Wheatberry Waldorf Salad 

Yields 4 servings:

Ingredients: 

1 1/2 cups of wheat berry 

1/2 cup red grapes - halved 

4 celery stalks - small dice 

1/2 cup garbanzo beans 

1/3 cup mozzarella 

1/4 cup raw walnuts - chopped 

Salt 

Pepper

2 tablespoons extra virgin olive oil 

1 lemon - juiced 

Method: 

To cook wheatberry, place in a pan over high heat with 1 1/2 cups of water and a dash of salt. 

Cook for 15 minutes. 

Once cooked place in a large bowl for it to cool. 

Meanwhile prepare all the other ingredients. 

Place in the bowl with the cooked wheat berry. 

Season with salt and pepper. 

Once the dish has cooled dress with olive oil and lemon. 

Gently mix together and serve either at room temperature or cold. 

Serve and enjoy. 

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Baked Cheesy Broccoli Tomato Pea Penne Pasta

Ingredients: 

1/2 cup steamed broccoli florets

1 medium heirloom tomato- chopped

1/4 cup yellow onion- small dice

1 medium garlic clove- minced

1/4 cup frozen peas 

1 bunch fresh basil leaves 

2 tablespoons extra virgin olive oil

1 cup Brown Rice Penne Pasta 

1/4 cup freshly grated Parmesan Cheese

2 slices of Munster or Provolone Cheese 

Salt 

Pepper

Method: 

Bring a medium pot of water to a rapid boil. Generously salt when boiling. Add penne and cook for 6 -7 minutes. 

In a saute pan over medium heat, add olive oil. Saute onion and garlic with salt for 1 minute. Add broccoli florets and tomato. 

Season with salt and pepper. Add peas and basil. 

Once penne is cooked add it to the sauce pan and about 1/4 cup of pasta water. 

Always remember to save the pasta water. It helps to bring the sauce together. 

Cook on the stove top for 1 minute. 

Transfer pasta to a ceramic oven proof casserole dish. 

Add the cheese and mix, reserve some cheese for garnish after it is done baking. 

Preheat oven to 350 degrees. Bake for 10-13 minutes. 

Serve and enjoy! 

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Mexican Shrimp and Quinoa Stuffed Bell Peppers

Yields 3 servings

Ingredients:

2 Organic Bell Peppers (medium) - remove tops and core

1 cup tri-color quinoa - rinsed and drained

1/2 lb wild caught shrimp- peeled and deveined & chopped

1/2 cup black beans - rinsed and drained

1/2 cup pinto beans - rinsed and drained

1/2 cup yellow sweet corn 

1/2 yellow onion - small dice

1 garlic clove- minced

1 poblano pepper- small dice 

1 handful cilantro - minced 

1 1/4 cup water, vegetable stock or chicken stock 

1 teaspoon chipotle powder

2 tablespoons olive oil

Salt 

Pepper

Method: 

Heat a medium pan with olive oil. Add onions and sweat with salt for 2 minutes. Add the poblano and garlic.

Add beans and corn and saute with salt and pepper.

Season chopped shrimp with 1/2 teaspoon chipotle powder, salt and pepper. Add to the pan and saute. 

Add the rinsed quinoa, the remainder of the chipotle powder, season with salt pepper, 1/2 the cilantro and the liquid. 

Bring to a light boil. Lower heat to low and cook for 17 minutes, until the quinoa is light and fluffy. 

Preheat oven to 350 degrees. 

Stuff the bell peppers with the quinoa filling, Bake in the oven for 15 minutes. 

Garnish with shredded cheese and some fresh cilantro. 

Serve and enjoy! 

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Rainbow Macaroni 

Yields 2 servings

Ingredients:

1 1/2 cups elbow macaroni, I purchased the quinoa gluten-free macaroni

3 heirloom tomatoes - chopped

1 small shallot- minced

1 garlic clove - smashed

1/4 cup yellow bell pepper- small dice

1/4 cup orange bell pepper - small dice

1/4 cup frozen peas, or MORE! 

1/2 cup asparagus- 1/2 inch cut 

1 small bunch of fresh basil leaves- chiffanoide

2 tablespoons olive oil , plus more for garnish

Salt 

Pepper

Method:

Prepare vegetables and cut as mentioned above or to your liking.

Heat a medium pot of water to a rapid boil. Generously salt, add the macaroni and boil for 5-6 minutes, until almost al dente.

Heat a small saute pan with olive oil over medium, medium -low heat. 

Add garlic, keep garlic in the saute pan until fragrant, then remove. 

Add the shallots, bell peppers, and asparagus, season with salt and pepper. Saute for 2-3 minutes. 

Add the tomatoes and peas. Saute for 2-3 minutes. 

Then add the pasta to the sauce, add the pasta water to help thicken and make the vegetable sauce. 

Add the fresh basil and adjust the seasoning to your liking and the consistency of the sauce by adding more pasta water.

Remember when making pasta and sauce, never dump the water. The pasta water contains the start from the pasta and help to 

thicken the sauce as well as add salt. 

Serve and drizzle with some extra virgin olive oil, and enjoy! 

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Mediterranean quinoa salad

Yields 3 servings 

Ingredients

3/4 cup white sprouted quinoa - rinsed and pre-cooked and cooled

1/3 cup bruniose cucumber - peeled and deseeded

1/2 cup garbanzo beans - rinsed and drained

3 medium tomatoes- small dice

2 tablespoons kalamata olives- diced 

1 cup grilled romaine lettuce - sliced 

1/3 cup minced fresh parsley 

1 bunch fresh mint - minced 

1/4 cup walnuts - toasted 

1/4 cup lemon juice 

1/4 cup extra virgin olive oil 

Salt 

Pepper 

Method:

Rinse and cook quinoa. 

Meanwhile, prepare all the vegetables. Place in a mixing bowl. 

Once the quinoa is cooked and cooled, add it to the mixing bowl. 

Season with salt and pepper.

Add the lemon juice and extra virgin olive oil. 

Gently toss together and adjust seasoning if necessary. Top with the toasted walnuts and a fresh sprig of parsley and a whole olive.

Serve and enjoy!

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Cold Brown Rice Summer Salad with cucumber & artichoke

Yields 4 servings

Ingredients:

2 artichoke hearts- diced

1/2 large cucumber- peeled, deseeded, and finely diced, or brunoise 

2 tablespoons fresh dill- minced

1 cup medium grain brown rice - precooked

1/4 cup feta cheese 

1 tablespoon toasted pine nuts 

2 tablespoons extra virgin olive oil

Salt

Pepper

 

Method:

To cook brown rice:

In a small pan add brown rice and 1 1/2 cups water plus a pinch of salt. Bring to a boil, reduce heat to low, cover and cook for 40 minutes.

Once all the liquid is absorbed and the rice is tender, remove and place in a bowl for the rice to cool. 

To prepare the salad:

Place cooled rice in a mixing bowl. 

Cut the the vegetables, place in the bowl with the rice. 

Season with salt and pepper. 

Toast the pine nuts in a saute pan over medium heat. Once the nuts become fragrant, remove from the pan and place in the bowl. 

Add the cheese and gently fold the salad together. 

Garnish with some extra cheese and the extra virgin olive oil.

Place in the fridge for 1-2 hours and remove before serving about an hour ahead of time. 

If the salad is consumed right out of the fridge the flavors are masked by the cold temperature. Flavors are better tasted closer to room temperature. 

Serve and enjoy!

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Arroz con Mariscos (Rice with seafood)

Yields 4 servings

Ingredients:

1.5 lb of Fresh Wild caught Shrimp- peeled + deveined 

1 lb calamari - rinsed 

4 lobster tails - large chop

1 chorizo link - sliced

8 stalks fresh asparagus - diced

1 yellow onion - small dice

2 garlic clove- minced

1 cup frozen peas

2 cups arborio rice

2 pinches of saffron 

1/2 cup white wine

2 cups vegetable or chicken stock

1/2 -1 cup water

2 tablespoons olive oil

Method: 

Cut all vegetables. 

Clean and prepare by seasoning with salt and pepper seafood. 

Heat olive oil over medium heat in a large pan. Add onions and salt allow to cook for 2 minutes. 

Add the garlic, 1 pinch of saffron and chorizo and saute for another 2 minutes. 

Add asparagus, all seafood and white wine. Cook for 1 minute. 

Add the rice, peas, stock, and saffron, season with salt and pepper. 

Bring to a simmer or light boil. Cover pan and reduce heat to low. 

Cook for 20 minutes, or until the liquid is absorbed in the rice and it is tender. 

Garnish the dish with steamed asparagus stalks or fresh parsley. 

Serve and enjoy!

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Homemade Hummus Recipe 

Ingredients:

2 can garbanzo beans, no salt added- drained and rinsed

1-2 tablespoons tahini

1/4-1/3 cup extra virgin olive oil

salt 

pepper

1 small garlic clove 

1 lemon - juiced

Method:

Place all ingredients in a food processor. 

Process until smooth. If it the hummus is too thick add more olive oil. 

Season to your liking. 

Store in an air-tight container in the a fridge for up to 2 weeks.

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Quimbombo or Cuban Okra Stew

Ingredients: 

1 chicken breast and 1 chicken leg- deboned and large chunks

1 ripe plantain 

1 1/2 cups  frozen diced okra

1 yellow onion - small dice 

1 -2 garlic cloves - minced

1 green bell pepper

1 cup chicken stock 

Salt 

Pepper

2 tablespoons olive oil

Method:

Dice all vegetables and set a side. 

Debone and cut chicken. Pork is used in  the traditional Cuban recipe, but I prefer organic no-soy fed chicken. It is easier to find good organic and 

well raised chicken than it is to find humanely raised and non-soy fed pork. 

Heat a large pan over medium heat with olive oil. 

Add onions and season with salt, allow to cook for 2 minutes. Add the green peppers, saute for 1 minute. Add the onion and saute. 

Salt and pepper the chicken and add the to hot pan. Cook until the outside is white in color. 

Add the okra, plantains, and stock. First add 1/2 the stock and bring to a light simmer. Cover the pan and cook for 15 minutes. 

You can always add more stock if you would like the stew to be more liquid, but okra contains a lot of water so add less stock and you can always add more.

Season to you liking and serve with white or brown long grain jasmine rice. 

If you would like to help cut come of the gooeyness of the okra,  squeeze a wedge of lime and it will help cut it. 

Serve and enjoy.

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Pan- seared salmon with a crispy skin with a side of harissa sauteed collard greens

Ingredients: 

Wild-caught sockeye salmon, skin on (6 oz cut fillets)

1 bunch of collard greens - rinsed and chopped

1/2 yellow sweet onion - sliced

1 teaspoon harissa 

a pinch of cayenne pepper

Salt 

Pepper

4 tablespoons of olive oil 

Method: 

Clean and wash collard greens and slice onion. 

Pat dry salmon and season both sides with salt and pepper. 

In a skillet pan heat 2-3 tablespoons of olive oil over medium heat. Once the pan is hot enough, place salmon skin side down on pan. 

Let it cook for 3-5 minutes on the skin side. 

Meanwhile heat a medium to large saute pan with olive oil. Add onions and sweat with salt. 

Once the onions become translucent add the collard greens, and make sure the heat is on low. 

Add a tablespoon or so of either water or broth to the collard greens for the to wilt. 

Add the harissa and cayenne pepper and any other additional seasonings. 

Once the salmon is able to be flipped and the skin is no longer sticking to the pan flip and cook on the other side of 1-2 minutes, until desired 

internal temperature is reached. 

Serve and enjoy.