GREECE!!!

I just got back from an amazing two weeks in Greece..... Sleep, Eat, Hike, Beach, Eat, Sleep, Drink, Eat, Sleep........

Warm summer nights....

The heat of summer has arrived, but don't let it stop you from making show stopping easy meals that wow your friends, and leave you staying cool and satisfied......

There is nothing better than an easy no cook salad...... Sliced heirloom tomatoes, burrata or fresh mozzarella, marjoram, salt, pepper, olive oil, and balsamic....

Easy healthy chicken Milanese.....

2 lbs Chicken tenders

1 loaf whole wheat bread

2 eggs

1 cup flour

salt

pepper

4 tablespoons freshly grated Parmesan + shaved Parmesan to top

1 lemon

1/2 small red onion

1-2 tablespoons olive oil

1 package wild arugula

Place large pieces of whole wheat loaf in a food processor and grind until medium crumbs have been formed. Place crumbs on a cookie sheet and toss with olive oil salt and pepper.  Place in a 400 oven and toast until golden, but not overly hard.  In a baking dish beat eggs and season with salt and pepper.  In another baking dish place flour and season again with salt and pepper.  In yet another baking dish place cooled bread crumbs and mix in grated Parmesan cheese.  Wash and and dry arugula, shave Parmesan and thinly slice red onion into half moons, set all aside.  Leave oven on at 400 and place a rack on top of a baking sheet.  Taking a few tenders at a time, first dip in flour and dust off leaving a very thin coating of flour.  Next dip tenders into egg wash, then finally place them in bread crumbs, being sure to coat them on all sides, pressing crumbs firmly on the tenders.  Repeat with all the meat and place coated chicken on rack and then in the oven.  Bake for 15 to 20 min depending on thickness of your meat.  Once cooked place chicken on a serving platter and top with arugula, Parmesan, red onion, lemon juice and a drizzle of olive oil and salt and pepper.  Serve right away and enjoy!!

Perfect shrimp shu mai with cilantro

Amazing veggie dumplings with Gig

Grilled veggie platter with goat cheese and basil

Perfect little short cake

My New invention and favorite salad..... Ginger roasted sweet potatoes with upland cress and black olives.....

1 handful kalamata olives

2 bunches upland cress

4 medium sweet potatoes

olive oil

salt 

pepper

white wine vinegar

2 tablespoons grated ginger

1 tablespoon lemon zest

1 tablespoon cumin

1 teaspoon chili flakes

1 teaspoon chili powder

Peel and chop sweet potatoes into 1 inch cubes.  On a cookie sheet toss potatoes with cumin, olive oil, chili flakes, chili powder, ginger, salt, pepper, and lemon zest.  Roast in a 400 oven until fork tender, but not mushy soft.  Let cool and then mix in a bowl with cress, olives, and drizzle with olive oil and vinegar.

Cooking Away.......

I have been super inspired by summer veggies and the BBQ....... Check out what I have been up to at the dream house.....

Mache and raw asparagus salad

Grilled pork medallions 

Yellow tomato and fresh corn salsa

Beluga lentils with roasted summer veggies

Herb and lemon chicken

Summer squash ribbons

My version of raita

Mango + coconut sticky rice summer rolls

Asian black sesame slaw

Grilled Mexican corn

Homemade tortilla chips + Talapia ceviche

Tropical fruit compote with fresh coconut

Watermelon + feta salad with fresh herbs and hot peppers

Most recently I made one of my favorite meal yet..... this delicious salad with arugula finely sliced celery, Fuji apple, shaved Parmesan, lots of black pepper, prosciutto, and a drizzle of olive oil, lemon, and vinegar. YUM!!

These amazing rainbow chard homemade ravioli with pine nuts and marjoram topped it all off.......

Get inspired by summer!!!!

Its been a while...

It has been a while..... Life has been crazy busy and moves are never easy, but I am back and ready to share some pics from the last few weeks.  This week I will be back on track and posting new recipes and pictures from the dream house as well..... Stay tuned!

Justin Was the first to have a cooking lesson and wanted to learn how to make breakfast in bed...

Baked eggs

Green veggie past with ricotta

Summer veggie succotash

Fresh cherries and mache salad

Grilled turkey sandwich with homemade mayo and sweet potato fries

Next up for cooking class was Ben who wanted to learn how to make mussels... needless to say he ate about 3 lbs of them!!!

Curry roasted cauliflower 

Cooking class for the viewers of IICD.... Coconut rice,

amazing Thai beef salad,

and tuna sashimi!!

Simple grilled salmon with swiss chard and french potato salad

Simple Simple Simple...... Grilled fresh fish straight off the grill with nothing more than a little sea salt and lemon.... What could be better?  Grilled fish with two of my favorite sides, French potato salad and swiss chard with dried cranberries and slivered almonds.  I grew up with this healthy version of potato salad and have never really cared for the over dressed mayo version.  It is best served slightly warm and goes well with just about anything.  I also love swiss chard and often make this with currants and pine nuts, but as I have done with this version, use what you have on hand, not only is it tasty, but ultra healthy as well.

French potato salad

-3 lbs fingerling potatoes
-1 tablespoon whole grain mustard
-2 tablespoons chopped chives
-1 tablespoon chopped fresh oregano
- sea salt
- freshly ground black pepper
-1/4 cup olive oil
-4 tablespoons red wine vinegar
Boil potatoes in salted water. Drain and cut potatoes into 1 inch pieces.  While still warm toss potatoes with remaining ingredients.  Serve salad slightly warm, however it gets even better the next day.

Swiss chard

-2 bunches red swiss chard washed and roughly chopped
-2 large cloves garlic thinly sliced
-1 teaspoon red chili flakes
- sea salt
- freshly ground black pepper
- olive oil
-1/4 cup dried cranberries
- 2 tablespoons sliced almonds
In a large saute pan, over medium high heat, heat olive oil.  Place chard setms in the pan cooking until tender.  Add greens, sliced garlic, salt, pepper, and chili  flakes in the pan and cover with lid until greens are slightly wilted.  Uncover and add the cranberries, stir well in pan until all greens are wilted and tender.  Plate greens and sprinkle with almonds and a drizzle of olive oil.

If I Can Dream house tuesday night cooking competition

This week the Dreamers competed using me and some of my favorite ingredients as inspiration.  We had fun, and there were some interesting ideas, however I think a proper cooking class is in order for next week!  Check it out.......

Halibut with roasted tomatoes and olive tapenade

Halibut with roasted tomatoes and olive tapenade......