Make way for September! It’s time to clean out the fridge and eat the good leftovers you may have in there.
Beans ‘n’ Rice?
Lemon/Scallion Rice?
Make a green salad to add some freshness to leftovers.
Chill a cantaloupe or other seasonal melon to make it all worthwhile.
You’ve saved some breaded rockfish from Sunday so you’re read to enjoy yummy fish tocos tonight.
Homemade condiments will include a quick Tarter Sauce and Low-sodium Tomato Salsa. A nice little cabbage slaw will fill out the menu.
Serve a couple of large purple plums as a finish to the meal.
Seared peppers, onions and Napa cabbage team up with beans and rice tonight. The Beans and Rice is topped with a delicious seared, sweet corn salsa for a flavor-packed one dish meal. Finish each plate with a drizzle of plain yogurt and a little shredded sharp cheddar cheese.
It’s seasonal dining with a Southwest accent. Enjoy!
The new apple crop has started appearing in grocery stores and farmers markets. There’s nothing quite like the flavor of fresh, tree-ripened apples. Tonight you’ll use these seasonal gifts as a feature in your greens dish.
Poached apple slices, seared fennel and thin-sliced Field Roast Apple sausage will share the spotlight with Swiss Chard this evening. The greens dish will be served over caramelized potato slices with a dusting of Gorgonzola crumbles to finish the plate. MMMM, MMMM, GOOD!
Tonight the “King of American Salads” wears a crown of sliced hardboiled egg.
We’re talking about a Chef’s Salad. We’ll continue to take advantage of the abundance of the harvest season in the process by adding some shredded purple and Napa cabbage to the mix. The “cold cuts” consist of plant-based ham slices and thin-sliced Chik’n strips.
The salad is served with a creamy basil dressing and a choice of seasonal fresh fruit.
Cook a piece of breaded rockfish tonight using an age-old cooking method that I watched my mother perform many times. It’s a frying method using flour, egg and breadcrumbs and it works for chicken, meat or fish.
Tonight’s fish is served with a homemade tartar sauce and complimented with the bright flavors of Lemon/Scallion Rice and seared summer squash with fennel.