It’s Saturday, June 1.
Menus and shopping lists for June 2 – 7 and 9 – 14.
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
It’s Saturday, June 1, 2024. Summer is here!
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Leftover Night: Friday, May 31, 2024
Time to clean up the leftovers in the fridge. Knock them up a notch with a nice little green salad. Enjoy your multi-course, free food night.
Enchiladas
Green salad
Pasta
Greens
If you are really short of ideas, cook a couple handfuls of spiral pasta. Brown 1 C. of frozen corn under the broiler on an oiled cookie sheet. Mix the corn with 1 C. fresh salsa to cover the pasta. Top each serving with a little shredded Parmesan. Now that’s making quick work of leftovers!
Bok Choy Cashew Stir-fry: Thursday, May.30, 2024
Ever-versatile bok choy (also known as White Chinese Cabbage) anchors this delicious stir-fry tonight. Toasted cashews, onions, mushrooms, red bell peppers and sliced water chestnuts provide the links that qualify this meal as a stir-fry. The ingredients are bathed in a delicious basil accented sauce and served over brown rice.
Aglio e Olio Pasta with Kale and Shrimp: Wednesday, May, 29, 2024
Tonight we’ll incorporate dark leafy greens into a bowl of aglio e olio pasta. (That’s pronounced “ah-lyo ay oh-lee-oh. The g is silent.) The Aglio e Olio Sauce is tweaked with a little infusion of truffle oil. Browned mushrooms, smoky tempeh and freshly cooked shrimp add umami to this flavor festival worthy of any upscale bistro.
Mexican Greens with Pineapple Salsa: Tuesday, May 28, 2024
Delicious greens are the deal tonight. I call this dish Mexican Greens because of the salsa. However, the pineapple in the salsa makes the dish more South American since the pineapple has early roots in the Paraguay/Brazil region. Speaking of roots, the bed of potatoes under the greens continues the South American theme. The potato originated in Peru.
Regardless of where it comes from, this “fruitilicous” plate of greens has world class flavor.
Spinach Salad: Monday, May 27, 2024
The early harvest of spinach is available. Tonight’s dinner salad pairs new spinach with a variety of textures including fresh fennel, shredded carrots and chopped smoky tempeh. It’s topped with toasted sliced almonds, savory hard boiled eggs and buttery avocado slices. The salad is served with an easy honey mustard dressing and an artisan roll of your choice.