Ravioli with a rich-tasting garnet yam sauce is coming your way tonight. The sauce combines the savory flavors of yam, garlic and onion. It has a light buttery finish with a touch of nutmeg.
You’ll also make a yogurt-based eggless aioli (pronounced aye-o-lee) to drizzle over the top.
Harvests are coming to a close so make a broccoli stir-fry tonight and add some fresh seasonal sweet peppers and onion. Enjoy the fresh local veggies while you can. You’ll add browned mushrooms, sliced water chestnuts and marinated tofu to fill out the variety of flavors and textures of this meal.
This stir-fry sauce has lots of interest with notes of fresh ginger and orange juice.
Here’s a meal in honor of “Oktoberfest.” You’ll be enjoying traditional Bavarian flavors of Bratwurst, Hot Potato Salad, and Rotkohl (German red cabbage with apples and onions). I’m suggesting a couple of my favorite plant-based sausages for tonight’s meal: “Field Roast Brats” and “Beyond Meat Brats”. All sausages (animal or plant-based) are rich, but you won’t consume saturated fat when eating plant-based products.
My German Grandma kept a crockery pot with pickled cucumber and onion in the pantry. It was used as a salad or the start of a salad for many meals. Today you’ll prepare a quick version of the pickled cucumber and onion as a garnish. Das alles schmeckt gut!
It’s Saturday October 5th!
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
Dinner will be quick and easy tonight. Throughout the week you’ve saved leftover salmon, cooked brown rice and steamed broccoli. Just what’s needed for the beginnings of a Salmon Rice Bowl. Tonight the rice bowl will be served with homemade tartar sauce and Low-sodium Tomato Salsa.
What a deal! It’s almost a “free food Friday.”
Freshly dressed spinach serves as the bed for this one-plate meal. The plate features bulgur seasoned with Latin spices and topped with a black bean/seared corn salsa. The servings are topped with shredded sharp cheddar cheese.