Lentil and Potato Soup

This soup is an excellent choice for those cold winter days. It'll warm you up and let you eat something healthy, too. It cooks in one pot, so you'll also have less of a mess afterwards!

Lentil and Potato Soup

1 onion, chopped finely
6 cloves garlic, chopped finely
1 medium potato, chopped (peeled, if desired)
1 tablespoon paprika
extra-virgin olive oil, for drizzling
salt
2 teaspoons dried thyme
1 12 oz. can crushed tomatoes
pecorino romano cheese, shredded
11 cups water

In a large stockpot, combine water, onions, garlic, salt, potatoes, paprika, and thyme. Allow to come to a rapid boil. Simmer for 1/2 hour over medium heat. Add lentils, and cook for 15 minutes. Next, stir in canned tomatoes and cook for another 15 minutes. Pour soup into bowls, and drizzle individual portions with olive oil and pecorino cheese. Enjoy and stay warm!

Shrimp Ceviche Salad

Ceviche is a traditional South American seafood dish with many different variations. My version is served on baby greens for a delicious salad with fresh and healthy flavors.

Shrimp Ceviche Salad

2 pounds medium shrimp, raw, peeled and deveined
2 limes
8 cloves garlic, chopped
1 medium onion, chopped
1 teaspoon red pepper flakes
salt
1 teaspoon paprika
1/2 cup (loosely packed) cilantro
1/2 cup (loosely packed) flat-leaf parsley
5 tablespoons extra-virgin olive oil
8-10 oz. of mixed baby greens

Saute red pepper and onion in 1 tablespoon olive oil until onion is tender. Next, add garlic and shrimp. Then, add paprika. Cook until shrimp is pink and properly cooked (or about 5-10 minutes).

Meanwhile, chop parsley and cilantro.

Put shrimp mixture into a large mixing bowl, and add juice of one lime, salt, cilantro, parsley, and olive oil. Toss, and serve at room temperature on a bed of mixed baby greens.

Serves approximately 3.

Thanksgiving Turkey

Thanksgiving Turkey

Citrus is an amazing partner to poultry. This is an easy to prepare recipe that'll result in a Thanksgiving bird full of flavor. Enjoy!

1 15 pound turkey, cleaned, no neck or giblets
2 lemons, wedged
1 whole head of garlic, chopped in quarters
bundle of rosemary, thyme, and oregano (about 4-6 sprigs of each)
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
salt and black pepper
ground thyme
2 tablespoons dry white wine
Chicken stock (about 5 cups, for basting)

Preheat oven to 425 degrees Farenheit.

Melt butter with olive oil. Add white wine, salt, black pepper, and ground thyme.

Stuff turkey with garlic, herb bundle and lemon, squeezing a small portion of the fruit before putting into the cavity. Next, brush turkey with butter and oil mixture, making sure to also get the portions underneath the skin close to the breast. Pour chicken stock in a roasting pan with rack in the bottom of the pan. Then, place turkey on the rack. Cover with aluminum foil. Make sure to baste turkey with juices at the bottom of the pan every 20-30 minutes. Roast until meat thermometer registers at 175 degrees at the thickest part of the thigh. Allow to cool for 25 minutes to make sure the juices are absorbed into the meat. (Caution: Do NOT eat the stuffing. It may contain juices from the turkey that have not reached the proper temperature and could contain dangerous bacteria). Happy Thanksgiving!

Cauliflower Orecchiette

Orecchiette, known as the "ear" pasta, is shaped similar to an ear, which gives the unique pasta its name. The dish also makes for a beautiful presentation. If orecchiette is unavailable, another small shaped pasta may work as well

Cauliflower Orecchiette

1 pound orecchiette pasta
1 cup pasta water
1 head cauliflower, chopped
4 tablespoons tomato paste
1/2 cup extra-virgin olive oil
salt
1 teaspoon red pepper flakes (less if you desire a less spicy dish)
6 cloves garlic, chopped
4 anchovy fillets
1 cup pecorino romano cheese
1 teaspoon dried ground thyme
1/2 cup flat-leaf parsley, chopped

Cook orecchiette until al dente.

Meanwhile, saute garlic, a small amount (about 1/4) of the parsley, and red pepper flakes in 3 tablespoons extra-virgin olive oil in a saucepan over medium heat. Next, add pasta water from the boiling orecchiette and tomato paste. Stir until the paste is properly incorporated into the water into a smooth sauce. Continue to boil until the sauce has thickened, or for about 5 minutes. Now, add thyme, salt, and anchovies. Stir and be sure anchovies are crushed and mixed into the sauce evenly. Then add the cauliflower and lower heat to low, cover and cook for 8 minutes. Next, pour mixture into a large serving dish, and add orecchiette and parsley. Serve individual portions by drizzling with the remaining olive oil and grated pecorino romano cheese.

Serves approximately 6.

Goat Cheese and Herb Spaghetti

Light and flavorful, this dish makes for an excellent appetizer or side dish to a meat, or a healthy lunch main dish. It's also simple to prepare, and full of delicious and healthy flavors. Enjoy!

Goat Cheese and Herb Spaghetti

16 oz. spaghetti
1/4 cup chopped flat-leaf parsley
3/4 cup goat cheese, crumbled
1/2 cup grated pecorino romano cheese
Salt
1/2 cup extra-virgin olive oil

Cook spaghetti until al dente.

Next, allow spaghetti to cool to room temperature so cheeses do not melt. Next, toss in a large bowl with olive oil, parsley, salt, romano, and goat cheese. Serve at room temperature and enjoy!

Serves approximately 5.

Cauliflower Spaghetti with Mushrooms

Here is a way to make use of that healthy, but often difficult to come up with recipes vegetable, cauliflower. Anchovies add a subtle taste, and mushrooms add a delicious flavor and great texture. If you accidently toss out all the pasta water, you may substitute 1 cup of chicken broth instead.

Cauliflower Spaghetti with Mushrooms

16 oz. whole-wheat spaghetti
1 cup pasta water
1 head cauliflower, chopped
3 tablespoons tomato paste
3 tablespoons extra-virgin olive oil
salt
4 teaspoons paprika
4 cups white button mushrooms
5 cloves garlic
3 anchovies, chopped
1 cup pecorino romano cheese, shredded

Cook pasta until al dente. Be sure to save 1 cup of the water when finished cooking.

In a large frying pan, saute garlic in olive oil. Next, add mushrooms and 1 teaspoon paprika. Cook until tender, and add cauliflower, 1 teaspoon paprika, and salt. Continue to cook for another 10-15 minutes.

Meanwhile, in a saucepan, add pasta water, salt, and remaining paprika. Next, stir in tomato paste until properly mixed, then add anchovies. Cook until slightly thickened.

Combine tomato paste mixture with cauliflower and mushrooms. Toss in pasta, and top individual portions with romano cheese and extra-virgin olive oil. Enjoy!

Serves approximately 5.

Zucchini Macaroni

This is my favorite comfort dish. It's simple, wholesome, and delicious. Zucchini is a versatile vegetable that makes an excellent sauce for the macaroni, and topped with pecorino romano cheese, the dish has a great nutty flavor.

Zucchini Macaroni

16 oz. macaroni, cooked al dente
1 large zucchini
salt and black pepper
1 cup pecorino romano cheese, grated
3 tablespoons extra-virgin olive oil
5 cloves garlic, chopped finely

Cut zucchini into large pieces, and then shred in a food processor. Next, in frying pan, saute garlic in olive oil until tender. Then, add zucchini and cook for 15 minutes, or until properly cooked. Add salt and black pepper. Toss in macaroni, and top with parmesan cheese. Mix, and serve.

Serves approximately 5.

Lemon-Herb Linguine

This dish is elegant and provides a beautiful presentation. Lemon and herbs adds delicious flavors that everyone is sure to love!

Lemon-Herb Linguine

16 oz. linguine pasta
1/4 cup flat-leaf parsley
1 pound shrimp, deveined and peeled
1 large lemon
3 tablespoons extra-virgin olive oil
3 tablespoons lemon zest infused extra-virgin olive oil
1/4 cup basil leaves
1 sprig thyme
1 teaspoon dried ground thyme
5 cloves garlic, finely chopped
1 pinch red pepper flakes (more if you want a spicier dish)
salt and black pepper
1/2 cup parmesan cheese, grated

Cook pasta until al dente.

Meanwhile, chop basil leaves and parsley.

Next, in a saucepan, saute garlic in oil with red pepper flake and 1 tablespoon of the parsley. Add salt, black pepper, dried thyme, and shrimp, and cook until pink. Then, squeeze in half of the juice from lemon and add the lemon zest infused oil. After simmering for another 3-5 minutes, add linguine, basil, thyme (leaves only, no stems), and remaining parsley. Toss, and serve individual portions with grated parmesan. Enjoy!

Serves approximately 6.

Macaroni and Cheese

Macaroni and cheese is every kid and adult's favorite classic pasta dish! I've made mine healthier than the traditional version by using 2% milk cheese and skim milk. Even though it's a heart-healthier version, I guarantee your taste buds will not miss the fat!

Macaroni and Cheese

16 oz. elbow macaroni pasta
10 oz. sharp cheddar cheese, 2% milk, shredded
3 teaspoons dried ground thyme
salt and black pepper
4 tablespoons butter
1 tablespoon extra-virgin olive oil
4 cups skim milk
1/4 cup flour

Boil macaroni for approximately 6 minutes (slightly firm, because it will finish cooking in the oven).

In a saucepan, allow butter and olive oil to heat. When melted, add flour, and stir for approximately 5 minutes over medium heat. Next, add milk, and whisk until all the lumps have incorporated into the sauce. Continue to stir for another 5-10 minutes. Next, add salt, black pepper, thyme, and fold in 6 oz. cheese. Continue to cook for another 5-10 minutes. Next, add in macaroni, and mix. Then, add macaroni to a casserole dish, and top with remaining cheese. Bake for another 15 minutes (or until cheese has melted on the top).

Tortellini en Brodo

Tortellini en Brodo, or tortellini in broth, is a delicious, light, and flavorful North Italian dish. You can make your own tortellini for this as well, although a high-quality packaged version tastes wonderful as well (and it is much faster).

Tortellini en Brodo

4 cups water
4 cups chicken broth
1/4 cup flat-leaf parsley
1/2 cup parmesan cheese
16 oz. packaged tortellini (with cheese filling)
2 teaspoons turmeric
salt and black pepper

Finely chop parsley.

Meanwhile, bring water and broth to a boil. When it begins to boil, lower heat to medium and add tortellini, turmeric, salt, and black pepper. Allow tortellini to cook according to package directions (typically 5-8 minutes for the pasta to become al dente), and finish with parsley and parmesan cheese. Serve and enjoy!

Serves approximately 6.

Sconcigli Arrabiata

Sconcigli is a seashell shaped pasta that is great for absorbing light sauces. Often it is available in a tricolor form, and makes for an excellent presentation. Arrabiata sauce is a slightly spicy sauce that is a great partner to the sconcigli. If sconcigli is unavailable, penne may also serve as an excellent substitute.

Sconcigli Arrabiata

16-18 oz. sconcigli pasta (if unavailable, penne will also work)
1 cup marinara sauce
2 teaspoons turmeric
1/2 cup chicken stock
2 teaspoons red pepper flake
salt
1/4 cup flat-leaf Italian parsley, finely chopped
3 tablespoons extra-virgin olive oil
5 cloves garlic, finely chopped
1 cup parmesan cheese

Cook sconcigli until al dente.

Meanwhile, in a saucepan, saute garlic, half of the parsley, and red pepper flake until the garlic is tender. Then, add chicken stock. When chicken stock begins to simmer, add marinara sauce and turmeric. Allow to boil until the mixture has slightly thickened.

Next, drain all water from sconcigli. Then, in a large pot, combine sconcigli with sauce mixture, remaining parsley, and boil until there is no remaining liquid (from sauce) in the pot (or about 2-3 minutes). Top with parmesan cheese, mix. Enjoy!

Serves approximately 5.

Spaghetti and Meatballs

Spaghetti and meatballs is a classic Italian-American dish. I have lowered the fat content by using ground turkey breast instead of beef and pork, without compromising the flavor. This dish is an easy and tasty family-friendly meal that everyone will love!

Spaghetti and Meatballs

16 oz. thick spaghetti
1 28 oz. can crushed tomatoes
4 bay leaves
1 tablespoon dried thyme
1 tablespoon dried oregano
salt and black pepper
1/2 cup extra-virgin olive oil
1 pound ground turkey breast
1/2 cup flat-leaf Italian parsley, loosely packed
1 tablespoon turmeric
4 cloves garlic, finely chopped
1 small onion, finely chopped
1/4 cup chicken stock

For the Meatballs:

Finely chop the parsley. In a mixing bowl, add the turkey, parsley, salt, black pepper, 2 cloves of finely chopped garlic, and 1/2 of a small onion (finely chopped). Mix until the ingredients are thoroughly blended. Roll approximately 10 meatballs, evenly sized. In a frying pan with 1/4 cup of extra virgin olive oil, add the meatballs, in batches if necessary, and fry (covered, over medium-high heat) until browned on side. Then, flip midway through and allow to finish cooking. Make sure the inside of the meatballs are properly cooked.

For the sauce:

Meanwhile, in a saucepan, saute onions and garlic in extra-virgin olive oil until tender over medium-high heat. Next, add tomatoes, turmeric, oregano, thyme, bay leaves, salt, black pepper, and chicken stock. Allow to simmer, covered, for approximately 30 minutes. Remove bay leaves when finished cooking. Then, add the cooked meatballs and the oil in the pan to the sauce, and allow to simmer, uncovered, for another 15 minutes.

Meanwhile, cook the spaghetti until it is al dente.

Enjoy!

Serves approximately 5.

Fava Bean Soup

This soup is a hearty, healthy, and flavorful main meal choice in the winter months. Also, with two different kinds of beans, you get fiber and a dose of nutrients that your body needs in a yummy and warming way!

Fava Bean Soup

1 15 oz. can cannellini beans
1 19 oz. can fava beans
1 28 oz. can crushed tomatoes
1 tablespoon ground thyme
1 teaspoon dried oregano
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1 small onion, chopped
4 cloves garlic, chopped
2 potatoes, medium-sized, chopped
1 cup chicken stock
7 cups water
salt and black pepper

In a stockpot, saute onions and potatoes in olive oil over medium heat. After 3-4 minutes, add garlic, and continue to saute for another 2 minutes. Next, add chicken stock, water, salt, black pepper, thyme, and oregano. Raise heat to high. Allow to come to a boil, and simmer until potatoes are tender, or about 25 minutes. Then, add fava and cannellini beans. Lower heat to medium. Stir, and add crushed tomatoes. Allow to simmer for 15 more minutes, and serve by drizzling individual portions with extra-virgin olive oil.

Serves approximately 6.

Marinara Sauce

Marinara Sauce

1 28 oz. can crushed tomatoes
4 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
salt and black pepper
1/2 cup extra-virgin olive oil
1 teaspoon turmeric
4 cloves garlic, finely chopped
1 small onion, finely chopped
1/4 cup chicken stock

In a saucepan, saute onions and garlic in extra-virgin olive oil until tender over medium-high heat. Next, add tomatoes, turmeric, oregano, thyme, bay leaves, salt, black pepper, and chicken stock. Allow to simmer, covered, for approximately 30 minutes. Remove bay leaves when finished cooking.

Chicken Curry

This traditional North Indian-style dish makes for a delicious and easy ethnic meal. Also, because there is a small amount of cream, it makes for a hearty, yet light meal. The spiciness may also be altered, by using more or less curry powder, so all of your guests or family will be sure to love this dish.


Chicken Curry

1 pound boneless, skinless chicken thighs, cubed
1 tablespoon curry powder (1-2 teaspoons more for a spicier dish, 1 teaspoon less for less spiciness)
4 tablespoons extra-virgin olive oil
1/4 cup heavy cream
salt
5 cloves garlic, chopped
1/2 medium-sized onion, chopped
1/2 cup water
1 1/2 cup chicken stock
1 tablespoon tomato paste
1 cup dry brown rice

Cook rice according to package directions.

Meanwhile, in a stockpot, saute onions in olive oil until tender over medium-high heat. Next, add garlic, and saute for another 2-3 minutes, or until garlic is tender. Then, add chicken stock and water, and when stock begins to boil, add cubed chicken. After 4 minutes, add salt and curry powder. Simmer until chicken is thoroughly cooked, or for about 10 more minutes. Next, add heavy cream, and cook for another 3-4 minutes. Then, add tomato paste, stir, and turn up heat to high, and allow to simmer until mixture is slightly thickened, or for about 10 minutes. Serve over rice.

Serves approximately 4.

Tomato Basil Spaghetti

This dish combines the delicious trio of tomato, basil, and mozzarella. It also has the lightness of a salad, but the richness of a heavier meal without the unhealthy fats, and will be as pleasing to the eyes as it will be to your appetite!

Tomato Basil Spaghetti

16 oz. spaghetti
5 roma tomatoes
1/2 cup basil leaves, chopped
1/2 cup extra-virgin olive oil
salt and black pepper
8 oz. fresh mozzarella cheese

Cook the spaghetti until it is al dente.

Meanwhile, chop tomatoes into small pieces, and mozzarella into cubes.

When spaghetti has cooked, allow to cool for 10-15 minutes, or until it is only slightly warm (to assure the cheese will not melt in the pasta). Next, add tomatoes, salt, black pepper, and basil. Toss. Then, add extra-virgin olive oil and mozzarella cheese. Serve immediately.

Serves approximately 5.

Tuscan White Bean Pizza

Tuscan white beans, or cannellini beans, make this pizza unique, delicious, and healthy. The pizza is quick to prepare, especially with using pita bread as a crust, which is already cooked. This dish may be used as an appetizer, or even a light main meal. Extra-virgin olive oil finishes the dish with a tasty touch.

Tuscan White Bean Pizza

1 15 oz. can Tuscan white beans, rinsed and drained
1/2 cup basil leaves, chopped
5 roma tomatoes
5 whole-wheat pitas
Extra-virgin olive oil
salt and black pepper
6 oz. fresh mozzerella, cut into small pieces

Preheat oven to 325 degrees, and bake pita until soft, or for about 10 minutes.

Meanwhile, place beans in a mixing bowl, and mash into a paste-like consistency.

Next, spread bean mixture onto pitas, and then cover with basil, tomatoes, and mozzerella on top. Bake pitas in the oven until the mozzerella cheese has melted. Serve by drizzling olive oil on top, and season with salt and pepper. Enjoy!

Serves approximately 4.