This is the only salsa recipe you’ll ever need- its delicious and takes less than 10 minutes to prepare. You can use it as a base and add whatever you like, maybe jalapeno, mango, or pineapple. Make it on the weekend and use it all week on grilled fish and chicken, in burritos, and with grilled Steak Fajitas (recipe below).
Eating broccoli regularly (more than once a week) has countless health benefits; It reduces the risk (by up to 45 %) of bladder, ovarian, lung, colon, breast, and prostate cancer, it helps correct sun damage to the skin, it helps prevent cataracts, it contributes to building strong bones, it fights birth defects in pregnant women, and it boosts the immune system. I feel healthier already just thinking about it!
Grilled Chicken Rigatoni with broccoli: Serves 4 [Read more →]
I just bought the most delicious bunch of bok choy. This is the peak season for Long Island grown bok choy, also known as Chinese cabbage. It’s a great source of Vitamin C, Vitamin A, and Calcium, and so easy to saute in five minutes or less. Serve it alongside my crunchy lamb chops for a simple weeknight treat.
Gazpacho is a refreshing “liquid salad” originating in Southern Spain, made by blending seasonal raw vegetables into a cold soup. It is best made with the highest quality vegetables you can find since you really taste each individual flavor. I top my gazpacho with chunks of shallow-poached wild Gulf shrimp and a sprinkle of fresh cilantro. [Read more →]
This is a great time of year for a simple, heirloom lettuce salad. Heirlooms are special because they are grown from seeds which have been around for decades at least, and sometimes for hundreds of years. They have been neglected by the big American factory farms because they require a little more care than mass produced varieties, but with the renewed interest in small family farms, these heirlooms are making a big comeback. Once you get them home, all you need is a little extra virgin and a squeeze of lemon to dress them. Unlike much of the lettuce that you buy at the grocery store, this lettuce actually tastes like something and is full of nutrients. An heirloom lettuce salad with a ripe, locally-grown tomato is the perfect weeknight side dish. Serve it alongside my recipe (below) for Orecchiette pasta with cauliflower and bacon;
When purchasing Lemon Sole (a type of flounder), make sure it is wild and Domestic- it is widely available throughout the U.S. and Canada. You can broil it, bake it, saute it, steam it,….and the naturally sweet flavor means minimal spices are needed if you’re in a rush. Simply season the fillets with salt, pepper, and olive oil and put them under a broiler for a few minutes. If you have a little more time, try my recipe for an easy, healthy, weeknight meal; Stuffed Lemon Sole with Pineapple Couscous.
There are six weeks left to enjoy wild (Florida) Red Snapper before the end of the season. Below is a simple, healthy way to prepare this nutritious fish.
If you are having company this weekend and you don’t know what to cook, I wrote this for you. An easy three-course meal that won’t stress you out.
There are certain foods that belong together; Pork chops and apples, prosciutto and melon, macaroni and cheese, peanut butter and jelly…. This salad focuses on another great team, shrimp and avocado. Use wild domestic shrimp and perfectly ripe avocado (just barely squeezable) and you can’t go wrong with this one.
Shrimp, Avocado, and Corn Salad: lime-cilantro vinaigrette
“Nature alone is antique, and the oldest art a mushroom.”
This week the star of my local Farmers Market was undeniably the mushroom! Portobello, Shiitake, Morel, Oyster, Maitake, Crimini….all that and more! [Read more →]
