Recent Recipes
It’s Saturday, August 9th. It’s the middle of August already!
It’s Saturday, August 9th
Menus and shopping lists forAugust 10 – 15 and August 17 – 22
Another great week of dining awaits. It’s time to make some plans and go grocery shopping.
Dino Kale with Nectarines and Feta: Friday, August 8, 2025
Juicy tree-ripened nectarine slices and thin-sliced chickenless tenders adorn this seasonal kale dish.
The fruit and greens are served over quinoa and topped with crumbled feta cheese and toasted almond slices.
What a refreshing way to celebrate the close of a summer day! The harvest season just keeps on giving.
Summer Tomato Pasta Prima Vera: Thursday, August 7, 2025
There’s nothing quite like the flavor of freshly harvested tomatoes and this fruit of sweet perfection is still in season. You’ve already been introduced to the flavor-blast of garlic, onion, fresh basil and fresh tomatoes in this no-cook pasta sauce. Tonight you’ll revisit it because it’s the peak of the harvest season. Fuel up on fresh tomatoes. Enjoy!
Cajun Beans ‘n’ Rice with Shrimp: Wednesday, August 6, 2025
The “Holy Grail” of Cajun food ingredients is on display tonight: onions, bell peppers and celery. Then there’s the seasoning, with lots of paprika, garlic powder, oregano and cayenne. Cajun food is easy to make and, as you will note from the spices, packed with flavor. It was developed by the French-speaking Arcadian people who came from Canada and settled in Louisiana.
In lieu of corn bread we’ll just have a warm corn tortilla.
Swiss Chard with Pear and Gorgonzola: Tuesday, August 5, 2025
Your greens have a sweet and savory profile tonight when they’re combined with tree-ripened pears and layered over a bed of quinoa. The plate is then topped with chickenless tenders and sprinkled with toasted walnuts and crumbled Gorgonzola.
This is one of my favorite times of the year for greens. There are just so many options!
Caesar Salad with Grilled Chicken: Monday, August 4, 2025
Hail to the Chef! Chef Caesar Cardini that is. He created this classic American salad back in 1924 when his restaurant was running out of food. As Chef Cardini was low on supplies, his salad consisted of only Romaine lettuce, anchovies and croutons. However, since I’m usually not running low on groceries when I make it, I add a few additional items to make it even more refreshing. The dressing’s what makes this salad so great and this eggless Caesar Dressing will not dissapoint.
I could live on this salad during the summer months. Buon Appetito!