Recent Recipes
Ravioli with Garnet Yam/Garlic Sauce, Tuesday, October 8, 2024
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 7, 2024
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 5, Is it already time for Octoberfest?
It’s Saturday October 5th!
Menus and shopping lists for October 6 – 11 and 13 – 18.
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 2, 2024
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.
Greens with Tzatziki Sauce, Tuesday, October 1, 2024
We’re revisiting greens with Tzatziki Sauce tonight! It’s a must while cucumbers are in season. I love the crisp freshness of this version of greens. The chard, tzatziki sauce and sliced tenders will be served over nutritious quinoa.
Here’s a satisfying, comfort-food flavor combination, and it’s easy to put together.
TLT Sandwich and Leftover Umbrian Bean Soup: Friday, September 27, 2024
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.