Recent Recipes
Grilled Fish with Poke Sauce and Tabbouleh Salad: Monday, July 7, 2025
Lighter meals for warm weather is the continuing theme. The ever-refreshing flavors of tabbouleh salad with a little piece of grilled rockfish will do the trick this evening. The fish is drizzled with Poke sauce (pronounced poh-kay), a spicy and salty toasted sesame sauce with fresh ginger and fresh green onions (or shallots). One often finds poke served over raw fish in sushi preparations, but it’s terrific over cooked fish as well.
This light summer meal is certainly better than a “poke with a sharp stick.” You’ll have leftover tabbouleh.
Salmon Rice Bowl: Thursday, July 3, 2025
Here’s a super quick supper utilizing the savory salmon saved from Monday and leftover rice from Tuesday. Add crisp fresh lettuce, cucumber, cabbage, and tomato to the mix and dress it with homemade Asian dressing.
Give those leftovers a makeover and call it a Salmon Rice Bowl. Your diners will call it satisfying and delicious.
Broccoli/Cashew Stir-fry: Monday, June 30, 2025
Broccoli is still in season. It’s featured in a tasty stir-fry with roasted cashews, browned
mushrooms, red bell peppers, onions, crunchy water chestnuts and fresh pineapple. I call it a broccolishous combo. It’s served over coconut rice.
You’re the chef so you’ll get the kudos.
Baked Salmon with Roasted New Potatoes: Sunday June 29, 2025
Salmon baked with ponzu sauce and topped with fresh cilantro is the feature on tonight’s plate. It’s paired with roasted new rosemary potatoes. A tasty mix of new carrots and sugar snap peas round out the fresh flavors of this meal.
Seasonal Greens with Tzatziki Sauce: Wednesday, June 25, 2025
We’re dining on Chard with Tzatziki Sauce tonight. I love the crisp freshness of this version of greens. It’s a light, refreshing and easy-to-make, multilayered meal. It features chard served over quinoa with sliced Chick’n and Tzatziki Sauce.
Garnish the plates with some crumbled feta cheese and chopped fresh tomato.
Taco Salad: Tuesday, June, 24, 2025
Maximum munchability awaits your diners tonight. This taco salad features a fluted tortilla cup filled with homemade taco filling and is surrounded by seasonal crisp lettuce. Savory avocados, sliced bell peppers, cucumbers and poppin’ good cherry tomatoes round out this classic salad. It’s topped with homemade tomato salsa. What’s not to like here?