This asparagus with pasta is a 10 minute prep and 15 minutes max to cook the pasta.  I used linguine but you can use any kind of pasta you like; Penne, Rigatoni, Spaghetti, mix white pasta with spinach pasta for a more dramatic presentation.
Great for a work night supper.

Ingredients;

1 LB bunch of fresh asparagus,  trim and discard the woody stems and steam for 5 minutes
1/2 LB pasta, cooked according to the box directions
3 TBLS unsalted butter
2 garlic cloves, minced
1 TBLS chopped parsley
juice of a 1/2 lemon
2/3 cup low sodium chicken or vegetable broth
dash of red pepper flakes
1/2 cup of heavy cream
Grated Parmesan cheese

Directions;

In a sauce pan add the butter and garlic and sauté for a few minutes.
Add all the other ingredients, except the cheese and simmer for a few minutes.
Pour over the cooked pasta, toss and sprinkle with the cheese and serve.

This yogurt, fruit and honey parfait is an excellent choice for a light breakfast, brunch or just as a snack.
Make it in any individual serving size glass you like.
I made this in a mason jar but feel free to change it into a fluted champagne glass or any clear glass you find appealing.

It’s unlikely you’ll have leftovers!

Directions;
I used bran flakes, layered with vanilla Greek zero sugar yogurt, fresh blueberries and drizzled with local honey.

You can change the bran to any cereal or granola, any yogurt flavor and fruit to whatever pleases you.

This zucchini sauté dish is one frying pan and few minutes of prep and it’s ready to eat.  It can be a side or a meal. Serve on toasted Italian bread slices dusted with Parmesan cheese and you’ve got a meal.

Ingredients;

2 TBLS olive oil
1 garlic clove minced
3-4 small fresh zucchini, cubed
2 sweet onions, sliced thin
2 cups chopped tomatoes, canned or box is fine (I like the Pomi brand)
Salt and pepper flakes to your taste

Directions;
In a frying pan large enough to hold all the ingredients,  add the oil and onions.  Sauté until soft but not browned. Add the garlic and stir for 1-2 minutes.  Add the balance of ingredients and cover to simmer for 10 minutes. Serve hot or at room temperature.

This roasted Broccolini recipe is very tasty. Broccolini is just young more delicate broccoli and it’s a bit more tender.
I’m noting a few ways to roast it.

Ingredients;
2 bunches of fresh Broccolini
2 TBLS olive oil
1 clove peeled and mashed garlic
Salt & pepper to taste
**variations** Sautee diced pancetta or bacon and toss with cooked Broccolini. Sprinkle Parmesan cheese over it too, if that pleases you.

Directions;
Preheat oven to 375.
Wash and trim the stems of the Broccolini. Making small bunches. Toss in the oil, garlic, salt & pepper. Place on a baking sheet in the oven for about 20 minutes or until its fork tender or however you like it.
Serve as is or add my variations.

This scallops sautéed in butter, lemon and white wine sauce is quick to pan cook. So delicate and tasty. Pictured is served over my Spanish Saffron Rice recipe, but it also goes well served over a long pasta.

Ingredients;
16oz sea scallops (fresh is best) shrimp can also be used
4 TBLS unsalted butter
2 TBLS olive oil
juice of one large lemon
1 cup dry white wine
1 TBLS minced fresh parsley
salt & pepper to taste

Directions;
In a pan large enough to fit the scallops in a single layer melt the butter and oil until foaming. Add the scallops and after 3 minutes turn them over for another 3 minutes. Add the balance of ingredients and simmer for 3 more minutes.
Serve over rice or pasta.

This Pasta primavera with vegetables,  is nutritious and delicious.
Feel free to make your own vegetable combination.
But try mine first before you invent your own.
Just be sure all the vegetables are fresh, not canned or frozen.

Ingredients;
3-4 TBLS virgin olive oil
1 small fresh zucchini, sliced 1/2″ thick
1 small eggplant, similar in size as the zucchini, sliced the same
1/2 cup diced sweet onion
1 clove garlic, crushed
2/3 cup sliced fresh mushrooms
1 small broccoli crown, diced, about 2/3 cup
2 plum tomatoes, diced
1/2 cup grated Parmesan cheese
1/2 LB Rigatoni pasta cooked according to the box directions and drained

Directions;
In a saute pan large enough to fit all the vegetables add the oil and heat to medium. Add all the veggies except the garlic.
Saute until they are soft.
Add the garlic to saute for 2-3 minutes.
Add salt and pepper if you like.
Toss with the cooked pasta and top with the cheese.

This grouper piccata dish just takes a few minutes to prepare but is very impressive. Feel free to change the fish to any firm fish you desire. I added a few jumbo  shrimp to the dish.

INGREDIENTS;

4 grouper filets or sea bass or any firm fish filet you choose
Kosher salt (preferred) and freshly ground black pepper
3-4 jumbo shrimp if you like, prepare the same as filets
1/2 cup all-purpose flour
1 extra-large egg, beaten
3 TBLS Good olive oil
3 TBLS unsalted butter
1/3 cup freshly squeezed lemon juice, about 2 lemons
1/2 cup dry white wine
2 TBLS capers, drained
Sliced lemon, for serving
chopped fresh parsley, for serving

DIRECTIONS;

In a large skillet pan melt the butter and olive oil until it just begins to foam.
Season the flour with salt and pepper. Beat the egg. Place one filet in the egg and then in the flour, repeat.
Place the fish in the skillet and sear each side.
Remove the fish to a platter and add the balance of ingredients to the pan on high heat and deglaze the pan.
Add the fish and (shrimp if you are adding them) back into the skillet and let simmer for 4-5 minutes. Serve with lemon slices.

This zucchini and yellow squash recipe can be done in the oven or on the grill, as pictured.  Zucchini and yellow squash grill is tasty and healthy.  Feel free to add your own style and change the spices.  Just about any flavor will go with these squash.

Ingredients;
2 small fresh zucchini
1 or 2 fresh yellow squash
1 TBLS tomato paste, I like the tube kind
1/2 a small onion sliced thin
drizzle of olive oil
Dash of garlic powder
Salt and pepper to taste

Directions;
Wash and cut the off the ends of the squash off. Place in a foil pan or heavy duty foil. Drizzle with the olive oil, smear the tomatoes paste over the squash. Place the cut onion on top. Sprinkle with salt, pepper and garlic powder. Wrap tightly and grill until soft, about 20 minutes. Or place in a 350 oven for about the same time.
Open carefully and slice to serve.

This Roasted Scallops with Citrus Butter recipe can be done in the oven on bake, broil or for a little smoky flavor on the grill.
Pictured was cooked on the grill in a pan.

Ingredients;
1LB fresh sea scallops
2 TBLS melted butter
1TBLS olive oil
1 TSP lemon or orange zest
1 TBLS lemon juice
1 TSP minced parsley
Red pepper flakes or round black pepper to taste
Directions;
Place all ingredients (except the butter and lemon zest)  into a bowl and toss to mix. Gently melt the butter and add the zest and stir for a few minutes.  Add to scallop mix.
Place in a pan just large enough to hold the scallops.
Preheat the oven on 400 or broil or on the grill.
Place the scallops in the oven/grill and cook for about 10 mins
until the juices bubble up and then begin to reseed.
You can also let the flame char the scallops a little if you like the taste.

Adding a protein to one of my Summer Salads is easy and a Summer salad with grilled salmon is so delicious.
Pictured is my Summer Salad and I’ve added a piece of grilled Salmon to make it a meal. I coated the salmon with coarse ground black pepper, kosher salt and garlic powder. Grill for about 7-8 minutes on each side.

This recipe for Cucumber slices with salads instead of bread or crackers is very low carb and just delicious. Pictured is egg salad but you can use crab or shrimp or tuna.
Add or change the herbs you add to your own taste.
All will be excellent and tasty.

Ingredients;
4 hard boiled eggs, cooled and peeled
OR
1 can of tuna in water, drained
OR
8oz of cooked crab meat or small shrimp, drained of any liquid
2-3 TBLS mayo
1 TSP dry mustard
1 TSP dried chives
1 TSP minced celery, if using crab/shrimp
assorted tomatoes and olives

Directions;
Mash the eggs (mix in gently tuna or crab/shrimp) into the other ingredients, except the cucumber, tomatoes and olives. Peel and slice the cucumbers thick and on the diagonal, leaving some green.
Top the cucumber slices with your salad and garnish with the sliced tomatoes, olives or anything you like.

This Corn and Avocado recipe is easy and holds up well in the summer temps.

The variety of colors are so appealing.
Make it no more than a few hours before serving since the avocado can turn brown. That doesn’t change the taste just the appearance.

Ingredients;
4 ears of fresh corn
6-8 cherry tomatoes, any color, cut in half
1 avocado, peeled, pitted and cubed
2 TBLS finely chopped orange bell pepper
1 TSP finely minced garlic
½ a med red onion, sliced paper thin
1/2 TSP chili powder
1 TBLS cilantro, chopped, fresh is best
4 TBLS virgin olive oil
¼ cup fresh lime juice

Directions;
Shuck the corn then steam it for about 8 minutes, let it cool.
Cut the corn off of the cob into a bowl.
Pour the lime juice over the cut avocado to keep it from turning brown.
Add the balance of ingredients, except the avocado to the corn.
Toss and then add the avocado and lime juice to the corn mixture.
Toss gently. Serve at room temperature.

A fresh artichoke is intimidating to some, not only how to eat them but also how to cook them. Hopefully I will explain and picture the basics so you will try Grilled Artichokes. There are a few ways to cook artichokes. This one is steamed then grilled.
A stuffed version is also in the blog recipe list.

Ingredients;
3 whole fresh artichokes
3 TBLS unsalted butter
2 TBLS olive oil
1 TBLS Kosher salt
1/2 fresh lemon

Directions;
Wash and trim the artichoke except leave the stem on and cut them in half. Otherwise follow the balance of directions for trimming as stated under the blog recipe “stuffed artichokes”.
Place the trimmed artichokes in a pot with 1″ of water. Cover and steam for 30 minutes or until a leaf pulls out easily. While they are steaming melt the butter and oil together. Remove them from the pot and baste them with the butter mix.
Place them on the grill about a medium high flame. Grill for 5-10 minutes turning them. Serve in a platter with fresh lemon juice squeezed over them and a sprinkle of kosher salt.

This white bean bruschetta appetizer is quick to make and can be refrigerated for 5-7 days. Serve at room temperature over toasted slices of Italian bread. This holds up well even at summer outdoor gatherings.

Ingredients;
14oz-16oz can cannellini beans, drained and rinsed
3 TBLS extra virgin olive oil
1 TBLS White wine or Champagne vinegar
1 TBLS of each minced; fresh parsley, basil and red onion
½ TSP dried oregano
1-2 TBLS red bell pepper, minced
1 clove of fresh garlic, peeled
Salt & Pepper to taste
Baguette bread sliced into 1” slices and lightly toasted on a sheet pan
Assorted olives for garnish

Directions;
Mix everything except the garlic and bread in a bowl.  Let marinate for 2 hours to overnight in the refrigerator.
Cut the end of the garlic clove and rub it up and down the toasted baguette slices.
Spoon the bean mixture on each slice just before serving.
Best if served at room temperature.

This whipped Feta cheese dip is simple to make and a tasty appetizer to serve as your guests arrive. Make it earlier in the day and refrigerate.

Use cows milk Feta rather than sheep’s milk which is softer.

Ingredients;
1 1/2 TSP lemon juice
1/4 TSP minced garlic
8oz cow’s milk Feta cheese
3 TBLS whole milk or half and half
2 TBLS + 2 TSP extra virgin olive oil, divided
2 TSP fresh oregano, minced OR chives OR thyme OR dill
Pita slices or unsalted crackers and/OR veggies for dipping

Directions;
I mention an unsalted cracker and that is because the cheese is plenty salty.
Drain the Feta of any water. Blend together in a processor or blender the Feta, juice, garlic, 2 TBLS oil. Then add the milk. Add the herbs you choose to use whether it be one or several,
The taste is yours to choose.
Serve in a bowl, bell pepper or a carved out round bread or with pita slices, crackers, veggies or bread cubes.
Drizzle the top with the remaining 2 TSP of oil and a sprinkle of herbs.

This scallops and lobster oreganata recipe is a classic Italian dish served especially on Christmas Eve. You can use the breadcrumb mixture on just about any type of shellfish or flat fish.

Ingredients;
1LB raw scallops, the large sea type are best for this recipe
2 raw lobster tails cut in half lengthwise
1 cup breadcrumbs, seasoned or not
1/4 cup grated Romano cheese
1 TSP dried or fresh oregano, minced
1 small clove garlic, mashed
1/2 tsp lemon zest from one lemon
2 TSP fresh parsley, minced
1/4 cup extra virgin olive oil + extra for drizzle
1/4 cup dry white wine
Salt & pepper to taste

Directions;
Preheat the oven to 425.
Choose an ovenproof pan large enough to fit the shell fish in one layer.
Drizzle some oil and add the wine to the oven pan until it is coated.
Mix together the remaining ingredients, except the shell fish, until it looks like wet sand. Place the shell fish in the roasting pan in a single layer. Spoon the breadcrumb mixture over each piece. Drizzle with oil and bake at 425 for 8-10 minutes until the shell fish is white and no longer transparent. Turn onto broil if you need to lightly brown the breadcrumbs.
Squeeze a lemon over the fish and serve.

This all veggie chickpeas and potato stew is great as a main course or a side dish.
It’s origins are from the southern Mediterranean region of Europe.
Make extra because it does freeze well.

Ingredients;
2 TBLS olive oil
1/2 large onion, diced
2 cloves fresh garlic, mashed and minced
1 TBLS tomato paste
2 TBLS Baharat seasoning, available in most spice shops or upscale markets or blend and save your own which is a mixture of ground;
3 parts coriander seeds.
3 parts cinnamon.
3 parts cloves.
4 parts cumin seeds.
1 part cardamom pods.
3 parts nutmeg.
6 parts paprika.
15oz-18oz can of diced tomatoes
1 LB of red skin potatoes, cut into bite size cubes
2 1/2 cups of chickpeas, rinsed if canned OR 1/2LB dry if cooked according to the bag directions.
Salt & pepper to taste
Minced fresh mint for garnish

Directions;
In a 5QT pot over med heat add the oil and onion and saute a few minutes. Add the garlic and saute another 2 minutes. Add the tomato paste and all the spices. Stir for a few minutes to blend and then add the diced tomatoes. chickpeas and potatoes. Add a cup of water or vegetable broth. Stir and cover on low heat for 15 minutes or until the potatoes are cooked. Adjust the spices to your liking adding more if desired. Serve garnished with mint on top

This easy Chicken Taco crock pot style recipe is delicious. Put it together in the crock pot and come home to a nearly complete meal. I served it with herbed white rice and sliced avocado.

Ingredients;
2 LB boneless/skinless chicken
1 large onion, diced
26oz-28oz can diced tomatoes
1 jalapeno pepper, seeded and sliced
1 packet chicken taco seasoning
1/2 TSP dried cilantro
Salt & pepper to taste

Directions;
Cut the chicken into 1″ pieces. Place all ingredients into crock pot and cover.
Cook on high for 3-4 hours or low for 4-5 hours.
Use two forks to shred the chicken. Serve in hard or soft taco shells.
Serve with shredded cheese, fresh jalapeno, avocado or whatever pleases you.

This Mexican Posole soup is the equivalent to the Jewish Chicken Matzo Ball soup and the American Chicken Noodle soup.
Warms the belly and comforts the heart.
It freezes well so make plenty. Chicken can be used in place of the pork.

Ingredients;
1.5 LBS lean pork OR boneless chicken, cut into 1/2″ cubes
1 TBLS olive oil
1 cup chopped onion
32oz low sodium chicken stock
25oz canned hominy grits, Mexican style if you can find it
14oz can stewed tomatoes, also Mexican style if you can find it
1 large jalapeno pepper, green or red, seeded and sliced
2 cloves garlic, crushed
1 TSP dried cilantro or 5-6 fresh leaves chopped
1 TBLS chili powder
2 sliced carrots
1/2 cup corn kernels
Salt & Pepper to taste

Directions;
Place the oil in a pot large enough to fit all the ingredients. Add the pork or chicken and sear on med high heat. Add the onions and saute for a few minutes. Rough chop the tomatoes. Rinse and drain the hominy grits.
Add all the ingredients to the pot and bring to a simmer.
Cover and low simmer for about 1.5-2 hours.

The Strait of Messina is a rich source for swordfish, which the Sicilians prepare in many ways. Here it is at its simplest:  swordfish grilled with salmoriglio sauce. The words means “brine”, a translation that does not convey the taste or texture of this cooked blend of olive oil, lemon juice, garlic and herbs.

Serve with a good crusty bread and a glass of white wine, preferably Sicilian.
For dessert try my cannoli recipe.

Ingredients;
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 TBLS hot water
6 TBLS chopped fresh parsley
2 large garlic cloves, finely chopped
1 TBLS dried oregano
4 six ounce swordfish fillets, each about 1 inch thick

Directions;
Prepare BBQ or broiler to about 375.
In a small sauce pan on low, whisk in the olive oil adding the fresh lemon juice, then add 2 TBLS hot water. Add the parsley, garlic and oregano and cook the sauce 5 minutes to blend flavors, whisking frequently. Season sauce to taste with salt and pepper. Remove sauce from the heat.
Lightly brush swordfish on both sides with sauce. Season fish with salt and pepper. Grill or broil until just cooked through, about 5 minutes per side. Transfer fish to platter.
Spoon remaining sauce over the fish and serve with lemon slices.

Cauliflower patties are nutritious and easy to make. You can freeze them too for another work night dinner. Use fresh or frozen cauliflower. Be creative and change the bread crumb and cheese flavors to whatever you desire.
I served them pictured with a side of natural applesauce.

Ingredients;
1 large head fresh Cauliflower or 1LB bag/box frozen
2/3 cup sharp cheddar cheese
1 xlrg egg, beaten
1 cup plain bread crumbs
1 TSP garlic powder (not salt)
Pepper to taste
1/2 cup vegetable oil

Directions;
Wash and cut up the cauliflower into small pieces.
Steam, do not boil in water, until very soft.
In a large bowl mix together the cauliflower, bread crumbs and cheese until the mixture is mashed.  Then add all the other ingredients, except the oil.
Mix thoroughly and form into 4 inch or so patties.
I use an ice cream scoop to measure so they are even in size.
Heat the oil in a large frying pan and saute the patties on each side until lightly brown. Serve warm.

The beauty of this Sausage White Bean Escarole soup is it can be also made with turkey sausage.***See below
This is a soulful soup, rich and warming. It freezes very well, so make extra.

Ingredients;
1/2LB ground mild Italian pork or turkey sausage
2 TBLS olive oil
½ med onion, diced
1 carrot, diced
1 celery rib, diced
4 fresh garlic cloves chopped and mashed
Dash of red pepper flakes
Dash of salt(kosher preferred) or none
32oz low sodium chicken stock
1 can (15oz) cannellini beans, drained and rinsed
1 head escarole, washed and chopped into small pieces
1 TSP lemon juice
½ cup small pearl like pasta, uncooked

Directions;
In a stock pot big enough to fit all the ingredients, heat the oil and add the onion, carrot and celery. Sauté a few minutes until soft. Add the sausage and sauté until the pink is gone, about 5 minutes breaking the sausage up with a fork.
**Just add a 1/2 TSP Bell’s Seasoning or ground sage if you use turkey.
Add the garlic and stir for 2-3 minutes. Add the balance of ingredients except the pasta. Cover and simmer on low for 1-2 hours or in a crock pot covered for 4 hours. Add the pasta and simmer for about 30 minutes before serving.
If a crock pot is used add about 1 hour before serving.

This Mediterranean style Pan seared fish is fast, delicious and easy to make on your stove top. I used a grouper filet. You can use grouper, Branzino or any light flavored fish with the skin left on the filet.
The Italian olives are available in most markets.

Ingredients;
1-1.5LBS fresh fish filet (Branzino or Grouper) with the skin left on.
2 TBLS extra virgin olive oil
Salt & Pepper
1/2 cup dry white wine, use one that you will drink with dinner
2-3 chopped plum-Roma tomatoes
2 TBLS fresh chopped parsley
1/2 cup Castelvetrano or Gaeta pitted olives, cut in half
1 TBLS capers
2 TBLS butter

Directions;
Sprinkle salt & pepper on the filet. In a saute pan heat the oil and sear the fish on both sides for about 5 mins. Remove the fish and set aside. Add the wine and deglaze the pan. Add the chopped tomatoes and simmer for 2-3 minutes. Add the balance of ingredients and simmer for a few more minutes. Return the fish to the saute pan for a few minutes. Lay the fish in a plate and spoon the tomato mixture over each filet.

I made this Pasta with Broccoli Rabe (Italian broccoli) but it can be made with regular broccoli.  I used Casarecce shaped pasta.
Barilla has come out with several Artisan pasta shapes.
They create an interesting look in the serving platter.
If this pasta is not available you can use any short pasta like Penne or Rigatoni

Ingredients;

12oz box Barilla Artisan, Casarecce pasta, cooked according to the box directions
3 TBLS butter
3 TBLS olive oil, extra virgin is preferred
1 bunch broccoli rabe or 12oz frozen bag, which I have seen at Whole Foods OR fresh lrg head of regular broccoli
2 cloves garlic, minced
3 plum tomatoes, diced or a small can of diced tomatoes
Dash of dry basil
Red crushed pepper
Romano grated cheese

Directions;

If you use fresh broccoli rabe you’ll need to trim the thick bottom stems and cut it
into 4 inch pieces, wash thoroughly and drain. Set aside.
Add the oil, butter and garlic into a saute pan with a cover large enough to fit the cooked pasta and broccoli.
Simmer for 2 minutes and add the diced tomatoes. Cook another few minutes. Add the broccoli and cover.
Simmer for about 15 minutes or until the broccoli is soft. Sprinkle in the red pepper. Cook the pasta according to the box directions and drain.
Add it into the broccoli and toss until mixed together well.
Place in a serving platter and sprinkle with the Romano cheese.

Salad ingredients for Summer salads are in abundance fresh during the warmer weather.

Pictured is butter lettuces, sliced fresh peach, fresh figs, fresh garden tomato, assorted olives, extra virgin olive oil and Blackberry-Ginger Balsamic vinegar.  The fruit flavor of the peaches combines with the vinegar and explodes flavors on your pallet!  Be sure to use a good quality vinegar from a specialty store like the one I mention in my “tips and tricks” category. Be creative, use different lettuces and fresh fruits such as plums, nectarines, grapes, Add crumbles of cheese, such as blue cheese or goat cheese. Add nuts too if you like.
The possibilities are endless !!

This is a beautiful fresh Pineapple Fruit Display for your table centerpiece.  The pineapple is the focus but you can place any other fruit around it.

Ingredients;
whole pineapple, I prefer the golden variety
1/2 LB cherries
6 whole strawberries
1/2 pint blueberries
decorative picks

Directions;
Cut the ends of the pineapple off, saving the top and placing it in the
middle of the platter.
Stand the cut pineapple on it’s end and cut into the center core 4 even pieces. Slice off the center core section about 1/2 inch.
Slice the wedges on an angle on either side to allow the pineapple flesh to separate from the outer core. Keeping the wedges together with the outer core lay flat and cut the flesh into slices.
Place the sliced 4 wedges evenly around the pineapple top.
Decorate with colorful picks.
Place the other fruit in between the pineapple wedges.