INGREDIENTS:

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

METHOD:

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  

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VINAIGRETTE INGREDIENTS:

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

SANDWICH INGREDIENTS:

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 https://www.youtube.com/watch?v=vm5s65Xi0Sc

3 hardboiled eggs, peeled and sliced

½ cucumber, sliced thin

1 medium tomato, sliced in ¼” slices

Salt and freshly ground black pepper

METHOD:

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

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INGREDIENTS:

 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

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INGREDIENTS:

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

METHOD:

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.

SERVES 2

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CHICKEN INGREDIENTS:

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

DRESSING INGREDIENTS:

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

SANDWICH INGREDIENTS:

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

METHOD:

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

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INGREDIENTS:

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

METHOD:

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

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SAUCE INGREDIENTS:

1 C reduced fat Greek yogurt

3 T tahini

2 t sesame oil

2 T chopped fresh dill, mint, parsley (any combination)

1 t salt

Pinch of sugar

GYRO INGREDIENTS:

1 can garbanzo beans, drained

2 cloves garlic, minced

1 T grated ginger

2 t cumin

2 t paprika

2 t turmeric

1 t cayenne (more or less or to taste)

2 T olive oil

1 small zucchini, diced in ½” cubes

2 pita rounds, toasted or warmed on grill

Garnish with thinly sliced cucumber, halved cherry tomatoes, thinly sliced pickled red onion, cilantro, or arugula

METHOD:

Prepare the dressing: Combine all ingredients in a small bowl and whisk until well combined.  Set aside.

Prepare the filling: Preheat oven to 375 degrees or heat grill to medium.

Place the drained garbanzo beans in a large bowl. Add spices and olive oil and toss to combine.  Use a fork or a potato masher to crush the beans slightly, leaving about ¼ of them whole (you are aiming for a chunky, jagged texture.) Add cubed zucchini and toss again and then turn mixture out onto a foil-lined rimmed sheet pan. Taste for salt and pepper.

Roast garbanzo/zucchini mixture for 15-18 minutes until slightly charred and heated through. During the last few minutes of roasting warm pita breads on grill grates or in oven.

Spread reserved sesame yogurt sauce on pita and divide the garbanzo bean mixture between them.  Top with sliced cucumber, tomatoes, arugula and red onion. Fold burrito style and wrap in parchment paper or paper toweling for easier eating.  Serve any extra sauce alongside.

Serves 2 generously

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INGREDIENTS:

4 oz                         ground pork, chicken or turkey

2 cloves                   garlic, minced

1 ½ t                        fresh ginger, grated

1 T                           brown sugar

1 T                           soy sauce

½ #                          spaghetti

2 T                           sesame oil

3 T                           low sodium soy sauce

1 ½ t                        sesame seeds

1 T                           hoisin sauce

3 T                           tahini paste

2 T                           peanut butter

2 t                            granulated sugar

2 T                           unseasoned rice wine vinegar

1 T                           chili garlic sauce (or more to taste)

½ – ¾ C                    hot water

1 bunch                   scallion, sliced thin on bias

2 T                           peanuts, chopped

Pinch                       ground Sichuan peppercorns

3 T                           dried crushed red pepper

¼ C                          vegetable oil

METHOD:

Prepare hot chili oil: Heat oil in a small skillet until barely smoking. Remove from heat and add crushed chili flakes and Sichuan pepper. Set aside and allow to cool completely. Strain and store in a clean glass container under refrigeration.

Prepare Sauce: In a medium bowl whisk together soy sauce, sesame seeds, hoisin, tahini, peanut butter, vinegar, sugar, chili garlic sauce and hot water until smooth.  Start with ½ C hot water adding additional water only if needed to achieve the consistency of heavy cream. Set aside.

Cook Noodles:  Bring a large pot of water to boil.  Add noodles and cook until tender.  Drain and toss with sesame oil. Set aside.

Cook pork: Sauté garlic and ginger in a medium skillet over medium high heat until fragrant.  Add ground pork and cook through until pork is no longer pink.  Add brown sugar and soy sauce and cook until liquid has evaporated and sugar caramelizes the pork slightly.

Add sauce to skillet and warm slightly and then toss with drained pasta.  Top with sliced scallion and chopped peanuts serving reserved chili oil on side.

serves 2

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INGREDIENTS:

¼ C goat cheese, softened

2 T finely chopped walnuts, toasted

1 T parsley, minced

1 T lemon zest, minced

1 t scallion, minced

10 Medjool dates, pitted

5 slices prosciutto

METHOD:

Combine goat cheese, walnuts, parsley, lemon zest and scallion for the filling. Taste for salt and pepper. Fill dates with 1 t of the filling and wrap with halved prosciutto slice. Secure prosciutto to date with a toothpick.

Place on a parchment lined baking sheet and refrigerate for 30 minutes or until ready to bake.

Preheat oven to 375. Bake for 10-15 minutes or until cheese is melted and prosciutto is crisp.

OUT OF THE BLUE COCKTAIL

INGREDIENTS

¼ C water

¼ C sugar

Pinch of sea salt

Handful of blueberries or blackberries

¼ C fresh squeezed lemon juice

¼ C brandy

1 bottle ginger beer

Prepare simple syrup – heat water, sugar, berries and salt in a sauce pan and bring to a boil over high heat. Reduce heat and simmer until berries burst. Stir well to combine flavors and to be sure sugar is completely dissolved. Stir in lemon juice and cool to room temperature. Strain before using.

Prepare Cocktail – Combine brandy and strained simple syrup together. Just before serving add ginger beer and serve over ice garnished with a lemon twist.

Enjoy

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INGREDIENTS:

2 t active dry yeast

¼ C warm water

1 C  milk, scalded

1 T sugar

1 T melted butter

1 egg

1 t salt

2 ½ – 3 C bread flour

Leftovers from cleaning out your refrigerator *see above

METHOD:

Preheat oven to 350 degrees.

Prepare an egg wash with 1 egg and 2 T water. Set aside.

For the Dough:

Heat milk and butter in a small saucepan over medium high heat until tiny bubbles appear around the sides of the pan. At this point the milk should be around 180 degrees and the butter should be melted. Remove from heat and cool slightly.

In a large bowl or in the bowl of a stand mixer fitted with dough hook, combine yeast, warm water, cooled milk, sugar, and egg. Mix lightly to incorporate ingredients. 

Add half of the flour and mix well until dough is combined and no dry flour remains.

Add salt and enough of the remaining flour to form a soft but cohesive ball that clears the sides of the workbowl.

Turn dough out a lightly floured surface and knead, adding additional flour to form a smooth, elastic ball.

Shape dough into a ball and place in an oiled bowl. Lightly spray the top with pan spray.  Cover with plastic film and let rise at room temperature for 1 ½  hours.

Transfer dough to a lightly floured surface flatten into a rough rectangular shape. Using a rolling pin, roll dough into a 10” x 13” rectangle with short side parallel to counter.

For the Filling:

Spread condiments of choice down center of dough taking care to leave a wide boarder around edges. Top with cheese, meats, cooked vegetables or grains. Brush edges of dough with a egg wash and fold bottom and top edges over filling ingredients. Then fold right side over the ingredients taking care to completely cover them. Brush with additional egg wash and fold left side over the prepared loaf. Pinch edges lightly to seal.

Transfer loaf to parchment lined baking sheet and bake for 30-40 minutes until golden brown and cooked through.

Remove from oven and cool for 10-15 minutes before serving with additional condiments on the side.

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