It’s Pizza Friday! Make your own pizza dough early in the day (Tips and Timesavers) or use a frozen, premade crust. I’ve even purchased frozen or chilled bread dough which also works for pizza. You may have 2/3 C. of leftover Marinara Sauce. If not, make some.
Use Field Roast Apple Sausage (or equivalent) for this pizza. Everyone’s going to be happy with this meal!
A beautiful piece of baked salmon and seasonal roasted cauliflower will share the spotlight tonight. You’ll complete the plate with some light and refreshing Lemon/Scallion Rice. The salmon and cauliflower are served over a delightful green pea chutney. I discovered the chutney in Priya Krishna’s outstanding cookbook, “Indian (ish).” This wonderfully playful and informative cookbook is filled with yummy recipes and is a “must have” for any kitchen library.
This is a memorable summer ensemble.
The omelet, wow! Talk about a dish with a blend of cultures! Although the French claim the omelet, it’s origins have deep international roots. We’ll be adding smoky tempeh (a contemporary version of an Indonesian staple) and then we’ll top it with homemade tomato salsa (thanks to the Aztecs and Mayans).
A crisp green salad finishes this meal.
Chard with an Asian flair is served with shrimp and fresh mango tonight. The sauce is accented with mint and basil while sliced water chestnuts add additional snap to each savory bite. The greens are served over the ever-versatile quinoa and topped off with toasted almond slices. Tasty dining awaits.
In 1879, German chemist Erich Von Wolf misplaced a decimal point while researching the iron content of spinach and created a legendary food. He meant to write that the iron content was 3.5 grams per 100 gram serving, but instead wrote 35 grams per 100 grams.
Don’t worry though, your desire to eat a healthy spinach salad is not misplaced. It is still wonderfully nutritious, particularly when you consume it with all the other goodies that are in tonights salad.
It’s harvest time, and this is when we have access to seemingly endless fresh-from-the-garden choices for prima vera sauce: onions, red and green peppers, spinach, zucchini and summer squash, to name a few. A good Prima Vera sauce with fresh vegetables is guaranteed this season.
Serve your Prima Vera Sauce over grilled polenta tonight.