A mouth-watering taco salad will be the feature presentation. A shaped corn or flour tortilla cup filled with homemade taco filling plays the leading role. It sits atop a supporting cast of fresh greens with seared peppers and loads of fresh salad ingredients.
The salad gets topped off with homemade, Quick, Low-sodium Tomato Salsa and a garnish of grated sharp cheddar cheese.
Tonight your dinner plate will feature chard. These dark leafy greens have been adopted and adapted as a food source by nearly every culture on earth.
You’ll serve it over quinoa, (pronounced “keen-wa”), an ancient grain from the Andes that is very high in protein.
This recipe also calls for Mandarin orange sections. Look for them under other aliases like Satsuma, tangerines or clementines making sure they’re the seedless variety. (You can also use canned Mandarin oranges.)
If you’ve cooked ahead by roasting beets on Sunday, that’s great! If needed, cook them now.
Earthy, rich and colorful beets are the major feature in this famous root vegetable soup. This has been a staple food in Russian, Eastern Slavic and Jewish cultures for centuries. You’ll enhance the nourishment and interest with shredded carrots, red potatoes and cabbage.
Finish the meal with some cucumber salad and yummy artisan rye bread.
Turn your place into a fine neighborhood bistro tonight! You’re fixing a Mediterranean-style tortellini with hummus and fresh spinach. The service is great, the company is stellar and the price is right.
A mound of traditional hummus rises from the center of this serving of cheese tortellini swimming in a yogurt-based white sauce with sweet peppers and kalamata olives. The plate is finished with a wreath of dressed baby spinach and chopped tomatoes.
It’s tangy, tasty and terrific! You’re being good to yourself with this large dose of cruciferous vegetables. Powerhouse broccoli, with onion, sliced water chestnuts and browned mushrooms are paired with fresh pineapple, toasted/sliced almonds and marinated/grilled tofu in a tangy Asian sauce. Flavors and textures galore live in this meal!
A few years ago I discovered lemon thyme while selecting plants for my herb garden. It’s now my favorite version of thyme and is the dominant herb in this Egg/Cauliflower Casserole. You can substitute regular thyme and a tablespoon of fresh lemon juice as an option.