Pan Seared Salmon Salad with Tzatziki Dressing

Salmon Salad




1 lb fresh wild caught salmon (skin on), cut into 2 filets

1 large cherokee purple tomato, sliced thick

1 head romaine lettuce, chopped

1/2 cucumber, peeled & julienned

Goat cheese

Fresh dill

1 tsp dried thyme

Salt & pepper to taste

2 tablespoons olive oil

Homemade Tzatziki for dressing (see my Homemade Tzatziki Recipe!)

Candied pecans for topping



  • Make your Tzatziki, set aside in refrigerator.
  • Prep all fresh veggies for the salad, set aside.
  • Rub salmon filets with 1 tablespoon olive oil, season with salt, pepper & thyme.
  • In a large nonstick pan, drizzle remaining olive oil. Heat at medium-high heat.
  • Add salmon to the pan skin side down. Pan sear for about 5-8 minutes, ensuring the skin gets crispy but not burnt. When skin is crispy, flip filets carefully to finish the fish (about 3-5 more mins on this side depending on thickness).
  •  Set fish aside to rest.
  • While fish is resting, plate your salad ingredients, add a few turns of fresh ground pepper, pecans, & crumbled goat cheese.
  • Top with salmon filet & a healthy drizzle of tzatziki, enjoy with a cucumber gimlet! Cheers!




Mahi-Mahi (Yes, both Mahi’s) with Roasted Tomatoes

Mahi Mahi



4-6 filets of Mahi-Mahi (or any other firm white fish)

1-2 large Cherokee Purple Tomatoes, sliced into thick steaks (Any heirloom tomato will do, but these are especially flavorful & juicy)

Fresh basil leaves

Olive oil

Salt & pepper to taste

Dry thyme


Juice of 1 lemon

1/2 cup soy sauce

1 tablespoon chili sauce

1 tablespoon Dijon

3 cloves of garlic, smashed

1/4 onion, minced

1 teaspoon ground ginger (fresh or dry)

1 tablespoon dried parsley or coriander


  • In a gallon ziplock bag, place all marinade ingredients and fish fillets in. Mix thoroughly and refrigerate for up to five hours.
  • When ready to cook, preheat oven to 400°.
  • And a medium glass baking dish, drizzle some olive oil and place the tomato steaks along the bottom of the dish. 
  • Lightly season with salt, pepper and thyme. Place one basil leaf on top of each tomato.
  • Take Mahi-mahi out of marinade and place on top of the tomatoes. With a slotted spoon, retrieve onions from marinade & spoon on top of the fish.
  • Bake until fish is firm to touch with a fork (about 10 to 12 minutes).
  • When done, spoon tomatoes onto a plate and top with the fish. Serve with roasted brussels sprouts or a veggie of your choosing. Enjoy this fresh and amazingly juicy dish with a glass of ice cold Chardonnay!


Avocado Toast with Goat Cheese, Pancetta & Soft Boiled Egg

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Slice of whole wheat bread, toasted

Half an avocado, sliced thin

Diced pancetta

Goat cheese crumbles

Tablespoon olive oil

Salt & pepper to taste



  • Soft boiled egg: in a small saucepan, add enough water to cover the top of the egg, bring water to a boil, with a slotted spoon, add egg to boiling water, bring to a boil once more, remove from heat, and let sit for 6-7 minutes. Run under cold water, peel & slice. Set aside.
  • Toast bread & slice avocado. Set aside.
  • In a small pan over medium heat, add olive oil & pancetta. Sauté until crispy (you can add baby spinach to this step as well, it’s great with it). Set aside.
  • Spoon sliced avocado onto toast, season with salt & pepper.
  • Sprinkle goat cheese crumbles on next, then carefully set the egg on top.
  • Lastly, sprinkle pancetta onto toast & enjoy as a hearty breakfast or add to a side salad for lunch! { Great with prosecco, too 😉 Enjoy! }



Messy Stuffed Sweet Potatoes

Messy Stuffed Sweet Potatoes


2 medium sweet potatoes (I use yams, even though they’re not sweet potatoes, I call them that. So there.)
1 package ground turkey
1 cup fresh broccoli, coarsely chopped
2 bell peppers, coarsely chopped
3 cloves garlic, pressed
1/4 onion, minced
1/4 cup julienned, marinated sun dried tomatoes
Olive oil
1 tsp cumin
1tsp red pepper flakes
1 tsp garlic powder
Salt & pepper to taste
Chopped chives for topping
Crumbled goat cheese for topping

– Preheat oven to 375 degrees
– Bake sweet potatoes for 30-45 mins or until a fork goes easily in when poked
– While potatoes cook, sauté onions in a splash of olive oil until translucent (about 3 mins), add garlic. Stir until fragrant.
– Add bell peppers and sauté for another 5 mins. Remove from heat and set aside in a medium mixing bowl.
– Using the same pan, add a bit more olive oil and add chopped broccoli, salt & pepper to taste and sauté for 5 mins (8 if you have larger pieces). Add into bowl with peppers.
– Splashing the last bit of olive oil into the pan, add ground turkey. Season with cumin, red pepper flakes, garlic powder, salt & pepper. Add sun dried tomatoes. Cook about 10-15 minutes until done.
– Add cooked turkey to the bowl with the veggies and mix.
– When sweet potatoes are done, move to a plate, slice down the middle and smash flat with a fork.
– Add a scoop or two of the turkey mixture on top of the smashed sweet potatoes.
– Garnish with goat cheese crumbles and chives. Enjoy!
– Note: you can substitute broccoli or peppers for any other veggies and customize to your liking. (I.e. brussels sprouts, bok choy, carrots, kale, spinach, etc.)



Tangy Shrimp & Avocado Salad with Lime Dressing

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1 lb jumbo cooked shrimp, peeled, deveined & chopped
1 avocado, diced
1 ear of uncooked corn, cut off the cob {I used this gorgeous purple corn!}
1/4 cup chopped red onion
2 limes juiced
1 tsp olive oil
1 tbsp chopped cilantro
Sea salt and fresh pepper to taste

• In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate for at least 5 minutes.
• In a large bowl combine chopped shrimp, avocado, tomato & corn.
• Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste & enjoy with a fresh margi!


Crispy Seared Ahi Tuna with Ginger Horseradish Sauce & Garlic Chile Edamame



Seared Tuna:

  • 2 fresh Ahi tuna steaks
  • 1 teaspoon ground ginger
  • ¼ cup sesame seeds
  • Low sodium soy sauce or tamari
  • Splash of Mirin {sweet rice wine vinegar}
  • 2 tablespoons coconut oil {or coconut oil spray, or whatever oil you like for pan frying}

Ginger Horseradish Sauce:

  • ½ cup of light mayo
  • 1 tablespoon of creamed horseradish {I like extra spicy!}
  • ½ tablespoon of fresh ground ginger {don’t use powdered}
  • Dash of low sodium soy sauce or tamari
  • Splash of seasoned rice vinegar {not the sweet Mirin}

Garlic Chile Edamame:

  • Shelled Edamame {frozen or fresh}
  • 1 clove fresh garlic, minced or pressed
  • 1 tablespoon Sriracha or chile sauce {I like the chunkier stuff for this recipe}
  • 2 dashes of low sodium soy sauce or tamari


  • Firstly, prepare & marinate your tuna. In a small metal bowl mix together ginger, Mirin & soy or tamari. Place your tuna steaks in a plastic zip lock & add the marinade mixture. Coat well & stick in the fridge.
  • If you are using frozen Edamame ensure to defrost {pour into some hot water for 3-5 minutes & drain} before use.
  • In a medium metal mixing bowl add the garlic, chile sauce, seasoned rice vinegar & soy. Whisk together, toss in the Edamame & place in the fridge covered.
  • To get the crunch on the outside of the tuna, pour the sesame seeds onto a plate for coating. Take the tuna steaks out of the marinade & lightly coat the steaks with the sesame seeds.
  • Add oil to a large frying pan over medium heat. Once the oil is hot place the steaks on {this will crisp up the sesame seeds & sear the tuna}.
  • Cook tuna about 3-6 minutes per side, depending how raw you like yours. When you sear tuna you want a light white/grey outside with a cool pink center. Ensure you get excellent quality tuna, as the center will be raw.
  • While the tuna is cooking, in a small mixing bowl add all the sauce ingredients & mix well; this will go on top of the tuna when plated.
  • Take your steaks off the pan when they’re done & spoon some of the Edamame onto the plate. Drizzle tuna with the ginger horseradish sauce & enjoy!


Easy Chicken Gyros with Homemade Tzatziki

One of my favorite fresh & healthy lunches! Easily altered by adding your own variations of fresh crisp veggies & toppings. This is the simplest version, but the flavor speaks volumes. Perfect for this unearthly Springy weather in February & a great Summer picnic snack.

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1 package ground chicken or turkey

2 pita breads, medium or large size

Sliced fresh red bell peppers

1-2 tablespoons Mediterranean seasoning

Drizzling of fresh Tzatziki


1 cup plain Greek yogurt

½ peeled English cucumber, cut into chunks

2-3 cloves fresh garlic, cut into chunks

Juice of ½ a lemon {Meyer is best!}

Small sprig of fresh dill {dry OK too}

Salt & fresh cracked pepper to taste


  • For the Tzatziki, add all sauce ingredients into a food processor or blender, blend well, & set in fridge.
  • In a medium mixing bowl, combine ground chicken or turkey with Mediterranean seasoning. Make patties long and flat, about the size of your hand stretched out.
  • Either grill on pan fry patties, whichever suits your taste. If pan fry, add a little olive oil to pan first.
  • Cook until done, then remove from pan & cut long into thick slices {1 patty should yield about 4 slices}.
  • Place sliced chicken pieces onto pita, add veggies & drizzle with fresh Tzatziki. Just a few other topping suggestions include lettuce, tomatoes, red onion or falafel. Enjoy with a nice mint lemonade!


Tom Kha Soup


“Finding a restaurant with the perfect Tom Kha Soup has been a little treasure hunt of mine for a while. Creating the perfect recipe for this coconutty, creamy & deliciously tantalizing elixir has been a challenge. I have done my due diligence & alas! The perfect Tom Kha Soup recipe has been born! It’s easy {a staple in my kitchen}, scrumptious & healthy. The perfect cozy dinner for two or entertaining for many. Hope you all enjoy it as much as I do!”


1 can coconut milk

1 lb medium shrimp shelled, deveined & tails off or skinless chicken breast cut into small chunks

6 mushrooms, sliced {I also add 4-7 dried porcini/shiitake mushrooms}

Juice of 1 lime

1 tablespoon olive oil/grape seed oil

1 white onion diced

4 cloves garlic, pressed or minced

½ teaspoon cumin

1 tablespoon red curry paste

1 teaspoon brown sugar

4 cups vegetable stock

2 inches freshly peeled ginger, cut into chunks

2 inches lemon grass smashed

8 peppercorns

1 jalapeno cut in half & deseeded

2 tablespoons Thai fish sauce

Thai basil, chopped {for garnish}

1 bottle Nigori Sake {for drinking}


  • In a medium stockpot over medium/high heat, add oil & onions. Cook until onions are translucent, stirring often {5 mins}.
  • Add garlic & stir until fragrant {1-2 min}.
  • Add cumin, curry paste and sugar {1 min}.
  • Stir in veggie stock, ginger chunks, smashed lemon grass, peppercorns, jalapeno & fish sauce. Bring to a boil.
  • Reduce heat to low & bring to a simmer {30 min}.
  • Pour yourself a glass of cold Nigori Sake. Drink.
  • Remove from heat, strain solids from the broth & return broth to the pot. Turn heat up to medium.
  • Stir in lime juice, coconut milk, mushrooms & shrimp or chicken. Cook at medium heat until shrimp or chicken are completely cooked through {5-10 min}.
  • Serve with a nice glass of cold Nigori & a garnish of chopped Thai Basil, enjoy!


Pumpkin Snickerdoodles

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3 Cups Trader Joe’s Pumpkin Pancake & Waffle Mix

½ Cup Butter

1 ½ Cups White Sugar

1 Tsp Vanilla Extract

2 Eggs

2 Tsp Sugar

2 Tsp Cinnamon


  • Preheat oven to 400 degrees.
  • Cream butter with 1 ½ cups sugar, vanilla & eggs together in a large metal bowl using a fork or if you’re real lucky a KitchenAid Stand Mixer.
  • Add Trader Joe’s Pumpkin Pancake & Waffle Mix until combined.
  • If too moist {sticky & soupy} add more mix, if too dry {crumbly & unable to form balls} add a splash or two of milk, I needed to add milk.
  • In a small bowl, add sugar & cinnamon for rolling.
  • Roll dough into small balls & roll them in the cinnamon/sugar mix.
  • Place dough balls onto ungreased cookie sheet & bake for 8-9 minutes, watch to make sure bottoms don’t burn. Good a little gooey.
  • Enjoy with a Blue Moon Harvest Pumpkin Ale!


Braised Short Ribs

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4 beef short ribs

2 tablespoons olive oil

3-5 cloves garlic, minced

Garlic powder

Onion powder

Salt & pepper to taste

1 cups beef/chicken broth

1 cups Cabernet

15 oz tomato puree

4 tablespoons Worcestershire sauce

Squeeze of honey {about 2-4 tablespoons, I don’t like anything too sweet so I normally go for 2}

2-4 sprigs fresh thyme


  • Season ribs with garlic powder, onion powder, salt & pepper {pat down each side before turning to ensure seasoning sticks}.
  • In large pot on medium-high heat add olive oil, once heated for a couple minutes add the ribs.
  • Brown the ribs for 3-4 minutes, per side. Remove from pot and set aside & lower heat.
  • Add garlic to the pot and cook until fragrant, be sure not to burn the garlic!
  • Pour yourself a glass of cab.
  • While garlic is cooking & you are drinking; in medium bowl, whisk together cabernet, broth, tomato puree, Worcestershire & honey.
  • Add ribs back into the pot with the garlic & cover with sauce mixture.
  • Add thyme, mix well, cover & leave on medium or low heat for at least 3 hours and up to 6 {you can check on it to see if the meat is falling off the bone, the longer you cook it, the more tender/shredded it will get}.
  • Serve with another glass of cab, a generous portion of garlic mashed potatoes & veggies. Enjoy!