Archive by Author



3 T red wine vinegar

1 ½  T granulated sugar

1 T unsalted butter

2 t low sodium soy sauce

1 clove garlic, very finely minced

Pinch cayenne pepper (or to taste)

2 t cumin

1 t miso paste (white or red)

pinch salt and pepper


1 large sweet potato, peeled and cut into ¼” batonnet or shape of your choice

Salt and pepper and olive oil

1 bunch scallions, thinly sliced

4 oz goat cheese, crumbled

¼ C cashews, toasted and chopped

3 T cilantro, chopped

1 sheet frozen puff pastry sheet, thawed, rolled thin and refrigerated (keep chilled)

*Special equipment small 6” oven-proof frying pan


Preheat oven to 375 degrees.  Bring vinegar and sugar to a simmer in a small oven safe skillet over medium high heat.  Simmer until vinegar starts to evaporate and mixture begins to color.  Swirl skillet to be sure caramel is cooking evenly.  Do not stir – careful swirling is the best method here. Once mixture resembles maple syrup, remove from heat and quickly add butter, soy, miso cumin, garlic and cayenne (if using.) Whisk until fully incorporated. Set aside.

Peel sweet potatoes and cut into quarter inch batonnet or disks.  Toss with a generous splash of olive oil, salt and pepper.  Place in a microwave safe dish and cover with plastic film. Microwave on high power for  3 minutes or until slightly tender but not cooked through.  Uncover and cool to room temperature.

Arrange potatoes on top of caramel in a decorative pattern covering caramel in a single layer.  Sprinkle with chopped scallion, cashews and goat cheese.

Roll thawed puff pastry into a 9” square on lightly floured counter top.  Cut a round disk approximately 1” large than the diameter of your skillet.  Carefully transfer pastry to skillet covering potatoes completely.  Tuck any excess pastry under so you have a neat disk covering the entire surface.  Place in preheated oven and bake for about 30 minutes or until pastry is puffed, crisp and deep brown. Remove from oven and cool slightly.

Run a small knife around the edge of the skillet to loosen the tart.  To unmold, place a serving platter over the skillet.  Using pot holders, place one hand on top of platter and one hand on bottom of skillet and quickly invert tart onto the serving platter.  Remove skillet and sprinkle with chopped cilantro. Tart may be served hot or at room temperature.

Serves 2-4



¼ C extra virgin olive oil

3 large cloves garlic, peeled and thinly slivered

1 (28 oz.) can peeled and diced tomatoes in juice

Pinch  crushed red pepper flakes

1 tsp. fennel seed

1 (15 oz.) can garbanzo beans, drained and rinsed

1 bunch Tuscan kale

1 T unsalted butter

Fresh basil, pecorino Romano for serving

Salt and pepper


Heat oil in a medium saucepan over low heat.  Add garlic and sauté, stirring occasionally until very fragrant but not browned.  Add tomatoes and their juice, red pepper flakes, fennel seed and salt.  Bring up to a simmer and cook about 20 minutes until tomatoes break down and sauce has thickened.

Stir chopped ale into sauce and cook until kale has wilted.  Stir in beans and cook an additional minute or two until heated through.  Taste for S and P.  Spoon into shallow bowls and garnish with fresh basil and grated pecorino Romano.

Serves 2



¼ #      pancetta or bacon, cut into ¼ inch pieces

1 T       freshthyme, minced or 2 t dried

2 ea.     cloves garlic, minced

1          small butternut squash, peeled, seeded and cut into ½” dice (about 3 cups)

1 T       unsalted butter

1 ea.    shallot, minced

pinch   crushed red pepper flake (or to taste)

pinch   granulated sugar and fresh nutmeg

1 ½ C   chicken or vegetable stock

½ #      bucatini pasta (or pasta of your choice)

¼ C      parmesan cheese, grated

1 ea.    lemon juice

2 T       walnut, toasted and coarsely chopped

1 T       fresh parsley, chopped

Salt and pepper


Cook pancetta or bacon in a medium skillet until crisp.  Add thyme and sauté for about 30 seconds or until fragrant. Add garlic and minced shallot and cook, stirring occasionally until softened.  Pour off flavored oil.  Scrape pancetta/thyme mixture from pan and reserve. Add oil back to skillet and heat until shimmering. Add butternut squash and cook until squash is slightly browned and caramelized.  (It is important not to stir the squash too much during this process.  You want to get nice, even browning on the squash but maintain the texture and shape of the cubes.) Add nutmeg, sugar, crushed reds, and butter to the pan. Cook until butter has melted and spices are fragrant, about 2 minutes. Add stock, lower heat and simmer until squash is just barely tender. 

Meanwhile, cook pasta according to package directions. Drain and reserve 1 C of starchy pasta cooking water. Add cooked and drained pasta back to skillet. Stir in parmesan, lemon juice, and reserved pancetta mixture. Stir gently to combine adding only enough pasta cooking water to achieve desired consistency. Taste for salt and pepper. Transfer to serving bowls and sprinkle with chopped parsley and toasted walnuts and additional parmesan if desired.

Serves 2 generously 



1 T       olive oil

1 sm    onion, chopped

2 ea      cloves garlic, minced

2 t        dried thyme

2 t        dried basil

2 t        dried oregano

1  t       crushed red pepper flake (or to taste)

1 C       white wine or vegetable stock

  1. C    Clamato juice (extra can be used for cocktails like Micheladas or Bloody Caesar’s)

1 ea     14.5 oz candiced tomatoes, in juice

1 ea     bay leaf

Salt and pepper


8 oz.    cod, halibut or other firm white fish, cut into 1” pieces

½ #      shrimp, thawed and peeled with tails intact

¼ #      pasteurized crab meat (available in refrigerated seafood section at Costco)

1 ¼ C   diced zucchini, fennel, cherry tomato (any combination)

1 can   drained and rinsed garbanzo beans     

2 T       unsalted butter, cut into small pieces

3 T       chopped fresh parsley,

            Juice of ½ lemon


Heat olive oil in a medium sized saucepan over high heat until shimmering.  Add onion and cook, stirring occasionally until softened.  Add garlic, thyme, basil, oregano, and red pepper flakes (if using.) Cook until fragrant, about 2 minutes. Take care not to let garlic brown.  Add wine and cook until reduced by half.  Add canned tomatoes, Clamato, bay leaf and 1 C water. Reduce heat and to simmer, cover and cook 8 minutes.

Remove bay leaf and submerge cod in broth. Cover pot and simmer for 2 minutes. Add shrimp, garbanzo beans and diced vegetables. Cover pot again and simmer until shrimp and cod are cooked through (about 3 minutes more.) Stir in butter piece and season with salt and pepper. Divide among bowls and top with a generous spoonful of crab, chopped parsley and a squeeze of lemon.

Serves 2 -4



2 T olive oil

1 small red onion, slivered

1 large clove minced garlic

1 large, vine ripened tomato + juice (or substitute ½ C canned diced tomatoes and juice)

¼ – ½ C dry white wine  ***NOTE you may need to add extra if your tomato is not super juicy

Salt and freshly ground black pepper

Large handful pitted olives – Castelvetrano, Kalamata or Nicoise

1 zest and juice of small orange, clementine or ‘Cutie’

2  4 oz halibut fillets

3 T fresh herbs, minced


In a small sauté pan, heat olive oil until shimmering.  Add onions and garlic and sauté until onions are just beginning to brown.

Add chopped tomato with its juice, wine, the zest and juice of 1 orange,  and the olives. Reduce heat and simmer 2 minutes.

Lay the fillets over the tomato mixture and cover pan.  Simmer over moderate heat for 3-4 minutes or until fish is cooked through.  Remove from heat and immediately remove lid.  Place fish over starch of your choice and spoon some of the onion/tomato mixture on top. Sprinkle with fresh herbs and serve.

Serves 2  



¼ c fresh basil leaves, lightly packed

2 T balsamic vinegar

2 t Dijon mustard

1 clove garlic, minced

¼ C + 1 T olive oil

Salt and freshly ground black pepper


¼ C Nicoise or Kalamata olives, coarsely chopped

2 T capers, drained and coarsely chopped

2 chiabatta rolls – baguette or other crusty rolls may be substituted

2 roasted red bell peppers, peeled * how to video

3 hardboiled eggs, peeled and sliced

½ cucumber, sliced thin

1 medium tomato, sliced in ¼” slices

Salt and freshly ground black pepper


Make the vinaigrette: Combine basil, Dijon, vinegar and minced garlic in a deep bowl. Slowly drizzle oil in while whisking vigorously. Alternately, combine all ingredients in a small jar with a tight fitting lid and shake until vinaigrette is emulsified. If using an immersion blend, blend until thoroughly combined. Set aside.

Make the olive caper mixture: Combine chopped olives and capers in a small bowl. Set aside.

Cut rolls in half and lightly toast or grill. Drizzle both sides of the rolls with half of the vinaigrette taking care to spread it evenly across the cut surface.  Top the bottom half with a layer of roasted peppers, olive/caper mixture the remaining vinaigrette and sliced eggs. Top with sliced tomatoes, cucumbers and a light sprinkling of salt and pepper.  Add the top bun and lightly press down.  Wrap completed sandwich tightly in plastic film and refrigerate for at least 2 hours or up to 24 hours. 

Serves 2



 Everything Bagel Spice Mix

1 T each dried garlic, dried onion flakes, poppy seeds and toasted sesame seeds

1 t kosher salt

Topping Mix:

½ C Greek yogurt

1 T olive oil

1 T lemon juice + 1 t lemon zest

1 clove garlic, minced

Salt and freshly ground black pepper

1 medium head broccoli

Goat Cheese Sauce

3oz goat cheese

1 T olive oil

2 T whole, skim, 2% milk (you may need to add more milk to get the sauce consistency you like)

½ clove garlic, minced

2 t fresh parsley, minced

2 t fresh dill, minced

Salt and pepper to taste

Preheat grill to 425 degrees. Line a rimmed baking sheet with foil. *Note: Grill temperatures vary greatly.  You may have to adjust baking time to accommodate your specific grill.

Combine ingredients for spice mix and set aside.

In a large bowl whisk together 1T spice mix, yogurt, oil, lemon juice, lemon zest and minced garlic.

Add broccoli to yogurt mix and toss to coat completely.  Transfer broccoli to prepared sheet pan and sprinkle with salt and pepper.

Roast for 20-25 minutes until tender crisp and some of the broccoli tips are lightly charred. Remove from grill and let rest for 5 minutes before sprinkling with reserved everything spice.

While broccoli rest, prepare sauce.  Combine goat cheese, olive oil, and milk in a blender or immersion blender. Once smooth, stir in minced garlic and herbs. Season with salt and pepper.

Pool sauce on platter and top with broccoli.

Serves 2



2 T extra virgin olive oil

½ diced yellow onion

3 cloves minced garlic

1 anchovy fillet

Pinch of red pepper flakes (omit or to taste)

1 T tomato paste

Pinch of brown sugar

1 basket grape tomatoes

3  C high quality, low sodium vegetable stock

8 oz. spaghetti pasta

4 oz. goat cheese, crumbled

1 T capers, chopped

¼ C pitted kalamata olives

Salt and pepper

1/3 packed C thinly sliced basil + additional for garnish


Heat a 12” skillet with 2Tbsp. olive oil over medium heat.   Add onions, garlic, and anchovy. Cook until onion is translucent, add garlic is fragrant.  Add tomato paste, pinch of sugar and crushed red pepper and cook 1 minute more. 

Add grape tomatoes and stock and bring to a boil.  Add pasta, taking care to lay it flat in the skillet. Return to boil, turning pasta frequently to keep it from sticking together.  Cook until pasta is al dente and sauce coats the pasta well. *Add additional water if sauce is thickening too quickly.

Remove from heat and add olives, capers, slivered basil and goat cheese. Toss lightly to incorporate. Garnish with additional chopped basil and serve.




1 T       kosher salt

1 T       black Pepper

2 t         white pepper

1 T       dried thyme

2 t        dried basil

2 t        dried oregano

2 t        celery salt

2 t        garlic salt

2 t        ground ginger

1 T       smoked paprika

1 t        cayenne pepper, or to taste

1 C       Unbleached white flour

1 C       Panko Bread Crumbs

1 C       corn flakes, crushed

1          egg

1/2 C   buttermilk

2 t        prepared hot sauce, such as Tabasco or Frank’s, or to taste

2          boneless skinless chicken paillards

3T        Vegetable Oil


1 ea.    ripe avocado, peeled and pitted

¼ C      plain Greek yogurt

1 T       honey

¼ C      chopped fresh herbs (parsley, basil, tarragon, and scallion or a mixture )

            Juice of ½ lemon

            Salt and freshly ground black pepper


High quality sandwich buns, pickled red onions, green leaf lettuce


PREPARE CHICKEN: Preheat oven to 350 degrees.

In a small bowl combine spices and set aside.

Combine flour with ½ of spice mixture. Set aside.

Combine panko and crushed cornflakes in a separate bowl with remaining spice mixture and set aside.

Combine buttermilk and egg in a shallow bowl. Set aside.

Pat chicken dry with paper toweling.  Dip chicken in egg mixture and then dredge in  flour.  Shake off excess and return to egg /buttermilk mixture.  Finally, coat with seasoned panko/cornflake mixture pressing lightly to help crumbs adhere.   Set aside while skillet heats.

Heat oil in oven safe skillet on medium high heat until hot.  Place coated chicken pieces into hot oil and cook for 1 ½ to 2 minutes. Flip chicken and place pan in preheated oven.  Roast for 7-10 minutes until cooked through.

PREPARE GREEN GODDESS DRESSING: Using an immersion blender or food processor, combine 1 avocado, ¼ C plain Greek yogurt, 1 T honey, with ¼ C chopped fresh herbs – I like  basil, parsley, cilantro and scallion. Process until mixture is well combined and smooth but still has visible flecks of herbs.  Add the juice of ½ lemon and salt and black pepper to taste. Chef’s note: to avoid a thin, watery dressing try not to over process.

Assemble sandwich and serve.

Serves 2



3 large pita bread rounds

½ C cucumber (peeled, seeded and diced)

2 C grape tomatoes (halved)

¼ small red onion (slivered)

1 clove garlic, minced

3 T fresh mint, chopped

3 T fresh parsley or cilantro, chopped

1/3 C high quality olive oil

Juice of 1 lemon

1 t ground sumac (optional)

2 C arugula

Salt and freshly ground black pepper


Preheat the oven to 350 degrees.  Place the pita rounds on a baking sheet and bake until lightly browned and crisp. Alternately, place pita in toaster and toast briefly.  When cool enough to handle, break into irregular, bite-sized pieces. Set aside.

In a large salad bowl, place tomatoes, red onion and cucumbers.  Add 1 ½ t salt and gently toss to combine.  Allow vegetables to rest and release their juice (this should take about 15 minutes.) Pour the liquid from the bowl into a measuring cup and set aside – you’ll use it later in the vinaigrette.

Make the vinaigrette:  Whisk together olive oil, lemon juice, minced garlic and sumac (if using.) Gradually whisk in 1/3 C of reserved tomato/cucumber water. Taste for salt and pepper. Set aside.

Add arugula, mint and parsley to the bowl with the tomatoes, red onion and cucumber. Pour in half of the vinaigrette and toss lightly.  Add the toasted pita pieces and more of the vinaigrette and toss again.  Note: I prefer a drier fattoush salad so I use less of the vinaigrette. Using more of the vinaigrette will allow the pita to soak up more of the flavorful dressing but makes them softer and your salad will have less textural contrast. 

serves 2