Recent Recipes
Hawaiian Pizza: Friday, May 22, 2026
It’s Pizza Friday! I find this combination of toppings very satisfying. Refreshing Hawaiian Pizza with thin ham slices and fresh pineapple is headed to your table. Use Canadian bacon or plant-based ham slices for this crowd pleaser. Cheers!
ASPGY Pasta: Thursday, May 21, 2026
ASPGY? That’s not a typo. It’s simply the acronym for Apples, Spinach, Pine Nuts, Gorgonzola and Yogurt Pasta. It’s a delicious, and not too rich, yogurt-based Gorgonzola pasta. The sauce cradles baby spinach and Granny Smith apples. It’s topped with toasted pine nuts and fresh tomato. OMG it’s good!
Dinner Salad with Salmon, Quinoa and Asian Dressing: Wednesday, May 20, 2026
As the days grow longer and warmer, put a little “spring” in your step with this salmon dinner salad. This one has a chorus of textures and flavors. Tonight crisp fresh lettuce, crunchy cucumber, popping cherry tomatoes and chewy sliced fennel harmonize with zingy mango. The salmon delivers a melody line to savor while the Asian dressing provides a memorable accompaniment.
Grilled Polenta with Puttanesca Sauce: Tuesday, May 19, 2026
Puttanesca sauce is a favorite in my house. Puttanesca is usually a spicy sauce using seasonal vegetables. We get many of tonight’s “seasonal” vegetables year-round in our supermarkets.
This version of Puttanesca sauce also has some plant-based Italian sausage thrown in to ratchet up the spicy element.
We’ll use leftover polenta and marinara sauce tonight.
Bok Choy with Spicy Garlic Sauce: Monday, May 18, 2026
Tonight, versatile and delicious Bok Choy is coming your way and it’s spicy garlic sauce will absolutely tickle your fancy! This tasty stir-fry includes bits of chicken and is served over hearty brown rice.
Baked Wild Salmon, Chard /Mango Salsa and Grilled Polenta, Sunday, May 17, 2026
Baked wild salmon with chard will grace your table tonight, accompanied by a tropical mango salsa over toasty grilled polenta. There are bound to be praises sung in honor of this heavenly combination.
Plan to make the polenta mid-afternoon and chill it in the fridge for a couple of hours.