It’s Saturday, March 8th
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
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.
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.
A fillet of baked salmon with homemade ponzu sauce is featured tonight. Add a baked version of french fries and a splash of color with steamed broccoli and peppers. Delicious victuals are on the way.
You’ll be baking an extra piece of salmon for Fridays Salmon Rice Bowl.
Tonight you’re treated to the earthy overtones of roasted beets and their tangy greens. You’ll fold in the sweet and salty flavors of teriyaki and the crunch of water chestnuts. The dish is served over nutty, wholesome farro. (Farro is also known as Emmer). Since farro needs about an hour to cook, you may wish to try the “Quick Cook” method early in the day. (See Notes on Organizing.) You can also substitute quinoa in this dish.
If you didn’t cook beets Sunday, scrub beets and throw them into a 375° oven for 1 hour before you wish to dine.
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