Recent Recipes
Falafel with Tabbouleh and Grilled Vegetables: Sunday, September 7, 2025
Cucumbers are still in season, and that makes me think of Tzatziki Sauce. And tatziki sauce makes me think of the Middle Eastern street food, falafel. So I’m thinking it’s time to make some of both. It’s like having fried chicken, only better! What a great meal to share with dinner guests! Mix the falafel ingredients early in the day as the flafel dough needs to chill for 2 hours before cooking.
You will need to have soaked 2-1/2 C. dry chickpeas (garbanzo beans) overnight to make this meal today. (Canned beans don’t work here…too much moisture.)
Hot Chicken Salad: Thursday, September 4, 2025
Here’s a lovely light meal for a fall evening. Is it possible that a dinner salad can be comfort food? There’s a simple answer. Yes!
Tonight you’ll top fresh salad greens with crisp apple and dried tart cherries. Finish the salad with warm broccoli, Chick’n Strips and quinoa. It’s all dressed with a homemade Cilantro/Lime Dressing.
Finish the presentation with some warm artisan bread or rolls and you’ve got a hit!
Baked Salmon with Dill and Arugula Salad: Wednesday, September 3, 2025
You’ll splash a nice piece of salmon with a homemade Ponzu sauce and bake it with fresh dill tonight.
A dressed arugula bed with sliced almonds and Mandarin orange sections serves as a presentation platform for the salmon. Finish the plate with a tasty Herbed Couscous Pilaf.
Dark Greens with Pear , Toasted Pecans and Gorgonzola: Tuesday, September 2, 2025
Let’s highlight some seasonal fruit again. Pears are still in season so use ‘em while you can. Kale’s a great choice for this meal, but if you’d prefer, chard is always available.
We’ll add umami* with some toasted pecans and a sprinkle of Gorgonzola. The greens and pear are arranged over nutritious quinoa with Chickenless Tenders. Oh Mamma!
Garlic Shrimp and Snow Peas: Monday, September 1, 2025
Lightly marinated shrimp will add just the right touch to this stir-fry tonight. You’ll toss in crisp sweet snow or snap peas, onion, bell pepper, carrots, mushrooms and crunchy water chestnuts to complete this stir-fry. It’s served over brown rice with spicy garlic sauce.
Serve tree-ripened pear slices as a finish.
Vegetarian Chili: Sunday, August 31, 2025
Today’s vegetarian chili will definitely tickle your fancy. Seasonal peppers, shredded sweet carrots, celery, onion and deep red kidney beans make for a vegetarian chili bursting with flavor and color. It’s topped with a grating of extra-sharp cheddar cheese and served with cornbread.
The preparation time accounts for the assembly and basic cooking. Make the chili mid-afternoon so that you can let it rest for a few hours before serving. Chili just gets better as it ages, and you’ll have some terrific leftovers.
Make some old-fashioned cornbread to go with the chili about 30 minutes before you wish to dine.