Serves four 4 cups baby spinach leaves, washed and spun dry, stems removed 2 cups baby arugula leaves, washed and spun dry, stems removed 1 small bunch scallions, trimmed and thinly sliced 1/2 cup fresh spearmint leaves, stems discarded 1 pint fresh strawberries, rinsed and patted dry, […]
Read more →Serves eight to ten 3 to 4 pounds red potatoes, scrubbed About 1/4 cup white wine or Vermouth 8 medium shallots, chopped 2 tablespoons white wine vinegar 2 tablespoons freshly squeezed lemon juice 2 tablespoons Dijon mustard, or more to taste Freshly ground black pepper to taste […]
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Serves four 4 carrots, peeled, washed, and cut into chunks 4 stalks celery with leaves, washed and cut into chunks 1/2 medium red onion, minced Sea salt and freshly ground black pepper to taste Extra virgin olive oil, for drizzling, about 2 teaspoons About 1 1/2 teaspoons […]
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Carrots are root vegetables belonging to the parsley family with a good amount of vitamin A in every bite. These “ancient – over 2,000 year old) vegetables are best to buy with fresh green tops then cut off the tops and refrigerate. The popular snack packs of […]
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As a veteran healthy eater, I seek out food that is delicious while keeping me fit. For example, this chopped Vietnamese style salad reminds me of eating a spring roll. It’s refreshingly full of flavor, light, healthy, and crunchy! Serve it as a side dish or as […]
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As seen in The Seasonal Chef. Column 6, February 13, 2014. Mignonette Sauce for oysters on the half shell, My heart “beets” for you salad, Roasted Yukon Gold fingerling potatoes, Roasted fillet fresh cod, Dark chocolate sauce for dipping. A romantic dinner i the best way to […]
Read more →As seen in The Seasonal Chef. Column 7, February 20, 2014. LUMP CRAB MEAT, AVOCADO, CORN, CILANTRO, AND GREENS, WITH LIME-CILANTRO VINAIGRETTE. GRILLED FILET OF BEEF KALE, AND MUSHROOM SALAD. UPDATED POTATO AND CANADIAN BACON SALAD. Hearty winter salads are the antidote to staving off the mid-winter […]
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As seen in The Seasonal Chef. Column 51, December 26, 2013. SALMON TARTAR IN CUCUMBER CUPS, TOURNEDOES OF BEEF TERIYAKI, OLIVE OIL RUSSET POTATO CHIPS, JUDY’S FESTIVE HOLIDAY SALAD. A special menu for you to ring in 2014! Salmon tartar, Filet of beef tournedos, Oven As seen […]
Read more →As seen in The Seasonal Chef. Column 50, December 19, 2013. FILLET OF GREY SOLE DUGLERE, WHOLEGRAIN COUSCOUS WITH PETIT POIS, FESTIVE GREENS WITH ORANGES, AVOCADO, AND RED ONION. ‘Tis the season to be jolly, but when it comes to dinner, who has the time to cook? […]
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As seen in The Seasonal Chef. Column 49, December 12, 2013. BABY RED AND GREEN ROMAINE, SPINACH, ROASTED CAULIFLOWER, RED ONION, AND GRAPE TOMATO SALAD, FRISEE, APPLE, CRANBERRY, AND PISTACHIO SALAD, ROMAINE & PEAR SALAD. Winter salads need not be dull or ordinary. The Christmas color combination […]
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