Ingredients: In a sauce pan, heat up water and saffron. In a large frying pan, heat up extra virgin olive oil with sliced shallots, after a few minutes add in pink Himalayan sea salt and ground pepper, next add in mild jalapeno, fresh garlic. After another few minutes add in organic imported diced tomatoes (i like the Viaosteria brand from Eately). After five minutes, add in bomba rice. After another few minutes add in saffron water into pan. After another ten minutes add in unshelled wild caught gulf shrimp. Cook another ten minutes, then cover with tin foil and let it sit for another 15 minutes. Sprinkle some paprika on top. Serve with organic cilantro and red onion marinaded in fresh organic lime juice.

I inhaled this pasta dish. After spending the day in Montauk, NY I was really craving a seafood focused pasta dish.

Ingredients: Local wild caught clams from Montauk (prior to use soak in water bath to get excess sand out), Chenin blanc white wine (or any other good quality dry white wine), sear shallots and garlic in extra virgin olive oil, salt pepper. Once slightly browned, add in the clams. Shortly after, pour in the white wine until the clams are partially submerged. Close the lid and leave closed for a few minutes so the clams can steam. Once they open, add in a little heavy cream and a little fresh squeezed lemon. Toss in the al dente linguine and mix well.

This meal is filled with great memories. It was a picture perfect Sunday afternoon at my cousins house in Quincy, Massachusetts. We had potato skins, guacamole, and grilled chicken wings to top off the day! I have to give some of the credit of this meal to the convection oven my cousin had. This was my first time using a convention oven and I believe it really helped my potato skins come out amazing.

Guacamole Ingredients: Organic avocados, organic cilantro, organic limes, organic jalapeno pepper, organic garlic powder, pink Himalayan sea salt, fresh ground pepper.

Potato Skin Ingredients: Organic russet potato (semi-small size), boil them until they are halfway cooked, remove from water, after they cool down coat the skins with olive oil, salt, and pepper. Bake out at 350 F until fully cooked. Remove from oven, slice the potatoes in half and pour a little Lillies Carolina BBQ sauce on top. Bake in oven for a few minutes longer. Remove from oven and top the potatoes with high quality cheddar cheese (I used imported cheddar from England made from grass fed cows). Next add the bacon strips (I cooked these ahead of time), and lastly the chives. Sprinkle with a little more salt.

I need a good lunch to get me through the work day, so a lot of thinking goes into my lunches. The following meal has an amazing taste and made me feel full yet also energized.

Ingredients: Seggiano fusilli organic pasta (available at Whole Foods), fresh sun-dried tomatoes (blanch them in hot water for a few minutes), organic cannellini beans, extra virgin olive oil, fresh basil leaves, pistachio nuts, romano/parmigiano blend grated cheese, garlic powder, a few red pepper flakes for a little kick, sea salt, organic fresh ground pepper. Keep a slice of lemon on the side for a little extra flavor!

These s’mores were too delicious to not be written about!! These gourmet s’mores were perfectly crafted in the best campfire I have ever sat around. My two good friends, Bryan and Dan, invited me out on their camping trip to Franconia Notch State Park. The campsite was beautiful, and the conditions were perfect for roasting marshmallows. The key to great s’mores is not only a good campfire but also top notch ingredients! These s’mores were made with organic graham crackers, good quality chocolate, and Dandies marshmallows.

The recipe for these s’mores comes from the movie, “The Sandlot.”

I cannot take any credit for this salad, but I wanted to make special note of this delicious meal creation! This salad comes straight off the menu of Moderne Barn. The dresing I used is called the Grange dressing, and comes from one of my favorite restaurants in Warwick, NY called The Grange.

Ingredients: Organic baby arugula, organic shaved beets, plain goat cheese, organic walnuts coated with brown sugar, organic avocado, and smoked sea salt, and Grange dressing (black truffle oil, aged balsamic vinegar)