Recent Recipes
Hazelnut Encrusted Cod with Nutty Rice and Broccoli: Tuesday, May 6, 2025
Let’s do something interesting with fish tonight! You can find cod, sablefish, black cod or Pacific cod at the fish counter, or freezer section. You can also by packages of frozen cod at many supermarkets. They are all reasonably sustainable catches so dare I say: “In Cod We Trust?”
Tonight, you’ll cook the fish with a toasted hazelnut crust. The fish is accompanied by a healthy portion of nutty rice. Bright green steamed broccoli with butter and lemon finishes the plate.
Bok Choy Stir Fry with Peanut Sauce: Monday, May 5, 2025
Seriously – bok choy is really good for you! And it’s seriously delicious in this rich tasting stir-fry. It’s nearly a religious experience when supported by a choir of Napa Cabbage, onions, mushrooms, bell peppers and fresh basil. Tonight’s meal service finishes with a heavenly homemade peanut sauce. Diners will sing your praises.
Potato Gnocchi and Spinach Nest: Sunday, May 4, 2025
Some Italians would consider gnocchi (pronounced no-kee) to be comfort food. I do too! Tonight these delicatedumplings are served with a sage/gorgonzola cream sauce.
The process of making gnocchi is easy, but they’ll take a little time to prepare. You’ll start by baking and mashing some potatoes followed by rolling and shaping the gnocchi. This activity offers an excellent opportunity to draft the services of a child or partner.
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.