Couscous became a known food product around the 12th century and is most often associated with North African cuisine. It’s actually a tiny pasta and not a grain. Traditionally it was cooked with sour milk and butter. Tonight we’ll cook it in a more conventional manner. Couscous will be fully cooked in about 10 minutes. We’ll then add a boat-load of goodies to make this fabulous one-dish meal.
Soft pasta pillows of tortellini step into the spotlight tonight. They’re turned out with a dazzling white sauce and each dinner plate wears a designer hat of basil hummus. A compliment of soft and frilly dressed baby arugula is draped over the shoulders of this Italian favorite while accents of chopped red tomato punctuate the presentation.
Warmer weather calls out for gatherings with family and friends to share good food. This potato/cabbage slaw will answer the call and get the conversation started. Pair it with a yummy avocado salad, some smoked salmon and a fresh baguette. It’s perfect food for casual dining and leisurely conversation. Make the salads early in the day and refrigerate.
Finish the evening with fresh seasonal strawberries.
It’s Saturday, June 7.
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
Quick and delicious describe the Teriyaki Salmon Rice Bowl on the menu tonight. If you don’t have leftover rice, cook some bulgur.
Most of this meal comes from planned leftovers. If you don’t have leftover cooked salmon, pick up about 6 oz. of cooked salmon at your local deli. If necessary, make your own savory and sweet teriyaki sauce from the recipe provided. Teriyaki sauce keeps for quite awhile in the fridge. You can also freeze it.
Dark leafy greens, like chard, grow everywhere in the world so it’s no surprise that chard has been part of the Italian diet for centuries. Italians lovingly call them “biete da costa” (greens from the coast).
Tonight, we’ll serve chard over orzo with Marinara Sauce and speak of them “dolcemente a con amore.”