In the true European tradition, stew is made with whatever is on hand. Plant-based folks can use plant-based “Beefless Tips” or marinated/grilled tofu for the stew. For meat eaters, I propose using a turkey breast fillet with this recipe. Make this dish mid-afternoon and let it rest until dinnertime.
It’s Saturday March 1!
A terrific Irish Stew is on the menu for tomorrow. You’ll also roast some beets for a nice dinner salad later in the week.
Another great week of dining lies ahead. It’s time to make plans and create your grocery orders.
You may have thought it was named after the emperor, but Chef Caesar Cardini invented the Caesar Salad on a busy 4th of July weekend in 1924 when he was running low on ingredients at his restaurant in Tijuana. The salad was so popular it became a regular menu item.
I offer this salad with a terrific eggless Caesar Dressing. We’ll throw some browned Chick’n strips (or optional sliced chicken) on the salads to add extra interest.
Yummy steamed broccoli is featured in this Japanese Udon noodle bowl tonight. A tasty broth with touches of brown-rice miso and wasabi surrounds the noodles and vegetables. The bowl is finished with a sliced, hard-boiled egg, green onions, chopped peanuts, chopped cilantro and a splash of lime juice.
Here’s a delicious version of baked halibut with a unique yogurt/ginger and caramelized shallot sauce. it’s surrounded by crispy sliced potatoes and seared fennel and red onions.
Frozen halibut may be the only halibut you can find at this time of year. If you can’t find halibut, haddock stands in as a worthy substitute.
Wonderful chard with winter pear and dried tart cherries is on tonights menu.
Be sure to wash greens well before using. Use fresh winter pears like D’Anjou or Comice. It’s OK if the pears are firm. You’re poaching them. You may use canned pears if you cannot find fresh. Just slice them and arrange them over the greens (no need to poach them).