1-2 Endives

1 Avocado

1 Red Pepper, chopped

8 oz Baby Portobello Mushrooms, chopped

2 Ears of Corn

2 tbsp Olive Oil

2 tbsp Masala Wine

1/2 Lemon

1/2 tsp Sea Salt

Dash of Red Black Pepper

Seres 18 to 24, cook time: about 10 mins, chill time: about 20 mins.

This recipe is light, fresh and diet friendly. The endive is bitter, but the salad inside is sweet and nutritious.

1. Cut off stems of baby portobello mushrooms & chop
2. Cook in pan with 2 tbsp olive oil for 5 mins on medium heat
3. Cut kernals off corn and add to pan with mushrooms
4. Add 2 tbsp masala wine, turn heat to low
5. After 2 mins, add chopped red peppers, 1/2 tsp sea salt and dash of ground black pepper
6. Cook for 2 mins, stirring occasionally
7. Remove from heat, place in container and chill in freezer for about 20 mins
8. Halve, peel and dice avocado
9. Remove container from freezer and stir in avocado
10. Squeeze juice of 1/2 a lemon over mixture and stir
11. Remove leaves of endive and arrange on serving platter
12. Spoon 1 tbsp of salad mixture onto each endive

I love cooking with basil and tomatoes. As they heat over the stove, they fill the kitchen with an aroma that makes you feel as if you’re in tuscany. This hearty and healthy appetizer is one of my favorites to make for either a cocktail party  or a cozy night in with friends.

Serves 14-16 Bruschetta, cook time: about 20-25 mins.

1 French Baguette

6 Campari Tomatoes, chopped

2 oz (1/4 cup) Fresh Basil, Chopped

1 Garlic Clove, minced

1 15oz can of “ready to serve” Cannellini Beans

4 tbsp Olive Oil

½ tsp Sea Salt

½ tsp Black Pepper

*Pre-heat oven to 400 degrees*

1. Heat 2 tbsp olive oil, diced tomatoes, and chopped basil in pan on low heat.
2. After 4 mins, add minced garlic
3. Simmer for 4 more mins
4. Half-mash the white beans, then add to pan with sea salt and black pepper, stir mixture together
5. Simmer for 5 mins, then turn off heat & stir in 2 tbsp of olive oil, cover and set aside
6. Slice Baguette into 1 inch slices, toast in pre-heated oven for 4-5 mins on each side
7. Once toasted, arrange on serving platter
8. Add 1 to 1 ½ tsp of white bean, tomato & basil bruschetta topping to each piece of toast
9. Serve immediately

Serves 3 to 4, cook time: about 20-25 mins.

1 Yellow Squash

1 Zucchini

3/4 lbs Shrimp, already cleaned (about 15)

1 Garlic Clove, minced (if you prefer your shrimp to have a stronger garlic taste, use 2 cloves)

1 tsp Red Pepper Flakes

2 1/2 tbsp Olive Oil

1 tsp Cayenne Pepper

Pinch of Sea Salt and Ground Black Pepper

1. Rinse zucchini and yellow squash, then chop into small pieces
2. Saute chopped zucchini and yellow squash with 1 tbsp olive oil, pinch of salt & pepper in pan on medium-high heat, stirring occasionally for 4 mins
3. Lower heat to medium-low for 4 mins, stirring occasionally
4. Turn on low heat and cover for about 16 mins
5. Mince garlic clove
6. In another pan, heat 1 1/2 tbsp olive oil with 1 tsp red pepper flakes and minced garlic clove
7. After two mins, place shrimp on pan (medium heat)
8. Flip shrimp when the side facing down turns a nice pink (about 5 mins)
9. Once the other side of the shrimp turns the same color pink (about 5 mins), sprinkle with cayenne pepper and serve with yellow squash and zucchini

Serves 6-8, total cook time:about 15 mins.

1 French Baguette

18 tsp Ricotta Cheese

8-10 Cherry Tomatoes, Diced

for the Pesto Sauce:

1/4 Cup Pine Nuts

2 Ounces (1/4 cup)Fresh Basil

2-3 tbsp Olive Oil

1/2 Cup Parmesan

Pinch of Ground Black Pepper

For Pesto Sauce:

1. Blend pine nuts and fresh basil in food processor
2. Add olive oil, Parmesan and pepper to mixture and blend until smooth

Bruschetta:

1. Preheat oven to 400 degrees
2. Cut baguette into 1 inch slices (about 18 slices)
3. Arrange on baking pan and brush olive oil on the top of all slices
4. Heat in oven, take out when tops are golden brown (about 5 mins)
5. Remove pan from oven and spread about 1 tsp of ricotta cheese, 1 tsp pesto & a few diced tomatoes on each piece of toast
6. Put in oven for  3 to 4 mins, take out and serve hot

Serves 2, total cook time: about 30 mins.

Caramelized Onions

1 Medium Yellow Onion

1 1/2 Tbs Olive Oil

1 Cup Red Wine

1 Pinch of Salt

1. Cut onion in half, thinly slice
2. Place cut onions in pan with 1 tbsp olive oil
3. Heat on high for 2-3 mins.
4. Pour red wine in pan, keep on high heat
5. Stir occasionally
6. After about 10 mins., when wine dissolves, begin cooking pork chops on stove top
7. Cook onions until crispy and a deep, golden brown. *after wine dissolves, stir frequently*

Rosemary Pork Chops

2 Pork Chops

1 Garlic Clove, minced

1 tsp Fresh Rosemary, minced

1/2 tsp of Sea Salt

1/2 tsp Ground Black Pepper

3 tbsp Olive Oil

1. Mix minced garlic, rosemary, salt, black pepper and olive oil in a small bowl to make marinade
2. Cover pork chops with marinade and let it sit for 5 mins.
3. Heat pan for 2 mins.
4. Place pork chops in heated pan, keep on high heat
5. Flip to other side after 4 mins.
6. Reduce heat to medium low heat
7. After 10 mins., flip back to other side for 1-2 mins.
8. Turn stove off and cover pork chops with caramelized onions – serve hot

Serves 4, cook time: about 20 mins.

2 lbs Russet Potatoes (about 5 medium potatoes)

1 tbsp Sea Salt

1 Cup Whole Milk

4 tbsp Unsalted Butter

2 tbsp Sour Cream

Ground Black Pepper and pinch of Sea Salt to taste

2 tbsp Chopped Chives (optional)

1. Bring pot of water to boil with 1 tbsp sea salt
2. Wash, peel and dice potatoes
3. Place diced potatoes in boiling water, keep on high heat for 20 mins. or until potatoes are tender
4. Heat milk and butter in sauce pan *do not boil, just heat*
5. Turn off heat, drain potatoes and place back in pot
6. Mash potatoes
7. Add warm milk & butter to potatoes, stir until it starts to become a smooth mixture
8. Add sour cream and stir until potatoes become thick
9. Stir in fresh ground pepper and sea salt to taste
10. Sprinkle mashed potatoes with chopped chives