Broccoli is still in season. It’s featured in a tasty stir-fry with roasted cashews, browned
mushrooms, red bell peppers, onions, crunchy water chestnuts and fresh pineapple. I call it a broccolishous combo. It’s served over coconut rice.
You’re the chef so you’ll get the kudos.
Salmon baked with ponzu sauce and topped with fresh cilantro is the feature on tonight’s plate. It’s paired with roasted new rosemary potatoes. A tasty mix of new carrots and sugar snap peas round out the fresh flavors of this meal.
It’s Saturday, June 29.
Another great week of dining awaits. It’s time to plan ahead and create your grocery orders.
Tonight we’ll share a time-tested and healthy south-of–the-border beans and rice dish. This version of beans and rice also includes a seasonal lemon broccoli which brings extra flavor, color and interest to the plate.
Use leftover homemade salsa from the fridge or commercial tomato salsa.
The ever-versatile bok choy graces a Japanese Udon noodle bowl tonight. A tasty and memorable broth with touches of brown-rice miso and wasabi surrounds the noodles and vegetables. The bowl is finished with a sliced hard boiled egg, green onions and chopped peanuts.
We’re dining on Chard with Tzatziki Sauce tonight. I love the crisp freshness of this version of greens. It’s a light, refreshing and easy-to-make, multilayered meal. It features chard served over quinoa with sliced Chick’n and Tzatziki Sauce.
Garnish the plates with some crumbled feta cheese and chopped fresh tomato.