Spaghetti with Fresh Tomato Sauce (Murakami Sauce)

8 oz pasta (linguini, spaghetti or angel hair ) 1/2 an onion- diced 8 garlic cloves, rough chopped 3 tablespoons olive oil 2 lbs juicy ripe tomatoes, diced (about 6 cups chopped, save juices) 1/4 cup splash vermouth, red wine or white wine 1 teaspoon kosher salt 1/2 teaspoon fresh cracked pepper 15–20 basil leaves,… Continue reading Spaghetti with Fresh Tomato Sauce (Murakami Sauce)

Eggplant Puttanesca Sauce

3 tablespoons olive oil- divided 1 medium eggplant – cut into a small dice ( 4 cups) 1 red onion- diced 4–6 cloves garlic- rough chopped 1 red bell pepper- diced 14 ounce can crushed or diced tomatoes 1 tablespoon dry Italian herbs ( or sub oregano and thyme) 1 teaspoon kosher salt 1/4 teaspoon… Continue reading Eggplant Puttanesca Sauce

Posole Verde

8 oz pasta (linguini, spaghetti or angel hair ) 1/2 an onion- diced 8 garlic cloves, rough chopped 3 tablespoons olive oil 2 lbs juicy ripe tomatoes, diced (about 6 cups chopped, save juices) 1/4 cup splash vermouth, red wine or white wine 1 teaspoon kosher salt 1/2 teaspoon fresh cracked pepper 15–20 basil leaves,… Continue reading Posole Verde

Minestrone (Pressure Cooker or Stovetop)

1 tablespoon olive oil 1 onion- diced 4–6 garlic cloves- rough chopped 1 large fennel bulb, cored, diced thinly ( or sub 2 cups chopped celery) 2 cups chopped carrots ( ½ inch thick) 2 cans beans- kidney, white beans, cannellini beans, or chick peas- rinsed, drained. ( 3 cups) 1 x 14 ounce can… Continue reading Minestrone (Pressure Cooker or Stovetop)

Hot and Sour Red Cabbage Soup

1 lb ground meat- beef, lamb, turkey, or chicken 1 onion, diced 1 teaspoon salt 4–8 cloves garlic, chopped 1 tablespoon fresh ginger, grated, or use ginger paste 1/4 teaspoon chili flakes or 1/4 teaspoon black pepper ( or sub ? teaspoon white pepper) 1 red bell pepper, chopped ( or sub a carrot, finely… Continue reading Hot and Sour Red Cabbage Soup

Warm Red Cabbage Slaw with Apple

1 medium onion, thinly sliced 3 tablespoons olive oil 1 large green apple, 1 1/2 cups, chopped in small pieces 3 tablespoons coconut sugar, maple syrup or brown sugar 3–4 tablespoons wine vinegar 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon cloves 1 medium head red cabbage, about 2 pounds (908 grams), thinly shredded Sauté… Continue reading Warm Red Cabbage Slaw with Apple

Chipotle Mayo (Mexican Secret Sauce)

1/2 cup mayo or sour cream 1 tablespoon water 1 –2 teaspoons lime juice (to taste) 1/2 teaspoon salt, more to taste 1/2 teaspoon chili powder 1 teaspoon smoked paprika 1/4 teaspoon ground chipotle powder – you can also use one canned chipotle pepper (blending it with the mayo in a blender) or just stir… Continue reading Chipotle Mayo (Mexican Secret Sauce)

Grilled Chicken Caprese

4–6 x 6-8-ounce Chicken Breasts 1 tablespoon olive oil, or more to coat 3/4– 1 teaspoon salt 3/4 teaspoon pepper 1 teaspoon granulated garlic powder ( or 2 garlic cloves, finely minced) 1 tablespoon lemon zest 1 tablespoon fresh thyme ( or 1 teaspoon dried) or sub oregano 6 ounces fresh mozzarella ball (or sub… Continue reading Grilled Chicken Caprese

Grilled Chicken Breasts

1 1/2 lbs boneless, skinless chicken breasts (4-5 small-ish breasts) or boneless, skinless chicken thighs (6-8 pieces- see notes.) Grilled Chicken Marinade: 2 tablespoons fresh oregano, rosemary, thyme, or sage, finely chopped (or use a combo) zest from one medium lemon (2 tablespoons) and save the lemon for grilling/ juicing. 1 tablespoon granulated garlic, or… Continue reading Grilled Chicken Breasts

Harira

2 tablespoons olive oil 1 onion, diced 2 stalks of celery, inner leaves are fine, chopped small 4 cloves garlic, chopped 1 1/2 teaspoons dried ground ginger 1/2 teaspoon black pepper 1/2 teaspoon turmeric 2 teaspoons cumin 1 teaspoon smoked paprika 1/4–1/2 teaspoon cayenne 6 cups broth, vegetable or chicken or water 1 28 ounce… Continue reading Harira

Fiery Burmese Chicken (or Tofu) and Green Beans

10–12 ounces chicken breast (boneless, skinless) or sub tofu, cubed and patted dry. 2 teaspoons cornstarch 1/4 teaspoon kosher salt 1/4 teaspoon pepper 3/4 teaspoon Chinese Five Spice (do not leave this out -see notes) 1 tablespoon oil for searing (peanut, coconut or high temp”wok” oil) Stir Fry Sauce: 2 1/2 tablespoons soy sauce (or… Continue reading Fiery Burmese Chicken (or Tofu) and Green Beans

African Peanut Soup with Chickpeas, Sweet Potatoes, and Spinach

1 tablespoon coconut oil 1 onion, chopped 3 garlic cloves, diced 1 tablespoon ginger, grated or minced 1 Serrano chili, diced (for less spice add the whole chili (uncut)when adding the broth and then remove before serving) 1 teaspoon smoked paprika 1/2 teaspoon black pepper 2 teaspoons ground coriander 1 teaspoon ground cumin 2 cups… Continue reading African Peanut Soup with Chickpeas, Sweet Potatoes, and Spinach

Everyday Kale Salad with Roasted Lemon Vinaigrette

1 small bunch lacinato kale, cut into very fine ribbons 1/2 small head cabbage, shredded or thinly sliced 1/4 of a red onion, very finely sliced ( see notes) 1/4 cup tender herbs of your choosing (optional) cilantro, basil, parsley, chives 1/4 cup olive oil juice from 1–2 small lemons – try roasting them first,… Continue reading Everyday Kale Salad with Roasted Lemon Vinaigrette

Baked Salmon with Mustard

1 lb Salmon- whole skinless filet or pieces 1–2 teaspoons olive oil salt and pepper to taste 2–3 tablespoons whole grain mustard Preheat oven to 375 F Brush Salmon with olive oil. Sprinkle with salt and pepper on all sides of salmon. Lay salmon down on a parchment lined or greased baking sheet. Generously coat… Continue reading Baked Salmon with Mustard

Baked Haddock with Tomato and Fennel

1 lb Haddock (or other white fish like cod, halibut, sable or bass) 1 1/2 tablespoon olive oil 3 cloves garlic-minced lemon zest from one lemon 1/2 teaspoon kosher salt 1/4 teaspoon cracked pepper 1 tablespoon thyme 1/2 of a sweet onion- thinly sliced pinch salt and pepper juice of one lemon 1 teaspoon olive… Continue reading Baked Haddock with Tomato and Fennel

Springtime Seared Black Cod with Meyer Lemon Risotto and Gremolata

2 tablespoons butter or oil 1 cup white onion, finely diced 2 cups aborio rice 1 cup white wine 4– 5 cups hot water or stock 1 1/2 teaspoon salt ( less if using stock) 1/4 teaspoon white pepper 2 meyer lemons, juice and zest —— Gremolata: 1/2 cup chopped Italian parsley 1 meyer lemon-… Continue reading Springtime Seared Black Cod with Meyer Lemon Risotto and Gremolata

Halibut with Corn, Leek, Sage and Polenta

2 medium leeks Tablespoon butter ( or oil) 4 ounces chopped pancetta (optional) 2 ears corn, shucked, kernels cut off the cob 1/4 teaspoon salt fresh cracked pepper 1/8 cup chopped fresh sage Quick creamy polenta: 4 Cups water 1 C cornmeal 1 1/2 tsp salt 1 teaspoon granulated garlic 1 Tablespoon Butter 4 Tablespoons… Continue reading Halibut with Corn, Leek, Sage and Polenta

Furikake Salmon

Sauce: 3 tablespoons soy sauce (or GF BRAGGS) 3 tablespoons Mirin (see notes for substitute) 2 tablespoons sesame oil ———- 2 tablespoons olive oil, divided one shallot, finely sliced 2–3 extra-large handfuls of shredded cabbage Pinch of salt, pepper and chili flakes 8–10 ounces salmon (2 thick pieces) 4 ounces shiitake mushrooms, de-stemmed, sliced Optional… Continue reading Furikake Salmon

Roasted Pomegranate Salmon

1–2 lb salmon filet 2 tablespoons olive oil 2 large shallots- sliced into thin rings 2 fennel bulbs- very thinly sliced 1/2 cup white wine or sherry ( if you have Pernod, a little splash, along with the wine is delicious) salt and pepper to taste Marinade: 3 tablespoons miso 2 tablespoons maple syrup (… Continue reading Roasted Pomegranate Salmon

Sheet Pan Miso Salmon with Peas and Beans (with Variations)

Miso Salmon Marinade: 1 tablespoon olive oil 1 tablespoon toasted sesame oil 1/4 cup Mirin (or sub 1 1/2 tablespoons honey and 2 1/2 tablespoons water) 2 tablespoons miso paste 1 tablespoon brown sugar, honey or maple 2 teaspoon fresh ginger, finely minced or use ginger paste. 3 garlic cloves, finely minced optional: 1/8 teaspoon… Continue reading Sheet Pan Miso Salmon with Peas and Beans (with Variations)