Recent Recipes
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.
Soft Shell Tacos: Thursday, September 25, 2025
The taco probably originated in the Los Angeles area in the 18th century and was introduced by Mexican immigrants. Those first tacos are thought to have featured chicken, beef or pork as a filling. The seasoned ground meat taco came along later and that is what’s on tonight’s menu.
The original version was also served with corn tortillas. Using a flour tortilla makes it an “American” taco. Regardless of how they’re served, tacos are a mainstream favorite food.
Chicken/Almond Stir Fry: Tuesday, September 23, 2025
The flavors of chopped Chick’n, broccoli, seasonal peppers and sweet onions are set off by toasted almonds in this stir-fry favorite. The combined flavors sparkle with the addition of fresh cilantro and a squeeze of lime juice.
African Chicken with Roasted Root Vegetables: Monday, September 22, 2025
Tonight we’ll revisit the vivid flavors of African Chicken and Root Vegetables. I use plant-based Chick’n for this meal. Feel free to substitued chicken if you have meat eaters to cook for.
The African spice mix, with its combination of toasted cumin, coriander, caraway and garlic provides a bold flavor package to anchor this meal. A yogurt/mint sauce cools the spicy meat while the root vegetables are draped in a citrus marinara sauce. (You should have leftover marinara sauce in the fridge.) I think you’ll like the flavor combinations.