© Jaymi Heimbuch

This time of year can always get a little out of hand if not downright crazy. It's tough juggling all of the shopping, traveling and holiday parties. Here are some tasty, seasonal recipes that will keep you filled up on energy. Some are even simple to make, such as the Baked Spaghetti which is a great recipe for using up any vegetables you have in your fridge that are on their last leg.

Monday: Mashed Potato Stuffed Bell Peppers
Tuesday: Baked Spaghetti
Wednesday: Mushroom Risotto
Thursday: Potato Leek Soup
Friday: Persimmon and Basil Pizza
Saturday: Shepherd's Pie with Popover Crust
Sunday Brunch: Salsa Verde Baked Eggs

Your Shopping List

© Jaymi Heimbuch

Mashed Potato Stuffed Bell Peppers

• 2 bell peppers
• 3 large baking potatoes (about 2 1/2 pounds), cubed
• 2 cups of buttermilk, more as needed
• 1 garlic clove, minced
• 1 teaspoon thyme
• 1/2 cup shredded Gouda cheese
• Salt and pepper to taste

Baked Spaghetti

• Homemade ricotta cheese
• Fresh spaghetti, cooked
• Roasted tomato sauce
• 1 bunch of fresh basil, washed
• 1 cup of mozzarella cheese, grated
• Any veggies you have laying around

Mushroom Risotto

• 2 cups Arborio Rice
• 8 cups vegetable broth
• 2 cups white wine
• 1 red onion, chopped
• 1 shallot, chopped
• 2 cloves of garlic, minced
• 4 portabella mushrooms, diced
• 1 cup grated parmesan cheese
• Olive oil
• Unsalted butter
• Port or brandy

Potato Leek Soup

• 2 large leeks
• 2 pound yukon gold potatoes, cubed
• 5 cups vegetable broth
• 2 cups water
• 1 tablespoon unsalted butter
• 1 teaspoon minced fresh dill
• 1/4 teaspoon white pepper
• 1/4 cup dry white wine
• 1/4 cup whipping cream (optional)

Persimmon and Basil Pizza

• 2 over ripe fuyu persimmon
• 8 ounces Chèvre
• 1 tablespoon fresh basil
• Extra virgin olive oil
• 1/2 teaspoon fresh yeast (or 1/2 t. active dry yeast)
• 3/4 teaspoon extra-virgin olive oil
• 1 cup tepid water
• 3 cups all-purpose flour
• 1 tablespoon kosher salt

Shepherd's Pie with Popover Crust

• 4 cups of any vegetables you have
• 1 tablespoon unsalted butter

• 2 garlic cloves, finely chopped

• 1 tablespoon finely chopped fresh sage leaves

• 1 tablespoon finely chopped fresh thyme leaves
• Splash of port or brandy
• Salt and freshly ground black pepper
• 1 tablespoon unsalted butter, melted and cooled
• 7/8 cup all-purpose flour, sifted
• 1 1/2 teaspoons sea salt
• 2 large eggs, room temperature
• 1 cup whole milk, room temperature
• 1/4 cup Gruyère cheese, finely shredded

Salsa Verde Baked Eggs

• 1 dozen free range eggs
• 16 tomatillos (about a pound)
• 1 small red onion
• 1 lime, zested
• 1 serrano chile
• 2 cloves of garlic
• 1 green onion, sliced
• 4 tablespoons of chopped cilantro
• 1/2 cup of pepper jack cheese, shredded
• Salt to taste

What's your meal plan? Comment below or tell me @JerryJamesStone or on Facebook.