What’s cookin’?
Thai Beef (or Seitan) Masaman Curry – with onions and potatoes in a slightly sweet coconut sauce flavored with tamarind. Garnished with chopped peanuts. Served with Ginger Stir Fried Asparagus and Jasmine Rice.
Grilled Chicken & Spinach Salad - marinated grilled chicken breast sliced over a bed of baby spinach with slivered red onion, little tomatoes, sliced mushrooms, toasted pine nuts, asiago cheese and a Sherry Vinaigrette. Served with a cup of Kabocha Squash Soup and Crostini for dunking.
Turkey and White Bean Chili – topped with sharp cheddar cheese and scallions. Served with Corn Bread, Honeyed Butter and a Simple Garden Salad of chopped romaine, shredded carrots, red cabbage and a simple vinaigrette.
Green Power Soup - when the flu is going around we’re all glad to have a nourishing soup like this one on the table, any time of day. A puree of seasonal greens and veggies simmered together in homemade broth. Serve it with a dollop of virgin coconut oil stirred in to boost that immune system.
Tempeh & Cabbage – actually it’s got daikon, carrots, onions and kale going on too! Tempeh marinated & simmered with wheat free tamari, garlic and bay leaf, then tossed together with the slow cooked vegetables. Served with pressure cooked brown rice.
Whole Wheat Tubetti Pasta – with arugula, little tomatoes and a lemon parmesan cream sauce. Substitute spinach if you don’t care for the peppery bite of arugula.
Frittata – mild green chiles and cheddar
Apple, Oat, Golden Raisin and Pumpkinseed Muffins – hearty little treats with a light sprinkle of date sugar baked on top.
