Archive for September, 2016



Well, as much as I hate to admit it…..Fall is upon us. This hearty soup is the perfect autumn dish. Give it a try!


1 large yellow onion, sliced

1 fennel bulb, chopped

1-2 T extra-virgin olive oil

3 or 4 garlic cloves, sliced

2 to 4 tbs. fresh thyme leaves

2, 15-ounce cans cannellini beans, drained and rinsed

Sea salt and freshly ground black pepper

1 quart chicken, vegetable, or bone broth

1 bunch fresh kale, stemmed and roughly chopped

Fresh lemon juice (optional)

Chopped fresh parsley (optional)


Heat oil in a large soup put. Add the onion, fennel, and garlic. Place over medium-low heat and stir to coat the vegetables with oil. Cook for 10-12 minutes, stirring periodically.

Add the thyme and beans, and season with salt and pepper. Pour in the broth and increase the heat to high. Once the soup is boiling, reduce the heat and simmer for 15 minutes.

Add the kale and up to 1 cup water to cover the vegetables, if needed. Simmer five minutes more, until the kale is tender.

Serve bowls of hot soup with a squeeze of fresh lemon and a sprinkle of parsley, if desired.

(Adapted from a recipe found in Experience Life, September, 2016)

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I love this salad because it’s light and summery with a hint of fall! It’s colorful and full of nutrients and fiber. Easy and delicious!


1 ½ pounds butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups)fnm_110111-all-star-sides-020_s4x3-jpg-rend-sni12col-landscape

4 tablespoons extra-virgin olive oil

3 teaspoons roughly chopped fresh rosemary

Salt and freshly ground pepper

4 tangerines

6 cups fresh spinach, loosely packed

2  tablespoons dried cranberries


Preheat the oven to 400 degrees F.

Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes.

While the squash is roasting, peel 3 tangerines and slice them crosswise into ½-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the dressing with salt and pepper.

Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates.

(Adapted from a recipe found

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A wonderful recipe with a lovely summery salsa. It’s not too late to make this one!!!

salsa ingredients
recipe_halibut-88307e311 medium ripe papaya, seeded and diced

¼ red onion, diced

½ cup fresh cilantro, chopped

1 tablespoon, lime juice

1 jalapeño, seeded and minced

1 ripe avocado, peeled and diced

1 red bell pepper, seeded and diced

¼ teaspoon salt

Pinch of black pepper

fish marinade ingredients

2 tablespoons lime juice

½ teaspoon salt

¼ teaspoon pepper

½ cup fresh cilantro, chopped

4, 6-ounce halibut fillets


Heat oven to 350°F . Make salsa in a medium bowl by gently stirring together papaya, onion, cilantro, lime juice, jalapeño, avocado, bell pepper, salt and pepper. Set aside.

Make marinade for fish in a small bowl by stirring together oil, lime juice, salt, pepper and cilantro. Fold four 18-inch square pieces of parchment paper in half to make a crease in the center. Place one fish fillet lengthwise next to the crease on a piece of parchment. Drizzle fillet with 1½ tablespoons of cilantro-lime oil, then fold parchment paper over the fish. Starting at one end and repeating on all open sides, make small, tight, overlapping folds in the parchment to create a sealed packet around the fish. Repeat with remaining parchment and fillets.

Place packets on a baking sheet and bake 10 to 15 minutes, depending on the thickness of the fish. Serve each fillet topped with ½ cup avocado-papaya salsa.

(Adapted from a recipe found in Food & Nutrition Magazine, August 2016)

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If you like chicken and mushrooms, this dish is for you!  The balsamic vinegar adds great flavor to the mushrooms! This recipe is super easy and really flavorful……..leftovers were also fab!

ingredients UcgVQr6QEi33sv400ZFd_051 balsamic chicken mushrooms.jpg

2 teaspoons vegetable oil

3 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1-2 cloves garlic, minced

4 (4 ounce) boneless skinless chicken breasts, pounded to ¼-inch thickness

2-3 cups small mushrooms, halved, or quartered if using larger mushrooms

1/3 cup chicken broth or 1/3 cup white wine

¼ teaspoon dried thyme leaves, crumbled


In a nonstick skillet, heat 1 teaspoon of the oil.

In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic. Add the chicken and coat both sides with the mixture. Transfer the chicken and mixture to the skillet; sauté until cooked through, about 3 minutes per side.

Transfer to a plate and keep warm. In the skillet, heat the remaining teaspoon of oil. Sauté the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar. Cook stirring until the mushrooms are deep brown, about 2 minutes longer.

Serve the chicken, topped with the mushrooms.

(Recipe found on

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