It’s Saturday, January 18, 2025 and your time to play. First, here are the next two week’s of menus.
It’s Saturday, January 17, 2026 and your time to play. First, here are the next two weeks of menus.
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Pasta Bolognese: Friday, January 16, 2026
Today, you’ll add another recipe to your repertoire of pasta sauces. Pasta Bolognese (or pasta Bologna-style). That, however, would not be pasta made with cheap lunch meet slices. Bologna is a region in Northern Italy where they enjoy this version of pasta with meat sauce.
Featuring ground meat in the sauce is an American adaptation. You’ll create your own Italian homemade Italian sausage right on the stovetop. You can trust this sausage, as you know everything that’s in it.
Curried Kale with Bulgur and Lentils: Thursday, January 15, 2026
Another cold weather variations 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.
Caesar Salad with Smoked Salmon: Wednesday, January 14, 2026
The classic Caesar is a standard offering at the American table and tonight it’s on the menu. This version includes Romaine lettuce, cucumbers, red bell pepper, onions and tomatoes.
We’ll compliment this Caesar with leftover smoked salmon and a delicious eggless Caesar Dressing. Skip the croutons and serve it with fresh bread or toast. Buon Appetito!
Tuscan White Bean and Cabbage Soup: Tuesday, January 13, 2026
This Italian-style soup uses Cannelli Beans (you also can use Great Northern beans) with onion, garlic, fennel, cabbage and sweet peppers in a tomato base with basil and oregano.
Get ready for comfort-food to warm you on cold a winter night. If you like, pick up some artisan bread or rolls to go with tonight’s meal.
The recipe makes a big pot of soup. It’s a good meal to share with family or friends.
Hot ‘n’ Sour Stir-fried Kale: Monday, January 12, 2026
This kale dish is based on a favorite Hot n’ Sour Soup from a Seattle restaurant. Tonight we skip the soup part and add more vegetables, specifically kale. This cozy comfort-food version of stir-fry combines hot, savory, sweet and sour flavors with lots of texture.
As this is referred to as a Hot’n’ Sour dish, it uses cayenne pepper. The recipe calls for 1/8 tsp. to 1/4 tsp. cayenne. If you have a low tolerance for hot foods use 1/8 tsp!