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.

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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.

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Marsala Marinaded Roast Beef with Green Chard and Biscuits

Guilty pleasure = Pillsbury crescent rolls. Every once in a while I have the biggest craving for these rolls and nothing pairs better with them than some good eye round roast beef with some nutrient packed green chard.

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Ingredients: Marinade eye round roast beef overnight in Marsala wine, extra virgin olive oil, lemon juice from 1 whole lemon, green onion, fresh garlic, Pink Himalayan sea salt, black pepper, fresh oregano (in some markets, you will see dried branches of oregano, this is the best kind and the most flavorful).

Ingredients: Green chard with extra virgin olive oil, and The Grange honey mustard.

Turmeric Cauliflower With Lentil Chili

Sometimes I just need a break from meat/fish. If you can relate, this is the meal for you! My MVP ingredient I used here was the fresh turmeric I bought from Versailles Farms (it was literally picked out of the ground that morning!)

Ingredients: Turmeric, Terra Nova breadcrumbs, sea salt, extra virgin olive oil, grape seed oil, cauliflower (partially cooked in steam, then finished off in a skillet).

Lentil Chili: Goya pink beans, lentils, canned diced tomatoes, garlic, red peppers, extra virgin olive oil, sea salt, smoked sea salt, smoked paprika, cumin, chili powder, red pepper flakes, cilantro.

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