Stroganoff with Red Cabbage, Tuesday, February 17, 2026
History suggests that this main course dish was designed by a French Chef in the employ of a wealthy Russian family in the 1890’s. It is thought that the thin strips of meat were part of the meal design because the head of the household had bad teeth. The guy with bad teeth is long gone but this recipe is a classic.
We’re adding a German version of Red Cabbage or Rotkohl (pronounced “wrote coal”) to round out this meal. Delicious food is one example of how cultures can happily come together.
Festive Enchiladas: Sunday, February 8, 2026
This recipe was inspired by a recipe in Vegetarian Times. I’ve engineered some of the fat out of the recipe. It’s a great celebration meal for family or company.
This dish presents a festival of colors and flavors by combining rich orange garnet yam, tender zucchini, multicolored sweet bell peppers and bright yellow fresh mango. The flavor profile is finished with fresh cilantro, basil and lime juice. They’re served with homemade guacamole and low-sodium salsa. Buenos!
Hazelnut Tortellini, Friday, February 6, 2026
Something special is in store tonight. You’ll start with a simple cheese tortellini and then wrap it in a rich-tasting, toasted hazelnut sauce.
The dish is topped with chopped tomato and shredded Parmesan. Add dressed greens to the plate and this meal is finished. It’s easy, but it tastes like a complex gourmet meal.
Edamame Risotto with Cilantro/Lime Pesto: Tuesday, February 3, 2026
Our meal tonight starts with rice, an ancient food of the Arabs and Spaniards. It was later adapted in the kitchens of Italy to become Arborio rice.
With Arborio rice in hand, we’ll make risotto. We’ll fold additional cultures into the meal as well. Mediterranean and North-African countries contribute to the plate with the use of a cilantro/lime pesto. The protein in the dish comes from edamame beans with roots in East Asia.
Hang out your United Nations flags and enjoy!
Asian-style Chard with Mandarin Oranges, Tofu and Quinoa: Thursday, January 22, 2026
Tonight your dinner plate will feature chard. These dark leafy greens have been adopted and adapted as a food source by nearly every culture on earth.
You’ll serve it over quinoa, (pronounced “keen-wa”), an ancient grain from the Andes that is very high in protein.
This recipe also calls for Mandarin orange sections. Look for them under other aliases like Satsuma, tangerines or clementines making sure they’re the seedless variety. (You can also use canned Mandarin oranges.)
Smoked Salmon Pasta: Sunday, January 11, 2026
It’s time for one of my favorite pasta dishes. This easy-to-assemble smoked salmon pasta features snow (or snap) peas and mushrooms with a delicious creamy basil pesto sauce. It’s topped with chopped fresh tomatoes to bring out the fresh flavors.