Pecorino-crusted chicken with arugula salad
Pecorino-crusted chicken with arugula salad
Ingredients
  • 4 boneless, skinless chicken breasts
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons mayonnaise
  • ½ cup grated Pecorino cheese
  • 6 cups arugula
  • 1 cucumber, sliced for salad
  • 1 tomato, sliced for salad
  • salad dressing
Instructions
  1. Preheat oven to 400 F.
  2. Place chicken on a greased baking tray, season with salt and pepper.
  3. Spread mayonnaise evenly over top of chicken breasts. Generously sprinkle Pecorino over the chicken.
  4. Bake for 15-20 minutes or until the chicken in cooked through.
  5. Serve with salad.
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Poached cod with tomatoes and barley with baby kale salad
Poached cod with tomatoes and barley with baby kale salad
Ingredients
  • 1 cup barley
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 15 oz can diced tomatoes
  • 1/4 cup dry white wine
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1 1/2 lb cod fillets cut into 3 inch pieces

Kale salad

  • 1 box baby kale
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 scallions, sliced on a diagonal
  • 3 tablespoons walnuts, chopped (and toasted if you have time)
  • 3 tablespoons parmesan cheese, grated
Instructions
  1. Combine 3 cups water with 1 cup barley. Bring to a boil; reduce to a simmer and cover for 20 minutes. Drain any extra water.
  2. Heat the oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds. Add the tomatoes, white wine, salt, pepper and basil.
  3. Cook for about 5 minutes and then add the cod fillets. Cover and cook for about 7 minutes or until cod is cooked through.
  4. Serve with barley.
  5. To make the salad combine the olive oil, lemon juice, sugar, pepper and salt in a large salad bowl. Toss in the kale, scallions, walnuts and parmesan.
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Pork, shiitakes and vegetables served in lettuce cups
Pork, shiitakes and vegetables served in lettuce cups
Ingredients
  • 2 teaspoons canola oil
  • 1 lb ground pork
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 2 carrots shredded
  • 1 celery, minced
  • 1 cup shiitake caps, thinly sliced (stems removed)
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon hoisin sauce
  • 1/2 teaspoon brown sugar
  • 1 teaspoon rice vinegar
  • 1 head Boston lettuce
  Instructions
  1. Heat oil in a large skillet over medium heat. Add the pork and cook until browned, breaking up the larger chunks of meat.
  2. Add the garlic, ginger, carrots, celery and mushrooms. Cook for 2 minutes.
  3. In a small bowl combine the soy sauce, sesame oil, hoisin sauce, brown sugar and rice vinegar. Add the mixture to the pork. Cook for an additional 5 minutes.
  4. Serve in lettuce cups.
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Potato and garlic soup with cheese bread
Potato and garlic soup with cheese bread
Ingredients
  • 10 cloves garlic, left whole
  • 1 lb red potatoes, peeled and cut into 1 inch pieces
  • 2 tablespoons olive oil
  • 1 onion, small dice
  • 6 cups chicken stock
  • 1 teaspoon salt, additional salt to taste
  • ½ teaspoon pepper
  • ½ pack chives, minced
  • ½ cup Pecorino cheese
  • 1 loaf hardy bread, cut into slices
Instructions
  1. Heat oil in a large pot over medium heat.
  2. Add the onions and garlic, cook, stirring constantly so the garlic does not burn, about 3 minutes.
  3. Add the stock and potatoes. Bring to a boil; reduce to simmer. Cover and cook for 20 minutes.
  4. When the potatoes are soft transfer soup to a blender or food processor to puree the soup (be careful with hot soup in a blender).
  5. Garnish with chives.
  6. Preheat oven to broil. Drizzle olive oil over bread slices, top with cheese.
  7. Broil until cheese melts, top with any remaining herbs from the week.
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Pumpkin Curry Soup served with bread
Pumpkin Curry Soup served with bread
Ingredients
  • 2 tablespoons butter or olive oil
  • 1 onion, small dice
  • 2 cloves garlic, minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups chicken stock
  • 1 15 oz can pumpkin puree
  • 1/2 cup half and half
  • 1 tablespoon chives, chopped
  • hardy bread
Instructions
  1. Heat the butter or olive oil in a large soup pot over medium heat.
  2. Add the onion and garlic. Sauté until onions are translucent, about 5 minutes. Add the curry powder, and cumin. Cook for 1 minute; stirring.
  3. Add the chicken stock and pumpkin. Simmer for about 10 minutes, covered.
  4. Remove from heat and add the salt and pepper. Puree with an immersion blender (be careful the soup is not boiling when you blend).
  5. Add the half and half then mix. Garish with chives.
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Quinoa and chicken salad with cherries and pistachios
Quinoa and chicken salad with cherries and pistachios
Ingredients
  • 1 cup quinoa, rinsed
  • 1/2 onion, small chop
  • 2 ribs celery, small chop
  • 1 package baby spinach
  • 1/3 cup dried cherries
  • 1/4 cup pistachios, shelled and roughly chopped
  • 2 tablespoon champagne vinegar
  • 5 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup feta cheese, crumbled
  • 1 lb boneless, skinless chicken breasts
  Instructions
  1. Cook the quinoa according to package instructions and set aside to cool.
  2. Preheat grill pan or outdoor grill to medium. Season the chicken with salt and pepper and 2 tablespoon olive oil. Grill on both side until cooked.
  3. In a large bowl combine the vinegar, remaining olive oil, mustard, salt and pepper. Add the onion, celery and spinach. When the quinoa is slightly cooled add it to the large bowl. Mix to combine. Add in the cherries, pistachios and feta. Served with sliced grilled chicken.
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Rice Bake
Rice Bake
Ingredients
  • 1/2 cup milk
  • 1 cup rice, cooked
  • 1 teaspoon olive oil
  • 2 cup rotisserie chicken, shredded
  • 2 cloves garlic, minced
  • Leftover vegetables from roasted vegetables, cut into ½ inch pieces
  • Remaining roasted red peppers, cut into ½ inch pieces
  • 3 eggs beaten
  • 1 1/2 cup grated cheddar
  • 1 teaspoon salt
  • 2 teaspoons dried Italian spices
  • Dash of hot pepper sauce (optional)
Instructions
  1. Preheat oven to 350 F.
  2. In a large skillet, heat oil over low heat; cook garlic for 30 seconds, stirring so it doesn’t burn.
  3. Add all the cooked vegetables, salt, some pepper and Italian spices. Cook about 3 minutes, remove from heat and allow to cool slightly.
  4. In a bowl, mix eggs with 1/2 cup milk, stir in rice along with cheese, parsley, chicken and hot pepper sauce (optional). Combine with vegetable mixture. Transfer to greased 2 liter (8x8) baking dish.
  5. If there is any leftover cheese you can sprinkle it on top.
  6. Bake, covered for 30 to 35 minutes.
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Roasted chicken with balsamic bell peppers
Roasted chicken with balsamic bell peppers
Ingredients
  • 4 boneless, skinless chicken breasts, cut in half
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • 2 tablespoons olive oil, divided
  • 1 ½ red bell peppers, thinly sliced into strips
  • 1 yellow bell pepper, thinly sliced into strips
  • 1 large shallot, thinly sliced
  • 2 teaspoons rosemary, minced
  • 1 cup chicken broth
  • 2 tablespoon balsamic vinegar
Instructions
  1. Preheat oven to 400 F.
  2. In a small bowl combine ½ teaspoon salt, pepper, garlic powder, oregano and 1 tablespoon olive oil. Toss chicken to coat.
  3. Coat a large skillet with cooking spray and place over medium-high heat. Add the chicken; brown on both sides. Transfer the chicken to a baking dish; bake for 10 minutes or until cooked through.
  4. In the meantime add the remaining tablespoon of oil to the skillet. Return to the heat and add the peppers, shallot and ¼ teaspoon salt, sauté the vegetables for about 5 minutes; stirring.
  5. Add the broth and allow to simmer for 5 minutes to reduce slightly. Stir in the vinegar and rosemary.
  6. Cook for an additional 3 minutes. Spoon pepper mixture over chicken.
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Rosemary lentils and sausage
Rosemary lentils and sausage
Ingredients
  • 2 cups water
  • 2 cups chicken stock
  • 1 cup green lentils, rinsed
  • 2 teaspoons olive oil
  • 1 onion, small dice
  • 2 carrots, small dice
  • 2 celery, small dice
  • 1 clove garlic, minced
  • 2 Italian sausages, casing removed
  • ½ tablespoon tomato paste
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon fresh rosemary, minced
Instructions
  1. In a large pot combine water, stock and lentils. Bring to a boil; reduce to a simmer.
  2. Heat the oil in a large skillet over medium heat. Add the garlic, onions, carrots and celery. Sauté for 3 minutes.
  3. Add the sausage, breaking it up with a spoon while it cooks. Cook for about 5 minutes, add the tomato paste, salt and pepper. Cook, stirring for an additional 5 minutes.
  4. When the lentils are tender drain into a colander. Add the lentils to the sausage mixture. Sprinkle with rosemary.
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Salmon with red pepper pesto served with roasted vegetables
Salmon with red pepper pesto served with roasted vegetables
Ingredients
  • 4 (6oz) salmon fillets, skin removed if desired
  • 1 tablespoon olive oil
  • salt and pepper

PESTO

  • 1/3 cup roasted red pepper, drained
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 7 almonds
  • 1 garlic clove, minced
  • 1 lemon
  • salt and pepper

ROASTED VEGETABLES

  • 1 yellow pepper, cut into long slices
  • 1 orange pepper, cut into long slices
  • 1 cauliflower, cut into small florets
  • 1 broccoli crown, cut into small florets
  • 1 onion, cut in half from root to tip then each side cut into 4 pieces
  • olive oil
  • salt and pepper
Instructions
  1. Preheat oven to 400 F.
  2. Place the peppers and onions on a baking tray and the cauliflower and brocoli on another. Drizzle with olive oil, salt and pepper, and toss to coat the vegetables.
  3. Place the baking trays in the oven, roast for about 20 minutes.
  4. Heat a medium non-stick skillet over medium heat. Add 1 teaspoon of olive oil to the skillet.
  5. Sprinkle the salmon with salt and pepper.
  6. Place the salmon into the skillet and cook for about 4 minutes on each side or until the fish flakes (do not overcook).
  7. In the meantime, combine all the pesto ingredients except the lemon in a blender or food processor. Pulse until blended.
  8. Serve the salmon with pesto and roasted vegetables (Don’t forget to save half of the vegetables and whatever you don’t eat tonight for the Rice Bake).
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Scallops with sauteed apples and wild rice medley
Scallops with sauteed apples and wild rice medley
Ingredients
  • 3 apples, peeled and cut into ¼ inch dice
  • 1/2 shallot, minced
  • ¼ cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 16 sea scallops
  • 1 tablespoons butter
  • ½ teaspoons salt
  • ¼ teaspoon pepper
  • 1 cup wild rice medley
  • 2 green onions, sliced on a diagonal
Instructions
  1. Cook rice according to package instructions.
  2. Squeeze 1 tablespoon lemon juice over the apples.
  3. Heat butter in a large skillet over medium heat. Add the apples and shallot; reduce heat to low and cook for 5 minutes; stirring.
  4. Add water; cook until apples are tender and water has evaporated.
  5. Remove the apples from the skillet; set aside.
  6. Heat the olive oil in the same skillet over medium-high heat.
  7. Season the scallops with the salt and pepper and add to the hot skillet.
  8. Cook the scallops for 2 minutes, flip and cook for an additional minute. Add the apples back to the pan and continue cooking for an additional minute.
  9. Serve with remaining lemon juice, scallions and rice.
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Shrimp kabobs with orzo salad
Shrimp kabobs with orzo salad
Freshen up your summer with a little something special.  My good friend Karen came up with this recipe over a bottle of white wine and some summer girl talk at the beach of Port Dover near Lake Erie.
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Simple vegetable and tofu stir-fry
Simple vegetable and tofu stir-fry
Ingredients
  • 1 package extra firm tofu
  • ¼ cup plus 2 tablespoons soy sauce
  • 3 teaspoon olive oil
  • 1 teaspoon brown sugar
  • 1 red pepper, cut into strips
  • 2 carrots, cut into match sticks
  • 2 broccoli crowns, cut into very small florets
  • 1 onion, cut in half and into strips
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • leftover rice
Instructions
  1. Preheat oven to 425 F.
  2. In a medium bowl combine 2 tablespoons soy sauce, 1 teaspoon oil, and the brown sugar.
  3. Cut the tofu in half lengthwise to make 2 thin blocks. Cut each block into 12 triangles. Place a paper towel on a baking sheet. Lay each tofu pieces on the paper towel and then press down with another paper towel to absorb any water.
  4. Place the tofu in the bowl with the brown sugar mixture. Toss to coat.
  5. Grease a baking tray; place tofu on the tray. Bake in the oven for 10 minutes. Flip the tofu and cook an additional 8 minutes.
  6. In a wok or large skillet. Heat the remaining olive oil over medium heat. Add the vegetables except the garlic. Stir-fry for 8 minutes.
  7. Add the garlic, rice vinegar, remaining soy sauce and sesame oil.
  8. Cook until broccoli and carrots are tender. Add the tofu and serve over rice.
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Skirt steak salad with grilled peppers and goat cheese
Skirt steak salad with grilled peppers and goat cheese
Skirt steak can be cooked in a matter of minutes for a quick "red meat" meal.  To avoid a tough texture that might stem from over cooking, pull it off while slightly pink and wrap in foil. Ingredients
  • 1/4 cup olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon worcestershire sauce
  • 1 lb skirt steak, trimmed
  • 1 yellow pepper, cut into strips
  • 1 red pepper, cut into strips
  • 1 orange pepper, cut into strips
  • 1 head romaine lettuce, chopped
  • 2 tablespoons white wine vinegar
  • 1 teaspoon dijon mustard
  • 3/4 cup goat cheese, crumbled
  Instructions
  1. Rub the steak with 1 teaspoon olive oil, worcestershire sauce and 1/2 teaspoon salt and pepper.
  2. Prepare a grill pan over medium heat. Place the streak on the hot grill. Cook on each side for 3 minutes for medium-rare. Remove from heat, wrap in foil, and allow to rest. The meat will continue to cook within the foil.
  3. Toss the peppers in 2 teaspoon olive oil and 1/2 teaspoon salt. Grill on all sides for about 5 minutes.
  4. Slice the steak against the grain into thin slices.
  5. While the peppers are cooking combine the remaining olive oil, white wine vinegar and Dijon mustard in the same bowl you tossed the peppers in; add a pinch of salt and pepper. Add the arugula and toss to coat.
  6. To assemble the salad place the romaine on a platter, topped with peppers and steak. Finish with goat cheese.
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Smoked salmon flat bread served with roasted asparagus
Smoked salmon flat bread served with roasted asparagus
Ingredients
  • 1 large focaccia bread
  • 1 avocado, peeled and mashed
  • 1 lemon
  • ½ cup herb and garlic cream cheese
  • ½ red onion, thinly sliced
  • 10 oz smoked salmon
  • ½ cup fresh dill, roughly chopped
  • 1 bunch asparagus, trimmed
Instructions
  1. Preheat oven to 400 F.
  2. Place asparagus on a baking tray, drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast in the oven for about 10-15 minutes.
  4. Place bread in the oven directly on the rack until the bottom is golden, about 5-7 minutes. Allow to cool slightly.
  5. Mix together the cream cheese and avocado, squeeze half a lemon into the mixture to prevent the avocado from browning.
  6. Spread the cream cheese mixture over the bread, top with smoked salmon, dill and red onion.
  7. Cut into wedges and serve with asparagus.
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Spiced Israeli couscous with shrimp
Spiced Israeli couscous with shrimp
Ingredients
    SHRIMP MARINADE
  • 1.5 lb peeled and deveined shrimp
  • 2 garlic cloves, minced
  • 1 teaspoon coriander
  • 2 ½ tablespoon lemon juice
  • ¼ cup olive oil
  • 1 teaspoon salt
  • ¼ cup cilantro, chopped

  • SPICED COUSCOUS
  • 2 tablespoons olive oil
  • ½ cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Israeli couscous
  • 2 cups chicken stock
  • 2 pints cherry tomatoes
  • 3/4 cup parmesan cheese
  • 2 tablespoons parsley, minced
  • 2 tablespoons basil, minced
Instructions
  1. Combine all the shrimp marinade ingredients, add the shrimp, and set aside.
  2. For the couscous, add 2 tablespoons olive oil to a medium sauce pan over medium heat.
  3. Add the onions and garlic, sauté for 2 minutes, add the couscous, stir for 1 minute.
  4. Add the chicken broth, bring to a boil for 1 1/2 minutes. Turn off the heat, cover the pot and allow to sit for about 10 minutes.
  5. In a large skillet over medium heat, add 2 teaspoons olive oil. Add the tomatoes, stir until they begin to pop or wilt.
  6. Add the shrimp and the marinade to the tomatoes. Cook until shrimp turn pink and mixture is boiling. Remove from heat, add the parsley and basil.
  7. Fluff the couscous, divide among plates, top with tomato shrimp mixture, garnish with parmesan.
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Spicy chicken wings with salad and blue cheese dressing
Spicy chicken wings with salad and blue cheese dressing
Ingredients
  • 2 lb chicken wings
  • 1/3 stick unsalted butter
  • 1 clove garlic, minced
  • 1 tablespoon garlic chili sauce (add additional hot sauce if you like it hot!)
  • 1/3 cup hot sauce
  • 1 head romaine, shredded
  • 3 ribs celery, small dice
  • 3 carrots, shredded
  • 1/2 cup red onion, small dice
  • 1 jar pre-made blue cheese or ranch dressing
  Instructions
  1. Preheat oven to 425 F.
  2. Place a metal (oven proof) cooling rack over a baking tray. Place the wings on the cooking rack, leaving a little space between the wings. The baking try will catch the drippings from the chicken.
  3. Roast for 20 minutes.
  4. Heat the butter in a small skillet over low heat, add the hot sauce. Allow sauce to heat to simmer (about 5 minutes).
  5. When wings are finished cooking, place them in a large bowl and pour the sauce over the wings; toss to coat.
  6. Arrange the salad with romaine, celery, carrot, onion and dressing.
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Spinach and goat cheese stuffed portobellos with wild rice
Spinach and goat cheese stuffed portobellos with wild rice
Ingredients
  • 1 cup wild rice blend
  • 1 teaspoon butter
  • 4 teaspoons olive oil, divided
  • 4 portobello mushrooms, stem and gills removed
  • 1 small onion, small dice
  • 2 cloves garlic, minced
  • 1 teaspoons fresh thyme
  • 1 box baby spinach
  • 1/4 cup goat cheese, crumbled
  • 1/4 cup parmesan cheese
  • 2 tablespoons walnuts, finely chopped
  • 1 6 oz container low-fat plain yogurt
  • 1 tablespoon chives, chopped
  • 1 teaspoon lemon juice
  • 1/2 teaspoon honey
Instructions
  1. Preheat oven to 400 F.
  2. Rub each mushroom cap with 1/2 teaspoon olive oil. Sprinkle with salt and pepper. Place on a baking sheet and bake for 15 minutes.
  3. When finish baking remove any water from inside the mushroom caps. Set the mushrooms aside.
  4. Heat the oil in a large skillet over medium heat. Add the onions, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté for 5 minutes, stir in the spinach. Cook until wilted and most of the water has evaporated.
  5. Remove from heat and add the goat cheese, parmesan and walnuts. Divide the mixture into the mushroom caps. Bake in the oven for 5 minutes.
  6. While the mushrooms are baking combine the yogurt, chives, lemon juice and honey.
  7. Serve the mushrooms with rice and a tablespoon of lemon yogurt.
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Spinach and kale pizza
Spinach and kale pizza
Ingredients
  • 2 teaspoons olive oil
  • 1 cup onion, small chop
  • 1 garlic clove, minced
  • 3 cups chopped kale
  • 6 oz package baby spinach
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2 teaspoons balsamic vinegar
  • 1 cup crumbed feta
  • ¼ cup parmesan, grated
  • 1 package pre-made pizza dough
Instructions
  1. Preheat oven to 450 F. Grease a pizza or baking tray.
  2. Roll out the pizza dough so it fits tray.
  3. Heat the oil in a large skillet over medium heat; add the onion and cook for 5 minutes. Add the garlic and stir for an additional minute.
  4. Add the kale and spinach. Cook for about 8 minutes or until the kale is tender and water is mostly evaporated.
  5. Add the nutmeg, salt, pepper and balsamic vinegar. Cook for 30 seconds.
  6. Allow the kale mixture to cool slightly and then stir in the feta cheese.
  7. Spread the kale mixture over the pizza dough; top with parmesan cheese.
  8. Bake for 15 minutes or until bottom of dough is browned.
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Spinach and smoked gouda pizza
Spinach and smoked gouda pizza
Ingredients
  • 1 cup spinach, rinsed
  • 1/2 red onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 cup pureed tomatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sugar
  • 2 cups smoked gouda, grated
  • 1 prepared pizza dough
Instructions
  1. Preheat oven to 450 F.
  2. Roll out the pizza dough and place on a greased cookie sheet.
  3. In a small bowl, mix the tomato puree, salt, pepper, garlic powder, oregano and sugar. Distribute the mixture evenly on to the dough.
  4. Add the red onion and red pepper. Add the cheese, spreading evenly to cover. Finally, top with spinach.
  5. Bake for 15-20 minutes or until crust turns golden.
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