“Since we’ve been cooking more at home, we have more energy, we’re saving money, and we are having fun making our meals together.”

“I never really thought of myself as a cook before, but this has turned into my special culinary hobby.”

Chef’s Favorites

Greens ‘n” Beans with Seared Corn Salsa, Tuesday, November 12, 2024

Greens ‘n” Beans with Seared Corn Salsa, Tuesday, November 12, 2024

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.

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Curried Kale and Pineapple with Bulgur and Lentils: Thursday, November 7, 2024

Curried Kale and Pineapple with Bulgur and Lentils: Thursday, November 7, 2024

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.

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Asian-style Lacinato Kale with Baked Tofu, Pineapple and Water Chestnuts: Monday, October 28, 2024

Asian-style Lacinato Kale with Baked Tofu, Pineapple and Water Chestnuts: Monday, October 28, 2024

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!

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Beet Greens with Curried Lentils: Thursday, October 17, 2024

Beet Greens with Curried Lentils: Thursday, October 17, 2024

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.

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Hot ‘n Sour Kale Stir-Fry: Monday, October 14 , 2024

Hot ‘n Sour Kale Stir-Fry: Monday, October 14 , 2024

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.

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Autumn Penne Pasta with Sicilian Pesto: Friday, October 11, 2024

Autumn Penne Pasta with Sicilian Pesto: Friday, October 11, 2024

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.

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