Recent Recipes
Summer Tomato Pasta Salad: Wednesday, July 9, 2025
We’ve waited all year for the sweet fruit of the vine-ripened tomato. So, tonight we feature it in a flavor explosion of a no-cook tomato sauce. The sweetness of the tomatoes is blended with fresh chopped garlic, new sweet onion, fresh basil, extra-virgin olive oil and balsamic vinegar. Just assemble it and let it stand for about 20 minutes, then add the remaining fresh vegetables. Splendido!
Chilled Kale and Roasted Cauliflower Salad: Tuesday, July 8, 2025
Fresh roasted cauliflower florets and chopped kale are combined with sweet onion and garbanzo beans to create a light and tasty main-dish salad tonight. The salad ingredients are tossed with a delicate honey mustard dressing and chopped fresh mint leaves. Add a small baguette or warm pita bread and some fresh fruit as a finish and you’re good to go.
Grilled Fish with Poke Sauce and Tabbouleh Salad: Monday, July 7, 2025
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.
Cajun Beans ‘n’ Rice with Shrimp: Wednesday, August 1, 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.
Kale Quinoa and White Bean Salad with Smoky Tempeh and Toasted Almonds: Friday, June 21, 2024
This recipe was inspired by a Kate Sherwood recipe featured in the Nutrition Action Newsletter. If you’ve got quinoa on hand you’re good to go. Use any kind of kale for this one. It’s a tasty, multi-textured, warm weather meal. Pick a couple of artisan rolls to serve as a compliment to the meal.
Bok Choy Cashew Stir-fry: Thursday, May.39, 2025
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.