Lightly marinated shrimp will add just the right touch to this stir-fry tonight. You’ll toss in crisp sweet snow or snap peas, onion, bell pepper, carrots, mushrooms and crunchy water chestnuts to complete this stir-fry. It’s served over brown rice with spicy garlic sauce.
Serve tree-ripened pear slices as a finish.
Vegetarian Chili: Sunday, August 31, 2025
Today’s vegetarian chili will definitely tickle your fancy. Seasonal peppers, shredded sweet carrots, celery, onion and deep red kidney beans make for a vegetarian chili bursting with flavor and color. It’s topped with a grating of extra-sharp cheddar cheese and served with cornbread.
The preparation time accounts for the assembly and basic cooking. Make the chili mid-afternoon so that you can let it rest for a few hours before serving. Chili just gets better as it ages, and you’ll have some terrific leftovers.
Make some old-fashioned cornbread to go with the chili about 30 minutes before you wish to dine.
It’s Saturday, August 30th. Could it be back to school time already?
It’s Saturday, August 30th
Back to School Saturdays! It’s Already September!
Menus and shopping lists for August 31 – September 5 and September 7 – 12
Another great week of dining awaits. It’s time to make some plans and go grocery shopping.
White Pizza and Salad: Friday, August 29, 2025
You’ll have happy diners tonight! A unique and delicious white pizza is on the menu! Make a basic white sauce. Then prepare pizza with roasted new potato slices, browned Field Roast Apple Sausage, red onion, and Gorgonzola cheese. While the pizza cooks, throw together a green salad and dressing.
For convenience, I’ve suggested using a frozen crust. However, feel free to make your own crust (See Tips and Time Savers). It takes about 10 minutes to assemble the dough but allow a couple of hours to let it rise. This recipe makes one 12” pizza. Extra homemade dough can be frozen.
Teriyaki Cod with Pilaf and Arugula Salad: Thursday, August 28, 2025
Tonight’s sweet and savory flavors are sure to satisfy. Homemade teriyaki sauce adds the sweetness to a nice fillet of ever-versatile cod. Pair it with a seasonal pilaf and dressed arugula and you have another flavor festival to enjoy!
ASPGY Pasta: Wednesday, August 27, 2025
ASPGY stands for Apples, Spinach, Pine Nuts, Gorgonzola and Yogurt. I often use Granny Smith apples for this dish but any tart apple (Pink Lady, Braeburn, Empire) will work. The more tart the applethe better. The rich taste of roasted pine nuts and the savory flavors of freshly dressed spinach counter the tart apple flavors in this plate of pasta perfection.
I’ve created this light “cream sauce” using nonfat yogurt as a base. You get to enjoy rich flavor combinations of a cream sauce without feeling like you ate a stick of butter.