Recent Recipes
Barbecued Chicken with Creamed Peas and Potatoes: Sunday, August 3, 2025
The seasonal foods tonight include corn on the cob, fresh peas and new potatoes! You’ll find them all at grocery stores and farmer’s markets this time of year. As a kid, one of my favorite summer side dishes was creamed peas and potatoes. Mom made this old-world dish with fresh ingredients and lots of butter and whole milk. My “new-world” version tastes like mom’s and still has the fresh ingredients, but the yogurt-based cream sauce has a fraction of the saturated fat.
The barbecued chicken can be either plant-based or meat. I love the plant-based version with barbequed Chick’n strip kabobs.
Pizza and Salad: Friday, August 1, 2025
It’s Pizza Friday! Make your own pizza dough early in the day (Tips and Timesavers) or use a frozen, premade crust. I’ve even purchased frozen or chilled bread dough which also works for pizza. You may have 2/3 C. of leftover Marinara Sauce. If not, make some.
Use Field Roast Apple Sausage (or equivalent) for this pizza. Everyone’s going to be happy with this meal!
Baked Salmon, Roasted Cauliflower and Lemon/Scallion Rice: Thursday, July 31, 2025
A beautiful piece of baked salmon and seasonal roasted cauliflower will share the spotlight tonight. You’ll complete the plate with some light and refreshing Lemon/Scallion Rice. The salmon and cauliflower are served over a delightful green pea chutney. I discovered the chutney in Priya Krishna’s outstanding cookbook, “Indian (ish).” This wonderfully playful and informative cookbook is filled with yummy recipes and is a “must have” for any kitchen library.
This is a memorable summer ensemble.
Mushroom Cheese Omelet: Wednesday, July 30, 2025
The omelet, wow! Talk about a dish with a blend of cultures! Although the French claim the omelet, it’s origins have deep international roots. We’ll be adding smoky tempeh (a contemporary version of an Indonesian staple) and then we’ll top it with homemade tomato salsa (thanks to the Aztecs and Mayans).
A crisp green salad finishes this meal.
Swiss Chard with Shrimp and Mango: Tuesday, July 29, 2025
Chard with an Asian flair is served with shrimp and fresh mango tonight. The sauce is accented with mint and basil while sliced water chestnuts add additional snap to each savory bite. The greens are served over the ever-versatile quinoa and topped off with toasted almond slices. Tasty dining awaits.
Spinach Salad with Sliced Egg and Smoky Tempeh: Monday, July 28, 2025
In 1879, German chemist Erich Von Wolf misplaced a decimal point while researching the iron content of spinach and created a legendary food. He meant to write that the iron content was 3.5 grams per 100 gram serving, but instead wrote 35 grams per 100 grams.
Don’t worry though, your desire to eat a healthy spinach salad is not misplaced. It is still wonderfully nutritious, particularly when you consume it with all the other goodies that are in tonights salad.