Archive for June, 2015


In the past, whenever I bought beets,  I would discard the green leafy tops. Recently, I bought a bunch of beets and noticed the gorgeous leaves and decided to do something with them. Amazing…….and super easy!!

ingredients (serves 2-4) greens600

1 pound beet greens (2 large or 3 small bunches)


1 to 2 tablespoons extra virgin olive oil, to taste

2 garlic cloves, minced

¼ teaspoon dried red pepper flakes (optional)

Freshly ground pepper



Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.

Note: Some people enjoy a few drops of lemon juice with their cooked greens, so you might want to pass a plate of lemon wedges.

Advance preparation: The blanched greens will keep in the refrigerator for about 3 days.

(Adapted from a recipe found on

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This is a wonderful recipe for grilled shrimp. Easy, tasty and healthy!

ingredients  shrimp

2 lbs extra large shrimp, peeled deveined

1 teaspoon paprika

1 tablespoon sliced fresh garlic

1 teaspoon italian seasoning

1 tablespoon fresh lemon juice

2 tablespoons olive oil

½ teaspoon black pepper

1 teaspoon basil

1 tablespoon brown sugar


Mix all of the ingredients in a bag and marinate for about 20 minutes in the refrigerator. Prepare the grill to high heat and grill for 5-6 minutes turning to char all sides.

(Adapted from a recipe found on

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