Mexican Greens with Pineapple Salsa: Monday, December 22, 2025
Hearty and delicious greens that will warm you from the inside out are the fair tonight. They’re seasoned with Latin spices and dotted with black beans. Toasted tortilla strips provide a surprise extra crunch to each mouthful. The greens are served over caramelized, crispy potato slices and topped with a zingy pineapple salsa and shredded extra-sharp cheddar cheese. Muy Bueno!
Comfort Food Greens: Monday, December 15, 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 supporting performance (filling the role of bacon) and poached eggs add tasty harmony as they hit all the right notes with savory richness. This memorable dinnertime moment is anchored with a base of caramelized potato slices.
Bravo to the comfort food experience!
Kale with White Beans and Caramelized Onion: Thursday, December 11, 2025
Seriously good kale and white beans are what’s for dinner tonight!
The kale and beans sit atop a bed of high-protein quinoa and are served with creamy caramelized onions. The plates are garnished with chopped, fresh tomato and Parmesan cheese.
Tortellini with Hummus and Arugula: Monday, December 8, 2025
Middle-Eastern and Italian cuisines marry up in a most interesting pairing tonight. You’ll be serving cheese tortellini in an Italian White Sauce flavored with feta cheese. A scoop of Traditional Middle-Eastern hummus adds a happy finish to the flavors.
The dinner is finished with a savory arugula, tomato and toasted almond salad.
Old-fashioned Split Pea Soup: Sunday, December 7, 2025
We’re in the throws of winter and soup always makes us feel cozy. I think you’ll enjoy this version of old-fashioned split pea soup. I took the recipe my mother taught me and gave it a couple of tweaks.
The history of split pea soup dates back to ancient Greece and Rome. It’s now found throughout the world in various forms. Years ago you would often find pea soup featured as a restaurant special late in the week. That’s because the ham was used up and it was time to boil the bone for soup stock.
Aglio e Olio Pasta with Kale and Shrimp: Friday, December 5, 2025
Tonight we’ll incorporate dark leafy greens into a bowl of aglio e olio pasta. (That’s pronounced “ah-lyo ay oh-lee-oh. The g is silent.) The Aglio e Olio Sauce is tweaked with a little infusion of truffle oil. Browned mushrooms, smoky tempeh and freshly cooked shrimp add umami to this flavor festival worthy of any upscale bistro.