Whole Bronzini with Pesto

Cooking a whole is much easier if your fishmonger will scale and gut the fish for you…which is what the folks at Whole Foods did for me! 2 whole Bronzini, scaled and gutted 1/8 cup pesto ~ I made my own blending 1/2 cup parsley, 1 garlic clove, 1/8 tsp salt, 2T olive oil, 1/8 cup pecans (use what nuts...

Build-Your-Own Salad

I didn’t really have a recipe in mind when I went to the Farmer’s Market this past Saturday; however, once I tasted the arugula microgreens, I knew I needed to make myself a salad.  I purchased the greens, a small purple sweet pepper, cucumber, fresh eggs and a flavored white wine vinegar.  I...

Smoky Spicy Salmon

As my husband was eating this meal, he channeled his inner Top Chef Judge.  He said, “this is very well-balanced with it’s flavors…a little spicy, but balanced with the coolness of the tomatoes and the calmness of the pesto…but it still tastes smoky”.  I thought,...

Pork/Turkey Sliders with Roasted Red Pepper & Green Fig Relish

Sometimes Turkey Sliders can get a little dry, so I thought I’d half it with ground pork.  Also, I came across these beautiful green figs so I thought I’d try a relish (salsa) with this wonderful ingredient!  Feel free to substitute regular figs or even use mango as a...

Roasted Veggies with Cilantro Vinaigrette

It has been a journey over the past few years getting my family to embrace their veggies.  They eat them, but they never say, “Wow!  Please make me some broccoli mom!”…Roasting veggies seems to bring out a different flavor, but adding a vinaigrette makes it more of a salad and adds even...