun virtual cooking class with my friend Megan Gilger of Fresh Exchange, and made this delicious Roasted Red Pepper Dip a Fall Quinoa Salad with Roasted Brussels Sprouts and Delicata Squash. This dip is delicious with toasted pitas or raw veggies, or as a flavorful addition to a grain bowl or sandwich. (I basically eat it on everything!) It could also make a delicious, healthy appetizer for Thanksgiving Day.

You'll love this Fall Quinoa Salad- full of roasted Brussels Sprouts and Delicata Squash, feta, pomegranate seeds, and fresh herbs - it will make a perfect, healthy lunch, or a side for dinner with roasted chicken or fish. Or, you could also serve it as a healthy side on Thanksgiving. (I totally am!) Enjoy!