Recent Recipes
Chicken and Mushrooms over Rice: Wednesday, September 10, 2025
It’s time for some old-fashioned comfort food. When I was a kid, this dish was fairly common in my middle-class home. My mother made it with chicken thighs and used cream of chicken and cream of mushroom soup to make the sauce. Every bite was a salt bomb bonanza and we loved it! However, we’ll skip the salty canned soups tonight and make our own yogurt-based white sauce. We’ll also substitute plant-based Chick’n Strips for chicken thighs. Browned mushrooms will anchor the mushroom sauce. This version is still packed with flavor but has a fraction of the fat and salt.
Beet Salad, Tuesday, September 9, 2025
Tonight we’ll feature the miraculous beet, While they’re at the peak of the season. For additional texture, we’ll surround them with an ensemble of lettuce, cucumbers, tomatoes, tree-ripened apple, plant-based tenders and toasted walnuts.
Beets, a root vegetable food source, originated in the Mediterranean and dates back to prehistoric times. High in antioxidants, beets were often used for medicinal purposes, but by the 18th century they became a popular food item.
If you haven’t already roasted beets, roast some during the day today.
*A note of caution, beet juice has been used as a natural dye (even a hair dye) for centuries, so be sure to wear latex gloves as you handle the cooked beets.
Butternut Squash Ravioli with “Cream” Sauce: Monday, September 8, 2025
Here’s another twist on serving Ravioli using a light “cream” sauce. Butternut squash ravioli and marinated beans are bathed in a delicate yogurt-based “cream” sauce with a touch of lemon and nutmeg. The ravioli are nested over dressed arugula leaves and topped with browned crimini mushrooms and Parmesan.
Falafel with Tabbouleh and Grilled Vegetables: Sunday, September 7, 2025
Cucumbers are still in season, and that makes me think of Tzatziki Sauce. And tatziki sauce makes me think of the Middle Eastern street food, falafel. So I’m thinking it’s time to make some of both. It’s like having fried chicken, only better! What a great meal to share with dinner guests! Mix the falafel ingredients early in the day as the flafel dough needs to chill for 2 hours before cooking.
You will need to have soaked 2-1/2 C. dry chickpeas (garbanzo beans) overnight to make this meal today. (Canned beans don’t work here…too much moisture.)
Hot Chicken Salad: Thursday, September 4, 2025
Here’s a lovely light meal for a fall evening. Is it possible that a dinner salad can be comfort food? There’s a simple answer. Yes!
Tonight you’ll top fresh salad greens with crisp apple and dried tart cherries. Finish the salad with warm broccoli, Chick’n Strips and quinoa. It’s all dressed with a homemade Cilantro/Lime Dressing.
Finish the presentation with some warm artisan bread or rolls and you’ve got a hit!
Baked Salmon with Dill and Arugula Salad: Wednesday, September 3, 2025
You’ll splash a nice piece of salmon with a homemade Ponzu sauce and bake it with fresh dill tonight.
A dressed arugula bed with sliced almonds and Mandarin orange sections serves as a presentation platform for the salmon. Finish the plate with a tasty Herbed Couscous Pilaf.