Category Archives: Main

Roasted Veggies, Basil & Pine Nut Farafalle Pasta


Yield: 2     TIME: 30 min

• 1 pint of mini, sweet bell peppers, diced
• 1 large Italian squash or zucchini, medium-diced
• 1 small red onion, medium-diced
• 3 cloves of minced garlic
• 1/2 tablespoon of crushed red pepper
• 1 tablespoon of white balsamic vinegar
• 2 tablespoons of extra-virgin olive oil
• 1/4 cup of roasted pine nuts
• 3 tablespoons of minced, fresh basil
• Basil leaves, to garnish
• Salt and fresh ground pepper, to taste
• 2 cups of farfalle pasta

1) Pre heat your oven to 450˚F

2) Mix the peppers, onions, zucchini, garlic, red pepper, vinegar, olive oil, one tablespoon of basil and salt and pepper.

3) Put the mixture in a casserole dish or pan and roast at 450˚F for 20-25 minutes, until the veggies start to brown slightly.

4) Follow the directions on your farfalle pasta and cook in large stock pot.

5) Combine cooked pasta, veggies, pine nuts, and basil. Sprinkle grated Parmesan cheese over mixture to taste. Season with salt and pepper to taste.

6) Serve in a shallow bowl and garnish with a fresh basil leaf.


Basic Pizza Recipe

The Dough (yield one pizza dough)

  • 3 cups of All Purpose Flower
  • 1  1/4  cups of water hot water (the hottest that comes from the tap)
  • 10 ML of Instant Yeast
  • 1 TBSP salt
  • 1 TBSP of extra virgin olive oil
  • Extra oil to spread  on to pan
  • Corn meal (1 to 2 TBSP) to spread on pan 
  1.    Add  2  2/3 cups of flour, all of the salt, yeast, hot water and olive oil to the bowl of a stand mixture. Turn it on to knead for 8 minutes. Gradually add the remaining flour so that it doesn’t stick to the bottom of the bowl. If you do no have a stand mixer knead dough on a floured surface for 8  minutes. When the dough is compete cover, smooth it out with a drizzle of olive oil and roll it smooth into a large ball on a floured surface. If you want to use it that day cover it with a damp cloth and let it rise for one our or put it in a bowl in the refrigerator, cover it with plastic wrap and use the next day. Make sure that the dough has time to come to room temperature before making the pizza.

The Sauce (yields  enough for two pizzas-you can also make this your go to quick pasta sauce recipe)

  • 1 24 oz bottle of strained tomatoes with basil
  • 1 medium onion, dice
  • 1 green pepper, dice
  • 2 teeth garlic, dice
  • 1TBS of sugar
  • 1TBS of Italian her seasoning blend
  • dash of red wine or red wine vinegar
  • Salt and pepper to taste
  • 2 TBS of EVO
  • (optional) 1 tsp of red pepper flakes)
  1. Dice all ingredients and set aside
  2. Heat oil in a pan up (let the pan get hot first before adding oil)
  3. Sauté onions, peppers and garlic until translucent (do not brown) 3-4 minutes
  4. Add tomato sauce
  5. Add sugar
  6. Add herbs
  7. Add wine or vinegar
  8. Simmer for 20 minutes
  9. Use immersion blender or any blender and blend until smooth
  10. Sat and pepper to taste. Adjust seasonings to taste.

The Cheese: 1 pound of grated mozzarella


Heat oven to 500º F

1. Prepare pan.  Oil the pan and sprinkle on the corn meal. Corn meal helps the pizza not stick, provides texture and flavour. This dough can spread on to a large cookie sheet. Use your hands to stretch out the dough.

2.  Grate cheese and then put the grated cheese in the freezer for 15 minutes. Usually the cheese will burn too quickly. This will prevent that.

3) Ladle on half of the pre-made sauce on to the spread out pizza dough. Sprinke on your cheese and desired toppings. Do not overkill the pizza with to many toppings.

4) Bake on the lowest rack until the bottom of the pizza crust is golden brown.

5) Take you pizza out and slide it on to a cutting board and let it rest for 5 minutes before cutting it.



Beef Burgundy (Stew)


  • 2lbs stew meat
  • 1 large onion, diced
  • 6-8 carrots, chunks in size of meat
  • 2 teeth garlic, sliced
  • 1/2 cup of Cognac
  • 3 cups of Fusion Cabernet Sauvignon
  • 4 sprigs of Savory
  • 4 springs of Margaram
  • 1 Beef cube
  • 500 ML water
  • 1/4 cup of flour
  • Canola oil
  • Salt and pepper to taste.


1.  Brown meat in batches and set aside.

2.  Sauté onions in same pot until slightly brown. ( Add garlic after a few minutes of cooking the onions.)

3. Add flour and cook roux for 10 minutes, string constantly.

4. Add Congnac and cook off.

5. Add beef cube and water and cook for a few minutes.

6. Add wine and carrots cover and cook for two hours.

7. Season to taste.



Roasted Mediterranean Chicken

Roasted Mediterranean ChickenA delicious chicken dish!



• 2 pounds of boneless chicken breast – cut into one inch pieces OR CHICKEN THIGHS AS PICTURES
• 5 cloves of crushed garlic
• 2 teaspoons of minced fresh thyme
• 1 teaspoon of paprika
• 1/2 teaspoon of cayenne pepper
• 2 teaspoons salt
• 1/2 teaspoon of freshly ground pepper
• 1/2 cup of fresh squeezed lemon juice
• 1/2 cup of extra virgin olive oil


1) Combine the chicken, garlic, thyme, paprika, cayenne pepper, salt, pepper, lemon juice and olive oil in a bowl. Cover with plastic wrap and marinate overnight.

2) If you are grilling, you can put the pieces on metal or wooden skewers or rosemary twigs. Cook for 5-10 minutes on high turning every 3 minutes, or

4) If you are sauteing, cook over medium high heat until chicken is brown on each side. 5) Serve chicken hot over the cold salad, or

5) If you are roasting. Oven temperature 375° F 30 minutes or until internal temp is 165°-175°  F and the juices run clear.


Grilled Asian Candied Salmon

Candied Asian Salmon

Feeds three.


• 1 pound of salmon with skin removed

The Marinade • 3/4 cup of sweet chili sauce (you can get this in the Asian section of your grocer or go to an Asian market)

• 1/2 tablespoon of canola oil
• 1/2 cup of freshly squeezed orange juice
• 1 tablespoon of soy sauce
• 1/2 tablespoon of dried ginger
• 1/2 tablespoon of minced garlic
• Pepper to taste


1. Turn your grill on to Medium – high.

2.In a bowl, combine the sweet chili sauce, orange juice, garlic, soy sauce, ginger, pepper and mix together. Reserve a 1/4 cup of sauce for fish before serving

3.Pour marinade over salmon. Cover and refrigerate for at least a half an hour.

4.Grill for five minutes on the skin side. Then flip over the fish by placing the spatula between the skin and the fillet. The concept is to leave the skin only on the grill.  Cook for 4- 5 minutes depending on the thickness of your salmon. The fish should be just a wee bit pink on the inside.

5. Drizzle 1/4 cup of reserved marinade over fish.


Wild Mushroom Risotto With Truffle Oil

Mushroom Risotto
Truffle oil is very strong. You can always add, but you can’t take away! Check out the recipe today.


•Novice cook: 45 minutes + 30 minutes to reconstitute the dried mushrooms
• Experienced cook: 35 minutes + 30 minutes to reconstitute the dried mushrooms


• 1/4 cup of unsalted butter
• 1 garlic clove, minced
• 1 and 1/4 cup of assorted fresh mushrooms (crimini, oyster, shitake)
• 1/2 cup of dried, wild, sliced mushrooms Get a 1 oz bag. (reconstituted…meaning soaking    in warm water for 30 minutes until they become soft)
• 2 tablespoons of extra virgin olive oil
• 1-2 tablespoons of truffle oil to finish the dish
• 1 small onion – small dice
• 2 cups of chicken stock
• 2 cups of wild mushroom stock
• 1 1/2 cups aborio or other grain rice
• fresh ground pepper and salt to taste (as needed).
• 1 cup of freshly grated parmesan cheese
• 2 tablespoons of dried parsley
• 2 tablespoons of dried thyme
• 1 cup of white wine


1.  Bring 2 and 1/2 cups of water (which will later be your mushroom stock) to a boil in the small stock pot. Take your 8 oz pack of mixed wild dry mushrooms and put them in the water. Cover the pot and let it seep like tea for 30 minutes. Drain well and reserve the stock in a measuring cup or larger container. Slice the mushrooms

2.  During the time the mushrooms are soaking, it would be a great idea to dice your onion and mince your garlic. In the medium stock pot combine the chicken stock, mushroom stock, and 1/2 cup of white wine. Bring to a simmer and reduce to keep warm, but do not turn off your burner completely.

3.  Over medium heat, in the sauté pan combine 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter. After the butter has melted, add the garlic and sauté for 1 minute, then add all of the sliced mushrooms and cook for about 8 minutes. Add 1/2 cup of white wine and sauté for 1 minute. Take off of the heat and reserve the mushrooms in a bowl.

4.  Without washing the sauté pan, return it to the burner. Over medium-high heat add the other tablespoon of olive oil and 2 tablespoons of butter. When the butter is melted, add the rice and stir a few times. Let the rice toast for two minutes. Add 1 cup of white wine and cook until the liquid has been absorbed. Then ladle in your stock a few at a time.

Risotto is not hard to make. You just have to pay attention to it. The trick to making great risotto is to ladle in the stock little by little. (And having the best ingredients helps, of course.)

5.  Ladle the simmering broth into the risotto a few ladles at a time. Stir mixture constantly. Continue to slowly add broth, a few ladles at a time, until rice is cooked – about 20-25 minutes.

6.  After about 15-18 minutes, add your reserved mushrooms. .

7.  When the risotto is done, combine with truffle oil, cheese and dried herbs.

Serve immediately!


Mushroom Quesadilla

Mushroom Quesadilla
We like Mexican food!


A quesadilla is a large flour tortilla filled with cheese and other items

• Novice cook: 30 minutes
• Experienced cook: 20 minutes


• 6 oz of sliced white or crimini mushrooms
• 3 cloves of minced garlic
• 1 small onion, diced
• 1 chopped green pepper
• 1 small, store-bought Jar of Salsa Verde. This is a green salsa. It’s made with tomatillos    and other love
• 1 10 oz bag of Mexican cheese
• 1 packet of 12 inch flour tortillas
• 1 tablespoon of dried thyme
• 1 tablespoon of dried basil
• 1 table spoon of dried parsley
• 1/4 cup of white wine
• 2 tablespoons of butter
• 2 tablespoons of extra virgin olive oil
• Fresh ground pepper and salt, to taste (as needed)
• 1 can of non-stick vegetable spray


1.  Slice your mushrooms and set aside.

2.  Mince your garlic, onions and peppers and set aside.

3.  Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted, add the mushrooms and garlic and saute for 6 minutes. Add the wine and saute until its gone. Set aside.

4.  Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted add the onions and peppers and saute for untile the onions are lucid about 6-8 minutes.

5.  Clean Skillet. Place back on stove top and spray to coat generously the top of the pan. Turn heat to medium. 6) take out a tortialla and spoon a 1/2 cup of cheese on one half of it. Take 1/2 cup of the mushrooms and place over the cheese. Take 1/4 cup of the onions and peppers and place over the cheese. Sprinkle some cheese, a few tablespoons worth over the peppers and onions. Take two tablespoons of salase verde and place on top of that. Fold the vacant tortilla over the other to form a half moon. Place in skillet and immediately place your makeshift press which is in the form of a smaller skillet of pot with some water in it. You don’t want to press down too hard though. Cook for 3-4 minutes, until that side starts to just get a bit golden brown. 7) Flip and return press and cook for a few more minutes. Cut and serve. Serve with sour cream, quacamole and salsa verde.


Grilled Salmon with Orange and Pepper Sauce over Micro Greens

Grilled Salmon With Micro Greens

Very healthy dish!

Novice cook: 60 minutes • Experienced cook: 35-40 minutes


• 1/2 pound of fresh salmon, skinned
• Juice of 1 lemon
• 1 red bell pepper
• 1 tooth of garlic, peeled
• 1 tablespoon of fresh ginger, peeled
• Juice of two freshly squeezed oranges (blood oranges are best)
• 1-2 tablespoons of honey
• Salt and pepper
• 1/2 cup of extra virgin olive oil (higher quality works best)
• Micro greens (available at your grocery store) or spinach


1. Roast the pepper. Put the pepper directly onto your gas burner on your stove top. Keep turning until the entire fruit (yes, it’s officially a fruit) is black. If you have an electric stove, roast in the oven at 350˚ for 25-35 minutes, until it’s black. When done, wrap in plastic foil and wait until it has cooled down to peel off the skin. When taking off the skin, you will also easily be able to take the seeds out.

2. To make the sauce, put the olive oil, orange juice, ginger, garlic and roasted pepper in the blender and puree. (High speed for the hand blender.) Add the honey to taste and season with salt and pepper.

3. Lightly coat your fish with lemon, some olive oil and salt and pepper. Cook on a heated grill pan or grill approx. 3-5 minutes each side. When the fish is half cooked, turn it over. Make sure you don’t cook it too long or you’ll dry it out. The internal temperature of the cooked fish should be 125˚F or 50˚C. Do not overcook. You want this fish wet.

4. Mix the greens with some balsamic vinegar and salt and pepper to taste.

5. Heat up the sauce on the stove top in a small sauce pot on low, or microwave for a minute or so.

When you’re done, plate the fish on the micro greens and drizzle the sauce on top of and around the fish.


Braised Short Ribs

Braised short ribs

This is an amazing dish that is simple to produce!  Try it with over polenta, mash potatoes or a parsnip puree.

• Novice cook: 1 hour for prep and several actual cooking hours
• Experienced cook: 40 Minutes for prep and several actual cooking hours


• 4 lbs of short ribs (get them from a decent butcher please)
• 2 tablespoons of canola oil
• 2 tablespoons of unsalted butter
• 1 large onion, peeled and roughly chopped
• 1-1/2 large carrot, peeled and roughly chopped
• 2 stalks of celery, roughly chopped
• 4 large cloves of garlic, crushed
• 1 bottle of good fruity red wine – Zinfandel or Syrah
• 1 whole pomegranate
• 1 medium size orange
• 3 branches of thyme
• 4 stems of parsley
• 2 bay leaves
• Salt and pepper to taste


1. On the stove, place your stock pot or Dutch oven on the burner and turn on to high. Add 1 tablespoon of butter and 1 tablespoon of oil. Brown the short ribs on all six sides. As you cook, sprinkle salt and pepper on all sides. You may have to do this in batches. It should take about 20 minutes. Remove the ribs from the pot and wash the pot.

2.  Preheat oven to 350 degrees.

3.  On the stove top, turn a burner to medium high heat. Using your just washed and dried pot, add another tablespoon of butter and a tablespoon of oil. Add the onions, carrots, celery and garlic. Season with salt and pepper. Cook about 10 minutes until tender. DO NOT BROWN.

4.  Add wine, thyme, parsley stems, bay leaves and bring to a boil. Add the short ribs, cover and put in the oven for 3 hours. Turn the meat once per hour.

5.  Transfer ribs to a platter and drain fat. Strain the liquid from the stock pot or Dutch oven into another pot. Make sure to get all of the juice out of the veggies.

6.  Crush your pomegranate in your hand over a strainer and into another stock pot. Juice your orange and add that to the same pot. Add the juice to the wine liquid. Bring to a simmer and reduce by half. Add a tablespoon of butter. Season to taste and serve over short ribs.

HELPFUL TIPS. It’s much better if you can do a two-day process. It’s just as easy. After the 3 hours are up, take the short ribs, put them on a platter and cover. Put the ribs and strained wine sauce in the refrigerator overnight. The next day strain the fat. Add the fruit juice and butter and reduce by half.


Greek Meatballs Stuffed with Feta Cheese and a Spicy Tomato Sauce

Nice meatballs!

Notes: This will feed 4-5 people


  • 1 LB of lean ground pork
  • 1 LB of lean ground beef
  • 2 eggs
  • Zest of two lemons
  • 3/4 Cup of crumbled feta cheese
  • 1/2 Onion, small dice
  • Cooking oil spray as needed
  • 3 Cloves of garlic minced
  • Salt and pepper to taste

For the sauce:

  • 4 Tomatoes on the vine, diced
  • 3 Cloves of crushed garlic
  • 1/2 onion, minced
  • Hand full of finely chopped flat leaf parsley
  • 1 TBSP of extra virgin olive oil
  • Slices of lemons
  • 1 tsp of red pepper flakes
  • salt and pepper to taste


1. Pre-heat oven to 350 F.

2. Sauté 1/2 onion and 3 cloves of minced garlic until slightly brown. Use the cooking oil spray to sauté the veggies.

3. In a bowl combine meat, onions, garlic, eggs, feta cheese, lemon zest and pepper and mix very well. Cook a quarter-sized piece of the meat to see if it’s seasoned well. Make into lemon sized balls. In a large non-stick sauté pan spray it with cooking oil spray and slightly brown balls on all sides.  Slice the lemons and put in ovenproof pan. Add the meatballs to the pan, cover with foil and cook for 20-25 minutes.

4. For the sauce add the olive oil, onions, garlic and sauté until lucid. Add the tomatoes, red pepper, cover and reduce to low and cook for 25 minutes. Season to taste and add parsley.