Greens with Tzatziki Sauce, Tuesday, September 29, 2026
We’re revisiting greens with Tzatziki Sauce tonight! It’s a must while cucumbers are in season. I love the crisp freshness of this version of greens. The chard, tzatziki sauce and sliced tenders will be served over nutritious quinoa.
Here’s a satisfying, comfort-food flavor combination, and it’s easy to put together.
TLT Sandwich and Leftover Umbrian Bean Soup: Friday, September 25, 2026
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.
Pasta Puttanesca: Monday, Sept 14, 2026
There are a number of versions of how this classic pasta dish originated. Some say that Puttanesca was first made in the Spanish Quarter brothels of Naples. Other stories include chef Sandro Petti of Ischia (just west of Naples) creating the recipe when asked to cook for friends late one night. His pantry was a bit exhausted from a busy weekend and he only had olives, capers and sauce ingredients remaining. He created Pasta Aulive et Chiapparielle (pasta with olives and capers), or Puttanesca.
Wherever it originated, this dish is a favorite in my home kitchen. It works with any combination of vegetables you have on hand.
Kale with Roasted Potato Rounds, Egg and Tempeh, Thursday, September 10, 2026
This kale dish is a “go to” version of kale in my house. Any kale will work, but I’m partial to Lacinato Kale as it’s easier to chiffonade.
Easier to what? Chiffonade is just a fancy term from French cookery for stacking leaves, rolling them and cutting them perpendicularly into thin strips. The term literally means, “little ribbons.”
The combination of the poached egg, roasted potatoes and smoky tempeh with the kale provides a delicious meal. Add a piece of seasonal fruit and enjoy a fresh, vitamin-packed meal.
Dark Greens with Pear , Toasted Pecans and Gorgonzola: Tuesday, September 1, 2026
Let’s highlight some seasonal fruit again. Pears are still in season so use ‘em while you can. Kale’s a great choice for this meal, but if you’d prefer, chard is always available.
We’ll add umami* with some toasted pecans and a sprinkle of Gorgonzola. The greens and pear are arranged over nutritious quinoa with Chickenless Tenders. Oh Mamma!
Chard with Fresh Peaches and Feta: Tuesday, August 25, 2026
The last of the seasonal peaches are in the grocery stores and farmer’s markets now so be sure and take advantage of their availability.
Peaches deliver a stand-out performance tonight as they fan out across a background of nutritious green chard and protein-packed quinoa. This plate is a kaleidoscope worthy of a Busby Berkeley Musical. Strong supporting performances will be delivered by sliced “crispy tenders” and toasted almonds. “Oohs” and “Ahhs” are appropriate.