Tag Archives: starter

Warm Caprese Tower

The sweetness of the roasted peppers really goes well with the creamy Burrata. Topped off with the salty crunchy almonds…this is one of my all time favorites.

The sweetness of the roasted peppers really goes well with the creamy Burrata. Topped off with the salty crunchy almonds…this is one of my all time favorites.

1 Shallot-sliced

1 Red Pepper-sliced

1 Yellow Pepper-sliced

1 Red Jalapeno pepper- grated

1 Bulb Fennel-sliced

1 thumb sized knob of Ginger-chopped

1 tablespoon Parsley

pinch of Sea Salt

a few turns of the grinder-Black pepper

1 ball Mozzerella-sliced thick

Cucumber slices

Toasted almonds-to sprinkle

Saute’ shallots for 3 minutes. Add peppers, fennel and ginger. Saute’ until mixture is melted together, about 25 minutes.

Sprinkle with parsley, salt, and pepper. Mix .


Overlay cucumbers on plate forming a circle. Top with a slice of mozzerella and a scoop of warm the pepper mixture.


Sprinkle with almonds and a drizzle of olive oil. Serve.

Summer Bruschetta

Not only is this Super fresh and Healthy its really delicious !!

Note: When you dice the tomatoes ,the peach, and the avocado try to dice them all the same size.

2 Cloves Garlic- 1 chopped- 1 whole

2-3 Roma Tomatoes seeds removed  –diced

Zest of half an Orange

Half Yellow peach-peeled and diced

Half Avocado-diced

3 leaves Basil -chopped

½ lemon- juiced

In a small bowl

Mix ingredients together and set aside to meld together.

Cut on the diagonal, 4 -6 thick slices of a baguette.

Broil sliced baguette on both sides until golden brown.

Rub one side of hot slices of bread with the whole garlic clove .

Top with tomato mixture

Sprinkle of sea salt fresh cracked black pepper .


Italian spinach “egg drop” soup with spicy sausage meatballs.

6 cups Chicken Broth -If you don’t want to create your own, look for a one in the freezer section of your grocers. I like “Custom Culinary Roasted Chicken Base.”

1 rind of Parmesan Cheese about 3×3”(optional if you have one use it, it will really deepen the flavor)

1 bag fresh Spinach

8 small Raviolis (cheese or meat fine)

3 eggs-beaten

nutmeg- pinch

Crusty Bread


Meatball mixture_

4 links -Spicy Italian Sausage-casing removed

1 Egg

¼ cup Bread Crumbs

½ teaspoon Black Pepper

Sea Salt –pinch

3 tablespoons Parmesan Cheese

In a med size bowl mix meatball mixture. Make mini meatballs. Fry meatballs in pan until brown and cooked through. Drain on paper towels and set aside.

Heat  5 cups of broth with the rind of Parmasan. Add meatballs, spinach and nutmeg.

Reserve 1 cup of broth and set aside to cool.(you can use an ice cube)

Add Salt and Pepper to the pot to taste.

Simmer for 1 hour.

Bring soup to a boil.

Add Ravioli and cook for 3-5 minutes or until Ravioli starts to float.

Beat Eggs into the reserved cold broth.

While whisking soup quickly and constantly , slowly pour egg mixture in a steady stream into the boiling soup.


Serve Hot and Sprinkle with Parm cheese.

Serve with Warm Crusty Bread and Butter.

Shaved Fennel and Granny Smith Salad

Clean Comfort

8 Baby Heirloom Tomatoes

1 bulb Fennel – Shaved

½ Granny Smith Apple- peeled and julienned

2-3 tablespoons olive oil

¼ Orange plus Zest

sea salt

Fresh Cracked Black Pepper

In a small pot 2 cups of water.  Add tomatoes and cook for 2 minutes.

Prepare a small bowl of water with ice cubes.

Remove tomatoes from boiling water and blanch them in the ice water.

Remove the skins off tomatoes, cut each one in half , and set aside.

In a salad bowl add Fennel, Apple, Olive Oil, salt and pepper. Toss well.

Add juice from ¼ orange, add tomatoes, and toss well.

Grate zest over top and serve.


After a season of indulgence we all need a little “whole” to start the New Year right. In this recipe I used Farro and Lentils but you can easily substitute them for any of the other whole grains, like Quinoa or Brown Rice. Satisfying and hearty, you wont eat as much and your metabolism will get a nice jumpstart

prepare Pesto

1 big bunch Basil – cleaned and stalks removed

¼ cup Parmesan Cheese- grated

1 clove Garlic

Pinch Sea Salt

Pinch Black Pepper

¼ cup Olive Oil

¼ cup Olive Oil

Blitz all in CuisinArt using first half the olive oil .

Add as much of the remaining the remaining  half olive oil slowly until you get your own preferred consistency. This depends on how big a bunch of Basil you actually have.

Try to achieve a Pesto that is not too oily not too dry.  Season to taste- salt pepper,cheese.

( Will stay fresh in refrigerator for up to 1 week. To maintain its bright green color, make sure the pesto has a thin layer of olive oil on top.)

prepare Fresh Tomato Sauce

1/3 cup olive oil

5 cloves garlic-chopped

1 bunch fresh basil-(1/2-3/4 cup)chopped

2 cups chopped tomatoes-fresh

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon red pepper flakes(optional)

In a medium size pot heat oil, saute garlic gently  and add red pepper. Add the tomatoes, basil, salt and pepper. Cook uncovered for 20-25 minutes.


Boil in salted water

1 cup Farro

1 cup  Lentils

Drain and split Farro and Lentils into 2 separate bowls each.

Mix one bowl of Farro with ½ cup of pasta sauce and the other bowl with ¼ cup of pesto.

You may add a little more or less if needed.

Repeat with Lentils.

Resulting in 4 seperate side dishes!!

You may enjoy these hot warm or cold.