Weekly Menu & Chef’s Suggestions
May 10-11

1. Top with chopped fresh parsley, chives or tarragon
2. Top with Gremolata: mixture of: Minced, garlic, chopped parsley and lemon zest
3. Add Parmesan or asiago or a little cream to the polenta

Cook some basmati or brown rice. I love adding butter instead of oil, as it perfuse the rice beautifully.

On the side -

1. for vegan toppings, I love having little bowls of any or all of the following: chopped cilantro, toasted coconut, toasted almonds, hot chili peppers,
2. for protein rich option, also add grilled prawns, rotisserie chicken plus the vegan toppings
3. make Raita by mixing one cup of plain or Greek yoghurt with 1/2 cup of chopped Persian or English cucumbers. Add salt and pepper to taste.
4. serve with warm Indian Naan (many brands available at all stores now)

1. Add cooked chicken or grilled prawns, a handful of chopped fresh, baby, spinach, or cilantro.
2. Serve over some beautiful, buttery basmati or brown rice.
3. Top with some toasted peanuts.

1. Use as sauce/base for: Pastas, Gourmet Raviolis, Meatballs, Gourmet Sausages. Add sautéed mushrooms, sprinkle with your favorite Truffle products.
2. Turn into a BEEF STROGANOFF (or Chicken) by: searing small pieces of sirloin or filet mignon, onions, garlic. Use mushroom soup as sauce to cook meat mixture. When done, add Dijon mustard and crème fraiche or sour cream, top with chopped fresh parsley. Serve over rice or buttered egg noodles. Don't forget salt & pepper!
3. Sauté your favorite combination of mushrooms and add to your mushroom soup or mushroom sauce.

1. Enjoy COLD as a savory mid-morning energy shake or with a dollop of Greek Yoghurt and diced cucumbers.
2. Enjoy HOT with a side of avocado toast, or add your fresh leftovers of any meats, legumes, greens and heat through. Optional to top with a sprinkle of Parmesan.

1. Add a tablespoon, or two, of Parmigiano Reggiano or Grana Padano and some fresh basil.
2. Use as a delicious and vegetable-full pasta sauce.
3. Use as a vegetable base for your favorite grilled protein, such as steak, chicken breast or seafood.
4. Use as a vegan stew to serve over a bed of buttery basmati or brown rice.
5. Brown 1 pound of ground beef very well, add the sauce to it and immediately have a meat and vegetable pasta sauce.

1. A sprinkle, or three , of Parmesan or Grana Padano is always delightful, on anything.
2. Add a handful of chopped fresh basil or spinach.
3. A sprinkle of truffle oil, truffle salt/zest and chopped fresh parsley or chives.

1. I love adding a handful of chopped fresh, cilantro, and baby spinach to most soups. This will provide you with additional minerals and vitamins that these lovely greens offer.
2. You can also enjoy the soup and the greens over a bed of buttery (or coconut butter) rice to make it even more comforting.

1. Heat soup, pour in serving bowls, top with chopped fresh parsley or chives (my favorite💜).
2. For extra decadence, add a drizzle of crème fraiche, sour cream or regular cream, then top w chopped fresh herbs, chopped smoked ham, sweet English peas and sliced carrots make this a complete and hearty meal.

1. I love to top my tortilla soup with all or any of the following: Tortilla chips, avocado, cilantro, grated cheese, sliced radish, jalapeños...
2. For entertaining: Put each of the toppings in separate attractive bowls and have everyone help themselves to their favorite toppings. Kinda like a salad bar.

1. Enjoy over your favorite Pastas, Gourmet Raviolis, Chicken or Potato Salads.
2. Dilute with some EVOO and use as marinade on chicken, prawns or veggies before barbecuing/grilling.
3. Use as sauce for homemade Pizza and top with your favorite toppings.
4. Grill veggies and while hot, toss with the pesto and serve.

The choices are endless to add amazingly robust flavor and color to absolutely anything.
Add this as sauce or topping to any of the following: Grilled fish & seafood, steak, pork chops, grilled chicken or vegetables, pasta and pasta salads, baked or roasted potatoes, scramble eggs or omelettes,,,,,, sky is the limit.