‘Carrot & Sunflower Seed Salad on Red Leaf Lettuce’

May 17, 2026 No comments

Recipe Courtesy of Jacques Pepin

This beautiful salad was the perfect accompaniment to grilled lamb chops and a hearty side of roasted potatoes and mushrooms with sage, rosemary and crumbled goat cheese. Very French in nature, this salad recipe is courtesy of the legendary Jacques Pepin. Simply grated carrots mixed with roasted sunflower seeds, scallions and a touch of garlic; all served with a light apple cider vinaigrette and over delicate red leaf lettuce leaves. Rustic, yes—but it becomes oh-so-elegant when you serve it on your very best china for a celebratory dinner.

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‘Seeded Whole-Grain Quick Bread’

May 16, 2026 No comments

Recipe Courtesy of Eating Well Magazine

This homemade whole wheat quick bread is just as good as any loaf from your favorite bakery.  Coated with a mixture of seeds and nuts, the bread itself has rolled oats right in the whole wheat batter, as well as buttermilk for texture, and a touch of maple syrup for a slightly sweet finish.

I used a mixture of chia seeds, sesame seeds, pine nuts and flax seeds in my bread, but feel free to experiment with your favorite combination of nuts and seeds—pumpkin seeds, poppy seeds and/or sunflower seeds are recommended.  Slice and serve either with some roasted garlic cloves at dinner, or with your favorite jam or sliced avocado for a nutritious breakfast idea.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/255165/seeded-whole-grain-quick-bread/ )

Roasted Garlic & Rosemary-Stuffed Mushrooms

May 15, 2026 No comments

roasted-garlic-rosemary-stuffed-mushrooms

These hearty stuffed mushrooms are filed with some of my favorite flavors: roasted garlic cloves, fresh rosemary and a touch of quality, fruity olive oil.  Topped with crispy Panko breadcrumbs before being baked, stuffed mushrooms are always an elegant and easy entertaining idea.

(To view this recipe, click on the blue title of the blog post above*)

Asian Potato & Pak Choi Salad

May 14, 2026 No comments

This Asian-inspired warm potato salad includes not only buttery, roasted yellow potatoes but also blanched pak choi.  A smaller version of bok choy, its Chinese cabbage cousin, pak choi can be used in stir-fries just like bok choy, served raw in salads, or blanched like I did here so that it is slightly wilted but still retains a bit of crunch.  Along with the cooked potatoes and greens, this salad is flavored with minced, fresh turmeric and garlic, toasted cashews, and a flavorful vinaigrette made from rice vinegar, soy sauce, sesame oil and a pinch of crushed red pepper flakes.

(To view this recipe, click on the blue title of the blog post above*)

‘Sheet Pan Greek Chicken with Roasted Potatoes’

May 13, 2026 No comments

Recipe Courtesy of Southern Living Magazine

Loaded with the fresh flavors of the Mediterranean, this sheet pan chicken and potatoes dinner really hits the spot. Roasting bone-in, skin-on chicken breasts helps keep the chicken moist, and for maximum flavor, the chicken and potatoes are coated with a vibrant paste made with fresh parsley, oregano, onion powder, thyme, cinnamon and nutmeg.

Hot from the oven, the chicken and potatoes are paired with Kalamata olives, cubes of creamy feta cheese, and chopped tomatoes.  Served over greens of your choosing, all you need to round out dinner time is a glass of smooth red wine and perhaps some toasted garlic bread drizzled with quality olive oil.

(To view this recipe, click on the following link: https://www.southernliving.com/recipes/sheet-pan-greek-chicken-roasted-potatoes-recipe )

Saltimbocca

May 12, 2026 No comments

Simple in its ingredients and preparation, yet anything-but-simple in its taste, Saltimbocca is as classic as Italian dishes get.  Simply pan-sautéed veal cutlets wrapped in prosciutto and fresh sage, this dish is popular throughout Italy and is very popular in my kitchen. If you prefer, you can make this dish with thinly sliced pork or even chicken or turkey cutlets, but I prefer the mild taste and tenderness of the thinly sliced veal if you can find it.  Whichever type of meat you choose to use, the salty flavor of the prosciutto-wrapped meat combined with the earthy taste of the fresh sage is a culinary match made in heaven.

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‘Fancy Blue Cheese Dressing’

May 11, 2026 No comments

Recipe Courtesy of Cooking Light Magazine

This creamy, slightly tangy homemade blue cheese dressing sure is aptly named… it really does ‘fancy-up’ a salad.  With a lot of crunchy, fresh veggies on hand I decided to pile those high on top of a classic wedge salad.  Crunchy iceberg lettuce quarters flavored simply with the homemade dressing and the assortment of garden-fresh veggies: I used matchstick carrots, cucumbers, radishes and fresh chives.  Other ideas for the flavorful blue cheese dressing include a burger or chicken sandwich topping, a dip for crudites, or even a dollop on your next beet salad would be, well….fancy!

(To view this recipe, click on the blue title of the blog post above*)

‘One-Pan Salmon Orzotto’

May 10, 2026 No comments

Recipe Courtesy of Delicious. Magazine

 Lately when I find wild salmon, I buy it in a large fillet rather than the pricier pre-cut portions.  Buying fish this way and cutting it at home myself not only saves me money, but also leaves me with tasty leftovers most times.  If like me, you have leftover roasted salmon or even part of a roast chicken from dinner in the fridge, a recipe like this one is both creative and delicious solution for those leftovers.

A one-pan dish like this one makes for a quick-and-easy weeknight dinner idea.  (Thank you Delicious. Magazine for the idea!) In a saucepan you cook orzo pasta and asparagus, then drain it and toss it with olive oil, lemon zest and juice, fresh parsley and the flaked, cooked salmon.  Season to taste and serve with your favorite crumbled goat cheese on top for a creamy bit of ‘tang’ in every healthy bite.

‘Oat-Crusted Chicken Cutlets’

May 9, 2026 No comments

Recipe Courtesy of Martha Stewart Living Magazine

When I was a personal chef, a popular main course dish for many of my clients (and their children!) were crispy chicken cutlets.  Thinly sliced chicken cutlets that are seasoned with salt and pepper, then coated in a mixture of flour, egg, Panko breadcrumbs and sometimes grated Parmesan cheese. They come out perfectly crunchy and browned each and every time!  Served on a simple salad for lunch they are delicious, or used as the base for a classic chicken Parmesan they work wonders.

I was immediately drawn to this version of pan-seared, crispy chicken cutlets which coats the thinly sliced chicken cutlets in a different, healthier mix of ingredients. The main star of which are rolled oats.  The oats are pulsed in a food processor until finely ground, then are combined with grated cheese, salt, pepper and parsley before being coated on the cutlets with a touch of olive oil. Cooked in olive oil until browned, I really enjoyed the taste of these crispy cutlets as well as the ‘hidden’ health benefits of the whole grain oats!

(To view this recipe, click on the following link: https://www.marthastewart.com/1531117/oat-crusted-chicken-cutlets )

Cashew & Chive-Crusted Halibut

May 8, 2026 No comments

The inspiration behind this dish came by surprise.  Walking into the house, I pass our herb garden–and yesterday in the herb garden were two delicate, white blossoms standing proud within my garlic chives.  I had seen the illusive chive blossoms before at the Farmer’s Market and in restaurants (which can be white like these, or even a lovely lavender color) but had never seen them in my own garden.

They are edible, and the taste is of the chives themselves but extrapolated by about twenty.  Excited to use the peppery blossoms in dinner, I decided to coat two flaky halibut fillets simply with chopped, roasted cashews and fresh garlic chives from the garden. I served the fish over bitter radicchio leaves along with the blossoms. The dish is gorgeous when presented with the blossoms, but the dish works perfectly even without the blossoms and just the snipped, fresh chives.

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