Recent Recipes
Gingered Halibut with Seared Fennel and Onions: Wednesday, September 17, 2025
This version of Halibut is one of my favorites. It’s served with a delicious ginger/yogurt sauce and accompanied by caramelized potato slices. Seared fennel, red onions and carrots finish the plate.
Cook a total of one pound of halibut today. Save one 6 oz. piece of cooked halibut for Friday’s meal of Pasta with Halibut.
Asian-style Chard with Shrimp and Fresh Salsa: Tuesday, September 16, 2025
Greens are on the menu tonight. Delicious Asian-flavored chard is served over quinoa and topped with homemade Mango Salsa. Marinated shrimp are spread over the top of this bright and tasty presentation. Top off this flavor parade with toasted sliced almonds.
Some of the time allotted for tonight’s preparation is for making fresh salsa.
Pasta Puttanesca: Monday, Sept 15, 2025
There are a number of versions of how this classic pasta dish originated. Some say that Puttanesca was first made in the Spanish Quarter brothels of Naples. Other stories include chef Sandro Petti of Ischia (just west of Naples) creating the recipe when asked to cook for friends late one night. His pantry was a bit exhausted from a busy weekend and he only had olives, capers and sauce ingredients remaining. He created Pasta Aulive et Chiapparielle (pasta with olives and capers), or Puttanesca.
Wherever it originated, this dish is a favorite in my home kitchen. It works with any combination of vegetables you have on hand.
Koftas and Jeweled Rice: Sunday, September 14, 2025
While reading a mystery set in India recently, I was introduced to koftas: spiced ground meat served as a kabob. I decided to learn how to make them using plant-based product. For your dining convenience, I offer this recipe on Sunday to allow time for chilling.
Holy smoke – these things are good! When making these Asian/Middle-Eastern “meatballs,” it’s all about the spices!
Serve koftas with a nice yogurt dipping sauce and some Persian-style jeweled rice. Serve koftas with a nice yogurt dipping sauce and some Persian-style jeweled rice. An East-Indian style salad will finish the meal. “Bhojan ka aanand len!” (Enjoy the meal.)
It’s Saturday, September 13th, 2025. The fall harvest is at its peak!
It’s Saturday, September 13th!
We’re still celebrating the harvest!
Menus and shopping lists for September 14 – 19 and 21 – 26
Another great week of dining awaits. It’s time to make some plans and go grocery shopping.
Falafel Rice Bowl: Friday, September 12, 2025
It’s Friday! Here’s a super quick supper utilizing the falafel saved from Sunday. This bowl will use bulgur instead of rice combined with crisp lettuce, cucumber, cabbage, and tomato. Finish the bowl by dressing it with leftover tzatziki and a drizzle of dressing made from tahini sauce.
Give those leftovers a makeover and call it a Falafel “Rice” Bowl. Your diners will call it satisfying and delicious.