what's for dinner?

october 97

Especially where we live, we begin to think that summer with its relentless searing sun from first light to dusk will never end. But, invariably one day we're greeted with a cool morning, and we know that we can dispense with our summertime refrigerator cuisine to avoid turning on the oven. As the colors of the nearby woods turn from summer green to autumn russets and golds, our thoughts turn to the cornucopia of the harvest--squash, pumpkin, apples, persimmons, and all the accoutrements for savory fall meals.

Since we all lead fuller lives and have less time to prepare satisfying, nutritious meals for our families, most of our menus and recipes take very little time in the kitchen.

Occasionally, however, you'll find more complicated menus suitable for entertaining with luscious desserts that still keep in mind the need for those of us with diabetes for scrumptious food that fits within our individual meal plans. Never fear! Our menus and recipes are so delicious that your guests will never suspect that they're eating "special" food. In fact, of our recipes a reviewer for Fine Cooking Magazine wrote "it's the best low-fat food, I've ever tasted" and Good Housekeeping Magazine said "don't let the word 'diabetic' fool you; everyone will love this food."

Fall Casual Dinner
Apple and Thyme Chicken Brown Basmatti Rice with Green Cabbage Fresh Garden Salad Frozen Grapes

East Meets West--An Oriental Feast
	Pickled Cucumber and Celery Salad Lamb Stir-Fry Poached Pears with Frozen Yogurt

Friday Night Fish Supper
Red Pepper Soup Baked Halibut with Mustard Crumbs Red Potatoes with Baby Green Beans and Basil Apples and Sharp Cheddar Cheese

Vegetarian Pasta Dinner
	Linguini with Portobello Mushrooms and Broccoli Mixed Greens with Orange Dressing and Walnuts Melon with Balsamic Vinegar

(for the recipes, click on The Recipes or click on the individual recipe above)