Recent Recipes
Grilled Fish with Poke Sauce and Tabbouleh Salad: Monday, July 8, 2024
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: Friday, July 5, 2024
It’s Friday! 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.
Kale and White Bean Summer Surprise: Wednesday, July 3, 2024
Pick up some red kale for this gobsmackingly good summer salad. I suggest red kale for this recipe but any kale will work.
Every bite of this salad is a surprise of flavor and texture. Your tastebuds will get hits of mint, basil, coconut, fresh pineapple, toasted sliced almonds and dried sour cherries. It’s tossed with the finely chopped kale and white beans. What a treat!
Here’s a meal to linger over with your favorite beverage as you and your friends solve world problems.
Chef’s Salad: Tuesday, July 2, 2024
You’re “Puttin’ on the Ritz” tonight. In the 1940s, Chef Louis Diat, chef of the Ritz Carlton in New York City, created this salad for customers requesting a light, off-menu dinner salad. He probably got his inspiration from the 17th century cold-cut-laden family-style salad plate called Salmagundi.
Today it’s recognized as one of the great American dinner salad creations. In this presentation, hardboiled egg, plant-based cold cuts and crisp fresh salad ingredients adorn the individual dinner plates.
Broccoli/Cashew Stir-fry: Monday, July 1, 2024
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 30, 2024
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.