Archives | Grownup Kitchen

Cod with Hoisin Sauce, Black Bean Polenta and Arugula Salad: Friday, March 14, 2025

Mar 13, 2025 | beans/lentils, Featured Vegetable Meals, Fish/Seafood, Polenta Dishes, Recipes

West Coast diners can start with a piece of baked cod tonight. (If you live in the Eastern US, try haddock, pollock or hake.) You may also need to buy frozen fish, but frozen seafood cooks beautifully once thawed. Tonights fish will be dressed with sweet and salty Hoisin Sauce. The fish rests on a dressed Arugula Salad with thin-sliced mango and fennel. Finish each plate with a serving of leftover black bean polenta topped with mango salsa. This meal is a real celebration of color and fresh flavors!

Avgolemono: Thursday, March 13, 2025

Mar 12, 2025 | egg dishes, Mediterranean, Recipes, Soups

Avgolemono (Egg/lemon soup) is a simple and delicious Greek soup and it’s on the menu tonight. I’m surprised this dish hasn’t caught on in a big way across America. Avgolemono has just a few ingredients, it’s easy to prepare, old-world delicious and nutritious.

Hot Chicken Salad: Wednesday, March 12, 2025

Mar 11, 2025 | Chicken, Dinner Salads, Featured Vegetable Meals, Recipes

Warm, freshly prepared Chik’n slices (or optional chicken) adorn a multi-textured dinner salad of lettuce, cucumber, tomatoes, dried tart cherries, tart apple and steamed broccoli. The salad is sprinkled with quinoa to up the nutritional ante and servings are topped with chopped tomatoes and a warm Honey Mustard dressing.

Southwest Chard with Corn Salsa: Tuesday, March 11, 2025

Mar 10, 2025 | beans/lentils, Greens Recipes, Mexican/Latin, Recipes

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

Mar 9, 2025 | Italian, Pasta, Recipes

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

Mar 8, 2025 | beans/lentils, Featured Fruit Meals, Mexican/Latin, Polenta Dishes, Recipes

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.