Terrific flavors abound tonight as you treat your body well before the upcoming Thanksgiving Feast. A plate of greens is served with pinto beans, seared corn and tomato salsa. It is served over a bed of nutritious bulgur and topped with shredded cheddar cheese.
Don’t get me wrong, I love Thanksgiving! However, eating nutritiously before the holiday just helps me love it even more.
Delicately flavored Japanese-style noodles grace your table tonight. Snow peas are the center of attention and are surrounded with shredded cabbage, red bell pepper, red onion and mushrooms. All of this is bathed in a bouillon/miso broth with a touch of wasabi.
The bowl is finished with chopped green onion, peanuts, fresh cilantro and lime juice.
Meatloaf with Quinoa Polenta! It’s November and cooler weather calls out for old-fashioned comfort food. It’s Sunday and you may have a bit more time to prepare “Comfort Food” dinner today!
You’ll make an ever-dependable meat loaf. I recommend plant-based ground meat product, but you may also use lean ground beef. A homemade barbecue sauce topping is just the ticket to finish the loaf. Quinoa Polenta and lemon-butter roasted cauliflower will round out the menu.
November Saturdays! This weekend you’ll be making Marinated Grilled Tofu. If you haven’t already done so, freeze a 16 oz. package of ultra-firm tofu today.
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
Color, texture and layers of flavor will complete your plate tonight as you enjoy this satisfying dinner salad. It’s anchored with rich, earthy-flavored maroon-red beets while marinated garnet yams add a flavor nuance. The dinner salad is completed with a garden-fresh celebration of tender green lettuce, snapping fresh cucumber, thin-sliced red bell pepper and halved cherry tomatoes. The savory richness of thin-sliced hardboiled eggs and toasted sliced almonds add yet another dimension to round out the flavor and texture profile. The salad is dressed with a sweet and savory homemade honey/mustard dressing.
You may have roasted the beets and yam earlier so they’re just patiently waiting in your fridge. If not, allow an hour early in the day today to roast the beets and yam before you start making the salad. It’s worth the extra time.
Another cold weather variation of kale awaits. These greens can be traced back 2,000 years to Austria/Hungary and they are a not-so-distant relative to broccoli and cauliflower. The villagers called it “capuzzo.” We call it kale.
Tonight, you’ll return to one of my favorite versions of kale preparation. It combines homemade Masala curry spice mix with pieces of sweet, fresh pineapple. It’s served over hearty bulgur with a scoop of savory lentils.