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.
Hot ‘n Sour Kale Stir-Fry: Monday, October 13 , 2025
This kale dish is based on a favorite Hot ‘n Sour Soup from a Seattle restaurant. Tonight we skip the soup part and add more vegetables…in this case, kale. This cozy, comfort-food version of stir-fry combines hot, savory, sweet and sour flavors with lots of texture.
If using homemade marinated grilled tofu and if needed, make Marinated Grilled Tofu (Extra Recipe Info.) during the day today. You’ll need to thaw some frozen, ultra-firm tofu this AM.
Autumn Penne Pasta with Sicilian Pesto: Friday, October 10, 2025
My wife and I were exhausted after a long day of walking and sight-seeing in Venice. We stopped for dinner and ordered a plate of pasta with Sicilian Pesto. We were thrilled with the flavors! We asked the waiter about the herb combination and he explained that the addition of marjoram and substitution of almonds for pine nuts made it Sicilian-style. After a little experimentation at home, we landed on this version.
Here’s a perfect pasta for a fall evening. It’s loaded with newly harvested zucchini, summer squash, peppers and mushrooms. The Sicilian Pesto turns it into a special pasta experience.
Finish the week with a smile.
Swiss Chard with Pear and Feta, Wednesday, October 8, 2025
We are almost at the end of local fresh pear season. It’s time to take advantage of this fruit at the peak of its freshness. Savory lightly sautéed chard with tree-ripened pears and sliced Chick’n Strips over quinoa makes up tonight’s meal. Each serving is dusted with crumbled feta cheese and a sprinkle of toasted almonds.
TLT Sandwich and Leftover Umbrian Bean Soup: Friday, September 26, 2025
This traditional Soup and Sandwich meal features a delicious and healthful version of a “bacon lettuce and tomato” sandwich. It’s made with smoky tempeh and therefore called a TLT.
You’ll accompany it with a bowl of the leftover Umbrian Bean Soup from Sunday. Here’s the good news…that soup just gets better sitting in the fridge.