Recent Recipes
Swiss Chard with Poached Apples and Roasted Potatoes: Tuesday, August 19, 2025
The new apple crop has started appearing in grocery stores and farmers markets. There’s nothing quite like the flavor of fresh, tree-ripened apples. Tonight you’ll use these seasonal gifts as a feature in your greens dish.
Poached apple slices, seared fennel and thin-sliced Field Roast Apple sausage will share the spotlight with Swiss Chard this evening. The greens dish will be served over caramelized potato slices with a dusting of Gorgonzola crumbles to finish the plate. MMMM, MMMM, GOOD!
Chef’s Salad: Monday, August 18, 2025
Tonight the “King of American Salads” wears a crown of sliced hardboiled egg.
We’re talking about a Chef’s Salad. We’ll continue to take advantage of the abundance of the harvest season in the process by adding some shredded purple and Napa cabbage to the mix. The “cold cuts” consist of plant-based ham slices and thin-sliced Chik’n strips.
The salad is served with a creamy basil dressing and a choice of seasonal fresh fruit.
Breaded Rockfish with Lemon Rice with Seared Fennel and Summer Squash: Sunday, August 17, 2025
Cook a piece of breaded rockfish tonight using an age-old cooking method that I watched my mother perform many times. It’s a frying method using flour, egg and breadcrumbs and it works for chicken, meat or fish.
Tonight’s fish is served with a homemade tartar sauce and complimented with the bright flavors of Lemon/Scallion Rice and seared summer squash with fennel.
Greek Salad: Friday, August, 15, 2025
Summer calls out for leisurely dining that’s designed for hot weather. A fresh, crisp Greek salad awaits. Relax and enjoy this classic. Basil hummus, warm bread and vine-ripened canteloupe complete the meal.
Just a note about this salad: It’s best to use an avocado that isn’t too soft. An overly ripe avocado will begin to break up and mash when you toss it with the finished salad.
Don’s Fajitas de Verano: Thursday, August 14, 2025
Fajitas de Verano simply means summer fajitas. The history of fajitas dates back to the 1930’s and 40’s. It’s the original TexMex cowboy food. Ranch workers made fajitas from the cheapest cuts of meat which were grilled with whatever was available, and wrapped in a tortilla. Today, folks wrap almost any meat or vegetable in their fajitas.
This time of year we have lots of fajita options from the summer harvest. Tonight we’ll fold in summer squash, sweet peppers, onions and fennel. Chicken, or Chik’n Strips, will stand in for the beef. They’re served with homemade salsa and guacamole. Wahoo!
Bok Choy/Tomato Stir-fry with Lemon Basil Sauce: Wednesday, August 13, 2025
A few seasonal items are combined in a tasty warm-weather stir-fry tonight. Bok choy and tomatoes are the featured all stars, bathed in a summery lemon basil sauce. Toasted slivered almonds add a little extra crunch to this dish.
It’s a stir-fry, so once the cooking starts, you’ll be out of the kitchen in no time.