Mon | Make it spicy
Black Bean and Corn Tostadas with Guacamole and Spicy Sour Cream will wake up taste buds tonight. Heat a can of drained and rinsed black beans, smashing them slightly; add a can of drained corn, plus a teaspoon of ground cumin and a can of undrained mild chilies. When hot, load on tostada shells (or tuck in taco shells) and garnish with shredded cheese, guacamole and a dollop of Breakstone's new chipotle sour cream.
Tues | A Southern twist
Greek Grits is a fusion dish that can be served in a bowl. Tarpon Springs meets New Port Richey comfort food? Pile some cooked grits in a bowl and top with grape tomatoes that have been sauteed in olive oil with chopped garlic and fresh basil. Stir in some kalamata olives and a can of rinsed and drained garbanzo beans, heat through and top the grits. Garnish with lots of feta crumbles and a big squeeze of fresh lemon juice.
Wed | Subcontinent stew
Palm Harbor cooking instructor Surinder Dhaliwal shares her simple recipe for Indian Potato and Bean Curry (recipe below). It's powered by pungent spices, including the blend garam masala, which is now available at many grocery stores. Serve it with naan or substitute pita if you can't find the Indian flat bread.
Thurs | Nurturing nourishment
Red Bean and Barley Soup is a satisfying meal. In a saucepan, saute diced celery, onion and garlic in olive oil. Add 7 cups vegetable broth and bring to a boil. Pour in 1 cup quick-cooking barley. Reduce heat and simmer for 15 minutes. Add 2 cans drained and rinsed kidney beans and 3 cups torn spinach leaves. Serve with crunchy croutons floating on top and/or grated Parmesan.
Fri | Hawaiian punch
Teriyaki Portobello Burgers get more zing with a slice of pineapple on top. Marinate portobello mushrooms in teriyaki sauce for about 15 minutes. In a skillet, saute sliced onions in olive oil on medium heat for about 10 minutes, stirring frequently. Push onions to the side of pan. Drain the mushrooms and add to pan, cooking about 5 minutes per side. Add the pineapple slices to warm. Pile it all on split buns and serve with baked potato wedges or Archer Farms Szechuan barbecue baked potato chips (find them at Target).