Recent Recipes
Baked Salmon with Dill: Tuesday, June 3, 2025
Want to know the best way to add vitamin B12 to your diet? Instead of supplements, try the old fashioned approach by eating foods rich in this essential vitamin.
Wild salmon will do the trick and it’s on the menu tonight! Finish your plate with steamed fresh broccoli and carrots splashed with a little lemon juice. Some delicious nutty rice will round out the textures and flavors.
Pasta Puttanesca: Monday, June 2, 2025
Pasta Puttanesca! It’s one of the iconic pastas. Puttana is one of those words in Italian that can be substituted in many grammatical situations. As it’s used in Pasta Puttanesca, it’s like saying: “I threw a bunch of stuff together to make this spicy pasta.” We all like a spicy pasta! This one’s a favorite at my table.
Lentil Loaf and Roasted Potato with Caramelized Onion Sauce: Sunday, June 1, 2025
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.29, 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.
Aglio e Olio Pasta with Kale and Shrimp: Wednesday, May, 28, 2025
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 27, 2025
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.