Remember the satisfaction of a meatloaf dinner? Here’s a refreshing twist on the meatloaf theme using tart Granny Smith apples with one of my favorite meatless ground products, Beyond Meat. The flavor profile is enhanced with a touch of cinnamon.
The loaf is served with a mild curry cream sauce and a tasty corn, peppers and edamame succotash. The plate is finished with caramelized potato halves topped with yogurt/scallion sauce. I call this meal “Sunset” Apple Loaf because the sun is still setting before dinner.
Potato Leek Soup, Sunday, February 22, 2026
A lovely rich potato/leek soup will carry you through this cold winter evening. The soup is made with creamy golden potatoes combined with chopped leeks. It’s seasoned with fresh dill and smoky tempeh, while getting an extra ping from plain yogurt swirled into each bowl.
The preparation time of 2-1/2 hours allow time to let the soup rest before dining.
It’s Saturday, February 21st, and your time to play. First, here are the next two weeks of menus.
It’s Saturday February 22
Menus and shopping lists for
February 23 – 28 and March 2 – 7
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
Leftovers, Friday, February 20, 2026
Of course we call it ‘”Free Food Night!” It’s time to clean out that fridge and have a leftover smorgasbord. (That’s a great word isn’t it? It sounds so Scandinavian…and it IS!) You’ve got some casserole in the fridge, or maybe a spot of Stroganoff or Teriyaki Vegetables. Use up whatever you find. Make a nice little green salad to finish the meal with something fresh.
Baked Salmon with Seared Cabbage and Onions and Quinoa Pilaf, Thursday, February 19, 2026
A nice piece of baked salmon is on the menu tonight. You’ll pair it with high-protein quinoa pilaf and one of my family’s favorites, seared cabbage and onions. Make a nice homemade Ponzu sauce to dress the salmon before you bake it. Fine flavors! Fine dining!
Chef’s Salad with Sweet Potato: Wednesday, February 18, 2026
Chef’s salad, which is considered one of the great American dinner salads, is presented tonight with the standard sliced deli meats and salad makings. You’ll also add bell peppers, cabbage, fennel and marinated sweet potato to this mix. If you prefer not to use the sweet potato, the salad stands just fine without it, but, this marinated sweet potato is really good.
This Chef’s version, also replaces the meats or cold cuts, normally associated with Chef’s Salad, with plant-based choices. The salad is dressed with a low-calorie Creamy Basil Dressing.