Recent Recipes
Vegetable Calzone: Sunday, January 4, 2026
Calzone is just a folded pizza with any variety of filling. This one features a garlic/sweet potato filling with mushrooms, peppers, celery and onion and a touch of basil pesto. Serve it in a pool of Marinara sauce. It’s a real flavor festival!
Make some pizza dough today 2 hours before you wish to dine. It can be a great adventure for kids too. Use 1/2 of the dough to make the crust for today’s calzone. Roll out a second crust and freeze it (or freeze the dough as a ball).
It’s Saturday, January 3, 2025, and your time to play. Play in your kitchen or someone else’s.
It’s Saturday, January 6 and time to make some plans.
Menus and shopping lists for January 7 – 12 and 14 – 19
Another great week of dining lies ahead. Enjoy!
Chop Salad with Grapefruit and Avocado: Tuesday, December 23, 2025
We’ll keep dinner relatively light tonight. The combination of the sharp citrus of grapefruit, the buttery richness of avocado and the savory flavor of hard-boiled egg make up the essence of the chop salad.
Add some jicama if you can find it. If no jicama is available use chopped Savoy cabbage. Dress this special salad with cilantro/lime dressing.
You can add all kinds of chopped items to a salad like this, but I think you’ll find this particular combination very satisfying.
Pick up a nice Artisan roll to go along with the meal.
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.
Warm Lentil/Arugula Salad: Thursday, December 4, 2025
Throw some lentils on to cook to get things started tonight. Let them cool slightly and enjoy them in this lovely warm lentil/arugula salad. Top the salad with sweet, fresh strawberries, toasted almonds and feta crumbles.
Pour a glass of your favorite chilled summer beverage and enjoy some leisurely dining on a warm summer evening.
Turkey á l’orange: Wednesday, December 3, 2025
Several cultures might lay claim to orange sauce. Tonight you’ll combine flavor profiles from Asia and France to make Turkey a l‘Orange. It sounds fancy, but it’s just a snazzy way of using up leftovers.
Partner plant-based Chick’n Strips or leftover dark meat from your Thanksgiving turkey with snow peas, sweet peppers and browned mushrooms . These ingredients are smothered with a yummy orange sauce featuring spicy Asian condiments and French influenced rosemary. It’s served over wholesome brown rice and topped with chopped tomatoes.