It’s tangy, tasty and terrific! You’re being good to yourself with this large dose of cruciferous vegetables. Powerhouse broccoli, with onion, sliced water chestnuts and browned mushrooms are paired with fresh pineapple, toasted/sliced almonds and marinated/grilled tofu in a tangy Asian sauce. Flavors and textures galore live in this meal!
A few years ago I discovered lemon thyme while selecting plants for my herb garden. It’s now my favorite version of thyme and is the dominant herb in this Egg/Cauliflower Casserole. You can substitute regular thyme and a tablespoon of fresh lemon juice as an option.
I grew up in a Montana kitchen. I was the youngest in a working family with 4 kids in Missoula, Montana. The kitchen was simply where life was happening, so I liked hanging out there. Because of...
It’s Saturday, January 18, 2025 and your time to play. First, here are the next two week’s of menus.
Today, you’ll add another recipe to your repertoire of pasta sauces. Pasta Bolognese (or pasta Bologna-style). That, however, would not be pasta made with cheap lunch meet slices. Bologna is a region in Northern Italy where they enjoy this version of pasta with meat sauce.
Featuring ground meat in the sauce is an American adaptation. You’ll create your own Italian homemade Italian sausage right on the stovetop. You can trust this sausage, as you know everything that’s in it.
Another cold weather variations of kale awaits. These greens can be traced back 2,000 years to Austria/Hungary and they are a not-so-distant relative to broccoli and cauliflower. The villagers called it “capuzzo.” We call it kale.
Tonight, you’ll return to one of my favorite versions of kale preparation. It combines homemade Masala curry spice mix with pieces of sweet, fresh pineapple. It’s served over hearty bulgur with a scoop of savory lentils.