Lemon Broccoli and Chik’n Stir-fry lights things up tonight.
The vivid green of steamed broccoli is the feature of this dish. Sliced Chik’n (or optional chicken), onion, red bell pepper and browned mushrooms fill out the color pallet. Everything gets neatly folded into a light lemon sauce and served over hearty brown rice. This is Asian-Americantastic dining!
Tonight, sauteéd greens with a Mediterranean accent are featured on your dinner plate. Chard is the green varietal used in this recipe, but beet greens mixed with a little kale works well too.
Crispy potato rounds provide a hearty structure to this flavor profile. The greens are presented with sliced Chickenless Tenders and served with cool and tangy tzatziki sauce. A dusting of feta cheese finishes the plate. Zito!
This is a pretty basic Middle Eastern dinner. These Kabobs really work with plant-based Chick’n pieces. The Saffron Rice is an ancient Middle-Eastern standby and you’ll enjoy the coolness of the cucumber/tomato salad to top it off. Add a piece of warm pita bread to the mix and you’ve got a lovely meal.
If you’re having trouble finding saffron, or if it’s not a spice you like, substitute a combination of 1/2 tsp. turmeric, 1/4 tsp. ground coriander, 1/4 tsp. ground cumin,1/4 tsp. ground cinnamon and 1 tsp. honey in place of the saffron in the rice.
It’s Saturday, May 11.
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
It’s Friday and you won’t have a lot of cooking to do tonight.
You’ve saved a piece of baked Hazelnut Cod from Tuesday. You’ll just need to warm it and break it over fresh crisp dinner salad fixings. Here’s an express meal that’s satisfying, refreshing and nourishing. Enjoy!
We call it “Comfort Food” because it makes us feel better. This version of pasta will definitely bring back memories of favorite foods from our childhood.