Enchiladas, dating back to the Aztecs, have found a permanent place among the favorite recipes in North America. Tonight, savory marinated shrimp are rolled up with a mixture of browned mushrooms, sweet peppers, onion and mango in this sweet and feisty offering.
It’s Saturday, Aprl 12.
Another great week of dining awaits. It’s time to plan ahead and create your grocery orders.
With leftover Bok Choy Stir-fry and rice from Wednesday, and some fresh green salad fixings in the crisper, you’ve got what’s needed for a rice bowl. You can also add some marinated tofu or chicken.
Start by preparing lettuce and fresh vegetables. Add a simple dressing and divide between two large flat bowls. Warm the rice and stir-fry and arrange it over the fresh vegetables for a lovely combination of textures and flavors.
You’ll be catching some fish tacos tonight that’re jumping with flavor. You’ve saved some baked salmon just for the occasion. The tacos will be dressed with a quick tartar sauce, filled with thin-sliced Savoy Cabbage and seared peppers, and then topped off with refreshing homemade Salsa.
Finish the plate with a little avocado and Mandarin orange salad.
One of my favorite vegetables joins the multilayered crunch brigade that parades across your pallet tonight. Crisp bok choy and sliced water chestnuts are supported by toasted slivered almonds in a crunchy explosion of flavor-loaded stir-fry.
Bok choy is a small but significant member of the regiment of miracle foods standing by to ensure your good health.
Baked salmon appears in the starring role in tonight’s dinner production, while a tasty mushroom orzo takes on a supporting role. They’re accompanied by a sassy chorus of seared cabbage and onions. Standing ovations are not uncommon!