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Fusilli with Slow Roasted Cherry Tomatoes

   
Click here to download:
Fusilli_with_Slow_Roasted_Cher.zip (4071 KB)

Even though it's October, we are still swimming in cherry tomatoes and basil from the garden.  I hope you aren't sick of seeing them in my photos...but aren't they beautiful?!

This recipe would work well with tomatoes from any season though, because slow-roasting them concentrates their flavor and draws out their sweetness.

I added some fresh chives and parmesan cheese to this recipe, which help to balance the acidity from the tomatoes and the tanginess of the goat cheese.  I also used whole wheat pasta.

 

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Posted 5 months ago

Five Ingredients for an elegant salad: Watermelon with Feta and Basil

You've probably tried the wonderful combination of watermelon and feta cheese.  Toss with a bit of citrus and fresh herbs for a tasty and alluring salad.  I make it a few times every summer.

The basil plant in our garden is growing in spades, so I went with Martha Stewart's simple recipe.

Watermelon Salad with Feta and Basil

Serves 8-10
Ingredients

1 mini seedless watermelon, rind removed, cut into 1-inch cubes
8 oz feta cheese, cut into 1/2 inch cubes
Juice of 2 limes
1/2 cup basil, chiffonade
salt and fresh black pepper

1.  Gently toss all ingredients in a large bowl, chill for 30 minutes, and serve.

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Posted 6 months ago

A simple dish with great flavor: Halibut with Cherry Tomatoes and Olives

We picked our first cherry tomatoes of the season... how wonderful it is to eat fresh vegetables from the garden!

I learned this simple fish recipe from the restaurant I used to work at in NYC.  It's super quick, easy, and delicious.
I usually serve it with sautéed spinach and mashed potatoes.

Halibut with Cherry Tomatoes and Olives

Ingredients
2 6- to 7-ounce halibut fillets
  • 2 tblsp flour
  • 3 tblsp extra-virgin olive oil
  • 1 large shallot, minced
  • 2 cloves garlic, thinly sliced
  • pinch of dried crushed red pepper
  • 1 cup cherry tomatoes, halved
  • 1/4 cup Kalamata olives, halved
  • 1 tablespoon drained capers
  • 2/3 cup dry white wine
  • 1/2 cup low sodium chicken broth
  • juice of 1 lemon
  • 2 tblsp fresh basil or parsley, chopped
  • salt and fresh black pepper

1.  Sprinkle fish with salt and pepper. Dredge in flour. Heat oil in heavy large skillet over medium-high heat. Add fish and sauté until lightly browned and just opaque in center, about 4 minutes per side. Transfer fish to platter. 

2.  Deglaze the pan with white wine and reduce by half.  Add garlic, shallot and crushed red pepper.  Add lemon juice and chicken stock, and simmer for 2 minutes.  Mix in tomatoes, olives, and capers. Simmer until sauce thickens slightly, about 4 minutes. Mix in fresh herbs. Season sauce with salt and pepper. Spoon sauce over fish.

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Posted 6 months ago

Recipe for a hot summer night: Greek Villager's Salad

Greek food is my go-to for simple, healthy fare.  The Mediterranean diet which has become popular in recent years, has always mirrored my food philosophy.  Produce should be fresh, seasonal, and local.  Get healthy fats from avocado, nuts, olive oil and fatty fish.  Use olive oil in practically everything you cook... and drink red wine for heart and blood health.   

What's better than a crunchy garden salad spiked with peperoncini, feta and kalamata olives?

GREEK VILLAGER'S SALAD
2 Servings

Ingredients

2 medium, firm tomatoes, cored and quartered
1 shallot, or 1/2 red onion, sliced thin in half moons
1/2 English cucumber, sliced into half moons
1 green bell pepper, seeded, halved and sliced thin
6 peperoncini peppers from a jar
1/4 cup kalamata olives
2 oz feta cheese, cubed

2 tblsp red wine vinegar
salt and fresh black pepper
4 tblsp Extra Virgin Olive Oil
2 pinches of dried oregano
1 tsp chopped fresh Italian parsley
1/2 tsp fresh thyme

1.  In a large bowl, whisk together vinegar, salt and pepper, and in a slow steady stream, the olive oil.  Stir in fresh and dried herbs.

2.  Gently toss all ingredients with the dressing.

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Posted 6 months ago

Recipe: Peach Salsa for Fish Tacos

Picked up some beautiful ingredients from the Farmer's Market in South Pasadena for this simple salsa.  

I used it on fish tacos with grilled halibut, sour cream, green cabbage and fresh corn tortillas... but it would be delicious on just about anything!
Try with grilled chicken, seafood or pork... or on blue corn chips.

Peach Salsa
Ingredients

2 ripe yellow peaches, diced
1 cup chopped tomatoes, any kind
1/2 red bell pepper, seeded and diced
1 serrano chile, seeded and minced
2 tblsp chopped cilantro
1 tblsp chopped italian parsley
2 tblsp chopped scallions, white and pale green parts
juice of 1 or 2 limes
2 tblsp extra-virgin olive oil
salt and fresh black pepper

1.  Combine all ingredients, eat within an hour or two.

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Posted 7 months ago

Italian Bean Salad (with a shortcut from Trader Joe's)

I invented this salad for a BBQ last weekend with ingredients I had on hand.  This recipe is a keeper!


Italian Bean Salad

Serves 4 as a side dish

Ingredients

1 15-oz can Marinated Bean Salad from Trader Joe's, drained and lightly rinsed
1 cup Israeli couscous, cooked according to instructions
1 cup chopped cucumber
1 cup cherry tomatoes
1 tablespoon thinly sliced scallions
1 tablespoon chopped italian parsely
1 tablespoon basil chiffonade
Juice of 1 lemon
2 tablespoons extra virgin olive oil
Salt and fresh black pepper

1.  Whisk lemon juice with salt, pepper, and olive oil.

2.  Combine all ingredients and toss with the dressing.

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Posted 7 months ago

Up your salad game with a crunchy slaw

Whether atop a fish taco, a Vietnamese sandwich, or as a BBQ side for the 4th of July, slaws are a colorful and easy alternative to mixed greens. 


The varieties are endless... make a dressing with sour cream, an acid (lemon/lime juice, apple cider vinager, etc), and fresh herbs.  Then toss with a mix of cabbages, carrots, peppers, apples... anything in your fridge!  

Here's the recipe for the Rainbow Slaw I made today (substituting sour cream for mayo, and adding fresh parsely).  Happy Independence Day!  

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Posted 8 months ago

Summer's Stunning, Edible Flower...the Squash Blossom

     
Click here to download:
Summers_Stunning_Edible_Flower.zip (197 KB)

We bought a bag full of zucchini squash blossoms from the Farmer's market, and I created two dishes with them the next day.  

Their beautiful color and delicate flavor can't be beat!  

For breakfast, I made an omelette with fresh herbs, goat cheese and squash blossoms.  For dinner, Penne with Heirloom Tomatoes, Baby Zucchini, Squash Blossoms and Ricotta.  

As the blossoms are highly perishable, it is best to use them within a day of buying.  To prepare them, cut off the stem and base, remove the stamen and any loose pollen, run under cool water and dry on paper towels.  If you will be stuffing them, try to leave the base of the flower intact.   

Check out my colorful, healthy recipe for summer pasta!

Penne with Heirloom Tomatoes, Baby Zucchini, and Squash Blossoms
Serves 2

Ingredients
4 tblsp extra virgin olive oil
1/2 medium red onion, thinly sliced in half moons
pinch of red pepper flakes
2 cloves of garlic, thinly sliced
10 baby zucchini, cut into 1/2 inch rounds
2 medium heirloom tomatoes, chopped
1 tblsp italian parsley, chopped
1/2 tblsp fresh thyme
1/2 lb Penne Rigate (or other short pasta)
Juice of 1 lemon
1/2 cup fresh Ricotta
2 tblsp grated Parmesan
Pinch of Nutmeg
15 zucchini squash blossoms, cleaned and sliced lengthwise
handful of baby arugula
1 tblsp fresh basil, chiffonade
Salt and fresh Black Pepper

1.  In a large skillet, heat 2 tblsp olive oil over medium heat.  Add onions, red pepper flakes, and garlic and saute until onions soften, about 4 minutes.  Add baby zucchini and continue cooking until they begin to caramelize, about 4 minutes.  Season with salt and pepper.  Add chopped tomatoes, parsley and thyme.  

2.  Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain, toss with remaining olive oil, and add to the skillet with the vegetables.  Turn off the flame.  

3.  Fold in the ricotta, Parmesan, lemon juice, and pinch of nutmeg.  Gently fold in the basil, sliced squash blossoms, and baby arugula until wilted.  Finish with black pepper.

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Posted 8 months ago