One of the many reasons I love summer is because of the local fruits and vegetables that are in abundance and fresh!! This meal was made with some of the freshest ingredients you can find. I thought of this meal all on my own, but I will give half the credit to my cousin’s beautiful vegetable garden, which supplied me with some of the ingredients to make this meal so delicious.

Ingredients: In a bowl, combine fresh Kent mango, fresh mint, a pepper (this one was straight from my cousins garden!), and fresh lime juice.

Coat the boneless pork chops with smoked luau Hawaiian seal salt, fresh ground pepper, a little garlic powder, and flour. Sear in a pan on medium heat with olive oil and butter.

Kale chips, massage kale with a little olive oil, salt, and pepper.

This has to be one of my proudest meals I have ever made!! This meal was inspired by a great Peruvian restaurant called Acuario in Port Chester, NY. This meal is my attempt at paella, but with a little twist of my own.

Ingredients: Saffron (grind up about one pinch of threads and soak in warm water for 20 minutes) transfer to a pot and bring to a boil, add Basmati rice (try sushi rice too) and cook until done.

Bowl 1: Thinly slice a red onion, organic lime (squeeze this juice in with the onion), chopped cilantro, salt. This slightly pickles the red onions.

Bowl 2: Marinade the scallops in a bowl for 30 minutes with sliced red onion, cilantro, lime juice, extra virgin olive oil, and salt.

Pan 1: Organic orange and red peppers (cook them in the pan with nothing on it and give peppers a burned edge look), add organic black beans and then some extra virgin olive oil, butter, and salt. Sprinkle on Mesa Rosa chipotle powder.

Pan 2: Sear the scallops in extra virgin olive oil, salt, and pepper. All the juice that is left over is poured on top of the rice.

This meal was so simple, yet this has to be one of my favorite things I have ever made!! Absolutely delicious and so nutritious. You will get up from the table feeling great! Inspired by the following website: https://memoriediangelina.com/2013/01/10/pasta-e-fagioli/

Ingredients: In a pot, pour good quality extra virgin olive oil, once slightly warm, add in garlic and a few sprigs of rosemary. Heat this up until very aromatic. Add organic cannellini beans and sea salt, fresh ground pepper, and red pepper flakes. Cook for several minutes to allow beans to absorb flavor. Add organic san marzano tomatoes (I like the Bella Terra imported brand), add fresh oregano, add vegetable broth. Add Seggiano fusilli organic pasta (boil pasta halfway in a separate pot then cook the rest of way in soup. Add pecorino romano cheese.

Serve with organic baby kale and organic avocado with pepper and Hawaiian smoked sea salt.

A very light and tasty meal that will provide you with long lasting energy. I thoroughly enjoyed this meal! This was a much needed piece of enjoyment after a stressful day.

Ingredients: Purple potato (boil potato whole in water until halfway cooked, slice the potato and cook it the rest of the way in a pan with olive oil and butter), fresh wild caught Haddock, fresh ramps, kalamata olives, organic lemon, fresh ground pepper, sea salt, extra virgin olive oil. Not shown in picture, but this was enjoyed with arugula salad and avocado.