Comfort-food Greens with Egg and Roasted Potato Rounds: Thursday, April 3, 2025
Lacinato kale plays the leading role in tonight’s production, but it’s the supporting cast that makes this ensemble sing. Smoky tempeh delivers a powerful performance (filling the role of bacon) and poached eggs anchor this tasty production with savory richness. This memorable ensemble is completed with caramelized potato slices.
Bravo to the comfort food experience!
Pasta Prima Vera Aglio e Olio: Monday, March 3, 2025
This time of year prima Vera vegetables are simply what you can find in the produce aisle. The mix in this recipe will probably be available in most stores. We’re serving this pasta in garlic and olive oil which some call the “Mother Sauce.” It is one of the most simple sauces to carry off and is fabulously delicious! You can substitute nearly endless variations of herbs and vegetables to this pasta dish if you wish.
Roasted Beet Dinner Salad: Thursday, March 27, 2025
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.)
Caesar Salad with Chicken Strips: Friday, February 28, 2025
You may have thought it was named after the emperor, but Chef Caesar Cardini invented the Caesar Salad on a busy 4th of July weekend in 1924 when he was running low on ingredients at his restaurant in Tijuana. The salad was so popular it became a regular menu item.
I offer this salad with a terrific eggless Caesar Dressing. We’ll throw some browned Chick’n strips (or optional sliced chicken) on the salads to add extra interest.
Dark Greens with Dried Apricots and Toasted Hazelnuts: Wednesday, March 19, 2025
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!)
Chef’s Salad with Sweet Potato: Wednesday, February 19, 2025
Chef’s salad, which is considered one of the great American dinner salads, is presented tonight with the standard sliced deli meats and salad makings. You’ll also add bell peppers, cabbage, fennel and marinated sweet potato to this mix. If you prefer not to use the sweet potato, the salad stands just fine without it, but, this marinated sweet potato is really good.
This Chef’s version, also replaces the meats or cold cuts, normally associated with Chef’s Salad, with plant-based choices. The salad is dressed with a low-calorie Creamy Basil Dressing.