Quesadillas date back to 16th century Mexico. The word actually means “little cheesy things.” The Aztecs made these folded and stuffed tortillas with squash and baked them in clay ovens. You’ll make them on the stovetop with cheese, chicken and chopped peppers of your choosing.
Throw together a little tropical fruit salad to finish the plate.
A nice piece of fish is in order tonight. Bake a piece of cod and keep it simple. Serve it with some delicious quick tartar sauce and tasty steamed broccoli dressed with lemon butter. A flavorful nutty rice pilaf finishes the plate.
A good lasagna always makes diners happy, and this one will not disappoint. It’s Sunday so perhaps you’ll enjoy extra time to make this classic dish. Start assembly in the afternoon and it will hold until you’re ready to bake. Plan to start baking the Lasagna about 1-1/2 hours before you wish to dine.
It’s Saturday March 19
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
West Coast diners can start with a piece of baked cod tonight. (If you live in the Eastern US, try haddock, pollock or hake.) You may also need to buy frozen fish, but frozen seafood cooks beautifully once thawed. Tonights fish will be dressed with sweet and salty Hoisin Sauce. The fish rests on a dressed Arugula Salad with thin-sliced mango and fennel. Finish each plate with a serving of leftover black bean polenta topped with mango salsa. This meal is a real celebration of color and fresh flavors!
Avgolemono (Egg/lemon soup) is a simple and delicious Greek soup and it’s on the menu tonight. I’m surprised this dish hasn’t caught on in a big way across America. Avgolemono has just a few ingredients, it’s easy to prepare, old-world delicious and nutritious.