a poached egg on sauteed spinach with bacon & red onions. {grain-free & dairy-free}

10 December 2014

This cozy dish is a filling brunch or simple dinner. You can put it together in a flash, which is ideal for a week day night during the bustling holiday season.

a poached egg on sauteed spinach with garlic & red onions. 

serves 2

2 eggs poached 

4 slices of thick cut bacon, sliced into 1" chunks

3 small red onions or shallots, peeled & chopped

2 cloves of garlic

1 bunch of fresh spinach, washed & dried

sea salt & cracked pepper to taste

1. Heat a cast-iron or heavy-stock pan on medium heat. Add the bacon and cook until the pieces are crispy. Remove from the pan onto a paper towel lined plate. 
2. Add the onions in the hot pan and bacon fat (if the pan seems dry add a little extra virgin olive oil). Cook for 6-8 minutes until tender. Add a pinch of salt and pepper. Add the garlic slices and cook for another minute or two (be careful not to let the garlic burn). 
3. Add the spinach and cook another minute or two, stirring to get the spinach evenly wilted, but not overly wilted as you still want a little texture to the dish. Stir in the bacon slices and divide among two serving bowls or plates. 
4. Top with the poached eggs and season to taste once more. 

happy eatings & cheers!

ground lamb & butternut squash stew with moroccan spices. {grain-free & dairy-free}

7 December 2014

There is nothing more warming on a cold late autumn night than a bowl of hearty stew- a pot of ingredients lovingly stirred and looked out after for hours. This stew, spiced with deep Moroccan flavors, tastes well-developed and warm while the toppings add a bright freshness to the bowl.

One ingredient you may not be familiar with is harissa-- well, it is at least new to my repertoire. Harissa is a Moroccan chili paste that is more zingy than spicy hot. It can easily be found at your local grocery store or Whole Foods Market. It adds a beautiful pop when swirled into yogurt and scooped on top of the sweet, sticky stew. Don't be turned off my the number of ingredients listed here. This is actually a very straight forward recipe that mostly requires time ticking away on the back of the stove.

ground lamb & butternut squash with moroccan spices.

serves 4

for the stew:

extra virgin olive oil
1 red onion, peeled & diced
3 cloves of garlic, peeled & grated
1 TBL fresh ginger, grated
1 TBL paprika
1 TBL ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground coriander
sea salt & cracked pepper to taste
1lb. ground lamb (or ground beef, pork, or dark turkey)
4 sticky prunes, roughly chopped

28oz can of San Marzano plum tomatoes

1 small butternut squash, seeded scooped out & diced

1 bunch cilantro, leaves roughly chopped

for the harissa yogurt:

1/2 cup plain Greek yogurt (I used 0% fat)

1 TBL harrisa 

1 TBL freshly squeezed lemon juice

1 clove of garlic, grated 

additional toppings: 

lemon wedges

slices of ripe avocado 

finely chopped red onion

really good extra-virgin olive oil

sea salt & cracked pepper to taste

1. Turn a large heavy stock pot onto medium heat and add a good glug of olive oil. Add the onions and cook for about 8-10 minutes, until tender. Add the garlic, ginger, spices, salt, and pepper. Continue to cook for another 3 minutes; stirring frequently because you don't want the garlic to burn. 
2. Add the ground lamb (or meat of your choice), and cook for 6-7 minutes until cooked through. Stir in the prunes and tomatoes. Bring to a boil. Cover with a tight fitting lid, or tin foil, reduce to a simmer and let it tick away for 1 1/2 hours. Stir occasionally.
3. Add the butternut squash, cover, and cook for another 1 1/2; stirring occasionally. 
4. When its done, take the lid off and let it cool down for about 15 minutes. Add seasoning if necessary and stir in a good handful of the cilantro. 
5. Make the harissa yogurt by whisking the ingredients in a small bowl. 
6. Serve the stew on the bottom of individual large bowls, top with a little more cilantro, chopped red onion, slices of avocado, a scoop of harissa yogurt, a final pinch of salt & pepper, a drizzle of your best extra-virgin olive oil, and a squeeze of fresh lemon. 

happy eatings & cheers!

raw sesame ginger zucchini noodles. {grain-free & vegan}

6 May 2014

Finally a wistful breeze, warm rays of sunshine, & bursts of colorful blossoms fill the world. This winter was a real Maine winter. I have been desperate for a true feeling of renewal & a world of beauty that seems long over due. Suddenly out of the icy blue sky, spring has sprung it's small green shoots of life straight from the soil. I feel the anxiety of waiting for "something" to arrive slip away & joyously welcome what comes next.

With a new season comes a new look at food. Spring is to me is freshness & enjoying simplicity. If you haven't gotten on the zucchini noodle train yet, it's time to hop on board--I don't think you will regret it! Peeling a couple of zucchini takes no time at all, it is an incredibly healthy alternative to a grain noodle, & it is, of course, delicious. You can substitute zucchini noodles in Asian inspired dishes like I have done here, or in Mediterranean or Italian dishes (like this Creamy Heirloom Tomato recipe). You simply need a julienne peeler or spiralizer-- they are inexpensive & can be found at any kitchen supply store or online.

raw sesame ginger zucchini noodles. 

serves 2-4 depending if it is a main dish or a side dish

for the noodles.

2 medium zucchini, washed & peeled with a julienne peeler or spiralizer

2 medium carrots, washed & peeled with a julienne peeler or spiralizer

2 tsp of raw sesame seeds

1 avocado, sliced

(optional) cucumber slices; fresh herbs like cilantro, mint or basil; chili slices

1. Place the peeled zucchini and carrot slices on top of some paper towels. Sprinkle with a pinch of salt & pat dry. Toss them in the dressing & plate on to individual plates or in bowls. Top with sesame seeds, avocado, & whatever toppings you like. Enjoy!

for the dressing:

the juice of 1 lemon

2 TBL sesame oil

2 tsp. raw honey (regular honey works fine too)

1/2 tsp. chili pepper flakes

1 thumb sized piece of ginger, peeled & grated

a pinch of sea salt

1. Add all the dressing ingredients in a bowl, & whisk until combined.

happy eatings & cheers!

jediah's grilled pork shoulder. with rosemary, garlic, & fennel seeds.

18 August 2013

Sundays are reprieve from the bustle of the busy workweek & Saturday's social catch-ups. It is a day to do something for yourself, take a deep breath, & let the worries & anxieties that weigh on our lives lift to enjoy the moment. This weekend, Jediah has prepared a beautiful pork shoulder recipe that exemplifies the leisure & comfort of a Sunday afternoon. There are few steps to this recipe, but it is really quite simple, most of the time is the pork cooking on its own. This can be served with grilled, seasonal vegetables, with a cauliflower mash, or whatever your favorite summer side dish may be. So, whether you enjoy the tradition of going to church, catching up on much needed rest, exploring the great outdoors, or sharing a family dinner--happy Sunday!

grilled pork shoulder with rosemary, garlic, & fennel seeds.

serves 4

Inspired by Jamie Oliver's Maiale alla griglia e arrosto

3 lb. of the best quality pork shoulder you can get your hands on

extra virgin olive oil

8 cloves of garlic, peeled

2 TBl red wine vinegar

2 TBL chili flakes

2 TBL fennel seeds

3 sprigs of rosemary, 1 with the leaves picked- 2 leave whole

Maldon sea salt & cracked pepper to taste

1 cup dry white wine

1/2 cup vegetable stock

1. Bring the pork shoulder to room temperature, place it in a large roasting pan to apply the rub, thoroughly rub it with a drizzle of olive oil, & season both sides with salt & pepper.
2. To make the rub: Put 2 cloves of garlic, vinegar, chili flakes, fennel seeds, & the leaves of the 1 rosemary sprig in a food processor, blender, or spice grinder- blitz until fine.
3. Again, thoroughly massage the spices into both sides of the pork. Place the six garlic cloves & two whole rosemary sprigs in the center of the pork, roll it up & tie it secure at each end (see the top picture) with kitchen twine. At this point you can marinate the meat for 1 hour or up to overnight.
4. When you are ready cook, make sure the pork has been set out an hour before to come up to room temperature. Preheat the grill to 300 degrees F & prepare a dutch oven or a cast iron pan. 
5. Place the pork directly on the grill & sear each side of it, about 4 minutes per side, until the outside has grill marks (see the third picture). Then pour the wine & stock into the bottom of your pan, put the pork in, place it on the grill, & cover with a lid or secure a piece of tinfoil over your pan. Cook for about 2-21/2 hours. Flipping once half way through. A meat thermometer should reach 145 degrees. 
6. Take the meat out of the pan, let it rest about 20 minutes before slicing & discarding the twine, as the meat with continue cook a bit & this will also lock in the moist juices.

❂ A few notes: Jediah used my Le Creuset dutch oven for this application, but the grill does leave a certain worn look to the pan. If this is an issue, you can recreate this meal on the stove top by searing the pork in the dutch oven, adding the liquid, covering, & placing in a 300 degree oven. Just flow the steps & adjust for stove top & roasting.

happy eatings & cheers!

maine mussels with garlic in a white wine & lemon broth.

17 August 2013

On the Sea

It keeps eternal whisperings around
Desolate shores, and with its mighty swell
Gluts twice ten thousand caverns, till the spell
Of Hecate leaves them their old shadowy sound.
Often ’tis in such gentle temper found,
That scarcely will the very smallest shell
Be moved for days from where it sometime fell,
When last the winds of heaven were unbound.
O ye! who have your eyeballs vexed and tired,
Feast them upon the wideness of the Sea;
O ye! whose ears are dinn’d with uproar rude,
Or fed too much with cloying melody, –
Sit ye near some old cavern’s mouth, and brood
Until ye start, as if the sea-nymphs quired! 

-John Keats, 1817

Mussels are bountiful on the Maine Coast and the lovely little shell fish always presents the most luxurious dinner. Last night, we sat outside around a fire to enjoy wine, food, heartfelt conversation, the warm summer air on our skin, & the quiet sounds of seagulls in the distance. If you have never made mussels at home before, perhaps the task seems a bit daunting, give it a go. You will be surprised how simple, delicious, & elegant this meal is. It is one of my absolute favorites.

maine mussels with garlic in white wine & lemon broth.

serves 2 as a main dish or serves 4 as a side

2 lb. mussels (I used local wild Maine mussels, but see what looks good at your local market)
3 TBl butter
a glug of extra virgin olive oil
2 cloves of garlic, minced
1/4 cup of shallots or red onion, finely chopped
1 cup of dry white wine
the juice of 1 lemon
1/2 cup of fresh parsley, chopped & equally divided
sea salt & cracked pepper

Cleaning the Mussels: Make sure when you pick up your mussels from the store that they are alive & packed in ice. The person behind the counter can tell you how to care for the mussels until you are ready to cook them. Right before you are ready to cook you must clean the mussels. A half hour before I cook, I soak the mussels in a large bowl of very salty water. Then, run each one under cold water, rubbing to remove any sand and grit. You also might need to remove the fuzzy "beard" that is on the side of the shell. To do this gently tug back and forth until it slides out. If it doesn't come off that is okay. If any shells are open gently tap them with the back of your knife & see if they close. If they do not, discard the mussels. Also if any shells have any holes or openings they must be discarded.

1. In a large cast iron melt the butter over medium heat. Add the onion & garlic & cook for 3-4 minutes. Add wine, 1/4 cup of parsley, lemon juice, salt & pepper to taste. Bring the liquid to a boil then to a simmer & cover with lid for about 5 minutes (until it reduces a bit). 
2. Add your cleaned mussels, stir, bring up the heat to medium, & cover. Cook about 4-5 minutes, stirring half way through. The mussels should be open & ready to eat. Any mussels that do not open must be discarded. Stir one more time & add the rest of the parsley on top.
3. Serve as is like I did or with a baguette or on top of your favorite spaghetti.

happy eatings & cheers!

zucchini pasta. with creamy heirloom tomato & tarragon sauce.

14 August 2013

August has always been my favorite New England summer month. Humidity lingers in the morning air, later revealing warm breezy afternoons. The hazy evenings make way for sunsets over bouquets of wildflowers and golden fields buzzing with insects and nesting birds. There is a melancholy that hangs on the warm August light; summer has peeked & autumn is inevitable.

The ingredients of the season are among my favorites. The blossoming squash hang from their vines waiting to be picked, the tomatoes are warm from the summer sun, the end of the season berries are bursting with deep, rich color, & fresh herbs abound waiting to exalt any meal. Needless to say, the lack of inspiration that has been plaguing me over the past few weeks has now sparked a renewed desire to create meals that are comforting, healthy, & exemplify the season's bounty.

zucchini pasta with creamy heirloom tomato & tarragon sauce.

serves 4

2-3 medium zucchini

1. Trim the ends of the zucchini. Using a spiral slicer or vegetable peeler, slice the zucchini into ribbons or curly noodles.

1-2 Heirloom tomatoes (about 2 cups), quartered

4 oz chevre

1 clove of garlic, peeled

1/2 Meyer lemon or regular lemon (If the Meyer lemon is accessible, it has a sweeter flavor)

the leaves picked from 1 sprig of tarragon

1/4 cup extra-virgin olive oil

sea salt & cracked pepper to taste

Locatelli Romano, for garnish (optional)

1. Put the first six ingredients into a food processor and blitz until smooth. With the processor running, slowly pour in the olive oil and continue blending until fully creamy & emulsified. Toss the with sauce with the zucchini ribbons in a bowl, sprinkle with salt and pepper & grate fresh Locatelli on top. Enjoy!

happy eatings & cheers!

grilled pizza & fried artichokes with herbed-yogurt dip.

After a long, leisurely afternoon of watching cooking shows, Jediah & I found some real inspiration for a lovely outdoor dinner. Oddly enough, both of these ideas came from two different Barefoot Contessa episodes. I have always been a little nervous about cooking pizza dough on the grill, thinking it would surely stick & cause a terrible mess. Gladly, I was wrong--it is super simple.

We used pre-made dough (a regular flour dough and a basil gluten-free dough) from a local pizza place, Portland Pie Company. The toppings here are super simple, but really, the options are endless. Just take a stroll through your local farmer's markets & let your imagination run wild.

The fried artichokes are another super easy appetizer, & I listed it as it is on the Barefoot Contessa site. I know there seems to be a lot of oil, but keep it! We used some to brush our pizza dough, but it also can be used for dressings & sautees. The dip is an adaptation of the one on the Barefoot Contessa's site, because the one there made way too much for what I would need.

As you can see, I can't get enough of the gorgeous, colorful perennials!

grilled pizza. with cherry tomatoes & mozzarella.
serves 4

1 pizza dough or gluten-free pizza dough, cut into 4 even pieces & rolled out into individual pizzas
a glug of olive oil (we used the oil from the fried artichokes)
1 cup of pearl mozzarella or 1 mozzarella ball torn into pieces
a handful of basil, chiffonade

1 pint of cherry tomatoes, larger tomatoes halved
4 cloves of garlic, minced (we used the cloves from the fried artichokes & mashed them with a fork)
1/4 cup of white wine
3 basil leaves, chiffonade
a pinch of sea salt & cracked pepper

1. To make the cherry tomatoes sauce, heat a bit of oil in a pan over high heat. Toss in the tomatoes & garlic, cook & stir for about 2 minutes. Add wine, basil, & seasoning. Cook for about another 2 minutes. Set aside.
2. Set up a grill with heat source, coals or gas, on medium-high. Clean and lightly oil hot grill.
3. Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough & add your toppings (here, tomatoes, cheese, & basil). Cover & cook another 3-5 minutes until the cheese is melted.
4. Take off the heat & serve. 

fried artichokes.
serves 4

10 baby artichokes
Olive oil
6 cloves fresh garlic, peeled
1 bunch fresh thyme
1 teaspoon salt
1/2 teaspoon pepper

1. Remove and discard the artichoke stems. Peel off lower leaves (approximately 18.) Slice off the top half so that only the light green remains (artichokes should be approximately 1 1/4 inches), then cut the artichoke in half lengthwise.
2. Place the artichokes in a medium pot, flat side down, and add olive oil to just cover. Add the garlic, thyme, salt and pepper. Bring the olive oil to a boil, cover the pot and reduce the heat to a low flame and simmer for 15 minutes. Insert a knife into the lower half and if easily penetrated, it's done.
3. Remove the thyme and garlic from the pot, raise the heat and fry uncovered for approximately 2 minutes, turning over the artichokes midway. They are done when brown and crispy. Remove the artichokes from the pot and place them on paper towels flat side down. Sprinkle with salt and serve.

herbed yogurt dip.
This dip is great with veggies & even with potato chips!
serves 4

1 cup plain 0% fat Greek Yogurt
2 TBL Vegenaise
1 TBL fresh basil, finely chopped
1 TBL fresh thyme leaves
1 tsp dried sage
1 clove garlic, minced
a pinch of sea salt & cracked pepper

1. Whisk ingredients until combined. 

happy eatings & cheers!

enjoying the summer bounty. appetizers & dinner.

The week continues gluten-free & vegan, & I thought I would share a lovely summer menu that is simple & utilizes what you would find at your local markets (like: red Russian kale, meyer lemons, peas, zucchini, cucumbers, arugula, garlic, tomatoes, & herbs). There is a ton of flavor here & beautiful textures in these healthy dishes.

appetizers & dinner.
serves 4

marinated butter beans.
I love these beans so much. They are great for snacking or on a bed of arugula with fresh summer tomatoes for a satisfying lunch. The longer this dish hangs out--the better it tastes!

1 15oz can butter beans, drained & rinsed
3 scallions, chopped
1/2 cup fresh parsley, finely chopped

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 clove garlic, grated
sea salt & cracked pepper to taste
1/2 tsp maple syrup

1. Whisk together oil, vinegar, garlic, sea salt, pepper, & sugar. Toss in beans, scallions, & parsley. Let marinate in the refrigerator for at least one hour, or up to over night.  

sauteed portobella mushrooms & zucchini.

2 zucchini, slice lengthwise & then sliced
1 portobella mushroom, inside of cap scooped out with a spoon & discarded; stem & cap sliced lengthwise
1 clove garlic, thinly sliced
2 sprigs of fresh thyme, leaves picked
extra virgin olive oil
sea salt & cracked pepper

1. In a large pan, heat up a glug of olive oil over medium heat. Add the garlic & cook for about 1 minute. Add zucchini & mushrooms. Cook for about 8-10 minutes, stirring occasionally (you want the veggies to get a nice color, but you don't want the garlic to burn).
2. In the last minute, add the thyme & season to taste. 

❂ serve with olives, cucumbers, creamy avocado dip, GF crackers (I like Mary's Gone Crackers) & plenty of rose.

For a beautiful gluten-free, vegan dinner, this pea & greens risotto is perfect. It is comforting & fresh. This time, instead of mixing the peas & greens (I used some local red Russian kale this time, but whatever green is fresh for you) into the risotto, I sauteed them separately, plated them, & served the risotto bianco on top with fresh basil & a drizzle of extra-virgin olive oil.

happy eatings & cheers!

grilled sesame, maple, & soy salmon.

This salmon recipe is a twist on my go-to Maple-Mustard Salmon. By adding some Asian flavors & cooking the salmon on the grill, there is summery freshness to my more wintery standby. I served this on a bed of mixed greens & herbs, pea shots, avocado slices, carrot & cucumber shreds.

*If you want to make this for a cleanse or detox, omit the maple syrup & add 1 TBL of fresh lemon juice. 

grilled sesame, maple, & soy salmon.
serves 4

1 lb. wild caught salmon fillet (you could use trout too), skin on
3 TBL olive oil
2 TBL maple syrup
1 TBL tamari or soy sauce
2 tsp Dijon mustard
1 tsp sesame oil
a pinch of cracked pepper

1. In a bowl whisk together the oils, maple syrup, tamari, & mustard.  Place salmon in the bowl & marinate for an hour or up to overnight. If you do not have time, just let it sit in the marinade while you heat the grill or grill pan over medium heat.
2. Place the salmon skin side down on to the grill. Cook for about 5-6 minutes. Gently flip & cook for another 5-6 minutes, or until the salmon is almost cooked all the way through, but still barely raw. Take off the heat & let it rest for 8-10 minutes. 
3. Slice & serve on a salad like I did or next to grilled veggies or with pesto- pasta or steamed quinoa.

happy eatings & cheers! 

grilled chicken paillards with ginger-orange chili sauce.

This is such an easy, healthy grilling option for any night of the week. It is a play on khao man gai and ginger- orange chicken and has a ton of flavor. By pounding the chicken breasts into paillards (watch Jamie Oliver do it here), you get a really quick cooking time without losing any moisture. I served ours over steamed jasmine rice, with sauteed broccoli, & cucumber slices (the coolness of the cucumbers balances the kick in the sauce). 

grilled chicken paillards with ginger-orange chili sauce.

serves 4

4 organic/ free range chicken breast fillets

sea salt & cracked pepper

grapeseed oil or olive oil

1. Preheat your grill or grill pan onto high heat. Place the cutlets between two pieces of parchment paper, cling wrap, or plastic. Grab a heavy pan (or rolling pin) and pound the cutlets with the bottom until they are about a quarter of an inch thick. Season the cutlets with salt, pepper and rub grapeseed oil over each breast. 
2. Place the fillets on the grill. Cook for 4 minutes, flip & grill for another 3-4 minutes. Take off the grill, let them rest for about 5 minutes. Serve with a drizzle of the ginger-orange chili sauce.

ginger-orange chili sauce.

3 cloves of garlic, peeled

a thumb sized piece of ginger, peeled & quartered

1 Fresno chili or 2 Thai chili

1/2 cup tamari

1/3 cup organic sugar

2 TBL rice or brown vinegar

the juice of an orange

1. Add garlic, ginger, & chilies into a food processor or blender. Blitz until the bits are fine & all about the same size, about 30-45 seconds. 
2. Add chili mixture into a small pot. Add tamari, sugar, vinegar, & orange juice to the pot & stir. Bring to a boil. Cook for 30 seconds. Take of the heat & let it cool for at least 15 minutes. This will store in the refrigerator for a month. You can use it for dipping spring rolls and dumplings, too. 

happy eatings & cheers!

risotto with peas & greens.

This is another recipe from Gwyneth Paltrow's It's All Good. It is simple & dairy-free. I have done, dairy-free risotto before, but I love the lemon juice as the wine substitute. This is perfect for a spring dinner.

risotto wtith peas & greens.
serves 4
Recipe from It's All Good

2 pints vegetable stock
1 lemon
2 tbsp extra-virgin olive oil
½ white onion, finely diced
1 leek, white and light green parts only, thoroughly washed and finely diced
2 garlic cloves, finely minced
Leaves from 6 sprigs of thyme
Coarse sea salt
1 cup Arborio rice
3¼oz baby spinach or any other baby greens
6oz fresh garden peas (or you can substitute small frozen peas)
1½oz roughly chopped fresh basil
Freshly ground black pepper

1. Warm the vegetable stock in a small saucepan and set it on the back burner over low heat.
2. Using a Microplane grater or a zester, zest the lemon and set the zest aside. Cut the lemon in half, juice it, and set the juice aside.
3. Meanwhile, heat the olive oil in a large, heavy saucepan set over high heat. Add the onion and leek, turn the heat down to medium, and cook until the vegetables just begin to soften, about five minutes. Add the garlic and thyme along with a big pinch of salt and cook until all the aromatics are, well, aromatic, another two minutes.
4. Turn the heat to high, add the rice and the reserved lemon juice, and stir to combine all the ingredients. Cook until the lemon juice is just evaporated and then stir in a ladleful of the warm stock. Continue to stir the risotto until the stock is absorbed, then stir in another ladleful of stock. Continue in this manner until the rice is cooked through and you’ve used all your stock, about 20 minutes.
5. At this point your arm should feel as if it’s going to fall off and the rice should be luxuriously creamy and rich. Stir in the reserved lemon zest, the greens and peas (these will cook with the risotto’s residual heat), the basil, and a few healthy grinds of pepper. Serve immediately.

happy eatings & cheers!

sogliola in tre modi. {grain-free & dairy-free}

This recipe is from Jamie Oliver's Jamie's Italy. Sogliola in tre modi means roasted sole 3 ways. So, he obviously uses whole lemon sole (4 actually), but since I didn't have that at my local market, & there was only 2 of us, I decided to use some fresh, wild caught Atlantic haddock fillets & cut the recipe in half. It worked out really perfectly. There are three options for dressing the fish, & I chose the tomato-basil one. Below I have written the recipe & options as it is in his book.

I served it with some local mixed greens & one of my new favorite salad dressings from Gwyneth Paltrow's It's All Good. This was a perfect spring time dinner.

Sogliola in Tre Modi.

Recipe from Jamie's Italy

serves 4

8 medium potatoes, peeled
olive oil
a handful of fresh rosemary, leaves picked
a handful of black olives, pitted
sea salt & cracked pepper
4 Dover or lemon soles, scaled and trimmed
extra virgin olive oil
juice of 1 lemon
a handful of wild arugula

topping choices:
4 ripe red tomatoes, sliced
8 anchovy fillets, sliced into strips
or
12 slices of pancetta, chopped
4 sprigs of rosemary, leaves picked
or
20 cherry tomatoes, roughly chopped
4 springs of basil, leaved picked and torn

1. Preheat the oven to 400 degrees & select a roasting pan just big enough to hold all your fish side by side in one layer. 
2. Slice potatoes about 1/2" thick, toss with a little olive oil, add the rosemary, olives, salt & pepper. Spread evenly in one layer in the roasting pan. Cover the pan tightly with tin foil & bake for 20 minutes or until the potatoes are soft. 
3. Remove foil and return pan back into the oven for 10 minutes, until the potatoes are lightly golden.
4. Brush soles with a little extra virgin olive oil & season lightly. Remove pan from oven & lay fish side by side on top of the hot potatoes. Take your chosen topping ingredients and sprinkle them over the fish. Drizzle with a little extra virgin olive oil & return to the oven for 15-20 minutes, until the fish is cooked & lightly golden. 
5. To serve, either scatter over a little olive oil-&-lemon-dressed arugula or have a mixed salad on the side. And maybe have some extra lemon wedges for squeezing over. 

Yogurt-Tahini Dressing. 

Recipe from It's All Good

2 TBL tahini

1/4 cup boiling water

• 1/2 cup plain yogurt (preferably sheep's or goat's milk yogurt) or Vegenaise
• 1/4 cup extra virgin olive oil
• 3 TBL lemon juice
• 1/2 tsp coarse sea salt
• 1/4 tsp freshly ground black pepper

1. In a bowl, whisk together tahini and 1/4 cup boiling water until smooth. Whisk in remaining dressing ingredients.

happy eatings & cheers!

comfort food.

I wanted to call this post "processed food without the processing", but I didn't think it sounded very appetizing to have the word "processing" in a recipe post. Plus, that is not specifically what this post is about. My brother Peter stayed here over the weekend, & we went full-out old school comfort food. Sometimes eating like a kid is kind of fun, but I definitely don't want to eat the actual foods I used to as they contain way too many chemicals, & weird after-tastes. Here are two easy recipes that recall childhood favorites, without the childhood additives, deep-fries, pre-frozens, & all that junk. Only good, tasty stuff here.

homemade chicken nuggets.
serves 2-4

1lb organic chicken breast, diced into chunks
1 organic egg
2 cloves garlic, peeled
1 cup gluten-free bread crumbs
2 tsp herbs de Provence
olive oil
sea salt & cracked pepper

1. Preheat the oven 450 degrees & lightly oil a large baking pan. In a shallow bowl, mix together bread crumbs, herbs & a pinch of seasoning. 
2. Put the chicken, egg, garlic & a pinch of sea salt & cracked pepper in a food processor & blitz until completely smooth. The mixture will be a bit wet, but that's good. 
3. With damp or oiled hands, form the meat into little balls. Roll through crumb mixture, tap off the excess, & place on the baking sheet & press slightly flat. Repeat until the mixture is gone.
4. Bake for 10 minutes. Turn on the broiler, move to the top shelf & cook for 2 more minutes. 
5. Serve with organic ketchup or homemade hoisin sauce. 

baked macaroni & cheese with broccoli.
serves 4

for the bechamel sauce:
2 TBL butter
1/4 cup corn starch
2 cup organic or local whole milk, warmed
1 bay leaf
a pinch of freshly grated nutmeg
2 packed cups sharp cheese, grated (I used Red Leicester to get that old school look)
sea salt & cracked pepper

for the pasta:
1lb. gluten-free macaroni, rigatoni, or penne (I like Bionaturae)
1 head of broccoli, diced
4 cherry tomatoes, roughly chopped
sea salt & cracked pepper
1 TBL butter

1. Preheat the oven to 400 degrees. In a large stock pot or a dutch oven melt the butter over medium heat. Add the cornstarch, whisk constantly for about 2 minutes, until it is thoroughly combined & starting to bubble. Slowly add the warmed milk & bay leaf whisking frequently for about 4 minutes. 
2. Turn heat down low & add cheese & nutmeg. Stir until melted & turn off heat. 
3. Meanwhile, cook the pasta al dente in salted water according to the package directions. In the last minute or two before the pasta is done, add the broccoli. Drain. 
4. Add the pasta into the sauce, & mix to combine. Add tomatoes on top with 1 TBL of butter dolloped over the top. Season. Bake for 20 minutes. Let it the pasta bake stand for 10 minutes before serving. 

happy eatings & cheers!

chicken sausage tacos with hoisin sauce

I guess I just am really into Asian tacos...they are just so straight up tasty. I made Gwyneth Paltrow's Japanese chicken meatballs with hoisin sauce, so for lunch, I needed to eat the hoisin sauce again (because it is so yummy). I had some lovely fresh chicken sausages in the refrigerator, from the North End in Boston, delivered here to a local specialty shop, and I thought this combination of sweet and salty would be a perfect. Jediah loved these savory tacos, slathered with a bit of the sweet, salty sauce, & the fresh crunch of lemony cabbage...he said we should have been drinking while we ate these. I agree.

Also, take the 3 minutes to make your own hoisin sauce. It is so much healthier than the store-bought kind.

These are so simple and so tasty. You wont be disappointed, until they are all gone!

chicken sausage tacos with hoisin sauce.
serves 4

4 fresh spicy chicken sausages, casings removed
grapeseed oil or canola oil
2 TBL white wine
2 TBL tamari (or soy sauce of choice)

1. Add a drizzle of oil to a pan over medium heat. Add sausage & cook for about 4-5 minutes, stirring frequently making sure the bits of meat are similar in size (in order to cook evenly). Add wine. Cook for another 2 minutes. Add tamari cook for another 30 seconds. Put into a serving dish.

1 small red cabbage, shredded or thinly sliced
1 bunch scallions, chopped on a bias
the juice of 2 lemons
a pinch of sea salt

1. Toss ingredients together in a bowl.

12 corn or brown rice tortillas, warmed

hoisin sauce.
makes about 1 cup

1 tablespoon neutral oil (like canola, grapeseed, or safflower oil)
1 large garlic clove, minced
½ teaspoon Chinese five-spice powder
½ cup red miso paste
½ cup good-quality maple syrup
2 tablespoons brown rice vinegar

1. Heat the oil in a small saucepan over medium heat. Add the garlic and the five-spice powder and cook for about 30 seconds, or until wonderfully fragrant. Whisk in the remaining ingredients, bring to a boil, and cook, whisking or stirring constantly, for 3 to 4 minutes, or until slightly thickened. Let the sauce cool before using. It keeps well in the refrigerator for a few days.

happy eatings & cheers!

power salad with creamy dressing.

Jediah loved this salad. It is hearty & filling, it has great texture & colours. It's the bomb. To make this vegan or detox, skip the eggs.

power salad with creamy dressing.
serves 4

1 lb. arugula
2-4 roasted beets, diced (depending on how big they are)
8 soft boiled eggs
1 avocado, diced
3/4 cup of millet
1 1/3 cup of veggie or chicken broth (or water, broth just gives the millet more flavor)
sea salt & cracked pepper
extra virgin olive oil
1/2 cup roasted-salted sunflower seeds
creamy dressing*

1. To make the millet, add to a dry pot over medium heat. Toast for about 5 minutes. Slowly add broth. Bring to a boil, & simmer for 15 minutes. Turn off heat, & keep the lid on for 5 minutes. Fluff with a fork. Season with salt & pepper, & a drizzle of extra-virgin olive oil.
2. To serve, put everything out on a board, to let people make their own power salad. This would also be a great take away lunch, because everything can be make ahead. It can be eaten warm, cold, or at room temperature.

creamy dressing.*

3/4 cup Vegenaise

3 TBL water

1 TBL canola oil

1 TBL apple cider vinegar

2 scallions, chopped

2 TBL parsley, chopped

1 clove garlic, grated

sea salt & cracked pepper

1. Whisk ingredients together in a small bowl. 

happy eatings & cheers!