Get your holiday shopping done early.
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
Whatever’s easy and good to eat that is still in your fridge is fair game. Make a creative fresh salad to highlight your smorgasbord. Do you have leftover meatballs?
For dinner tonight, you’ll make quinoa cakes surrounded by a brightly flavored dal (soft-cooked lentils). A green salad with Satsuma orange sections accompanies. This is a comfort-food meal inspired by a number of cultures.
Red lentils are split and will cook a little faster than green or brown lentils.
It’s a holiday salad! Legend has it that chef Caesar Cardini created this classic American salad back in 1924 when his restaurant was running out of food. It is said that over a long July 4th weekend, with supplies running low, he started grabbing what he had left in the kitchen; lettuce stalks, garlic, eggs, Parmesan cheese and croutons. Voila! The Classic Caesar Salad was created out of necessity.
Tonight we’ll make the salad with Romaine lettuce, red bell peppers, cucumbers, tomatoes and sweet onion. It’s topped with sliced Chick’n Strips and a delicious eggless Caesar Dressing. I also skip the croutons and serve it with fresh bread or toast. Buon Appetito!
Tonight you’ll serve a chard dish that has a holiday look. Toasted pecans and dried tart cherries dot this greens dish which is served over warm, nutritious quinoa. It looks good and will set well after the heavy holiday meals and snacks that seem unavoidable during this season.
Lacinato Kale plays the leading role in tonight’s production, but it’s the supporting cast that makes this ensemble sing. Smoky tempeh delivers a powerful supporting performance (filling the role of bacon) and poached eggs add tasty harmony as they hit all the right notes with savory richness. This memorable dinnertime moment is anchored with a base of caramelized potato slices.
Bravo to the comfort food experience!