I call this dish Lentil Ragout as it features a thick and rich mélange of lentils, vegetables and sausage. It’s brightly seasoned with sundried tomato pesto and holds up beautifully as a single dish meal.
This meal will take about an hour to assemble and cook and it will be worth it. The bonus is that the leftovers will continue to please.
November Saturdays! This weekend you’ll be making Marinated Grilled Tofu. If you haven’t already done so, freeze a 16 oz. package of ultra-firm tofu today.
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
You’ve saved food all week for a delicious salmon rice bowl tonight: leftover salmon, steamed broccoli, rice and perhaps even leftover corn salsa.
If you don’t have homemade salsa in the fridge you can use some commercially made tomato salsa. However, it only takes a few minutes to make a batch of Low-sodium Tomato Salsa. Add some seared corn to it and you have homemade corn salsa.
A broccoli stir-fry with loads of flavor and texture is speeding towards your table tonight. Passengers on this flavor train are seasonal peppers and onions, chopped pineapple, snappy water chestnuts, crunchy slivered almonds and Chick’n Strips.
Bring you appetite. The dining car will be open in less than an hour.
It’s time for a piece of fish and tonight. You’ll bake some salmon with homemade ponzu sauce. Fill in the plate with roasted purple potatoes and onions and a substantial helping of Seared Bok Choy.
This is one of those meals where you cook ahead for another meal. Today, you’ll be cooking an extra fillet of salmon for Friday’s meal.
Terrific flavors abound tonight as you treat your body well before the upcoming Thanksgiving Feast. A plate of greens is served with pinto beans, seared corn and tomato salsa. It is served over a bed of nutritious bulgur and topped with shredded cheddar cheese.
Don’t get me wrong, I love Thanksgiving! However, eating nutritiously before the holiday just helps me love it even more.