Fried Apple and Gorgonzola Pizza and Salad: Friday, November 21, 2025
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.
Swiss Chard with Dried Sour Cherries and Toasted Almonds: Tuesday, November 18, 2025
You’ll be keeping things in a lighter vane today as the Thanksgiving Holiday approaches. Today, chard with dried tart cherries and toasted almonds is served over wholesome bulgur.
Sliced Chickenless Tenders and crumbled Gorgonzola cheese finish the plate.
Greens ‘n” Beans with Seared Corn Salsa, Tuesday, November 11, 2025
Terrific flavors abound tonight as you treat your body well before the upcoming Thanksgiving Feast. A plate of greens is served with pinto beans, seared corn and tomato salsa. It is served over a bed of nutritious bulgur and topped with shredded cheddar cheese.
Don’t get me wrong, I love Thanksgiving! However, eating nutritiously before the holiday just helps me love it even more.
Curried Kale and Pineapple with Bulgur and Lentils: Thursday, November 6, 2025
Another cold weather variation of kale awaits. These greens can be traced back 2,000 years to Austria/Hungary and they are a not-so-distant relative to broccoli and cauliflower. The villagers called it “capuzzo.” We call it kale.
Tonight, you’ll return to one of my favorite versions of kale preparation. It combines homemade Masala curry spice mix with pieces of sweet, fresh pineapple. It’s served over hearty bulgur with a scoop of savory lentils.
Asian-style Lacinato Kale with Baked Tofu, Pineapple and Water Chestnuts: Monday, October 27, 2025
Your plate of greens comes alive tonight with a variety of textures and flavor. The kale is cooked in an Asian-style sauce. This dish is a dark leafy greens stir-fry. Each serving of kale is loaded with fresh pineapple, snappy water chestnuts, Asian-style baked tofu and topped with crunchy, toasted slivered almonds. It’s served over ever-versatile high-protein quinoa.
Diners will be happy!
Beet Greens with Curried Lentils: Thursday, October 16, 2025
This Middle Eastern-inspired lentil dish works perfectly with beet or mustard greens. You can also use chard.
I recommend using red lentils for this dish, they cook faster. Curried lentils are paired with the strong flavor of hearty greens and the relatively neutral flavor of a lemon quinoa. It all turns into a tasty, ultra-nutritious meal that’s good for your blood vessels and even better for your taste buds.