Hey folks, remember those sailors we talked about back in January who felt better when they ate pasta and red sauce after a long voyage? Well, they’re back in town, so feed your inner sailor with this delicious old world version of Pasta Marinara. (Add some white beans or plant-based sausage for a little extra protein.)
A terrific flavor burst is in store tonight. This satisfying mix of savory, citrus and spicy cauliflower/potato curry puts flavor and freshness on one plate. There’s a little extra texture with the addition of peas at the end of the cooking process.
The homemade Masala Curry Spice Mix used for seasoning this dish will really light up your taste buds.
As the days grow longer and warmer, put a little “spring” in your step with this salmon dinner salad. This one has a chorus of textures and flavors. Tonight crisp lettuce, crunchy cucumber, popping cherry tomatoes and refreshing sliced fennel harmonize with zingy mango. The salmon delivers a melody line to savor while the Asian dressing provides a memorable accompaniment.
White bean chili is on the menu. You’ll get a kick out this delicious and unique chili. I’m offering it as a weekend entree.
A specially seasoned “Red Swirl” will add a decorative appeal while providing an extra chili kick.
Assemble the soup early in the day and let it rest for at least an hour.
It’s Saturday, April 27th.
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
Special Note: Tomorrow you’ll be making a delightful white chili recipe. If you’re cooking dry beans for the recipe, be sure to soak them overnight. I usually make a note to remind myself to soak beans after the kitchen is cleaned up.
It’s time to empty the fridge. Well…not actually empty it. Just use up the edible leftovers. Turn the meal into a multicourse Friday adventure. It’s Friday, so you can take all the time you need or make the meal as short as you wish.
It’s free food Friday! What have you got?
Soup?
Quinoa?
Salad fixings?
Stir Fry?
Leftover lentils?
Enjoy!