This week we’re starting Monday off with Roasted Butternut Squash, Poblano and Rice Soup. It’s loaded with fall flavors and the poblano chilies give it a mild kick that’s truly pleasurable. Tuesday is taco night, but I’m in the mood for Mexican Tamale Pie. The masa harina crust makes it authentically tasty — and gives it true tamale flavor. Wednesday is Slow-Cooker Morrocan Beef and Potato Stew. A meal that is loaded with warming spices and especially delicious this time of the year. Thursday evening is a Seared Salmon Salad with Warm Escarole and Andouille Vinaigrette. A hardy salad with winter greens and fresh salmon tossed with a slightly spicy dressing. Friday night is a great evening for Mushroom Brie Bites to serve with cocktails or mocktails during the holiday season. Saturday’s are for baking and I love my Gluten-Free Eggnog Pound Cake for any holiday gathering or to give away as a gift. Have a merry week ahead.