Recent Recipes
Swiss Chard with Pear and Feta, Wednesday, October 8, 2025
We are almost at the end of local fresh pear season. It’s time to take advantage of this fruit at the peak of its freshness. Savory lightly sautéed chard with tree-ripened pears and sliced Chick’n Strips over quinoa makes up tonight’s meal. Each serving is dusted with crumbled feta cheese and a sprinkle of toasted almonds.
Ravioli with Garnet Yam/Garlic Sauce, Tuesday, October 7, 2025
Ravioli with a rich-tasting garnet yam sauce is coming your way tonight. The sauce combines the savory flavors of yam, garlic and onion. It has a light buttery finish with a touch of nutmeg.
You’ll also make a yogurt-based eggless aioli (pronounced aye-o-lee) to drizzle over the top.
Spicy Broccoli Stir-Fry: Monday, October 6, 2025
Harvests are coming to a close so make a broccoli stir-fry tonight and add some fresh seasonal sweet peppers and onion. Enjoy the fresh local veggies while you can. You’ll add browned mushrooms, sliced water chestnuts and marinated tofu to fill out the variety of flavors and textures of this meal.
This stir-fry sauce has lots of interest with notes of fresh ginger and orange juice.
It’s Saturday, October 4th! Is it already time for Octoberfest?
It’s Saturday October 4th!
Menus and shopping lists for October 5 – 10 and 12 – 17.
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.
Falafel Rollup with Tabbouleh Salad: Wednesday, October 1, 2025
Back in September you froze leftover falafel. Tonight you’ll put it to use and make some delicious dinner roll-ups. If you don’t have leftover falafel, Chickenless Tenders will work just fine. Add some tabbouleh salad to the mix and a piece of fruit, and you’ve got a refreshing meal.
This AM…
Pull 8 falafel pieces from the freezer and transfer to a plate in the fridge for the day.
TLT Sandwich and Leftover Umbrian Bean Soup: Friday, September 26, 2025
This traditional Soup and Sandwich meal features a delicious and healthful version of a “bacon lettuce and tomato” sandwich. It’s made with smoky tempeh and therefore called a TLT.
You’ll accompany it with a bowl of the leftover Umbrian Bean Soup from Sunday. Here’s the good news…that soup just gets better sitting in the fridge.