This casserole is reminiscent of the traditional cassoulet that came out of southern France around the 14th century. Black beans, instead of white, are used in this recipe to add color contrast. Use a Field Roast or Beyond Meat Italian sausage in this version of the casserole.
You’ll find excellent flavor and interest in this re-engineered version of cassoulet. The meal is finished with a slice of artisan bread and a citrus fruit salad.
It’s Saturday, February 19 and once again time go shopping.
I love celebrating Friday with a homemade pizza. Hopefully you have saved some red sauce to start the party. If not, it goes together quickly. Maybe you even have crust, or some dough frozen just for this occasion. You can also use a frozen, store-bought crust. Check your salad fixings to be sure you have everything you need to finish the meal. If you’re making homemade crust, throw the dough together 2 hours before you wish to dine.
Chop one cooked Italian turkey sausage link or one browned plant-based sausage. (Field Roast makes an excellent Apple Sausage or Italian Sausage.) This recipe makes one 12” pizza.
Homemade teriyaki sauce cradles browned mushrooms, seared peppers, shredded cabbage, broccoli florets and chicken tonight. The homemade teriyaki sauce has just a touch of Asian chili sauce to give it a cold weather kick.
It’s Valentine’s Day! Tonight you’ll prepare a bistro-worthy celebration.
I hope you enjoy this unique and tasty meal. It features plant-based cutlets (or optional chicken) with sour cherry sauce. The cutlets are served with Rosemary Potatoes, savory seared Brussels Sprouts with roasted hazelnuts and smoky tempeh.
Here is another easy way to prepare Cod. We’ll start with an old-world Marinara Sauce. Then we’ll add onions, celery, peppers and capers to the sauce and poach the cod. Generous helpings of Lemon/Scallion Orzo Pasta and peas with lemon butter accompany the fish.