Nutritional Therapy with Diana Galindo
Summer heat calls for lighter meals. This impromptu dinner comes together easily. Serve the Plum Crisp (with or without berries) either warm-from-the-oven with ice cream or room temperature with vanilla Greek yogurt. I make extra to use leftovers for fish tacos, and a third meal tossing lentils with greens, sun-dried tomatoes and feta or pumpkin seeds.
This Pork Tenderloin with Pineapple Avocado Salsa has long been one of my favorite summertime recipes for dinner parties. The very best dinner party was in celebration of Alma’s 7th birthday, one of M’s dearest friends. Imagine! This menu incorporates 16+ glorious plant foods, loaded with flavors, colors and nutrition. And our seven year-olds loved it. It’s a hit with dinner guests of all ages.
The contrast of sweet and spicy, the textures and colors make this one of my favorite summertime dinner party recipes.
I serve it with CMF Quinoa with toasted pecans and green onion or with Cilantro Rice and a simple spinach salad with peas.
For dessert: Mango Mousse and following the pineapple for a tropical theme I add 1 – 2 tablespoons of coconut to the mousse. Toasting 2 tablespoons of coconut in a skillet and sprinkling on top of the mousse gives it a touch of fancy.
Jumping on St. Patrick’s Day as a great opportunity to make “green food”, this turned into a super fun dinner party for my 7-year old and friends—and their parents. With 10—TEN!—vegetables, it was a meal everyone enjoyed. The “leprechaun” graham cracker houses were so fun for them to make.
This menu was crafted for 50 people. I plan dinner party menus to have food for both omnivores and vegans and challenge myself to put as many plant foods into one meal knowing it will make it colorful, delicious and nutritious. This menu has EIGHTEEN marvelous plant-foods!
This was an impromptu dinner that came together easily, the colors and flavors meet my delicious and nutritious criteria beautifully. The roasted red bell pepper and almond sauce elevate this meal to gourmet status. Poached pears are a quick dessert, and I used orange juice instead of peach nectar.
As I’ve become more attuned to eating locally, the seasons bring real pleasure to the table. Eating locally sourced produce adds such flavor.
Grilled chicken, a delicious twist on potato salad and sun-ripe blueberries make this summertime dinner a feast.
This is originally for the Chicken Breasts with Poblano Pepper Sauce, but it pairs deliciously with roasted pork tenderloin or pork chops.
Instead of poblano peppers I sometimes use red or yellow bell peppers.
Or for a dinner party I will make both. On the serving platter I alternatively put poblano pepper sauce or yellow bell pepper sauce on chicken breasts; not only does it make the buffet table colorful, but it gives guests the option to select spicy or not spicy.
Makes sauce to serve 6 – 8 people.
The contrast of sweet and spicy, the textures and colors make this one of my favorite summertime dinner party recipes.
I serve it with CMF Quinoa with toasted pecans and green onion or with Cilantro Rice and a simple spinach salad with peas.
For dessert: Mango Mousse and following the pineapple for a tropical theme I add 1 – 2 tablespoons of coconut to the mousse. Toasting 2 tablespoons of coconut in a skillet and sprinkling on top of the mousse gives it a touch of fancy.
This is originally for the Chicken Breasts with Poblano Pepper Sauce, but it pairs deliciously with roasted pork tenderloin or pork chops.
Instead of poblano peppers I sometimes use red or yellow bell peppers.
Or for a dinner party I will make both. On the serving platter I alternatively put poblano pepper sauce or yellow bell pepper sauce on chicken breasts; not only does it make the buffet table colorful, but it gives guests the option to select spicy or not spicy.
Makes sauce to serve 6 – 8 people.