Recent Recipes
Chef’s Salad: Tuesday, June 30, 2026
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, June 29, 2026
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 28, 2026
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.
Spanish Beans and Rice with Broccoli: Friday June 26, 2026
Tonight we’ll share a time-tested and healthy south-of–the-border beans and rice dish. This version of beans and rice also includes a seasonal lemon broccoli which brings extra flavor, color and interest to the plate.
Use leftover homemade salsa from the fridge or commercial tomato salsa.
Udon Noodles and Bok Choy: Thursday, June 25, 2026
The ever-versatile bok choy graces a Japanese Udon noodle bowl tonight. A tasty and memorable broth with touches of brown-rice miso and wasabi surrounds the noodles and vegetables. The bowl is finished with a sliced hard boiled egg, green onions and chopped peanuts.
Seasonal Greens with Tzatziki Sauce: Wednesday, June 24, 2026
We’re dining on Chard with Tzatziki Sauce tonight. I love the crisp freshness of this version of greens. It’s a light, refreshing and easy-to-make, multilayered meal. It features chard served over quinoa with sliced Chick’n and Tzatziki Sauce.
Garnish the plates with some crumbled feta cheese and chopped fresh tomato.