Asparagus risotto is a favorite in my house. The rich, earthy flavor of asparagus in the creamy company of Arborio rice with browned mushrooms, pieces of smoky tempeh and a touch of lemon will light up your taste buds tonight. The dish is topped off with shaved Parmesan and the umami freshness of chopped tomato.
Risotto takes a little more time to prepare, but it’s Friday. Turn the evening into a fashionably late dining experience.
Bulgur with a Spanish flair anchors the dinner plate tonight. The grain is seasoned with a combination of Latin spices and layered over dressed fresh spinach. It’s topped with “Cowboy Salsa” (homemade salsa with black beans and seared corn), and garnished with a grating of sharp cheddar cheese.
Lacinato Kale is in the works tonight and it’s cooked in a tangy sauce with dried apricots. The greens are topped with sliced Chickenless tenders and the special umami of toasted hazelnuts.
Hazelnuts are also known as Filberts. (You remember Aunt Hazel and Uncle Filbert? There was no question they were both nuts, but they had great taste!)
Quesadillas date back to 16th century Mexico. The word actually means “little cheesy things.” The Aztecs made these folded and stuffed tortillas with squash and baked them in clay ovens. You’ll make them on the stovetop with cheese, chicken and chopped peppers of your choosing.
Throw together a little tropical fruit salad to finish the plate.
A nice piece of fish is in order tonight. Bake a piece of cod and keep it simple. Serve it with some delicious quick tartar sauce and tasty steamed broccoli dressed with lemon butter. A flavorful nutty rice pilaf finishes the plate.
A good lasagna always makes diners happy, and this one will not disappoint. It’s Sunday so perhaps you’ll enjoy extra time to make this classic dish. Start assembly in the afternoon and it will hold until you’re ready to bake. Plan to start baking the Lasagna about 1-1/2 hours before you wish to dine.