Shrimp, Scallop and Clam Cioppino

 

The key to creating a fantastic cioppino relies on one basic necessity: fresh ingredients. This is the time and place to become best friends with the local fish monger or the gentleman behind the seafood counter at the market. Cioppino is such a rustic and simple dish to create, but without the highest quality of seasonal fish and seafood it will fall from grace. Living in Port Townsend, Washington, right on the ocean, I immediately turned to the advice of the seafood experts at Key City Fish Company, located in the boat haven in downtown Port Townsend. They have the most knowledgeable staff around, and I was able to select some beautiful clams, prawns and large scallops to accompany the fresh salmon I had acquired from a fisherman friend to complete this recipe. Cioppino is perfectly served on it's own, with large peices of warmed rustic French bread to soak up the wonderful juices, or over a bed of simple white rice or linguine noodles for added substance.

Ingredients
3 Tablespoons olive oil
1 teaspoon butter
1 large fennel bulb, thinly sliced
1 1/2 yellow onions, chopped
2 teaspoons salt
4 garlic cloves, minced
1 teaspoon dried red pepper flakes
3 teaspoons Italian seasoning (or blend of thyme, basil, oregano and parsley)
Salt and pepper to taste
1/4 cup tomato paste
1 (32 ounce) can diced tomatoes, in juice
2 cups white wine
5 cups chicken stock
2 bay leaves
1 pound manila clams, cleaned
1 pound prawns, peeled, deveined and cleaned, tails on
1 pound salmon, deboned and cut into bite-sized pieces
1 pound scallops, cleaned and drained, towel-patted dry
Lemon wedges, to garnish
Chopped parsley, to garnish

Preparation
In a large pot over medium heat saute the fennel and onion in the olive oil, butter and salt, until the onion becomes translucent, approiximately 7 to 10 minutes. Add in the garlic, red pepper flakes, Italian seasoning, salt and pepper and tomato paste. Saute an additional 2 minutes to incorporate the flavors, careful not to let the garlic burn. Add in the diced tomatoes, with juice, white wine, chicken stock and bay leaves. Cover and bring to s simmer. Reduce the heat to medium, medium-low and lightly simmer for 30-45 minutes.
Add in the clams and cover, steaming for approximately 5 minutes, until they open completely. Add the remaining seafood and cook over medium heat, gently stirring occasionally, until all of the fresh ingredients are cooked through. Season with salt and pepper to taste. Garnish with a lemon wedge and chopped parsley.

Serves: 6

Creamy Tomato Basil Bisque

My favorite things to create in the kitchen are unique soups or stews, especially when entertaining. Either are generally so basic to develop, and which fresh seasonal ingredients can easily compete with any complex dish which may have taken hours to prepare. When entertaining, soups and stews are an essential starter to any meal, as they can be made hours, if not days ahead, and simply rewarmed prior to serving. Most often, if they are made days ahead, the final product is even more fantastic, as the flavors have had time to meld together, increasing richness and cohesiveness. This is most definitely one of my favorite soups; it is both light and hearty at the same time, a absolutely perfect for a cold night this time of the year. For convenience I used canned diced tomatoes, but, please, opt for fresh tomatoes, especially an heirloom varietal, if preferred. Topped with crisp croutons or an herbed crostini on the side completes this dish. For a light lunch accompany it with a mixed green salad, or simply serve it as a starter at the next dinner party. It is so versatile, as it is vegetarian, but diced ham or chicken could easily be added to make it more substantial.

Ingredients
4 Tablespoons olive oil
1 Tablespoon butter
2 red onions, chopped
2 carrots, peeled and diced
1 stem celery, chopped
2 Tablespoons minced garlic
1 cup white wine
2 (32 ounce) cans diced tomatoes, with juice
1 teaspoon sugar
2 Tablespoons tomato paste
1/2 cup chopped basil leaves, packed (plus an additional julienned leaves for garnish)
2 cups vegetable stock (prefer chicken stock for flavor if not vegetarian)
Salt to taste
1 Tablespoon fresh cracked black pepper
1 Tablespoon Italian seasoning
3/4 to 1 cup heavy whipping cream
Croutons to garnish
Parmesan cheese to garnish
Basil pesto to garnish (optional)

Preparation
In a large pot saute the onions, carrots and celery in the olive oil and butter on medium-high heat until the carrots are tender, but the onions are not limp, approximately 7 minutes. Add in the minced garlic and saute an additional 2 minutes, careful that the garlic does not burn. Add in the remaining ingredients through the heavy cream. Reduce the heat to medium-low and simmer for approximately 45 minutes, stirring occasionally. In batches, blend the soup in a Cuisinart or with a hand emulsifier until the texture becomes somewhat smooth; some prefer it more rustic, while I prefer a silkier consistency. Serve, garnishing with shredded parmesan cheese, rustic croutons and room temperature basil pesto to garnish (optional).

Serves: 6

Kale and Beet Salad

I have only recently started eating both kale and beets on a regular basis. When I was living just outside of Portland, Oregon beets were surprisingly hard to come by in the produce department, and I found spinach, especially that washed and pre-packaged, to be much more convenient than kale, which often comes straight from the farm to the market. However, since I moved to Port Townsend, both these ingredients have become staple parts of my diet. I have goofed around with this recipe several times, but found this method to deem the best result. I prefer my kale to maintain somewhat of it's raw texture, but if preferred, roughly chop the leaves and bake in foil at 350 degrees for approximately 7 minutes to wilt it slightly. I love feta cheese and sliced almonds to top off this salad, but roasted cashews or walnuts would be wonderful, and goat cheese in lieu of the feta would take away the slight bite. Toss with the dressing just prior to serving.

Ingredients
Salad
Head kale, large vein removed, roughly chopped
5-6 large beets, peeled, chopped into bite sized pieces
1 cup crumbled feta cheese
1/2-3/4 cup sliced almonds (toasted, if preferred)
1/2 red onion, sliced very thinly

Dressing
1 Tablespoon minced garlic
4 ounces red wine vinegar
6 ounces olive oil
Salt and pepper to taste

Preparation
Preheat the oven to 350 degrees.
Chop the kale and set aside.
Line a baking tray with foil and place the chopped beets on it, covering with another layer of foil, pinching the edges to create a steam pocket. Bake the kale for approximately 40 minutes, until tender.
In a large bowl toss the kale with the baked beets, right out of the oven. The heat and steam from the beets will help wilt the kale slightly. Cover the bowl with foil and set aside for approximately 15 minutes for the kale to wilt further. Prior to serving toss in the red onion, dressing, and top with the red onion and almonds, turning slightly to incorporate.

Serves: 6

Baked Lavender Salmon

 

A very accomplished local Port Townsend Chef inspired the creation for this recipe. It is based on a traditional French dish, "Canard Lavande", essentially Lavender Duck. However, in Port Townsend, Washington duck is quite hard to find, is one of the animal proteins highest in fat, and often is difficult bake well for those unfamiliar. Salmon, on the other hand, is extremely plentiful in the area, easy to prepare, and although it is very low in saturated fat, has the essential and flavorful omega-3 fatty acids that assist in the absorption of flavor, in this case lavender. In Port Townsend lavender is plentiful, often used in candles and soaps for it's wonderful aroma. In this recipe, in addition to taste, it serves the same purpose; your kitchen will smell wonderful. Due to the light flavor of this dish, I like to serve it with a basic Cilantro White Rice and steamed asparagus with a light Lavender Beurre Blanc Sauce (recipes follow). An aged chenin blanc white wine, with it's hints of apple, honey and floral characteristics would be the perfect accompaniment.

This a fantastic basic recipe for any salmon dish. If you are not a lover of lavender, or do not have it readily on hand, opt for rosemary, cilantro, dill, a blend of Italian seasonings or the like; the alternatives are endless. The same theory applies to the sauce. I often blend fresh berries and add them into the sauce and it makes for a completely different take on a healthy dish with bounds of flavor.

Baked Lavender Salmon

Ingredients:

4 (6 ounce) salmon steaks, bones removed

1/2 cup of dried lavender

2 lemons, each cut into 6 wedges

Chenin blanc white wine (or preferred light white wine)

Honey to taste

Salt and pepper to taste

Preparation:

Preheat oven to 350 degrees. On separate sheets of foil place each piece of salmon (one large salmon steak and one large foil "packet" can be easily used as well. I tend to wrap each piece separately as often guests opt for slight alternatives on the recipe, which makes it easy to accommodate.) Top with a sprinkling of lavender, the juice of 2 lemon slices, adding in the squeezed lemon slices, a generous splash of white wine, drizzle of honey, salt and pepper to taste. With another piece of foil create a sealed "packet" around the salmon. Place all the wrapped salmon on a baking dish. Bake for 10-12 minutes to prepare the salmon to a true med-rare to medium, reducing or increasing the time as desired. Remove the baking sheet and let the salmon relax, wrapped, until just prior to serving. Serve on a bed of Cilantro White Rice, garnish with Lavender Beurre Blanc and cross with simply steamed asparagus. Lemon wedge to plate.

Cilantro White Rice
Ingredients:
2 cups uncooked white rice, rinsed well (I prefer jasmine white rice, as it is much lighter)

2 1/2 cups of water
Salt to season
Handful of chopped cilantro leaves
2 Tablespoons butter, room temperature
Salt and white pepper to taste (I simply use white pepper for aesthetics; black pepper works as well)

Preparation:
Bring rice and water to a boil uncovered. Turn the heat down to low, stir the rice, cover and let cook for approximately 10 minutes without stirring, allowing the rice to steam to tenderness.
Chop cilantro. When rice is prepared toss with a fork and stir in the chopped cilantro, butter and salt and white pepper to taste.

Lavender Buerre Blanc Sauce
Ingredients:

8 ounces dry white wine

3 teaspoons minced shallots

3 teaspoons crushed, dried lavender

8 ounces soft whole butter

1 teaspoon white wine vinegar
Salt and pepper to taste

Preparation:

Place wine, shallot and vinegar in a small saucepan, boil until liquid is almost gone. Remove from heat and add dill. Add soft butter, piece by piece, to pan, stirring constantly, low heat may be needed to help melt butter. Add pinch of salt and pepper to taste. Serve under fish.

Serves: 4

Natural Peanut Butter Cookies

 

I rarely opt for natural or organic ingredients in my baking, assuming that "flour is flour" and "sugar is sugar", not depending on products labeled for promises of better flavor and health. However, I stumbled upon a peanut butter cookie recipe I absolutely love, but only had "hippie" products available in my sister's fridge and pantry to work with: natural peanut butter, free-range eggs, pure cane sugar and the like. I put together this recipe with what I had to work with, and it is now definitely my favorite peanut butter cookie recipe, if not cookie recipe thus far.

 

During the holidays, friends and I used to get together for a cookie exchange evening. Everyone would bring three to four dozen of their favorite cookies to share with everyone else, along with a copy of the recipe. After several glasses of wine and a fantastic cheese and fruit spread, all would leave with a platter of assorted cookies, bars and candies from their friends to enjoy and share over the holidays.

 

If you do not have organic or natural ingredients readily available, consider using what you have at hand. My one recommendation, however, is not to skimp or skip on the vanilla; it adds wonderful flavor. Secondly, pure cane sugar is not quite as sweet as traditional white sugar. To add a little bit more sweetness to the cookies, simply sprinkle them with the cane sugar immediately before baking.

Ingredients
1 cup unsalted butter, softened
3/4 cup organic or natural peanut butter
1/2 cup organic dark brown sugar
1/2 cup organic cane sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla extract
2 free range or organic eggs
1 1/2 cups unbleached all-purpose flour

Preparation
Beat butter and peanut butter together until soft. Add the sugars, baking soda and powder, and beat until combined. Add the vanilla and egg. Gradually incorporate the flour on low speed, until combined.

Preheat the oven to 350 degrees.
Roll dough into 1-inch balls and place them a few inches apart on ungreased cookie sheets lined with parchment paper. (The parchment paper is a must to stop the cookies from sticking and for ideal clean up.)
Butter the tines of a large fork and use it to press the cookies flat. Make a design of cross-hatch lines with the fork.
Bake for 10-12 minutes, or until golden brown. Let cool for 5 minutes before removing to a cooling rack.

Yields: 2 dozen

Chocolate Chip Bread Pudding with a Warm Caramel Sauce

The recipe for "Poor Man's Pudding", or in modern day known as "Bread Pudding" was first conceived in Europe at the turn of the 11th century, as a palitable dish for using up dry or stale bread and ingredients left over from a previous meal, as refrigeration and proper storage was next to nil, and even the thought of wasting one morsel of food was unacceptable.

Overtime Bread Pudding has become a signature dish in western Europe, it's place of origin, and in fine dining restaurants throughout the world. The wonderful aspect of this dish lies in it's simplicity and variability. Bread Pudding may take on a more savory note with the addition of dried fruit and nuts for the prefect accompianment to any brunch menu, or served as a dessert, decked with chocolate, caramel and rich cream.

I developed this particular recipe frankly out of desperation at the last minute. I promised a friend that I would bring dessert to a small gathering she was hosting that night. However, when I opened the fridge I found that I was low on milk and eggs, and completely out of flour. The only ingredient I fathomed I could use was an old stale loaf of buttermilk bread tucked in the back of the freezer. Bread Pudding came to mind, and I had to run with it. I had chocolate chips in the pantry and crunchy Kashi cereal to use in substitution for chopped nuts. Left to my imagination, this concoction was either going to be a complete disaster or a huge hit. Thank goodness for the latter. Topped with homemade Warm Caramel Sauce and a drizzle of cold cream, my sister deemed this the best dessert recipe that I had ever made.

Ingredients
For the Bread Pudding:
6 cups of stale white bread, cubed (If stale bread is not available, simply toast the bread in a 350 degree oven for approximately 15 minutes, careful not to let it singe.)
1/4 cups semisweet chocolate chips (I prefer to combine both white and dark chocolate chips)

1 cup Kashi Crunch cereal, or 1 cup chopped nuts of preference

4 eggs

3 cups milk

1 cup sugar

2 Tablespoons vanilla

 

For the Caramel Sauce:

1 cup brown sugar

2 Tablespoons corn starch

1/2 cup water

2/3 cup half-and half (I only had Almond flavored coffee creamer, which was absolutely fantastic!)

1/4 cup light-colored corn syrup

2 Tablespoons butter, room temperature

1 teaspoon vanilla

 

Preparation

Preheat the oven to 350 degrees.

To a heavily greased 9"x13" glass baking pan add the cubes of stale bread. Mix in the chocolate chips and cereal and set aside.

In a mixing bowl combine the eggs, milk, sugar and vanilla, whisking until all the ingredients are completely incorporated.

Pour the egg mixture over the bread cubes, making sure that the bread is immersed as much as possible in the liquid.

Bake for 50-55 minutes. Set aside for 5 minutes to slightly cool.

 

In a small sauepan whisk together the brown sugar and cornstarch until incorporated. Add in the half-and-half, corn starch and butter. Bring to a boil, stirring frquently over medium heat, and cook 2 minutes further. Add in the vanilla.

 

Serve the Bread Pudding and drizzle generously with the Caramel Sauce. Garnish with cool fresh cream just prior to presentation.

 

Yields: 8-10 servings

 

Blackberry & Lemon Cream Cheese Muffins

These are my favorite muffins to serve alongside any light weekend brunch. The batter is light and fluffy, while the lemon cream cheese center adds an unexpected touch of cream and zest of citrus. I was able to catch the last weekend of the blackberry picking season in the Northwest, and, after eating most of the berries on my walk home from the thatch, I was able to save just enough for this recipe. If it is not the season for fresh blackberries, or raspberries or blueberries, if preferred, opt for frozen; the muffins will retain the same consistency as long as the berries are defrosted and drained prior to adding to the batter.

Ingredients
For the Batter:
2 1/2 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1 cup sour cream
1 teaspoon milk
1 cup sugar
1 stick (8 Tablespoons) room-temperature butter
1 teaspoon vanilla
1 3/4-2 cups berries

For the Lemon Cream Cheese:
1 stick cream cheese, room temperature
1 Tablespoon lemon juice
The zest of one small lemon

Preparation
Preheat the oven to 400 degrees, with the rack in the center. Grease a standard 12 muffin pan, or line with paper cups. (This recipe yields 18 muffins, so to use all of the batter a second 1/2 batch will be made following the first.)

Combine the stick of cream cheese, lemon juice and lemon zest in a small bowl and set aside.

Whisk together the first five, dry ingredients in a large bowl and set aside.
In a seperate bowl mix together the eggs, sour cream, milk, sugar, butter and vanilla. (As long as the butter is at room temperature, mixing the wet ingredients together can either be done by hand or with an electric mixer.)
Gradually add the wet ingredients into the dry ingredients, incorporating completely.
Gently fold in the berries, careful not to break the berries up turning the batter deep purple. (Furthermore, overmixing will cause the batter to become far too dense, rather than light and fluffy.)
Fill each of the muffin cups 1/3 of the way full.
Using a small spoon, scoop 1 teaspoon of the cream cheese mixture into the center of each of the cups, atop the batter. Top with additional berry batter, until approximately 1/4" shy of the rim of each cup.
Bake for approximately 17 minutes, or until a toothpick inserted removes cleanly. Let cool 3-5 minutes before removing from pan. Repeat the process until all the batter has been used.

Yields: 18 muffins

Carrot, Beet, Ginger and Apple Juice

Inspired by several of my sister's recipes, I have just recently come to love freshly juiced vegetables and fruits, often combined with nutritional grasses and raw herbs and spices. The benefits of juicing at home are endless: with the proper electric juicer one can prepare their favorite concoction in minutes; juices can be made ahead and refrigerated for convenience; in an air-tight container, fresh juices are perfect for  traveling or for when one is on the go; one can omit or add any desired ingredients with ease; although purchasing an electric juicer may be a large initial investment, the purchase price is easily justified with the abhorrent cost of bottled juices in stores; juicing is not only a flavorful and creative way of absorbing sustenance, it is such an incredibly efficient method to receiving all the vitamins and minerals one needs all day, without having to constantly consume full meals. This is one of my favorite combinations of mostly carrots, beets, apple and ginger. I also added in several stalks of celery and the juice of one orange for flavor. Another wonderful thing about juicing is that one can hide ingredients that they need in their diet, but do not fancy the flavor of, behind the flavors of those fruits and vegetables they do love, and no one is the wiser.

Ingredients

6 small beets, stems removed, chopped into wedges

5 apples, chopped into wedges

3 stalks of celery

15 carrots

2" long piece of ginger

1 orange, peel removed, quartered

Lime juice to taste

Preparation

Using an electric juicer (I prefer the Jack LaLanne's Power Juicer) simply combine all of the ingredients. Serve immediately or chill in an airtight container. (Mason jars are wonderful)

Serves: 4 (12 ounce portions)

Beef Stew with Horseradish Cream

 To me, there is nothing better than a hearty stew on a cold fall or winter day, warming from the inside out. This recipe is no exception. I prepared it with a lean beef stew meat, but if lamb or chicken is preferred it would be just as wonderful. This recipe is extremely simple; the flavors are encouraged by the use of both fresh and dried herbs and mixed seasonal vegetables. As fall is upon us, root vegetables are in season, and so I opted for including them in the list of ingredients, but if mild chilies, green beans okra, peas or the like are most fresh for the time of year I encourage all to steer towards those.
Served with a rustic French bread and Horseradish Cream for spice, this dish is perfect for any dinner party or relaxing night in front of the fire with a nice glass of Cabernet Sauvignon.
If you live in or near the Port Townsend, Washington area, stop in at The Wine Seller, where Owner and wine aficionado, Joe Euro, will have the perfect selection.

Ingredients

4 Tablespoons olive oil, plus an additional 2 Tablespoons

1 sweet onion, chopped

4 large carrots, peeled and chopped

4 stalks of celery, chopped

1 to 1 1/2 pounds of lean beef stew meat, diced into 1/2"x 1/2" cubes

1 cup flour

1 Tablespoon garlic powder

Salt and pepper

2 Tablespoons minced garlic

1 32 ounce can of diced tomatoes, juice included

4-5 cups of reduced-sodium chicken or beef broth

3 Tablespoons Worcestershire Sauce

3/4 cup Merlot or Cabernet Sauvignon red wine 

(As always said, "Do not cook with wine you would not dare to drink!" Here that most definitely rings true. If the use of alcohol is not preferred, simply replace it with 1:1 ratio of red wine vinegar and balsamic vinegar.)

3 sweet potatoes (or 2 large ones), peeled, chopped, boiled for 5 minutes and drained, set aside

1 can of yellow corn, drained (or the kernels from two ears of cooked corn)

8 ounces of mushrooms, quartered (If you love mushrooms, as I do, double the amount.)

1 red pepper, chopped

1 green pepper, chopped

1 Tablespoon dried oregano

1 Tablespoon dried thyme

1 Tablespoon dried basil

Chopped flat-leafed parsley to garnish

Horseradish Cream*

Warmed, rustic French baguette 

Preparation

In a large stew pot saute the onion, carrots and celery in the olive oil over medium for 5 minutes, until the onions become somewhat lucid. Pour these cooked vegetables on a plate and set aside. In a large bowl whisk together the flour, garlic powder, salt and pepper. Gradually add in the cubed meat, cautiously coating each piece with the flour mixture. In the same large stew pot add the additional 2 Tablespoons of olive oil, then hand by handful shake off the excess flour from the beef and place the meat in the pot. Saute the beef over medium for approximately 4 minutes, or until the dried flour is no longer visible and the meat has turned slightly brown; this indicates that the flour has successfully sealed the meat, assisting in retaining the juices. Add in the minced garlic, sauteing for 1 minute more, cautious not to let the garlic burn, as it does have the tendency over intense heat.

Add the mirepoix (carrots, celery and onion) back into the pot along with the remaining ingredients through the dried basil. Simmer the stew over medium heat for a minimum of 25-30 minutes, allowing all the ingredients to incorporate. Can easily be made a day ahead to enhance depth and flavor.

Garnish with chopped flat-leafed parsley and a generous service of Horseradish Cream. A hand-torn piece of warm, rustic French baguette cannot be forgotten on the side.

Serves: 8

*Horseradish Cream is available at most markets, however, if not in stock or homemade is preferred to control the temperature simply combine sour cream and minced horseradish in a 1:4 ratio with salt and pepper to taste.

Spicy Thai Chicken Coconut Soup

I absolutely love Thai food, and nothing is more comforting than a bowl of warm soup on a cold fall day. Serve my Spicy Thai Chicken Coconut Soup over a bed of steamed brown rice alongside a cup of hot green tea, and you will have the perfect recipe to beat the chill. Temper the heat of the soup by reducing the amount of chili paste, or add in a little bit extra to taste if you fancy.

อาหารนี่คือของขวัญของทั้งจักรวาล,
ชิ้นอาหารอันโอชะแต่ละเสียสละชีวิต,
ฉันอาจจะคุ้มค่าที่จะได้รับมัน
พลังงานในอาหารนี้อาจ
ให้ฉันความแข็งแรง,
ที่จะเปลี่ยนคุณภาพไม่ดีของฉัน
เป็นคนที่บริสุทธ์
ฉันรู้สึกขอบคุณสำหรับอาหารนี้
ฉันอาจตระหนักเส้นทางแห่งการตื่น,
เพื่อเห็นแก่ของมนุษย์ทุก

 

 

This food is the gift of the whole universe,
Each morsel is a sacrifice of life,
May I be worthy to receive it.
May the energy in this food,
Give me the strength,
To transform my unwholesome qualities

into wholesome ones.

I am grateful for this food,

May I realize the Path of Awakening,

For the sake of all beings.

Thai Mealtime Prayer

 

Ingredients

4 Tablespoons Canola oil

1 cup button mushrooms, sliced

1/2 red onion, thinly sliced into 1" strips

1 red bell pepper, thinly sliced into 1" strips

2 Tablespoons of minced garlic

1/2 stick of lemongrass, finely chopped

4 teaspoons of finely minced fresh ginger

3 large chicken breasts, poached and shredded; approximately 3 cups

4 cups of low-sodium chicken stock

1-1 1/2 can of reduced fat coconut milk

2 Tablespoons of chili paste (or approximately 2 Tablespoons of Sriracha chili sauce)

 

2 cups of uncooked bean sprouts

3 scallions chopped

4 freshly cut lime wedges

Chopped cilantro to garnish

 

Preparation

In a large pot saute the first six ingredients over medium heat for 4-5 minutes, or until the onion becomes fairly lucent, making sure to incporate the oil throughout the mixture. Add in the shredded chicken, chicken stocl, coconut milk and chili paste and bring to a boil. Reduce the heat to low and simmer for 10-12 minutes. Add in the bean sprouts and simmer an additional 2-3 minutes. Serve over or alongside steamed brown rice and finish with chopped scallions, lime juice and chopped cilantro to garnish.

Wonderful if made hours ahead, however set aside the last four ingredients until just prior to serving.

 

Serves: 4

 

 

 

 





Goat Cheese and Spinach Roulade

There are so many French cuisine terms that sound so much complex than they really are. A "roulade" is simply something rolled.This recipe of spinach, goat cheese and sauteed onion combines a wonderful blend of savory and sweet. Although rich in flavor, served with  my Peach and Raspberry Chutney and a crisp and simple green salad, is a wonderful combination, and so perfect for a dinner party, as the roulade can be made hours ahead and quickly baked during cocktail hour.

Ingredients

Peach and Raspberry Chutney:

2 cups peaches, peeled, pitted and generously diced (approximately 2 large peaches)

2 cups raspberries, or berries in season or of your preference

1 cup cherries, pitted and chopped

1 red onion, finely chopped

2 Tablespoons raspberry jam or marmalade of your preference

1 cup Apple Cider Vinegar or red wine vinegar

2 teaspoons chopped fresh ginger

3 teaspoons red-pepper flakes

Juice of 1 lime

Salt and pepper to taste

Roulade:

1 pork tenderloin (about 1 pound)

2 tablespoons olive oil plus 2 Tablespoons butter

2 large garlic cloves, finely chopped

1 sweet white onion, finely chopped

4 ounces goat cheese, room temperature

1 (10 ounce) package frozen spinach (defrosted and drained)

Salt and pepper to taste

2 tablespoons canola oil

Cooking string, soaked in water (to prevent burning when baked)

Preparation

Peach and Raspberry Chutney:

Combine all ingredients and serve, or prepare 8 to 10 hours ahead and refrigerate to let the flavors combine.

Roulade:

Preheat oven to 400 degrees.

In a saute pan combine the olive oil, butter and onion over medium heat until the onions are lucid, approximately 8 minutes. Add in the garlic and cook approximately 4 minutes further. Set aside.

Place the pork loin in a sealed plastic bag and pound out with a meat tenderizer (or rolling pin) until it reaches  a 1/2" thickness. Remove the pork and cover evenly one side with the goat cheese, evenly layered with the spinach and the sauteed onions. Carefully roll the pork until it forms a spiral. Tie with the soaked cooking string to contain the shape and hold in the ingredients.

Place in a glass cooking pan and bake for approximately 25 minutes.

Remove and cover with a towel to rest for 5 to 10 minutes.

Slice and serve alongside the Peach and Raspberry Chutney.

Serves:6

Spinach and Mushroom Souffle

 



This is my version of a basic recipe for souffle that my Mom perfected. It has substance with the sauteed mushrooms, spinach and garlic, yet light and airy. Served with a fresh green salad, this dish makes for a wonderful lunch or light dinner, and, of course, ideally prepared alongside fresh fruit for brunch. Souffle can be baked in a traditional 1 1/2 quart souffle dish, but I prefer serving them in large individual ramekins, as they are much easier to serve and provides a much more clean presentation.

Ingredients
Butter (enough to coat each of the ramekins, or large souffle dish)
6 Tablespoons grated Parmesan cheese

3 Tablespoons butter plus 1 Tablespoon olive oil
8 ounces sliced button mushrooms
1/2 finely chopped sweet, white onion
3 garlic cloves, finely minced or grated

4 egg yolks, beaten
5 egg whites
1/2 teaspoon cream of tartar

1/4 cup butter
1/4 cup flour
1 cup milk
1 cup shredded White English Cheddar Cheese (or traditional Cheddar Cheese, if preferred)
1 (10 ounce) package of frozen spinach, defrosted and drained

Preparation
Preheat the oven to 350 degrees.
Coat each of the ramekins or the large souffle dish with butter and lightly sprinkle with the grated Parmesan.
In a pan saute the sliced mushrooms and chopped onion in the butter and olive oil until the onion is lucid and the mushrooms are limp. Add in the garlic and cook 3-4 minutes further for the flavors to incorporate. Remove from heat.
Separate the egg yolks from the egg whites, with an addition of an extra egg white. Put the egg whites in a mixer with cream of tartar.
In a saucepan heat the 1/4 cup of butter until melted and whisk in the flour, making a roux. Add in the milk until incorporated and thickened, creating a white sauce. Stir in the spinach and set aside.
Beat the egg white and cream of tartar mixture until they cling to the side of the bowl.
Stir the egg yolks into the white sauce.
Fold the white sauce with the egg whites by combining 1/4 of the egg whites into the white sauce pan, then by emptying that mixture back into the mixing bowl of egg whites. Lightly fold the mixture and pour into the ramekins or souffle dish.
Bake for 30-40 minutes. Do not open the oven door during baking, as the souffle will fall.
Serves: 6

Pumpkin Squash Soup

Fall is officially here. This Pumpkin Squash Soup will warm you up with the fresh ingredients of the season. Served with a crisp garlic sourdough bread and easy salad, it is the perfect light Autumn dinner. I garnish it with a swirl of sour cream and chopped chives from the garden for presentation.
Bon Appetit!

Ingredients
1 medium pumpkin, or 2 small pumpkins (I prefer the sweetness of smaller pumpkins)
1 medium butternut squash
4 shallots, roughly chopped
3 cloves of garlic, finely minced
1/4 cup olive oil
Salt and pepper to taste

6 cups chicken broth (may prefer vegetable broth if vegetarian)
1/2 cup cream (do not use milk, as it may have a tendency to curdle)
1 teaspoon brown sugar
1 teaspoon honey (or Agave Syrup, if preferred)
1/4 teaspoon of cumin
1/8 teaspoon of Allspice
1/8 teaspoon of nutmeg
Salt and pepper to taste

Sour cream and chopped chives to garnish

Preparation
Preheat oven to 375 degrees.
Cut both the pumpkin and the squash in half and remove the seeds. Chop both the pumpkin and the squash into 4"x4" pieces and toss with the chopped shallots, garlic, olive oil and salt and pepper, and lay the combination on a large cooking tray. Bake for approximately 25-30 minutes, until both the pumpkin and squash is fork tender.
Remove the pumpkin and squash from the oven and let rest until cool enough to handle.
With a spoon remove the rinds from both ingredients and save the flesh, combined, in a large soup pot. Add the shallots and the garlic from the oven pan as well. Add in the remainder of the ingredients, less the sour cream and chives to garnish. Using a hand-held emulsifier blend until reached desired consistency. Cook over medium heat for approximately 20-35 minutes.
Garnish with sour cream or creme fraiche and chopped chives.

Serves: 6

Chicken Mole

I love traditional Mexican cuisine, however so many altered versions of Mexican dishes are laden with cheese and unhealthy ingredients, while pure Mexican menus are full of flavor from spices and fresh ingredients. This is my take on Chicken Mole with rich, clean and healthy flavors. Served with Spanish Rice, fresh Pico de Gallo and sliced avocado this recipe makes for a healthy version of the original.
Bon Appetit!

Ingredients
Chicken Mole:



2 tablespoons olive oil
1 onion,  finely chopped
3 cloves garlic, finely chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can diced tomatoes, drained
1 red bell pepper, chopped
4 canned chipolte peppers, removed from the Adobe sauce and finely chopped
1 (10-ounce) can chicken broth
2 tablespoons natural peanut butter
2 ounces bittersweet chocolate, chopped

2 teaspoons olive oil
3 Tablespoons butter
2 pounds of chicken breast meat, cut into 1/2"x1/2" bite-sized pieces



Chopped cilantro to garnish

Spanish Rice:


2 tablespoons olive oil
1/4 of a medium onion, finely chopped
1 1/2 cups brown rice, uncooked
3 cloves finely chopped garlic
2 1/2 cups chicken broth
1 can stewed tomatoes, chopped
Chopped cilantro to garnish


Pico de Gallo:

8 heirloom tomatoes, finely chopped
1 red onion, minced
1 bunch of cilantro, finely chopped
3 cloves of garlic, minced
2 Tablespoons garlic powder
1 Tablespoon freshly ground black pepper
1 Tablespoon Kosher salt
1 Tablespoon red chili powder
1 teaspoon red chili flakes
1/4 cup lime juice
Grated peel of one lime

Preparation
Chicken Mole:

Preheat the oven to 350 degrees.

In a saute pan heat the oil and saute the onion until lucid. Add the garlic and spices, tomatoes, chipotles, chicken broth, peanut butter and chocolate. Simmer for an additional 10 minutes. Remove from heat and either puree the mixture with an immersion blender or in a food processor until smooth.

In a large saute pan saute sear the chicken in the additional olive oil and butter (butter for flavor and olive oil to keep the chicken from burning) over medium-high heat until browned on both sides. Place in a large casserole dish and cover with the mole sauce. Place in the 350 degree oven for 45 minutes. Serve over the Spanish Rice and garnish with the Pico de Gallo and sliced avocado.


Spanish Rice:

Saute the olive oil in a medium saucepan over medium heat with the onions for 3 to 4 minutes, until softened. Add the dry brown rice and saute with the onions for an additional 6-8 minutes, until the rice becomes golden brown. Add in the garlic and saute a further minute. Add in the chicken broth and tomatoes and slowly bring to a boil. Once boiling, reduce to low and simmer for an additional 20 minutes to cook the rice through. Fluff with a fork and garnish with chopped cilantro to serve.


Pico de Gallo:
Combine all ingredients and serve. Best prepared a day ahead of time to allow the flavors to combine.

Serves: 4

Chicken Pate

I always assumed pate to be a complex dish to create, however, if one has all the right ingredients on hand it is extremely simple and delicious. I absolutely love duck pate, but duck and duck livers are not readily available in all markets, so I opted for chicken pate, perfectly served on a thin crisp or thick-cut rusted bread garnished with a sprig of cilantro, and perfect for a quick spread for any dinner party. Simply make sure to let the pate set for at least eight hours prior to slicing, serving and spreading.
Bon Appetit!

Ingredients
3 teaspoons butter
3/4 of a white onion, chopped
2 cloves of garlic, chopped
5 ounces chicken livers
2 Tablespoons red wine
Salt and black pepper
1/2 teaspoon dried thyme
1/4 teaspoon dried nutmeg
Sprinkle of cinnamon
1 Tablespoon sour cream
1 pound, chopped, chicken breast
1 (8-ounce) block of cream cheese, cubed and room temperature

Cooking Spray

Preparation
Preheat the oven to 325 degrees.
Cover an 8"x4" loaf pan with cooking spray.

In a medium skillet saute the butter and white onion, until the onion is lucid. Add in the garlic and chicken livers and continue sauteing until the livers are cooked on the outside, approximately 5 minutes, add the red wine and cook an additional 2-3 minutes. Cool to room temperature. Add salt and pepper to flavor.

In a food processor combine the onion and chicken liver mixture and the remaining ingredients and process until smooth, scraping down the sides of the processor several times to help blend the ingredients.

Pour the ingredients into the 8"x4" loaf pan and bake at 325 degrees for one hour. Remove and chill in the refrigerator to set for 8 to 10 hours prior to serving.

Clams with Tomatoes, Onions and Garlic

When I was little clams were absolutely my favorite food. This is a sophisticated take on simply steaming clams, with sauteed thinly sliced white onion, diced tomatoes, fresh garlic and a white wine broth. Serve with a rustic garlic bread to absorb all the wonderful flavors. This is not only a wonderful light summer entree, but in smaller portions a fabulous start to any dinner party.

Bon Appetit!

Ingredients
2 Tablespoons butter
1 teaspoon olive oil
1/2 thinly sliced white onion
2 cloves garlic, finely minced
Salt and pepper to taste
1/2 cup dry white wine
1 pound manila clams
2 Roma tomatoes, chopped
2 scallions, chopped, to garnish

Preparation
In a large saucepan saute the thinly sliced white onion in the butter and the olive oil until the onions are lucid. Add the cloves of garlic and saute for a minute more. Add in the clams and mix all ingredients with the addition of the white wine. Cover the saucepan and steam the clams until they open completely, approximately 2-3 minutes. Stir in the chopped tomatoes and cook an additional minute. Serve and garnish with chopped scallions and rustic French bread.

Serves: 2

Scalloped Potatoes

There is nothing more comforting to enjoy on a cold evening than a main course of roast chicken, ham or pork, or simply grilled fish accompanied by rich Scalloped Potatoes. This recipe is inspired by my Mother, who, as a Brit, knows her cheese sauces from top to bottom. With the addition of sauteed sweet onions, this dish has an extra touch of flavor, making it the perfect side for any evening dinner. It is absolutely an option to leave the skin on or peel it off of the potatoes, but I find the skin to add much flavor and texture, and contains most of the vitamins. I always double the recipe, as there is nothing better than leftover potatoes the morning after. 

Ingredients

Basic Ingredients:

3 Tablespoons butter

1 Tablespoon olive oil

1 1/2 large sweet white onion, thinly sliced

4 cloves of garlic, finely minced

4 cups thinly sliced baby white or red potatoes (skin on, optional), poached in salted water for 5 minutes, drained and cooled

Cheese Sauce:

4 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon ground black or white pepper

1/2 teaspoon ground nutmeg

1 1/2-2 cups milk

1/2 cup grated sharp Cheddar cheese and 1/2 cup white English Cheddar (or preferred)

1/2 cup grated Parmesan cheese

2 sprigs of thyme leaves, minced, or 1 Tablespoon of dried thyme

Preparation  

Saute the sliced onions in the butter and olive oil over medium heat until they are lucid, approximately 5 to 8 minutes. Stir in the garlic and saute for an additional 3 minutes, cautioning the garlic not to burn.

For the Cheese Sauce: begin by making a roux by melting the butter and then whisk in the flour until incorporated and forms a thin paste. Whisk in the salt and pepper, nutmeg and milk.When combined, add in the Cheddar and white English Cheddar cheese and whisk until the cheese has completely melted. 

Spray a large casserole dish with nonstick spray. Cover the bottom with a small coat of the Cheese Sauce. Layer with slices of potatoes, slightly overlapping. Top with a portion of the sauteed onions, followed by an additional serving of the cheese sauce. Continue layering.When layers have reached the edge of the dish top with the grated Parmesan cheese and sprinkle with thyme.

Bake at 375 degrees, uncovered, for approximately 45 minutes and serve.

(I recommend baking the casserole dish on a large cooking tray, as the cheese tends to boil over.)

Bon Appetit!

Spinach Stuffed Portabello Mushrooms

Portabello mushrooms are so versatile; they are fantastic in pastas, as a substitute as a vegetarian burger patty in lieu of meat, or stuffed with anything from grilled sausage and vegetables to onions and spinach topped with bread crumbs and brie, which is what my Mom and I opted for last night. We threw down the recipe off the cuff, and it turned out so well. I think this would be a perfect side dish; something different. If served as the star of a main course simply have enough side dishes to accompany. This recipe is so simple, but often those are the most delicious!

Bon Appetit!

Ingredients
4 portabello mushroom caps, cleaned, caps and inner film removed and set aside
2 Tablespoons butter, unsalted
1 Tablespoon olive oil
1 Tablespoon of minced garlic
1 large onion, finely chopped
1 package of frozen spinach, defrosted and drained
Italian bread crumbs, amount desired
Salt and pepper to taste
2 tomatoes, chopped
2 large slices of brie cheese

Preparation
Preheat the oven to 400 degrees.
Once the portabello caps are cleaned and the caps and inner film is removed set them aside. Mince the caps and the film and saute with both the butter and olive oil with the minced garlic and finely chopped onion until the onion is cooked through, then add in the package of well-drained spinach to incorporate.

Stuff the portabello caps with the spinach and onion saute. Bake on a nonstick baking pan, uncovered, for approximately 12-14 minutes. Remove and top with chopped tomatoes and 2 large slices of brie to cover the mixture. Return the mushrooms to the oven for an additional 4-6 minutes, until the brie has melted and the mushrooms themselves are cooked completely.

Serves: 4

Cream of Asparagus Soup

It has been around ninety degrees off and on for the past several weeks in Portland, Oregon, so, ironically, I came up with a recipe for hot soup. So much fresh asparagus in the refrigerator there was no other alternative to preparing a light and delicious Cream of Asparagus Soup. This recipe turned out so incredibly delicious, yet so simple to prepare, and, although I prefer my soup boiling hot, could always be served chilled as a gazpacho topped with creme fraiche or sour cream and served with a garlic crusted bread for a light lunch or dinner.

Ingredients
2 pounds green asparagus
1 large sweet white onion, chopped
3 cloves of garlic, minced
3 Tablespoons butter
2 Tablespoons oil
6 cups chicken broth (or vegetable broth, if preferred)
1/2 cup heavy cream
1/4 teaspoon fresh lemon juice

Preparation
Cut 1/4" tips off the top of all the asparagus. Briefly microwave them in slight water for 1-2 minutes and set aside for garnish. Cut the remaining stalks into 1/2" pieces. Cook the onion in the butter and garlic in a 4-quart pot over moderate heat until the onions are softened. Add the 1/2" asparagus pieces and salt and pepper to taste. Cook for an additional 5 minutes. Add 6 cups of broth and simmer, covered, for 15 minutes.
Puree the soup either in batches in a blender, or use a hand held emulsifier blender to make sure that all the pieces of asparagus are incorporated and the texture is smooth. Stir in the heavy cream and the asparagus tips, bring soup to temperature and serve. Garnish with a drizzle of fresh lemon juice and sour cream or creme fraiche if desired.

Serves: 4

Thai Chicken Pizza

I absolutely love the Thai Chicken Pizza at the California Pizza Kitchen restaurant. There have been reinventions of the original, and this is my amalgamation of Thai flavors, barbeque sauce and fresh herbs and spices. Combined with my Mother's amazingly light and flaky pizza crust, this was most definitely one of the best pizzas that I have ever made. Served with a fresh tossed salad, this is perfect for an effortless summer dinner party and, despite the number of ingredients, easy to prepare hours ahead and pop in the oven when your guests are enjoying hors d'oeuvres. I baked my pizza on a pizza stone at  approximately 425 degrees in the oven for  give and take 16 to 18 minutes. If you have a grill lit for the summer, that would most definitely add so much flavor, similarly use a pizza stone and keep an eye on the crust not to burn.

Bon Appetit!

INGREDIENTS
Basic:
12 ounces of chicken breast, skinned, poached to tender and shredded. Salt and pepper to taste. Set aside.
1 cup shredded White English Cheddar Cheese (or any sharp white cheddar)
1/2 cup shredded carrots
3 scallion stalks, 1/4" chopped
1/2 bunch of cilantro leaves, chopped
1/2 red onion, thinly sliced
Balsamic Vinegar
Extra Virgin Olive Oil
Preferred Barbeque Sauce, amount to taste (my favorite is Jack Daniel's No. 7)
Thai Peanut Sauce (see recipe)
Basic Thin Crust (see recipe)

Thai Peanut Sauce:
1 teaspoon olive oil
1 teaspoon minced garlic
1/4 cup natural peanut butter
1/4 cup Hoisin Sauce
1/4 teaspoon brown sugar
1/4 cup water
1/2 cup coconut milk

Pizza Dough:
1 package dry yeast
1 teaspoon sugar
1/2 cup plus 2 Tablespoons unbleached all-purpose flour (8 ounces)
3/4 teaspoon salt
2 teaspoon oil
Vegetable oil and cornmeal to lightly grease and graze the surface of the pizza stone to avoid the crust from sticking

PREPARATION
Thai Peanut Sauce:
Heat oil in a small saucepan over medium heat and quickly add the garlic and saute for less than one minute. Whisk in the remaining ingredients. Bring to a boil, reduce to simmer and cook an additional 2 to 3 minutes. Season with salt and pepper to taste.

Pizza Dough:
Stir the yeast and sugar into the warm water and let stand 10 minutes. With the metal blade in place, put the flours and salt into a food processor bowl. With the machine running, pour the yeast mixture through the feed tube and continue to process for an additional 45 seconds, or until the dough pulls away from the side of the bowl. Add the oil through the feed tube and process for an additional 60 seconds. If the dough sticks to the side of the bowl add more flour, 1 Tablespoon at a time. The dough may be used immediately, but best if chilled in the refrigerator for approximately an hour.

Roll out the pizza dough to desired shape, pinching the edges so that the sauce does not drip off while baking. Spread the Barbecue Sauce on the Pizza Dough, as one would with pizza sauce. Lightly toss the shredded chicken with the Thai Peanut Sauce and spread over the Barbecue Sauce. Top the chicken with the White English Cheddar Cheese, shredded carrots and red onions.

Bake the pizza on a lightly greased pizza stone for approximately 16-20 minutes, depending on the heat of the oven. Top with the diced scallions, chopped cilantro and dried red pepper flakes (if desired).

Shepard's Pie

I absolutely love Shepard's Pie; it is the quintessential British comfort food, and with a Mother straight from the United Kingdom, I have had the best of the best homemade Shepard's Pie. This is my Mother's recipe with a sophisticated and healthy twist with the substitution of ground turkey and the addition of fresh vegetables. I also prefer to bake my Shepard's Pie in individual ramekins; so much easier to serve, and if one has guests that have specific dietary preferences it is so very easy to accommodate. 

Ingredients

Meat Filling:
1 tablespoon olive oil 
1 small onion
3 cloves of garlic, minced
8 minced sage sprigs, four minced and 4 held aside to garnish
2 teaspoon curry powder
1/2 cup buttermilk
1 tablespoon flour 
1 1/2 lbs ground turkey 
1/2 cup frozen peas 
1/2 cup frozen chopped carrots

Sweet Mashed Potato Topping: 
2 lbs sweet potatoes, peeled and diced 
1 tablespoon agave nectar
1/2 cup buttermilk 
1 tablespoon butter 
1/4 teaspoon cinnamon 
Salt and pepper to taste
2 Tablespoons butter

Preparation 
Boil peeled and diced sweet potatoes until tender. 
Add agave nectar, buttermilk, butter,cinnamon and salt and pepper to taste and mash until smooth. Set aside.
In a large pan saute in the oil the onions, garlic, and ground turkey until cooked throughout; approximately 5-7 minutes.
Add curry, salt, pepper and chopped sage leaves. 
Sprinkle flour over the turkey mix and pour in the buttermilk.
Add the peas and carrots. 
In a buttered 8x8 casserole pan (or large individual ramekins) lay meat mixture down and then place the mashed sweet potatoes over the meat.
Bake in a 350 degree oven for 15-20 minutes, until the top is appropriately browned.
Let stand for 5 minutes prior to serving.
Garnish with sage sprigs to serve.

Serves: 4 to 6

Plant-Based Hummus

I love hummus, however, most of the time it is laden with an excessive amount of olive oil or extra ingredients that take away the great flavor of the beans, garlic and seasoning. This is a plant-based recipe, with the removal of the olive oil and substituting corn chips with an assortment of sliced vegetables or baked whole wheat tortillas, making it not only delicious, but extremely healthy. I also love to top of the hummus with my Pico de Gallo recipe for a refreshing alternative. Hummus is also a great replacement for mayonnaise as a sandwich spread or an addition to a lunch wrap for added protein and flavor.

Ingredients
2 cans butter or chick peas, rinsed and drained
4 cloves garlic
1 Tablespoon finely chopped Italian parsley
2 Tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons Bragg Liquid Aminos
1/4 cup vegetable broth

Preparation
In a Cuisinart combine all ingredients to desired texture. Serve with a crudites of fresh vegetables or baked whole wheat pita chips.

Fusion Fish Tacos

These fish tacos are fantastic, light and unexpectedly cohesive, with flavors from around the world blended together. All of the ingredients can be prepared hours ahead and quickly compiled just prior to serving. With the serving of two tacos this dish is perfect for a light lunch or dinner, and an effortless way to entertain friends and family.

Ingredients
12 ounces grilled white fish, seasoned with Cajun seasoning or preferred ground herbs or spices
4 x 5" corn tortillas, lightly grilled or heated
Cabbage slaw blend of red cabbage, green cabbage and shredded carrots (approximately 1/8 head of shredded red cabbage, 1/8 head of green cabbage and 1 carrot, shredded)
Low-fat sour cream blend with Peanut Dressing ( recipe follows) to taste
Fruit chutney (recipe follows) to taste
1 avocado, sliced
Chopped cilantro (to taste)

Preparation
Combine the cabbage slaw blend with the desired amount of sour cream and Peanut Dressing blend. Layer 1 warmed corn tortillas with the dressed coleslaw, a generous portion of grilled and seasoned white fish fillet, Fruit Chutney, 1/4 of sliced avocado and chopped cilantro to garnish. Serve 2 fish tacos per person.

Serves: 2

Peanut Dressing:

1/4 cup rice wine vinegar
2 tablespoons smooth peanut butter
1 tablespoon chopped fresh ginger
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup olive oil
Salt and freshly ground pepper

Whisk together all ingredients and garnish with salt and pepper to taste.


Fruit Chutney:

2 cups peaches, peeled, pitted and generously diced (approximately 2 large peaches)
2 cups raspberries, or berries in season or of your preference
1 cup cherries, pitted and chopped
1 red onion, finely chopped
2 Tablespoons raspberry jam or marmalade of your preference
1 cup Apple Cider Vinegar or red wine vinegar
2 teaspoons chopped fresh ginger
3 teaspoons red-pepper flakes
Juice of 1 lime
Salt and pepper to taste

Combine all of the ingredients and refrigerate for a minimum of two hours for the flavors to combine.

Yields: 6 cups

Vegetarian Crustless Quiche

I love having a quiche in the refrigerator as often as possible for a quick and healthy option for breakfast, lunch or served with a light salad for dinner. This recipe is so easy and convenient,  and even without a crust, very filling. I have listed my favorite vegetables to include, but there is no limit to one's imagination. I made my quiche in a traditional pie pan, but one can also pour the quiche ingredients into large muffin tins for individual servings; perfect to eat on the go and an opportunity to make a variety of flavors.

Ingredients
1 cup chopped onions
1/2 cup diced tomatoes, seeds removed
1/2 cup chopped broccoli florets
1/2 cup diced mushrooms
1/2 cup chopped zucchini
8 ounces shredded cheese (I prefer a blend of English Cheddar and Parmesan)
5 large eggs
1 1/2 cups milk
Salt and pepper to taste
Pan coating

Preparation
Saute the onions, tomatoes, broccoli, mushrooms and zucchini for approximately 5 minutes, or until reached desired tenderness. Spray a 10" quiche dish with the pan coating. Spread the sauteed vegetables into the pie dish. Whisk together the eggs, milk and salt and pepper and pour the mixture over the vegetables. Top with the grated cheese. Bake for approximately 25 minutes, or until the quiche is golden and set in the center. Cool approximately 10 minutes, or until set appropriately in the center.

Serves: 4

Beet, Citrus and Avocado Spinach Salad

I have never been a fan of beets until I put together this salad, and now I am addicted. I love avocado, goat cheese and papaya, and with the addition of beets, this recipes brings all of the light and flavorful ingredients all together. Served with a crisp glass of Sauvignon Blanc this makes for a wonderful lunch or light dinner with the addition of a vegetarian quiche to accompany.

Ingredients

Papaya-Citrus Vinaigrette:

4 Tbl. extra virgin olive oil

1/4 cup fresh orange or grapefruit juice

2 Tbl. Champagne vinegar

1/2 Tbl. Dijon mustard

1/2 tsp. honey

1 small papaya, seeds and rind removed, chopped

Salt and pepper to taste

Salad:

1 bag washed and dried spinach leaves

4 large beets, cooked or roasted, sliced

2 large avocados, sliced

1 cup dried cranberries

6 ounces crumbled goat cheese (or blue cheese if preferred)

1/2 cup toasted and salted walnuts, chopped

Preparation

Prepare the Papaya-Citrus Vinaigrette by blending all ingredients, adjusting seasoning to taste.

In a large serving bowl add the spinach and toss in the dressing just prior to serving. At the last minute garnish the salad with the sliced beets, sliced avocados, dried cranberries, goat cheese and walnuts. Serve immediately.

Serves: 6

Cranberry and Orange Bread

This recipe is so easy and absolutely delicious. I am one of those people that stumbles out of bed and heads straight towards the coffee pot, without thinking about breakfast whatsoever. This cranberry and orange bread is the perfect "go-to" for anyone who has little time in the morning, but in need of a quick bite to start the day. With a quick zap in the microwave and an addition of low-fat cream cheese, several slices of this bread is the perfect start to any day.

Ingredients
2 cups flour
3/4 cups sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/2 cup butter, chilled, cut into small chunks
3/4 cup fresh-squeezed orange juice
1 Tbl. fresh orange zest
1 egg, beaten
1 cup dried cranberries

Preparation
Preheat oven to 350 degrees
Grease a 8 1/2 x 4 1/2 loaf pan
Combine flour, sugar, baking powder, salt and baking soda in a large bowl and set aside, Stir butter into the flour mixture until combined. Add orange juice, orange zest and egg, mixing well until incorporated. Fold in the dried cranberries, or dried fruit of your choice. Spoon batter into the prepared pan.
Bake the loaf in the prepared pan for approximately 50 minutes, or until a clean toothpick indicates that the loaf is cooked throughout. Cool in a pan for 10 minutes to let the loaf settle.

Quinoa, Vegetable and Black Bean Salad

This is a fabulous salad for any picnic or elegant evening dining outdoors. Although quinoa, generally, does not have a significant depth of flavor, with the addition of fresh seasonal vegetables, corn, black beans, avocado and a combination of both Apple Cider Vinegar and Balsamic Vinegar, this starter or main dish for a light lunch will impress any guest. The recipe below marks this salad as completely vegan, but it is so very easy to customize it with grilled chicken, a skewer of blackened prawns, or simply grilled salmon. One may also top it off with a sharp feta cheese to add a little bite. Essentially, this summer salad is a blank slate for creativity!

Ingredients
Salad:
2 cups dry quinoa (found either packaged or in the bulk foods section; feel free to use the color of preference), properly prepared by bringing it to a boil in 4 cups of cold water, uncovered, reduced to med-low, covered, for an additional 12-15 minutes (yields approximately 4 cups of cooked quinoa)
2 to 3 Roma tomatoes, seeded, diced
3/4 cup English cucumber, seeds removed, diced
1 can of corn, drained and rinsed
1 can of black beans, drained and rinsed
1/4 of red onion, chopped
6 spears of asparagus, quickly blanched and chopped into 3/4"-1" strips
1 to 1 ratio of Apple Cider Vinegar and Balsamic Vinegar dressing to taste
Salt and pepper to taste

Garnishes:
2-3 avocados, sliced
Fresh mint or cilantro
Spinach (optional)

Preparation
Combine all of the salad ingredients and mix well. Arrange the sliced avocado and either chopped or a sprig of fresh mint or cilantro to garnish. I tend to favor mint, as it adds an additional level of fresh flavor, and it grows like a weed in my yard. I list spinach, as I love this salad served over a small bed of spinach, especially if you are serving it as a main course. Fantastic with a light white wine!

Serves: 8 to 10 sides or starter salads, or 4 to 6 entree salads.

Breakfast Cereal Bowl

This is the easiest, yet such a great start to any day; it is a healthy reinvention to the quintessential breakfast with a variety of fruits and flax seed for crunch and nutrition without the added sugar and sodium found in most cereals. It is directly inspired by Rip Esselstyn, the developer and writer of the "Engine 2 Diet", which has helped thousands lose weight and reduce their cholesterol by omitting animal products, processed foods and sugar from their diet. I just started following his diet regime, and I am already starting to feel better than ever! This is most definitely one of the easiest and most delicious way to start the day!

Ingredients
1/2 cup raw instant oatmeal
1 cup Kashi cereal (choose from any assortment available)
1/2 cup unsweetened, almond milk
A handful of assorted berries
1/2 kiwi, thinly sliced, skin on
1/3 banana, chopped
1/2 cup unsweetened almond milk
1/4 cup almonds, chopped
1/8 cup flax seeds

Preparation
Combine both cereals and top with the fruit and chopped almonds. Drizzle with the almond milk just prior to serving and garnish with the flax seeds.

Serves: 1

Whole Wheat Pita Chips and Salsa

A healthy alternative to the traditional chips and salsa, without the added oil or sodium, while maintaining fabulous flavor.

Ingredients
Pita Chips:
2 packages whole wheat pita, cut into 8ths
Nonfat cooking spray
Kosher salt to garnish

Pico de Gallo:
8 heirloom tomatoes, finely chopped
1 red onion, minced
1 bunch of cilantro, finely chopped
3 cloves of garlic, minced
2 Tablespoons garlic powder
1 Tablespoon freshly ground black pepper
1 Tablespoon Kosher salt
1 Tablespoon red chili powder
1 teaspoon red chili flakes
1/4 cup lime juice
Grated peel of one lime

Preparation
Preheat the oven to 400 degrees.
Spray the pita chips on both sides with nonfat cooking spray.
Bake the pita chips on a dry cooking sheet for 12 to 14 minutes, flipping them half way through.
Immediately after removing from the oven, lightly sprinkle the pita chips with kosher salt.

Combine the salsa ingredients and refigerate overnight to allow the flavors to combine.

Babaganoush

A fantastic alternative to a traditional hummus, opting for grilled and blended eggplant in lieu of garbanzo beans for a fantastic appetizer or quick bite. Serve with my baked whole wheat pita chips, or as a spread on a whole wheat sandwich with heirloom tomatoes, sprouts, cucumber, sliced kalamata olives, romaine lettuce, finely sliced red onion, avocado and whole grain mustard for an amazing sandwich.

Ingredients
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice (add more if needed)
1 pinch ground cumin
Salt and freshly ground pepper, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup kalamata olives, chopped

Preparation
Prepare a medium-hot fire grill.
Preheat an oven to 375 degrees
Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft for 10 to 15 minutes.
Transfer the eggplant to a baking sheet and bake in the oven until very soft for approximately 15 to 20 minutes.
Remove from the oven, let cool slightly, and peel off and discard the skin.
Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste.
Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle the olive oil over the top and sprinkle with the parsley.
Garnish the baba ganoush with the chopped kalamata olives.
Serve at room temperature.

Vegetarian Sushi

Sushi is a fantastic way to enjoy vegetables and brown rice in an unconventional way, combining immense Asian flavor with the added texture of the nori wrap. I have listed some suggested ingredients, but I also love adding sun-dried tomatoes, and, of course, if you are not following a vegan menu opt for thinly sliced ahi tuna and cream cheese with poached asparagus for a fantastic alternative.

食べて、お楽しみください。
"Eat and enjoy!"

Ingredients
Sushi: 
1/3 cup seasoned rice vinegar
2 teaspoons sugar
1 teaspoon salt
1 1/2 cups short-grained sushi rice (I use brown rice)1 1/2 cups water
4 sheets nori (dried seaweed)

Fillings:
1 English cucumber or 1/2 regular cucumber, seeded and cut into matchsticks
1 carrot, cut into matchsticks
1 small yellow bell pepper, stemmed, seeded and cut into matchsticks
4 scallions, trimmed and cut into matchsticks
6 thin asparagus spears, lightly poached
1(4-inch) piece daikon, peeled, and cut into matchsticks
1/2 firm-ripe Hass avocado, peeled, thinly sliced lengthwise, sprinkled with lemon juice (to maintain color)

Soy sauce for dipping
Wasabi for garnish
Pickled ginger for garnish

Special equipment: Bamboo sushi mat

Preparation
For the rice:
Mix together vinegar, sugar, and salt.

Rinse the rice in colander and drain. Put the rice and water in medium saucepan with a tight fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. (For a good seal wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes.

Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet to cool.

To assemble rolls:
Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice.

Leave 1-inch of rice uncovered at the far edge.
Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal.

Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.

Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
Serve with bowl of soy sauce and wasabi for dipping.

Serves: 4

Garden Salad with a Creamy Vegan Tahini Dressing

A great dressing makes all the difference to enhance the flavor of a variety of vegetables; bounds of spice and flavor without added calories.

Ingredients
Salad:
2 fresh grated beets, skin removed
3 grated carrots
1 avocado, sliced
1 cup sunflower sprouts
1 cucumber, finely sliced
1 cup heirloom tomatoes, chopped
1/4 cup sunflower seeds
1 large head of red or green leaf lettuce or bunch of raw spinach
1/2 can of corn, drained
3 scallions, chopped 1/4" thick
1 red bell pepper, chopped

Dressing:
1 cup tahini
4 oranges, juiced
3 lemons, juiced
3 dates
1/4 cup coconut milk
2 Tablespoons Dijon or whole-grain mustard
1 Tablespoon minced ginger

Preparation
Wash the lettuce and arrange the vegetables atop. Blend the dressing ingredients together until reaching desired consistency. Drizzle over the salad just prior to serving.

Serves: 2

Cabbage, Kale and Apple Salad with an Avocado Dressing

I love cooked kale, but often, raw, it is a little tough. The addition of apples, cabbage and fresh berries drizzled with avocado dressing balance out the flavors to make a simple, yet spectacular salad.

Ingredients
Salad:
1/2 head kale, washed and finely chopped
1/2 head red or green cabbage, washed and finely chopped
1 green apple, julienned
1/3 cup sunflower seeds
1 cup raspberries
1/3 cup golden raisins
1/4 cup flax seeds, to garnish

Dressing:
1 garlic clove
1 cup packed avocado flesh (2 small)
7-8 tbsp water
5 tbsp apple cider vinegar
3-4 tbsp fresh lemon juice, to taste
1/4 cup extra virgin olive oil
1/2 cup packed fresh basil leaves
1/2 cup packed fresh parsley
1/2 cup scallion, chopped (dark green part only, not white)
1 tsp kosher salt, or to taste
Pinch of cayenne (optional)
Sweetener, to taste (I used 1/2 tsp agave)

Preparation
Dressing:
Add garlic clove to food processor and process until finely chopped. Add in the water, oil, avocado, herbs and onion. Process until smooth. Add in the lemon juice and apple cider vinegar slowly. Add in the salt to taste. Toss the salad ingredients together and garnish with the avocado dressing just prior to serving and garnish with the flax seeds. The dressing can be refrigerated for up to five days.

Serves: 4

Shredded Brussels Sprouts Salad

I have tried and tried again to love Brussels sprouts, but until I came across this recipe, I just couldn't commit. The sweet dressing with a bite of lemon is a simple, yet fantastic combination with the touch of the raisins, creaminess of the avocado and crunch of the cucumber and flax seeds.

Ingredients
Salad:
1 cup Brussels sprouts, finely julienned
2 Tablespoons raisins
2 Tablespoons sunflower seeds
1/2 avocado, sliced
1/4 cup English cucumber, chopped
Flax seeds to garnish

Dressing:
Juice of 1/2 a lemon
1/2 Tablespoon olive oil
1/2 Tablespoon agave nectar

Preparation:
Whisk together the dressing ingredients and drizzle over the salad ingredients. Serve chilled.

Serves: 1

Peach and Raspberry Chutney

Summer is the perfect time for light fruit relishes, salsas and, for a little bit of a bite and depth of flavor, chutneys. I put this recipe together this morning with peaches, cherries and raspberries that were beginning to  turn, compiled with dried cranberries, finely chopped red onion, fresh lime juice, chopped mint from the yard and apple cider vinegar to  add a hint of acidity. I served it over grilled asparagus and a hearty white fish, but cannot wait to top off a bowl of oatmeal with the leftovers in the morning, or serve it on a rustic baguette with turkey, cream cheese, lettuce, tomato and avocado for a sophisticated twist on the traditional turkey club. This wonderful side dish is also a perfect hostess gift, prepared in rustic Mason jars and tied with a bow and the recipe. I hope you all enjoy! Bon Appetit!

Ingredients:
2 cups peaches, peeled, pitted and generously diced (approximately 2 large peaches)
2 cups raspberries, or berries in season or of your preference
1 cup cherries, pitted and chopped
1 red onion, finely chopped
2 Tablespoons raspberry jam or marmalade of your preference
1 cup Apple Cider Vinegar or red wine vinegar
2 teaspoons chopped fresh ginger
3 teaspoons red-pepper flakes
Juice of 1 lime
Salt and pepper to taste

Preparation:
Combine all of the ingredients and refrigerate for a minimum of two hours for the flavors to combine.

Yields: 6 cups