The early harvest of spinach is available. Tonight’s dinner salad pairs new spinach with a variety of textures including fresh fennel, shredded carrots and chopped smoky tempeh. It’s topped with toasted sliced almonds, savory hard boiled eggs and buttery avocado slices. The salad is served with an easy honey mustard dressing and an artisan roll of your choice.
Tonight, broccoli is the focus of this ancient Mexican delicacy. The broccoli is bathed in a light béchamel sauce flavored with lemon, oregano and a touch of nutmeg. Sweet onion, peppers, garlic and chopped chicken (or plant based choice) complete the enchilada filling.
The dish is covered with a tasty red enchilada sauce and served with homemade tomato salsa. Spicy Rice and an avocado/citrus salad finish the plate.
This is an excellent meal for dinner guests as it can be prepared ahead of time.
Its Saturday May 24th.
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
It’s Pizza Friday! I find this combination of toppings very satisfying. Refreshing Hawaiian Pizza with thin ham slices and fresh pineapple is headed to your table. Use Canadian bacon or plant-based ham slices for this crowd pleaser. Cheers!
ASPGY? That’s not a typo. It’s simply the acronym for Apples, Spinach, Pine Nuts, Gorgonzola and Yogurt Pasta. It’s a delicious, and not too rich, yogurt-based Gorgonzola pasta. The sauce cradles baby spinach and Granny Smith apples. It’s topped with toasted pine nuts and fresh tomato. OMG it’s good!
As the days grow longer and warmer, put a little “spring” in your step with this salmon dinner salad. This one has a chorus of textures and flavors. Tonight crisp fresh lettuce, crunchy cucumber, popping cherry tomatoes and chewy sliced fennel harmonize with zingy mango. The salmon delivers a melody line to savor while the Asian dressing provides a memorable accompaniment.