Puttanesca sauce is a favorite in my house. Puttanesca is usually a spicy sauce using seasonal vegetables. We get many of tonight’s “seasonal” vegetables year-round in our supermarkets.
This version of Puttanesca sauce also has some plant-based Italian sausage thrown in to ratchet up the spicy element.
We’ll use leftover polenta and marinara sauce tonight.
Tonight, versatile and delicious Bok Choy is coming your way and it’s spicy garlic sauce will absolutely tickle your fancy! This tasty stir-fry includes bits of chicken and is served over hearty brown rice.
Baked wild salmon with chard will grace your table tonight, accompanied by a tropical mango salsa over toasty grilled polenta. There are bound to be praises sung in honor of this heavenly combination.
Plan to make the polenta mid-afternoon and chill it in the fridge for a couple of hours.
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.