October Saturdays! As we close in on the end of October, we’re seeing the last of the fall harvest. I love the cuisine that accompanies the shorter days and cooler nights of the late fall.
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
White Pizza and salad are on the menu for tonight’s dinner! You should have about 1/2 C. of white sauce left over from Monday’s meal. If not, you can make some.
This terrific white sauce pizza is topped with thin-sliced apple sausage, red bell peppers, browned mushroom slices and shredded Parmesan cheese.
It’s Pizza Friday!
Remember when you froze the leftover vegetarian chili in the second week of September? Well, now’s the payoff. Here’s an easy weeknight meal! Thaw that chili! Set it out on the counter to thaw during the day or pick up a can of vegetarian chili at your local grocery store.
Comfort food flavors of chili combined with baked potato and a dash of extra sharp cheddar cheese are on tonight’s menu. This meal’s very satisfying and packs a bunch of potassium and magnesium as a bonus.
Make individual green side salads as a companion to the meal.
This meal makes me happy! It’s time for Stroganoff. This 19th century German/Russian dish has gained worldwide popularity. The version you’ll cook tonight starts with thin-sliced, plant-based Chick’n Strips. They’re combined with browned mushrooms, onions and dill pickles in a yogurt-based gravy generously seasoned with paprika. It’s served over noodles and accompanied by a spicy version of seared cabbage and peppers.
I grew up eating comfort food meals like this. Well, maybe not the cabbage and peppers, but a similar version of the comfort-food Stroganoff dish.
We love our greens! This version tips a sombrero to our neighbors to the South. Black beans and crispy tortilla strips add texture and interest to chard spiced with chili powder, oregano and cumin. The greens are served over crispy potato rounds and topped with homemade mango salsa. Buenos!
Let’s enjoy a seafood pasta tonight. I like to use whole wheat, or quinoa linguini when available. Use whatever pasta you can find. Spaghetti will also work. This pasta is really all about the sauce.
A yogurt-based white sauce keeps the fat content in this pasta manageable while still providing the taste of a delicious “cream” sauce. The flavors of garlic, white wine, fresh thyme and parsley bring the clam flavors forward in this plate of pasta perfection.
If you have young diners who aren’t sure about clams, set aside half the sauce and substitute some plant-based Chik’n or poultry for the clams.