My Latest Greatest

Italian turkey sausage links served with a kale and onion pasta bake. Made with cooked quinoa pasta, sautéed chopped kale, sliced white onions, and red bell peppers mixed with fat-free ricotta cheese, part-skim shredded mozzarella cheese, grated parmesan cheese, dried thyme, garlic salt and red pepper flakes. Topped with thinly sliced tomatoes and oven-baked. Served with an arugula salad tossed in a lemon vinaigrette with sliced tomatoes and grated parmesan cheese.

Sunday night dinner of steamed lobster tails served with lemon and melted plugra butter. Roasted corn, red bell pepper and scallions. Arugula salad tossed in a lemon vinaigrette topped with slices tomatoes and fat-free ricotta cheese.

Baked Verlasso salmon marinated in miso, mirin, soy sauce, agave nectar, salt and pepper. Served with a pickled cucumber and red onion salad. Side of steamed mixed brown and wild rice.

Mediterranean chicken pitas. Sliced chicken breast marinated in fresh dill, garlic and lemon juice. Pan-seared with olive oil and served on a whole wheat pita. Side of Greek yogurt sauce made with Fage 0% Greek yogurt, fresh dill, lemon juice, and salt. Toppings of crumbled fat-free feta cheese, sliced avocado, tomato and red onions. Sweet potato and carrot curry soup made with sautéed diced sweet potatoes, carrots, celery, onions, thyme and garlic. Puréed with chicken broth, curry powder, garam masala, cumin, coriander, parsley, salt & pepper. Arugula salad tossed in an anchovy & lemon vinaigrette topped with diced tomatoes and avocado.

Sunday night dinner of bone-in pork loin marinated and pan-seared with garlic, ginger, soy sauce, red pepper flakes, sesame oil and oyster sauce. Steamed broccoli rabe sautéed with olive oil, sweet onions, baby portobello mushrooms, red pepper flakes, sesame oil and sesame seeds. Fennel citrus salad with thinly sliced fennel, orange, grapefruit, and avocado tossed in olive oil, salt and pepper.

Lunch for the week: Turkey and kale soup. Sautéed ground turkey breast, kale, canned green chili peppers, chopped red onions, celery, carrots, red bell peppers, artichokes, brown rice and wild rice, simmered in chicken broth with fennel seeds, red pepper flakes, dried thyme, salt, pepper and fresh lime. Topped with chopped scallions, parsley and cilantro.

Chilean Sea bass filet poached in a coconut curry sauce made with canned ‘Mae Ploy’ coconut milk simmered with sliced bamboo shoots, baby portobello mushrooms, zucchini, garlic, ginger, scallions, curry powder, ground coriander, cumin, red pepper flakes, dried thyme, agave nectar, salt and pepper. Sprinkled with chopped parsley and scallions and served over sautéed broccoli rabe in garlic and oil. Side of ‘Near East’ roasted garlic and olive oil couscous.

Italian pork sausage sliced over sautéed broccoli rabe in olive oil, garlic and red pepper flakes topped with grated parmesan cheese. Served on a bed of cauliflower and kale mash - a purée of sautéed cauliflower and kale with onions, garlic, olive oil, thyme, and chicken broth.  Garnished with sliced scallions.

Lunch for the week: Ground turkey breast sautéed in oil with chopped onions, red bell peppers, kale, red cabbage and garlic. Tossed with red quinoa, sweet corn, edamame and scallions in sesame oil, salt and pepper then topped with fresh cilantro and raw pumpkin seeds.

Pan-seared yellowfin tuna marinated in soy sauce, sesame oil, mirin, garlic and ginger. Sprinkled with sesame seeds then sliced over mashed cauliflower - sautéed cauliflower with garlic, ginger, shallots, olive oil and red pepper flakes - puréed with chicken broth. Roasted edamame and corn salad with shallots, garlic, ginger and oil. Tossed with quinoa, shredded carrots, baby arugula, sesame oil, soy sauce and sesame seeds.

Whole organic young chicken oven-roasted over baby potatoes and carrots with olive oil, shallots, garlic, thyme and sage. Served with sautéed radicchio, baby spinach and arugula tossed in a warm vinaigrette made with apple cider vinegar simmered with mustard seeds, coriander seeds, peppercorns, thyme, agave nectar and garlic.

Memorial Day dinner of striped bass roasted with olive oil, Meyer lemon and thyme. Served with quinoa and an arugula salad tossed in a lemon vinaigrette and topped with sliced tomatoes. Creamy pea and ramp soup made with sautéed English peas, ramps, pancetta, onions, shallots, garlic, Meyer lemon, parsley and thyme. Puréed with chicken stock and mixed with Greek yogurt and cracked black pepper.

Lunch for the week: Curried chicken salad. Sautéed chicken breast in olive oil, with garlic, salt and pepper. Diced and mixed with Fage 0% greek yogurt, dijon mustard, curry powder, lime juice, diced apples, celery, carrots, shallots, red bell peppers, parsley, thyme, celery salt and fennel seeds. Served over baby spinach.

Korean soft tofu soup (Soondubu jigae)
In a stone soup pot, sautéed onions, garlic, ginger in sesame oil. Simmered with chicken broth, red pepper powder (gochugaru), diced red bell peppers, baby portobello mushrooms, zucchini, soft tofu, napa cabbage, soy sauce, fish sauce and scallions. Served hot with a raw egg mixed in. Seared pork loin marinated in soy sauce, garlic, ginger, and garlic chili sauce. Side of steamed brown rice and sautéed green beans with shallots, mushrooms, spinach, garlic, ginger, sesame oil and hoisin sauce sprinkled with sesame seeds.

No-cook refrigerator oatmeal with chia seeds.
Organic quick oats, 0% Greek yogurt, plain almond milk, chia seeds, maple syrup, pure vanilla extract, and frozen organic blueberries. Mixed well in a jar with lid and placed in refrigerator overnight. Served with blueberries and chopped walnuts.