Black Bean, Cashew and Pea Pod Salad

      This is a fun summer salad full of nutritious black beans, healthy cashews and organic vegetables! A great stand alone salad and a perfect accompaniment to any grilled entrée! My Black Bean, Cashew and Pea Pod Salad is a keeper! I make my black beans from scratch but feel free to used a canned variety to save […]

Tagliatelle with Lamb, Chard and Olive Ragu

A simple pasta dish using left over grilled leg of lamb, nutritious swiss chard, eggplant, zucchini, grape tomatoes and kalamata olives in a not too rich sauce that screams with flavor!! This is really delicious! Serve with a simply dressed salad and a Pinot Noir! I just happened to grill a leg of lamb that […]

Carole “Bring the Salad”

Carole’s Salad They always ask me to “bring the salad”!! No wonder when it it filled with everything good, delicious and nutritious!! Enjoy with your favorite grill this 4th of July!! This yummy salad goes is a perfect party pleaser filled with crisp, organic, healthy vegetables! A compliment to any pot luck , party or […]

Dijon Potato Salad with Green Beans & Arugula

Yet another fantastic summer potato salad filled with yummy peppery greens and organic veggies. My Dijon Potato Salad with Green Beans & Arugula is lightly drenched with a Dijon lemon aioli and garnished with organic snap peas and pea shoots. Light and refreshing and just perfect with grilled fish or chicken! Enjoy!!   2 lbs […]

Quinoa Lentil Salad with Zaatar

  Quinoa called the “grain from antiquity” and the primary food of the ancient Incas of South America is really not a grain at all! Quinoa is a seed related to the beet and spinach family; and it is probably the most nutritious pseudo cereal one could consume! Quinoa is high in fiber, iron and […]

South of the Border Fisherman’s Stew

A fusion recipe combining the traditional Portuguese stew with South of the Border flare! Portuguese Fisherman’s Stew is traditionally made with linguisa sausage, cod or tuna, tomatoes and potatoes. I thought a South of a Border rendition of this nutritious stew would be a welcome diversion! I have combined cooked heirloom beans grown in Mexico […]

Salmon and Crab Macaroni Salad

So what do you do when you have a piece of leftover salmon and a bit of leftover spring vegetable stir fry? Not enough for a meal on it’s own but as a recreated dish it’s just perfect when combined with pantry staples, fresh herbs and vegetables! My Salmon and Crab Macaroni Salad is my […]

Mediterranean Corona Bean Salad

    Gigantic heirloom Corona Beans make a wonderful presentation at table! I use these creamy yet firm beans from Rancho Gordo to make a yummy Mediterranean salad filled with artichoke hearts, parsley, kalamata olives and grape tomatoes, bathed in a vinaigrette of extra virgin olive oil and Spanish sherry vinegar. Serve my Mediterranean Corona […]

Tonkatsu over Maifun with Green Beans and Shiitake

Tonkatsu is a super thin pork cutlet, coated with panko and Japanese spices. This recipe can be adapted to chicken or turkey cutlets as a substitute for pork. I use heritage pork raised on our local CSA farm. The pork is pounded thin, dipped in egg and coated with seasoned panko for a super delicious entrée served […]

Spring Vegetable Stir Fry with escarole, shallots, green beans and artichokes

Spring Vegetable Stir Fry with escarole, shallots, green beans and artichokes This is actually a stand alone vegetarian stir fry but is fabulous with  lamb chops! Just loaded with nutritious spring vegetables!! Add more nutrition with asparagus and baby bok choy as a variation!  Spring Vegetable Stir Fry with escarole, shallots, green beans and artichokes […]

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