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.

Fresh local strawberries inspired me to make this spring salad.
Use any kind of lettuce or berries you like. Fresh of course is best!
The berries compliment the sharpness of the cheese.
I used a simple dressing of extra virgin olive oil and a strawberry/berry balsamic vinegar

Ingredients;

In a large salad bowl mix together;
Spring salad greens
Cucumber
Roasted red peppers, jarred, sliced thin
Artichoke hearts, plain, not marinated
Tomatoes, any kind
Broccoli, florets, raw or cooked
Fresh strawberries, sliced
Gorgonzola cheese, crumbled
Toss with the dressing and serve with a slice of crusty bread.

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 tagliatelle and mushroom recipe is a one pan wonder.
So delicious and quick to make.
Tagliatelle with Mushroom Sauce is one of those dishes that make you say “WOW” with the first bite!
Be sure to use a variety of only FRESH mushrooms.
Serve it as a main course or as an appetizer.

Ingredients;
12oz Tagliatelle, cooked as pkg indicates
1 1/2 LBS assorted fresh mushrooms such as porcini, chanterelle and morel, cleaned, trimmed and sliced
¼ cup extra virgin olive oil
3 TBLS unsalted butter
3 cloves of garlic, sliced thin
2 TBLS shallot, minced
1 rosemary branch
3 fresh sage leaves
salt and red crushed pepper to taste
1 1/2 cups chicken stock
1/4 cup heavy cream (optional)
1 TBLS fresh minced parsley
1/2 cup grated Parmesan cheese

Directions;

Boil the water to cook the pasta while preparing the mushrooms.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add about half the mushrooms. Cook and stir until they begin to soften and shrink. Then add the remaining mushrooms. Cook and stir until liquid appears in the pan. Then increase the heat to boil the liquid away and caramelize the mushrooms, about 8 to 10 minutes total.
Reduce the heat to medium, add the butter, and let it melt. Add the garlic, shallot, rosemary, sage and salt and pepper, sauté for 2 minutes. Add the chicken stock and optional cream and simmer until reduced by half, about 3 minutes.
Remove the sage leaves and rosemary.
Toss the cooked and drained pasta into the sauce (add a little pasta water if it appears to be dry) and serve sprinkled with Parmesan cheese and parsley.

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 hollandaise sauce recipe is easy and lends itself to many uses.
Pictured over steamed asparagus. What’s more classic than Asparagus with Hollandaise Sauce?
Serve it over broccoli or on Eggs Benedict.
The possibilities are endless !!

INGREDIENTS;
4 egg yolks
1/2 lemon, juiced
1/2 cup salted butter, melted
dash of cayenne pepper
dash of salt

DIRECTIONS;
Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
Heat in microwave for 15 to 20 seconds; whisk.
If sauce separates after microwaving, add a splash of water and whisk until combined.

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.

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 potato salad recipe is a take on the classic. Enjoy Classic potato salad as a side dish with nearly anything you like. It’s great for family gatherings and a take along for a friends party.
With or without skin its delicious.

Ingredients;
3LBS whole, cooked red skin or Yukon gold potatoes, peeled or not
1 cup good quality mayonnaise
1/2 cup sour cream
1 hard boiled egg, sliced
2 scallions, white and half the green stem sliced thin
1 stalk of celery, sliced thin
1 TBLS dry or fresh chives, snipped thin
2 TBLS white vinegar
Salt & pepper to taste

Directions;
Boil the potatoes until just fork tender and drain and cool them.
Keep the skin on or off whatever pleases you. Slice or cube them as you wish. Set aside.
Mix together mayo, sour cream, scallions, celery, 1/2 the chives, vinegar, salt and pepper. Blend until well mixed together.
Pour 1/2 over the potatoes and gently mix through.
Add more as you like, some like light dressing and some like heavy.
Place in a serving bowl and sprinkle the remaining chives on top and decorate with the sliced egg.
Chill in the refrigerator for at least 1-2 hours before serving.

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

Sweet Plantains transcend just about all Latino based cuisine.
Sweet Maduros as they are known are easy to make and
accompany just about any entree.

Ingredients;
1 or 2 plantains, ripened until they are yellow and black
Vegetable oil

Directions;
Trim ends of the plantains, peel, and cut diagonally into 1″ pieces.
Heat oil in a large skillet over medium-high. Place 1 plantain piece in the oil. If it bubbles vigorously, the oil is ready. If it doesn’t, wait another minute, and try again. Working in batches, cook plantains, turning once, until beginning to brown, 1–2 minutes per side. Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, 6–8 minutes.
Transfer to a paper towel-lined tray.
Season with salt and/or sugar, if desired. Serve warm.

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.

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 Mediterranean seafood salad is made with olive oil and vinegar.
Its a great summer side dish or main course.

You can make it with any firm type seafood, such as calamari,
sliced scungilli (Italian conch) or clams (meat only).
This tastes better if made the day before allowing the ingredients to marinate.
It’s so delicious, I assure you the plate will be empty in no time!

Ingredients;
1/2 LB shrimp, shell removed and deveined
1/2 LB bay scallops
1 cup of mussels, meat only,  frozen will do
1 cup lump crab meat
1/2 cup extra virgin olive oil
1/4 cup champagne vinegar
Juice from 1/2 a lemon, reserve the other half for garnish
4-6 fresh basil leaves, sliced thin
1/4 cup roasted red pepper, diced (jar type is fine)
1 TBLS capers
6 olives, such as Gaeta or Kalamata, sliced in half
3 TBLS fresh parsley, minced
3 thin slices of red onion, cut in half
1-2 cloves of fresh garlic, minced and mashed

Directions;
Heat to boiling a pot of water large enough for the shrimp and scallops. Simmer them for just 3-5 minutes until just firm and no longer translucent. Drain and rinse in cold water.
Mix together all ingredients, then add the crab last.
Garnish with basil leaves and lemon slices.
Serve slightly chilled.

This salmon salad recipe is a great summer time dish.
Easy to prepare and high in protein.
Serve it with crackers, cucumber slices or whatever you like.
The salmon can be poached, grilled or roasted,

Ingredients;
8oz salmon filet
2 scallions, sliced thin
1 TBLS fresh dill, chopped
3 – 4 TBLS mayonnaise
1 TBLS fresh parsley, chopped
2 TBLS minced celery
Salt & Pepper to taste

Directions;
Steam, roast on 375 or poach the salmon until just cooked through.
If you grill or roast, rub the salmon with a little olive oil before cooking.
Cool and then flake apart. Set aside.
In a bowl mix all other ingredients, reserving a little dill for the garnish.
Add the salmon and mix.
The salad is to have just enough mayonnaise to hold it together, but not overwhelm.

Beets are an old root vegetable that can be served cold or hot. They also come in many varieties such as red and orange. My Beets salad recipe is for fresh beets which to me are so much better tasting than canned or frozen. You can use what you like.

Ingredients;
1LB fresh or 12oz can red or orange beets or mixed
5-6 slices of red onion
1 TSP minced parsley
2 TBLS extra virgin olive oil
Pepper to taste
Splash of red wine vinegar

Directions;
If you are using fresh beets place them in a pot with water covering them and simmer until fork tender. Let cool and peel and slice them. If canned, rinse beets in cold water.
Add the balance of ingredients and mix. Serve chilled or at room temperature.

This Pasta with Butternut Squash and Broccoli dish is tasty, easy and healthy.
Ready in under 30 minutes.
Most supermarkets are offering 7oz-9oz trays of fresh spiral cut veggies, such as butternut squash, yellow squash and zucchini.

Ingredients;

1/2LB pasta, cooked according to the pkg (pictured is Pappardelle)
1 TBLS extra virgin olive oil
1 TBLS butter
1 clove garlic, peeled, mashed and minced
9oz pkg butternut squash spiral noodles
1 small head of fresh broccoli, cut into small stems
Sprinkle of Romano cheese
Salt and pepper to taste

Directions;
In a large saute pan place the oil, butter and veggies and cook on med heat covered for about 8-10 minutes or until the veggies are fork tender but not mushy. Uncover and add the garlic and simmer another 1-2 minutes. While doing this have your pasta cooking too.
Drain the pasta reserving 1 cup of the water.  Add the pasta into the saute pan and toss.  If too dry, add a little of the reserved pasta water. Place in a pasta bowl and top with the Romano cheese.

This Asian cucumber salad is light and tasty. Very health friendly.
Great for a side dish to compliment just about any main entree
or as is for a light snack.

Takes only minutes to put together and a short time to marinate.

Ingredients;
1 standard or English cucumber, about 1 1/2-2 cups, sliced very thin
1 TBLS sugar
3 TBLS rice vinegar
1/2 TSP soy sauce
1 TSP sesame oil
1 thin slice of fresh ginger
1 TSP sesame seeds, optional
Directions;
Mix all but the sesame seeds and cucumber in a bowl. Mix until the sugar is dissolved. Set aside. Alternately peel the skin from the cucumber.
Slice very thin. Use a mandoline slicer if you have one.
Add the cucumber to the marinade and toss. Marinate for 30 minutes. Remove the ginger or if you like, dice it and add it back into the salad.
Serve topped with the sesame seeds if you like or a few slices of red onion.

Potato pancakes (Latkes) are a simple and tasty side dish.  Easy to make and can be frozen to cook later. I like them with a little onion or chives.

Serve them with a good applesauce and sour cream or creme fraiche.
Ingredients;
2 large baking potatoes
2TBLS finely grated onion or snipped chives
1 extra-large egg, beaten
2 TBLS all-purpose flour1 TBLS ground Matzo meal
1 1/4 TSP kosher salt1/4 TSP freshly ground black pepper3 TBLS clarified butter*** you can use canola oil if butter isn’t part of your diet

Directions;
Peel the potatoes and grate them on a box grater or in  food processor with the grating attachment. Wrap the grated potatoes in a paper towels and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well. Melt the clarified butter in a large saute pan over medium heat. Place a TBLS or two of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet.
***To make the clarified butter, slowly melt 4 TBLS butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise, then carefully pour off the golden liquid, discarding the milky part in the bottom of the pan.

This ham hash recipe is a great side dish for breakfast, lunch or dinner.

What to do with leftover holiday ham, this is perfect for it!!
Freezes well.

Ingredients;
2 large red or Yukon gold potatoes, peeled and cubed 1/2″ pieces
1 small onion, diced
1 cup ham, cubed small
1 TBLS olive oil
Pepper to taste
**Optional; add a TBLS of minced red bell pepper

Directions;
In a frying pan on med heat add the oil and cook the potatoes until nearly soft.
Add the onions, ham and pepper. Saute until slightly browned.
Served by itself, with an omelete or with pan fried eggs on top.

This Tuscan Cannellini bean dip or spread is easy and fast to make. Using canned beans it can be ready in just minutes. Serve with a crusty Italian bread or crispy pitas.

Great to make ahead of time and serve as your holiday guests arrive or take along to a gathering.

Ingredients;
1 (15-ounce) can cannellini beans, drained and rinsed
1 clove garlic, crushed and minced
2 TBLS fresh lemon juice
1/3 cup extra virgin olive oil
2 TBLS fresh Italian parsley leaves, minced
Salt and pepper to taste
2 TBLS grated Parmesan cheese

Directions;
Drain and thoroughly rinse the beans. Place all ingredients except the parsley in a food processor and puree. Stir in the minced parsley.
Serve at room temperature with crusty bread, pita or small cut raw veggies.