You won’t need to do much cooking tonight yet you’ll experience a big payoff! Fresh seasonal flavors await.
Fish tacos are on the menu. We’ll use up the leftover piece of fish from Wednesday. The tacos are served with a quick tarter sauce, shredded cabbage, lettuce, seared peppers and Quick, Low-sodium Tomato Salsa. Delicious!
Serve a plate of orange slices as a finish to the meal.
Roast some potatoes and onions, brown a sausage and toss them together in a tasty lemon-red sauce tonight. It all comes together as a fabulous comfort-food meal. Finish the plate with refreshing lemon broccoli.
I recommend the Beyond Meat Hot Italian Sausage for this meal. As always, you are free to use your favorite sausage of choice. Buon Appetito!
Tonight you’ll be poaching a cod fillet in a flavor-packed Italian sauce of tomatoes, garlic, peppers, celery and onion. The sauce carries a slight aroma of oregano with a touch of lemon.
Top off the meal with seared bok choy and onions and a light Almond/Scallion rice.
Oh Mamma! Pasta with garlic and olive oil (Aglio e Olio) is on the menu. It’s the “Mother Sauce.” This simple sauce will make just about anything you add into the pasta taste better.
I’ve chosen mushrooms and peas for this version. Enjoy!
Your plate of greens comes alive tonight with a variety of textures and flavor. The kale is cooked in an Asian-style sauce. This dish is a dark leafy greens stir-fry. Each serving of kale is loaded with fresh pineapple, snappy water chestnuts, Asian-style baked tofu and topped with crunchy, toasted slivered almonds. It’s served over ever-versatile high-protein quinoa.
Diners will be happy!
Butternut squashes are still available in the stores and markets. You’ve made this soup before. It snuggles up nicely with a cool November evening. You can also use a mix of squashes; acorn, delicata, pumpkin, etc.
The soup presents a blend of roasted squash, garlic, onion and celery with a hint of curry. It’s finished with fresh cilantro and a squeeze of lime-juice.
Make it early in the day and let it rest for one to two hours. Add the cilantro and lime juice when you reheat it.