Recent Recipes
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.
Free Food Friday (Leftover Night): Friday, July 25, 2025
Hey! It’s Friday Free Food Night at your house. Celebrate. Make it a multi course affair. You’ll mostly use the microwave tonight so the kitchen shouldn’t get too hot. Make a little green salad to add something fresh to the affair.
Warm Lentil/Arugula Salad: Thursday, July 24, 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.
Japanese Noodle Bowl with Broccoli: Wednesday, July 23, 2025
Garden fresh broccoli is featured in this Japanese Udon noodle bowl. The noodles and vegetables are bathed in a slightly sweet broth seasoned with ginger, miso, rice wine vinegar and a touch of wasabi. Chopped green onions and peanuts finish this flavorful noodle dish. You add Asian-style baked tofu to provide additional protein to the bowl.
This meal is a real celebration of summer flavors and is finished with some chilled cantaloupe.