Recent Recipes
Black Bean/Quinoa Cakes with Spicy Potato Fries: Thursday, September 19, 2024
I played with these protein-rich black bean/quinoa cakes for a while before I landed on this delicious version.
Tonight, quinoa cakes are made with black beans, quinoa, red bell pepper and green onions. They’re blanketed with a sweet and savory peach/tomato salsa. The cakes are served with spicy, roasted sweet potatoes and a green salad. (You can use canned peaches if you can’t find fresh peaches.)
Gingered Halibut with Seared Fennel and Onions: Wednesday, September 18,2024
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 17, 2024
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 16, 2024
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 15, 2024
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 14. The fall harvest is at it’s peak!
It’s Saturday, September 14
We’re still celebrating the harvest!
Menus and shopping lists for September 15 – 20 and 22 – 27
Another great week of dining awaits. It’s time to make some plans and go grocery shopping.