It’s Saturday, May 17th.
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
Finish the month by enjoying a leftover night with a stop in front of your fridge. Enjoy your multi-course stroll down memory lane.
Possibilities?
Cajun Beans ‘n’ Rice
Lemon Broccoli Stir Fry
Saffron Rice
Tonight you’ll turn to the fridge and harvest beets that were roasted earlier in the week. Get ready to savor the sweet and earthy tones of roasted beets, the slightly bitter flavor of the arugula, and a variety of other fresh crisp veggies. Some of my favorite flavors reside in this salad. You’ll drizzle the whole salad with a slightly sweet orange juice dressing.
Fan sliced hard boiled eggs over the top and garnish with toasted pecan pieces and fresh mango. Now that’s a flavor festival! A sprinkle of crumbled feta cheese completes the plate.
Cajun flavors will rock your taste buds tonight. Cajun cuisine is really peasant food developed by the 17th century French/Canadian immigrants of Louisiana. What makes a dish “Cajun?” The vegetable trifecta of celery, peppers and onion is part of the formula. However, “Cajun” seasoning is the key. It’s generally a combination of paprika, thyme, cayenne pepper and oregano.
Lemon Broccoli and Chik’n Stir-fry lights things up tonight.
The vivid green of steamed broccoli is the feature of this dish. Sliced Chik’n (or optional chicken), onion, red bell pepper and browned mushrooms fill out the color pallet. Everything gets neatly folded into a light lemon sauce and served over hearty brown rice. This is Asian-Americantastic dining!
Tonight, sauteéd greens with a Mediterranean accent are featured on your dinner plate. Chard is the green varietal used in this recipe, but beet greens mixed with a little kale works well too.
Crispy potato rounds provide a hearty structure to this flavor profile. The greens are presented with sliced Chickenless Tenders and served with cool and tangy tzatziki sauce. A dusting of feta cheese finishes the plate. Zito!