Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Turkey Barley Soup

Hey friends,

I hope everyone had an amazing Thanksgiving. I love this holiday because it brings people together, but I also love the days after, when the fridge is packed with leftovers just begging for a second life.

If you’ve been with me for a while, you know that not letting a single bite go to waste is my absolute passion. This is the weekend when my scraps bowl comes out, the turkey carcass gets its victory lap, and every leftover veggie gets a chance to shine.

This Turkey Barley Soup is one I look forward to every year. It’s cozy, it’s hearty, and it’s the kind of bowl that makes time slow down in the kitchen after the chaos of hosting. It’s the perfect “clear out the fridge” move but somehow still feels special.

Plus, you can batch it, freeze it, and give yourself future lunches you’ll actually want to defrost. Just remember to label those containers with the day they go into the freezer. Tiny habit, huge payoff.

Now that we’re easing back into the swing of things, take a peek at this week’s schedule below. We’ve got a full lineup of free cooking classes, and we can’t wait to cook with you!

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

• 2 tbsp olive oil or butter

• 1 large onion, diced

• 2–3 garlic cloves, minced

• 2–3 carrots, diced

• 2–3 celery stalks, diced

• 1 zucchini, diced (or any leftover veggies)

• 1 cup leftover cooked turkey, shredded or cubed

• 3/4 cup pearl barley (or quick-cooking barley)

• 8 cups turkey broth (or water + bouillon)

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1–2 bay leaves

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

Upcoming Schedule

Monday 12/1 at 4:00pm PT

Bûche de Noël (Yule Log) (~50min)
Join us live on Youtube! Bring a touch of holiday magic to your table with this classic cake - a light, cocoa sponge rolled with fluffy whipped cream and cloaked in rich chocolate ganache. Decorated to look like a rustic log dusted with “snow,” it’s as festive as it is delicious, and sure to wow guests at any holiday gathering. Chef instructor: Nicco

Wednesday 12/3 at 4:00pm PT

Holiday Cook Once Eat Twice (~50min)
Start with a golden roasted spatchcock chicken, its buttery skin crisping as it bastes a bed of caramelized vegetables below. The next day, those same leftovers transform into flaky, flavor-packed Curry Chicken Puffs inspired by dim sum pastries. It’s an effortlessly elegant way to stretch one beautiful roast into two show-stopping meals that are perfect for cozy weekends or low-stress entertaining.

Want to win a $50 Safeway gift card? Join the Simple & Savory Cooking Club and leave a comment on our latest post in the community page for a chance to enter!

Chef instructor: Nicco

We want your feedback! 
After class, please fill out this 5-question
Simple & Savory survey!

Thursday 12/4 at 11:00am PT

Pineapple and Sage Sorbet (~50min)
Join us live on Youtube! This naturally sweet treat is a tropical, herbal dessert that balances the brightness of pineapple with earthy sage, creamy coconut milk, and a gingerbread spiced whole wheat cookie crumble. Chef instructor: Bonny

Thursday 12/4 at 4:00pm PT

Mini Lamb & Mushroom Filo Triangles (~50min)
Rich, juicy ground American lamb is paired with caramelized onions, thyme, and a splash of red wine, then folded into delicate layers of pastry for a flaky, irresistible crunch. Serve them warm from the oven as a festive starter or cocktail-hour snack that feels fancy but comes together with weeknight ease.

After this class, Fan of Lamb is moving to YouTube! Starting in January, join live classes on YouTube Live, watch past classes in the lamb playlist, and find all recipes at homemadecooking.com. Don’t miss our final in-club class, and subscribe to our YouTube channel. See you there!

Chef instructor: Joel

We want your feedback! 
After class, please fill out this 5-question
Fan of Lamb survey!