Serves four 1 cup sprouted mung beans, soaked for 1 hour in warm water (or whole mung beans soaked overnight) Olive oil for sautéing 1 medium onion, chopped 1 large clove garlic, minced 2 cups good quality chicken stock, hot Salt and freshly ground black pepper Red […]
Read more →Serves four About 4 cups fresh spinach leaves, washed and spun dry 4, 4 to 5 ounce fillets of sole, flounder, or yellowtail snapper Sea salt and freshly ground black pepper to taste Freshly squeezed lemon or limejuice Toasted sesame oil or olive oil to taste 4 […]
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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 […]
Read more →Adapted from Bert Greene’s KITCHEN BOUQUETS, Simon & Schuster 1979 Serves four to six 1 small head of green cabbage, cored and shredded 1 tablespoon water 1 teaspoon ground turmeric 3 tablespoon olive oil 1 tablespoon brown mustard seeds 1 large white onion, finely chopped 2 to […]
Read more →Serves four 4, one-inch thick swordfish steaks 1 tablespoon Dijon mustard 2 tablespoons extra virgin olive oil 1 tablespoon cognac Grated zest of half a lemon Few pinches fresh rosemary leaves Freshly ground black pepper to taste For the sauce; 2 tablespoons Dijon mustard Juice of one […]
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The mustard plant is a member of the same botanical family as broccoli, Brussels sprouts, kale, collards, and kohlrabi. For centuries a mustard plaster has been used as a remedy for chest colds. The culinary use involves two types of mustard; white (yellow) which is mild and […]
Read more →Serves four 6 chicken legs and thighs, with skin and bones Sea salt and freshly ground black pepper to taste About 1/2 teaspoon dried thyme, or more to taste Olive oil for sautéing About 3 to 4 cups full bodied red wine 10 raw cloves garlic, peeled, […]
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Serves four 1 to 2 pounds fresh asparagus, tough stems trimmed and peeled if necessary 1 box cherry tomatoes, washed and halved 5 to 6 large cloves garlic, minced Extra virgin olive oil for drizzling Sea salt and freshly ground black pepper to taste Few pinches dried […]
Read more →The Egyptians feed their slaves garlic to provide and prolong their physical strength. Meanwhile, the upper classes shunned garlic because of its odor; but today, everyone deems garlic a necessity for wellness. The healthy property of garlic is well founded because it is rich in minerals, Vitamin […]
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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 […]
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