White Pizza and Salad: Wednesday, March 26, 2025

You’ll have happy diners tonight! A unique and delicious white pizza is on the menu! Make a basic white sauce. Then prepare pizza with roasted new potato slices, browned Field Roast Apple Sausage, red onion, and Gorgonzola cheese. While the pizza cooks, throw together a green salad and dressing.
For convenience, I’ve suggested using a frozen crust. However, feel free to make your own crust (See Tips and Time Savers). It takes about 10 minutes to assemble the dough but allow a couple of hours to let it rise. 
This recipe makes one 12” pizza.

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Farmhouse Italian White Beans and Peppers:Tuesday, March 25, 2025

Buttery white Great Northern or Cannellini beans anchor this meal. They’re doused with Marinara Sauce and perked up with the bacon flavor of smoky tempeh. The savory beans are combined with seared sweet onion and peppers. Each plate gets a garnish of shredded Parmesan.

This farmhouse Italian-style dinner, served along with wholesome artisan bread and a green salad, offers cozy comfort-food dining.

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Curried Kale and Pineapple with Bulgur and Lentils: Monday, March 24, 2025

Curries are simply dishes seasoned with a combination of spices. They date back thousands of years to India and Persia. These spices can be any combination of herbs and spices such as: curry leaves, ground cumin, coriander, cardamom, turmeric, ginger and chilies. An Indian friend of mine once told me, “A curry is what spices you put in your cooking pot today.” 

You can either make homemade Masala Curry Spice or simply use some commercially prepared yellow curry powder and add a little extra turmeric.

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Sun-dried Tomato/Cilantro Pesto Pasta: Sunday, March 23, 2025


Tonights menu features a seriously good pasta dish. A sauce anchored with a tangy sun-dried tomato pesto wraps around whole wheat penne pasta and Chik’n strips. Browned mushrooms and onion finish the unforgettable flavor profile of this pasta dish. You’ll have leftover pesto to use later. 



Also, if you didn’t roast beets yesterday, put them in the oven to roast today while you’re hanging around the house. Once roasted, store in the fridge. You’ll use them in a beet dinner salad on Thursday.

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Asparagus Risotto: Friday, March 21, 2025

Asparagus risotto is a favorite in my house. The rich, earthy flavor of asparagus in the creamy company of Arborio rice with browned mushrooms, pieces of smoky tempeh and a touch of lemon will light up your taste buds tonight. The dish is topped off with shaved Parmesan and the umami freshness of chopped tomato.

Risotto takes a little more time to prepare, but it’s Friday. Turn the evening into a fashionably late dining experience.

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