Recent Recipes
Lentil Loaf and Roasted Potato with Caramelized Onion Sauce: Sunday, June 2, 2024
Today we’re putting together a plant-based “meat loaf.” This loaf has a lip-smacking array of flavors while delivering a powerful nutritional load. It takes a little time to assemble but leaves a lasting impression.
While this meal might be reminiscent of some great Sunday dinners from the past, it’s not your Grandma’s meatloaf. It’s better. It’s topped with a tangy homemade barbecue sauce and accompanied by roasted potatoes and caramelized onions.
Bok Choy Cashew Stir-fry: Thursday, May.30, 2024
Ever-versatile bok choy (also known as White Chinese Cabbage) anchors this delicious stir-fry tonight. Toasted cashews, onions, mushrooms, red bell peppers and sliced water chestnuts provide the links that qualify this meal as a stir-fry. The ingredients are bathed in a delicious basil accented sauce and served over brown rice.
Aglio e Olio Pasta with Kale and Shrimp: Wednesday, May, 29, 2024
Tonight we’ll incorporate dark leafy greens into a bowl of aglio e olio pasta. (That’s pronounced “ah-lyo ay oh-lee-oh. The g is silent.) The Aglio e Olio Sauce is tweaked with a little infusion of truffle oil. Browned mushrooms, smoky tempeh and freshly cooked shrimp add umami to this flavor festival worthy of any upscale bistro.
Mexican Greens with Pineapple Salsa: Tuesday, May 28, 2024
Delicious greens are the deal tonight. I call this dish Mexican Greens because of the salsa. However, the pineapple in the salsa makes the dish more South American since the pineapple has early roots in the Paraguay/Brazil region. Speaking of roots, the bed of potatoes under the greens continues the South American theme. The potato originated in Peru.
Regardless of where it comes from, this “fruitilicous” plate of greens has world class flavor.
Spinach Salad: Monday, May 27, 2024
The early harvest of spinach is available. Tonight’s dinner salad pairs new spinach with a variety of textures including fresh fennel, shredded carrots and chopped smoky tempeh. It’s topped with toasted sliced almonds, savory hard boiled eggs and buttery avocado slices. The salad is served with an easy honey mustard dressing and an artisan roll of your choice.
Broccoli Enchiladas: Sunday, May 26, 2024
Tonight, broccoli is the focus of this ancient Mexican delicacy. The broccoli is bathed in a light béchamel sauce flavored with lemon, oregano and a touch of nutmeg. Sweet onion, peppers, garlic and chopped chicken (or plant based choice) complete the enchilada filling.
The dish is covered with a tasty red enchilada sauce and served with homemade tomato salsa. Spicy Rice and an avocado/citrus salad finish the plate.
This is an excellent meal for dinner guests as it can be prepared ahead of time.