Monday, April 16, 2018

 Hi All,

      Spring is taking way too long to come her in NY, but lets stay positive and keep on enjoying 
the things we love second best to a warm, beautiful, sunny day... good food.

Here is a delicious recipe for..



               * 30 Small Tomatoes, quartered (about half the size of a Roma tomato) or 60
                  cherry tomatoes
               * 1/4 cup + 2 tablespoons Olive Oil (divided)
               * Salt and Pepper
               * 3 cups Garbanzo Beans (2cans), cooked, skins removed
               * 2 Garlic cloves, peeled
               * juice of 1 large Lemon
               * 1 1/2 teaspoons Sea Salt
               * 3 tablespoons Tahini
               * 1/2 cup - 3/4 cup Water or reserved garbanzo bean liquid
               * 1/4 cup Fresh Basil Leaves


             1 - Preheat the oven to 300 degrees
             2 - Place the sliced tomatoes on a baking sheet, cut aside up so that they are 
                  spaced close together, but not touching.  Drizzle the tomatoes with the 
                  1/4 cup olive oil and season generously with salt and pepper.  Place in the
                  preheated oven on the top rack and roast about 2 hours for cherry tomatoes,
                  and 3 hours for larger tomatoes.  Tomatoes are done when they are somewhat 
                  shriveled and the tops have begun to caramelize.  Let tomatoes cool.  Placed 
                  tomatoes and oil in bowl.
              3 - Place the skinned garbanzo beans, garlic cloves, lemon juice, salt, tahini,
                   2 tablespoons olive oil, and 1/4 cup of the water in a high speed blender.
                   Process until the mixture is completely smooth.   The mixture may be too 
                   thick to easily blend.  If this is the case, continue adding liquid until it easily
                   blends together.  We use a full 3/4 cup of garbanzo bean liquid, but you may 
                   prefer less if you like your hummus on the thicker side.
               4 - Add 1/2 of the roasted tomatoes to the hummus (do not add the oil it's 
                    sitting in - just what clings to the tomatoes will suffice) and blend again
                    until the mixture is silky and smooth.
               5 - Spoon the hummus into a serving bowl and run a spoon across the top of
                    the hummus to create a swirl.  Spoon the remaining roasted tomatoes over 
                    the top of the hummus, along with the oil.
               6 - Top with small basil leaves.

Tuesday, February 20, 2018

                    Hi All,

                  Fish tacos are one of my all time favorite foods, every summer 
                  I head down to Cold Spring Harbor, NY - close to my hometown 
                  and enjoy their award winning Fish Tacos.  They welcome pets, 
                  so I pack up my baby Oscar (106lb Golden Retriever) and enjoy 
                  the beautiful day.

                  But if you can't make it down, then by all means try this easy, 
                  delicious recipe at home and create your own memories. :)

Summertime Fish Tacos

Ingredients                                        How to Make It

1 tablespoon ground chipotle          Combine first 3 ingredients. Rub                                                          seasoning mixture evenly over fillets
1 ½ teaspoons ground cumin          

½ teaspoon salt                               Stir together oil, grated rind, and juice:
                                                        rub over fillets.
6 (6 ounce) tilapia fillets

2 tablespoons olive oil                   Arrange fillets in a grill basket coated with
                                                       cooking spray
1 teaspoon grated lime rind

2 teaspoon fresh lime juice           Grill over medium-high heat (350-400) 3
                                                      minutes on each side or just until fish
Vegetable cooking spray               begins to flake with a fork.  Cool slightly
                                                      Shred fish.  Spoon 2 to 3 tablespoons fish
                                                      Into tortillas, and top with Sweet and
                                                      Spicy Slaw and Fruity Black Bean Salsa. 
                                                      Serve with a squeeze of fresh lime juice

Sweet and Spicy Slaw

Ingredients                                      How to Make It

1 cup reduced-fat sour cream          Whisk together first 5 ingredients in a
2 tablespoons rice wine vinegar       medium glass bowl until blended.  Add
                                                         slaw mix, tossing to coat.
2 tablespoons pineapple or orange   
marmalade                                       Cover and chill until ready to serve
½ teaspoon salt

¼ to ½ teaspoon dried chipotle

1 (16 ounce) package cabbage
slaw mix

Fruity Black Bean Salsa

Ingredients                                          How to Make It

1 (15 ounce) can black beans            Combine black beans and next 5              
 rinsed and drained                            ingredients in a glass bowl.  Whisk
                                                           together rind and remaining
1 small papaya, peeled, seeded        ingredients in a small bowl, and
and chopped                                     drizzle over bean mixture.  Toss gently
                                                          to coat.  Cover and chill salsa until
½ red or green bell pepper,               ready to serve.
seeded and chopped

1 large ripe avocado, cut into ½        ½ (24 ounce) jar papaya available in the
inch cube                                           produce section of your supermarket may
                                                           be substituted for fresh papaya.  If you
2 jalapeno peppers, seeded and        can’t find papaya, substitute 2 ripe
minced                                               mangos, cubed.

¼ cup chopped cilantro

1 teaspoon grated lemon rid

2 tablespoons fresh lemon juice

1 tablespoon honey

½ teaspoon salt

Saturday, February 17, 2018

Hi All,

Here are some easy to make treats to get you through the final part of winter and remind you that Spring is right around the corner!  Enjoy! :)

Grilled Tomato-Rosemary Tart

Ingredients                                    How to Make It

3 plum tomatoes                            Preheat oven to 400 degree.  Cut tomatoes into 1/4-“
                                                       slices, and place on a paper towel-lined wire rack.
½ teaspoon kosher salt                  Sprinkle tomatoes with salt.  Let stand 20 minutes.
                                                       Pat dry with paper towels
½ (17.3 oz) package frozen
puff pastry sheets, thawed            Unfold 1 puff pastry sheet on a lightly floured
                                                      bakery sheet.  Arrange tomato slices in a single layer
¼ cup (2oz) shredded                   on pastry.  Stir together cheese and next 3
mozzarella cheese                         ingredients in a small bowl.  Sprinkle cheese mixture
                                                      over tomatoes.
1 teaspoon lemon zest

1 teaspoon fresh rosemary           Preheat grill to 350-400 degrees (medium-high) heat
                                                     Turn 1 side of grill off; leave other side lit.  Transfer
½ teaspoon freshly ground          tart from baking sheet to unlit side of grill, and grill,
 pepper                                         covered with grill lid, 20 to 22 minutes or until
                                                     pastry is puffed and golden brown.
1 tablespoon chopped fresh              
parsley (optional)