Greek Salad

    This is by far one of my favorite salads. You can switch it up a bit, play around with different peppers, capers, switch up the different Greek cheeses. Even add in some chickpeas. This is how I personally enjoy it. 1/4 of a red onion, very thinly sliced (you can add more, but…

Spice Rub Salmon & Roasted Corn Salsa

Roasted corn salsa: One ear of corn 1 small onion 2 cloves of garlic 1 red bell pepper 1 lime, s/p to taste Handful fresh cilantro & fresh dill. Roast all the veggies with salt/pepper and olive oil on 350 for about 12-15 minutes. Squeeze on the lime, add in the fresh herbs, a little…

Clams with Tomatoes & Zucchini

2 Dozen Clams, scrubbed 1 Shallot or 1/2 small onion, chopped finely 1 Clove Garlic, chopped finely 1 Zucchini, chopped into cubes 1 Tablespoon chopped fresh Parsley 1/2 Cup White Wine or Low-Sodium Chicken Stock 2 Tomatoes, peeled & chopped S/P to taste Heat olive oil in a pan, adding in the onion & garlic,…

Bosc, Apple & Oatmeal Crisp w/Frangelico Whipped Cream

Ingredients: Filling: 3 Ripe Bosc Pears, peeled, cored & chopped 2 Empire Apples, peeled, cored & chopped (any red apple really) A couple squirts of Lemon Juice (toss real good) 1/4 cup sugar 2 Tablespoons Flour 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg Splash of Almond Extract (optional) Topping: 1/2 cup old fashioned oatmeal 3/4 cup…

Pork Tenderloin Calzone

Remember that pork tenderloin I made? Well this is what you get when you have left overs. Now if you didn’t make the pork tenderloin not to worry. You can use any pork you may have left over. Just pull it apart. Add in some broccoli rabe or baby broccoli and I will give you…