“The Leftovers”

What started out as a quick meal of leftovers that I whipped up, turned out to be a delicious meal! So good that I had to document it.

Ingredients: Fresh cooked tri-color pearl cous cous in organic vegetable broth, leftover shredded chicken cooked in a skillet/oven, leftover snow peas and zucchini charred in a skillet with drizzle of canola oil, extra virgin olive oil, organic garlic powder, sea salt, organic rosemary, crushed red pepper.

Lemon Ginger Kale Salad

This salad is therapeutic for me. It is absolutely, positively, no second thoughts about it, hands and feet down, my favorite salad in the world. It is full of refreshing flavor and will make you feel amazing. I give 100% of the credit of this salad to La Mer Seafood Co. This is a food store I grew up with in my hometown of Armonk, NY and I highly recommend it. Website here: http://www.lamerseafood.net/index.html

Ingredients: Purple kale, green kale, chickpeas, fresh red pepper, roasted & salted sunflower seeds. Dressing: 1 whole lemon (juice and rind), Meyer lemon juice, toasted sesame oil, a little olive oil, a few drops of white balsamic vinegar, pure ginger juice, fresh ginger root, raw wildflower honey, a little salt.

Chicken, Spinach, & Mushroom Rigatoni Drizzled with Truffle Oil

If you are looking for a meal to prepare for a long active day or want something satisfying after a long day, read on!! This meal idea was sparked in the prepared foods section at Whole Foods. The truffle oil chicken salad there transformed into this delicious pasta meal after I read about a spinach and mushroom recipe by Rick Rodgers on Bon Apetit.

Ingredients: Al dente rigatoni, extra virgin olive oil, saute baby bella mushrooms in olive oil and butter until liquid evaporates, then add shallots, then add grilled chicken breast (grilled taste adds nice flavor!), add organic spinach, sprinkle in sea salt. Take off heat and mix all together with white truffle oil. Mix in rigatoni.

Pan Seared Salmon Burger with Lemon/Olive Oil Watercress

This meal was inspired by one of Tom’s Brady’s recipes in his TB12 book. I made some slight modifications to the meal, but it was still delicious. Thanks Tom!

Ingredients: Wild Caught Salmon, shallots, dill, smoked paprika, salt, green onion, a little red pepper flakes, watercress, lemon, salt, pepper, extra virgin olive oil. Sear burgers in olive oil on medium heat until browned on each side.

Mushroom Fettuccine with Prosciutto Wrapped Asparagus

My idea for this meal originated from a column I was reading in the Food & Wine magazine. It talked about topping asparagus with a creme fraiche sauce. This was my first time cooking with creme fraiche, and I give it an A+ rating! Paired with my fresh mushroom pasta made at Borgatti’s Ravioli shop in Bronx, NY, my taste buds were exploding with every bite! On top of that, I felt amazing after eating this meal! (even despite the dairy!) Here’s the meal breakdown:

Ingredients: Mushroom fettuccine, Prosciutto di Parma, asparagus, extra virgin olive oil, sea salt, pepper.

Sauce: Wisk the following in a bowl using steam heat: creme fraiche, organic egg yolk, fresh oregano, Parmigiano-Reggiano, pepper, salt, extra virgin olive oil.


Bartlett Pear Salad with Citrus Vinaigrette

Just imagine the Bartlett pear flavored JellyBelly bean, but BETTER and much HEALTHIER! As a kid, this was my favorite flavor jelly bean and it is no wonder why I love this salad so much. Nowadays, I would take a bowl of this salad over a bowl of those jelly beans any day! Credit to Ruvo Restaurant in Greenlawn, NY for first exposing me to this salad idea.

Ingredients: Organic Bartlett pear, watercress, organic arugula, Colston Bassett Stilton cheese (such an amazing taste!), homemade maple glazed pecans.

For Vinaigrette: Extra virgin olive oil, fresh squeezed lemon juice, lemon zest, fresh squeezed orange juice, salt, pepper.