Archive for Recipes


Here is a simple and delicious Ina Garten recipe!  LOVED it!! I added some chopped avocado to this and it was sublime!


5 ears of corn, shucked

½ cup small-diced red onion (1 small onion)

3 tablespoons cider vinegar

3 tablespoons good olive oil

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup julienned fresh basil leaves


In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

(recipe found on



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Oh my goodness did I LOVE this salad!!! Packed with vibrant colors and a plethora of nutrition……it is a hit for the summer!!! A must try!

salad ingredients greek-farro-salad-recipe-4-320x180

1 cup dried farro, rinsed

5 cups lightly packed arugula (if it’s not baby arugula, you might want to give it a few chops to break it into smaller pieces)

1 can chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas)

1 large cucumber (about ¾ pound), seeded and chopped (to yield about 1 ½ cups chopped cucumber)

1 cup chopped roasted red bell pepper

20 kalamata olives, sliced into thin rounds (about ½ cup)

1/4  cup feta cheese, crumbled

½ cup chopped flat-leaf parsley

¼ teaspoon salt

dressing ingredients (see note*)

⅓ cup olive oil

2 to 3 tablespoons fresh lemon juice, to taste

2 teaspoons honey or maple syrup

2 garlic cloves, pressed

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon red pepper flakes

Freshly ground black pepper, to taste


To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and return the farro to the pot. Stir in ¼ teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.

Meanwhile, in a large serving bowl, combine the arugula, chickpeas, cucumber, peppers, olives and parsley.

In a liquid measuring cup or small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified.

Add the warm farro to the serving bowl and drizzle in the remaining dressing. Toss to combine. Add the feta, toss again, and season to taste with additional salt and pepper.

*NOTE: I found that I didn’t need to use all of the dressing. I saved the what remained, and used it on other things!

(recipe found on


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Wonderful dish!!!  I am not an “over-easy” egg fan so I skipped that part and served this, instead, with brown rice. Loved the flavors!  It’s also packed with beautiful nutrition!

ingredients  (serves 4)download

4 teaspoons olive oil, divided

3/4 cup yellow onion, chopped

2 tablespoons sliced garlic

8 ounces cremini mushrooms, quartered

3 cups chopped tomatoes (about 2 large tomatoes)

1 cup unsalted vegetable stock

3/4 teaspoon kosher salt

1 (15-oz.) can unsalted Great Northern beans, rinsed and drained

5 ounces baby spinach

4 large eggs

1 tablespoon cider vinegar

Freshly ground pepper


Heat 1 tablespoon oil in a Dutch oven over medium-high. Add onion and garlic to pan; cook 2 minutes, stirring occasionally. Add mushrooms to pan; cook 5 to 6 minutes or until browned, stirring occasionally. Add tomatoes, stock, salt, and beans to pan, and bring to a boil. Cook 5 minutes or until mixture thickens and about half of the liquid has evaporated, stirring occasionally. Add spinach; cook 2 minutes or until wilted, stirring occasionally. Remove from heat; cover and keep warm.

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high. Gently break eggs into pan; cook 3 minutes or until whites are set and yolks are still runny. Divide bean mixture among 4 shallow bowls. Top each serving with 1 egg; drizzle with vinegar, and sprinkle with pepper.

(recipe found on


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Look at the colors in this salad!! Now that it’s getting warmer, this can be the perfect side dish for any time you fire up the BBQ.  You can also have this for lunch or even sprinkle this on a green salad, if you prefer more greens. Delicious AND packed with nutrition!

ingredients for the salad  (serves 6-8) mediterranean-chickpea-salad-1526077481

2 (15-oz.) can chickpeas, drained and rinsed

1 medium cucumber, chopped

1 bell pepper, chopped

½ red onion, thinly sliced

½ c. chopped kalamata olives

½ c. crumbled feta

Kosher salt

Freshly ground black pepper

ingredients for the lemon-parsley vinaigrette  

½ c. extra-virgin olive oil

¼ c. white wine vinegar

1 tbsp. lemon juice

1 tbsp. freshly chopped parsley

¼ tsp. red pepper flakes

Kosher salt

Freshly ground black pepper


Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper.

Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Close the jar and shake until emulsified, then season with salt and pepper.

Dress salad with vinaigrette just before serving.

(recipe found on

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The only good thing about this CHILLY Spring that we’re having is that it’s perfect weather for soup!  I never made cauliflower soup before! I added a dash of cayenne pepper to give it little “pow”.  If you like cauliflower, you’ll LOVE this soup! Thank you, New York Times Cooking!


1 large head cauliflower (about 2 pounds), stem discarded, florets cut into 2-inch pieces, leaves reserved (if available)

2 medium white onions, halved and thinly sliced

3 tablespoons extra-virgin olive oil

1 ½ teaspoons ground cumin

1 ½ teaspoons ground coriander

Sea salt and ground black pepper

2 tablespoons salted butter

4 garlic cloves, crushed

1 large potato (about 14 ounces), skin on, cut into 1-inch pieces

1 teaspoon ground turmeric

1 quart vegetable or chicken stock

2 tablespoons sliced almonds

Coarsely chopped fresh parsley leaves, for serving


Heat the oven to 400 degrees F. Arrange the chopped cauliflower, any cauliflower leaves and the onions on a large baking sheet. Drizzle with the olive oil and sprinkle with cumin, coriander, 1 teaspoon salt and  ½ teaspoon pepper. Use your hands to mix everything together, then arrange in an even layer. Roast until the cauliflower is browned and cooked through but still has some bite, about 25 minutes.

Meanwhile, melt the butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.

When the cauliflower is done, reserve about 1 cup cauliflower for the topping (including leaves, if you have them) and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.

Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.

 (recipe found on 

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