It’s Saturday, September 7
Another great week of dining awaits. It’s time to make some plans and go grocery shopping.
* A special cooking note: Soak 2-1/2 C. dried garbanzo beans in 8 quarts of water overnight tonight. You’re making falafel tomorrow!
Tonight, you’ll serve a refreshing meal utilizing leftover veggie chili. All hail! Behold the open-faced Chili Burger!
“Open-faced” is just a nice way to enjoy any sandwich that might be too difficult to pick up. In this case, the sandwich is impossible to pick up so you’ll welcome a knife and fork.
It’s actually an old-fashioned way of serving a sandwich. The French call this stylish sandwich a tartine and often serve it for breakfast. This is not breakfast, however!
Add a crisp green salad to the mix, and you’ve got a refreshing meal.
Here’s a lovely light meal for a fall evening. Is it possible that a dinner salad can be comfort food? There’s a simple answer. Yes!
Tonight you’ll top fresh salad greens with crisp apple and dried tart cherries. Finish the salad with warm broccoli, Chick’n Strips and quinoa. It’s all dressed with a homemade Cilantro/Lime Dressing.
Finish the presentation with some warm artisan bread or rolls and you’ve got a hit!
You’ll splash a nice piece of salmon with a homemade Ponzu sauce and bake it with fresh dill tonight.
A dressed arugula bed with sliced almonds and Mandarin orange sections serves as a presentation platform for the salmon. Finish the plate with a tasty Herbed Couscous Pilaf.
Let’s highlight some seasonal fruit again. Pears are still in season so use ‘em while you can. Kale’s a great choice for this meal, but if you’d prefer, chard is always available.
We’ll add umami* with some toasted pecans and a sprinkle of Gorgonzola. The greens and pear are arranged over nutritious quinoa with Chickenless Tenders. Oh Mamma!
Lightly marinated shrimp will add just the right touch to this stir-fry tonight. You’ll toss in crisp sweet snow or snap peas, onion, bell pepper, carrots, mushrooms and crunchy water chestnuts to complete this stir-fry. It’s served over brown rice with spicy garlic sauce.
Serve tree-ripened pear slices as a finish.