Hey, it’s Friday night! And what is a favorite Friday night fare? Pizza!! White, Fried Apple, Gorgonzola Pizza to be precise. After tasting this pizza, your memory bank will be saving this pizza recipe for future dates. Many happy returns.
You’ll have leftover white sauce for later in the week.
You’re “Puttin’ on the Ritz” tonight. In the 1940s, Chef Louis Diat, chef of the Ritz Carlton in New York City, created this salad for customers requesting a light, off-menu dinner salad. He probably got his inspiration from the 17th century cold-cut-laden family-style salad plate called Salmagundi.
Today, chef’s salad is easily recognizable and something we can get our heads (and appetites) around. Hard-boiled egg, cold cuts and crisp fresh salad ingredients make up these individual dinner salads.
Hey folks, remember those sailors we talked about back in January who felt better when they ate pasta and red sauce after a long voyage? Well, they’re back in town, so feed your inner sailor with this delicious old world version of Pasta Marinara. (Add some white beans or plant-based sausage for a little extra protein.)
A terrific flavor burst is in store tonight. This satisfying mix of savory, citrus and spicy cauliflower/potato curry puts flavor and freshness on one plate. There’s a little extra texture with the addition of peas at the end of the cooking process.
The homemade Masala Curry Spice Mix used for seasoning this dish will really light up your taste buds.
As the days grow longer and warmer, put a little “spring” in your step with this salmon dinner salad. This one has a chorus of textures and flavors. Tonight crisp lettuce, crunchy cucumber, popping cherry tomatoes and refreshing sliced fennel harmonize with zingy mango. The salmon delivers a melody line to savor while the Asian dressing provides a memorable accompaniment.
White bean chili is on the menu. You’ll get a kick out this delicious and unique chili. I’m offering it as a weekend entree.
A specially seasoned “Red Swirl” will add a decorative appeal while providing an extra chili kick.
Assemble the soup early in the day and let it rest for at least an hour.