Roasted corn salsa adds a Southwestern flair to your greens tonight. Chard is the variety of choice and it’s cooked with sweet peppers and a touch of chili and cumin. You’ll serve it over nutritious quinoa topped with homemade roasted corn salsa, chickenless tenders (or optional chicken) and a splash of lime juice.
The vivid colors on this plate will have you dreaming of beautiful Santa Fe sunsets.
Pasta Carbonara: Monday, March 10, 2025
Tonights pasta is an Americanized variation of carbonara pasta. This version uses a marinara sauce base and has neither egg nor prosciutto. “Bestemmia!” (Blasphemy!) might be the cry from Carbonara purists.
I actually prefer this alternate way of preparing carbonara. It’s not as rich as the pure classic carbonara. In this plant-based approach, chopped smoky tempeh brings the prosciutto (bacon) flavor to the sauce and browned mushrooms add to the umami. It’s mighty tasty.
Black Bean Polenta with Pineapple Salsa and Seared Cabbage with Onions: Sunday, March 9, 2025
Homemade grilled black bean polenta is the feature for your plate tonight. It’s topped with fresh pineapple salsa and a sprinkle of extra sharp cheddar cheese. Seared cabbage, peppers and onions work as a perfect pairing to round out the flavor combinations of this meal.
Make polenta 2 hours or more before you start preparing dinner so it can chill.
It’sSaturday, March 8 and it’s your “Free Night.” Get ready for next week!
It’s Saturday, March 8th
Menus and shopping lists for March 9 – 14 and 16 – 21.
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
Salmon Rice Bowl: Friday, March 7, 2025
A totally terrific and tasty rice bowl to tantalize your taste buds is on tap to top off the workweek. (That is as far as I’ll go with the alliteration assault.)
Use leftover rice, salmon and broccoli to make this quick meal to satisfy your hunger. It’s dressed with a delicious cilantro/lime dressing.
Chicken and Mushrooms: Thursday, March 6, 2025
Call me old fashioned – please! This meal is an old-fashioned comfort-food-style chicken and mushrooms dish. When I was a kid, my mom made this dish with chicken thighs, cream of chicken and cream of mushroom soup. Tonight’s version offers a healthier alternative.