The rich loamy tones of roasted beets and buttery avocado join forces with crisp greens, thin-sliced apple and toasted walnuts in a powerhouse dinner salad. Top it with a quick honey/mustard dressing, add an artisan roll and enjoy this dinner salad feast.
You already may have roasted beets in the fridge from Sunday. If not, plan on roasting beets today. (Wear some latex gloves as you handle the cooked beets.)
You’ll have happy diners tonight! A unique and delicious white pizza is on the menu! Make a basic white sauce. Then prepare pizza with roasted new potato slices, browned Field Roast Apple Sausage, red onion, and Gorgonzola cheese. While the pizza cooks, throw together a green salad and dressing.
For convenience, I’ve suggested using a frozen crust. However, feel free to make your own crust (See Tips and Time Savers). It takes about 10 minutes to assemble the dough but allow a couple of hours to let it rise.
This recipe makes one 12” pizza.
Buttery white Great Northern or Cannellini beans anchor this meal. They’re doused with Marinara Sauce and perked up with the bacon flavor of smoky tempeh. The savory beans are combined with seared sweet onion and peppers. Each plate gets a garnish of shredded Parmesan.
This farmhouse Italian-style dinner, served along with wholesome artisan bread and a green salad, offers cozy comfort-food dining.
Curries are simply dishes seasoned with a combination of spices. They date back thousands of years to India and Persia. These spices can be any combination of herbs and spices such as: curry leaves, ground cumin, coriander, cardamom, turmeric, ginger and chilies. An Indian friend of mine once told me, “A curry is what spices you put in your cooking pot today.” You can either make homemade Masala Curry Spice or simply use some commercially prepared yellow curry powder and add a little extra turmeric.
Tonights menu features a seriously good pasta dish. A sauce anchored with a tangy sun-dried tomato pesto wraps around whole wheat penne pasta and Chik’n strips. Browned mushrooms and onion finish the unforgettable flavor profile of this pasta dish. You’ll have leftover pesto to use later.
Also, if you didn’t roast beets yesterday, put them in the oven to roast today while you’re hanging around the house. Once roasted, store in the fridge. You’ll use them in a beet dinner salad on Thursday.
It’s Saturday, March 22nd.
Another great week of dining awaits. It’s time to plan ahead and create your grocery orders.