This Week's Menu

I love the way all the veggies look just after being cut up and awaiting their turn in the pan.  Winter vegetables are particularly colorful since they're loaded with antioxidants and other immune-boosting vitamins and minerals to help protect us against colds and flu.  They just inspire me to get creative with orange-green color combinations.  As an added bonus:  the more colorful the vegetable, the more nutritious it is.

Warm, creamy, and spicy was the theme for this week's menu.  It's the kind of food I crave when the weather gets chilly and the snow starts to fall.  So beware clients:  you'll be seeing a lot of this theme during the next couple of months!  (fortunately, I've heard these are also customer favorites!)

First up was the Baked Tofu with Agave Dijon Glaze, Cinnamon Spiced Butternut Squash and Candied Pecans, and Fresh Steamed Broccoli.  I love the contrast of spicy mustard with the sweetness of the squash, plus the hint of cinnamon really makes it feel like a holiday for the tastebuds.

The second entree this week was a spicy and creamy Chickpea and Pumpkin Coconut Curry with Baby Spinach on Brown Basmati Rice.  These are my favorite flavors any time of year, but the richness of the coconut milk makes this a particularly hearty and satisfying meal on a cold evening after a long day at work.

Lastly is an entree comprised of several components satisfying on their own, but together I think they're over the top delicious:  Baked Sundried Tomato Polenta with Portobello Ragout, Escarole and White Beans, Topped with Toasted Pine Nuts.  Although it sounds like peasant food, there's quite a flair to the subtle flavors and textures that makes this an elegant dinner perfect paired with a glass of red wine.  Bon appetit!