Recent Recipes
Linguini with Clam Sauce: Monday, October 20, 2025
Let’s enjoy a seafood pasta tonight. I like to use whole wheat, or quinoa linguini when available. Use whatever pasta you can find. Spaghetti will also work. This pasta is really all about the sauce.
A yogurt-based white sauce keeps the fat content in this pasta manageable while still providing the taste of a delicious “cream” sauce. The flavors of garlic, white wine, fresh thyme and parsley bring the clam flavors forward in this plate of pasta perfection.
If you have young diners who aren’t sure about clams, set aside half the sauce and substitute some plant-based Chik’n or poultry for the clams.
Ratatouille: Sunday, October 19, 2025
It’s the perfect time of year for this dish. You’ll truly celebrate the fruits of the harvest with this ancient casserole. Eggplant, tomatoes, sweet onion, garlic, summer squash, new harvest bell peppers, lots of basil, fresh thyme and parsley blend to offer up a terrific flavor combo. All of this is paired with succulent, roasted tri-colored potatoes in this 18th century dish.
Ratatouille literally means “motley stew.” The combination of vegetables hasn’t really varied over the centuries. However, I add some pinto beans for extra protein. The flavor- filled casserole is one of my favorite ways to enjoy the late harvest. And, it’s a great meal for guests.
It’s Saturday, October 18, 2025! Fall is in full swing!
October Saturdays! As we close in on the end of October, we’re seeing the last of the fall harvest. I love the cuisine that accompanies the shorter days and cooler nights of the late fall.
Menus and shopping lists for
October 20 – 24 and October 26 – 31
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
Zuppa di Mare: Friday, October 17, 2025
In Italian, Zuppa di Mare means soup of the sea. Tonight we’ll use leftover halibut. I happen to think that “Zuppa di Mare” sounds tidier and more appetizing than “fish soup.”
You’ll be combining pieces of leftover baked halibut with chopped shrimp in a tomato, red wine and broth base. Add fresh onion, fennel, celery and peppers, along with Italian spices and capers to complete the final touches on this dish.
Throw together a nice green salad to add to the mix and a piece of fresh fruit as a finish. Fantastico!
Beet Greens with Curried Lentils: Thursday, October 16, 2025
This Middle Eastern-inspired lentil dish works perfectly with beet or mustard greens. You can also use chard.
I recommend using red lentils for this dish, they cook faster. Curried lentils are paired with the strong flavor of hearty greens and the relatively neutral flavor of a lemon quinoa. It all turns into a tasty, ultra-nutritious meal that’s good for your blood vessels and even better for your taste buds.
Hawaiian-Stuffed Delicata Squash: Wednesday, October 15, 2025
Delicata Squash are now appearing at the farmer’s markets and grocery stores. Depending upon where you live they may be called “Peanut Squash,” “Bohemian Squash” or “Sweet Potato Squash”. They offer a light and sweet flesh that plays well with almost any flavor combination.
Hawaiian is the flavor theme today as you create little dugout canoes of squash filled with rice, pineapple, coconut and toasted pecans. A delightful delicata delicacy!
Scrub squash well before cooking. You can eat the skin as well as the tender flesh.