It’s Saturday, April 26th.
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
Special Note: Tomorrow you’ll be making a delightful white chili recipe. If you’re cooking dry beans for the recipe, be sure to soak them overnight. I usually make a note to remind myself to soak beans after the kitchen is cleaned up.
It’s time to empty the fridge. Well…not actually empty it. Just use up the edible leftovers. Turn the meal into a multicourse Friday adventure. It’s Friday, so you can take all the time you need or make the meal as short as you wish.
It’s free food Friday! What have you got?
Soup?
Quinoa?
Salad fixings?
Stir Fry?
Leftover lentils?
Enjoy!
We celebrate a true “power couple” tonight. Heart-healthy, high protein lentils get married to the pride of K Street (vitamin K that is), Swiss Chard. They arrive for this evening’s festivities with an entourage of protein-powered quinoa and widely acclaimed caramelized onions.
It promises to be a most memorable event, presented in good taste.
Sweet and Sour was a favorite flavor of mine as a young man. This stir-fry sauce, with the sweetness of pineapple juice, and the zing of vinegar is an old standby. I add a little Asian garlic/chili sauce to give the taste buds an extra jolt. Bok Choy, peppers, sweet onion, mushrooms, water chestnuts and fresh pineapple create an absolute orgy of flavors. Wrap it all in a slightly spicy sweet and sour sauce and serve it over wholesome brown rice to get this classic Sweet and Sour Stir-fry.
It’s still asparagus season. Here’s a wonderful feature salad! The earthy freshness of shredded raw asparagus with shaved fennel and tangy arugula is what makes this salad special. The salad is dressed with a rustic honey mustard dressing and finished with shaved Parmesan and toasted almonds. Add a little cold smoked trout to each plate along with a nice warmed artisan roll or baguette. This is a most satisfying and light meal!
Comfort food extraordinaire is in the works tonight. These tender, flakey baked potatoes are adorned with the umami flavors of a creamy caramelized onion sauce with smoky tempeh pieces. Buttered/lemon broccoli and an avocado/citrus fruit salad finish the plate.