Indulgent Simplicity

I’m so excited to share this recipe with you all! I went to Israel a few years back and returned newly inspired by the Middle Eastern/Mediterranean fare that I ate while there. I first learned about zhoug from my dear friend, Karen, who I met on my trip. She gave me some Zhoug that her father had made. I’m embarassed to say that I almost couldn’t tolerate the spice (I know, I know, I’m West Indian). Zhoug is traditionally made with cilantro, jalapeños (or another spicy type of pepper), cumin and cardamom. I made just as spicy a version, but made it in the blender, instead of a food processor. Feel free to use a mortar and pestle, but I’m gonna assume that most people don’t wanna go through the trouble to do the arm work🤪. This is my version, which is not traditional since I used less oil and added water to make it lighter. I would not call this an entirely authentic recipe, so please don’t call the food police on me😀

Zhoug

• 2 bunches of cilantro, with stems (the stems have the flavor)
• 8 large garlic cloves, whole, plus eight additional cloves minced
• 3-4 jalapeños, whole
• 1/2 tbsp of cumin
• 1 tsp of cardamom
• 1/3 cup of olive oil, plus 2 tbsp
• 1/4 cup of water
• 2 tsp of salt
• 1 lb of skinless chicken thighs
• 1 tbsp turmeric

1. In a blender, pulse the cilantro, jalapeños, garlic, salt, cardamom and cumin.

2. On high speed, stream in the water and then the olive oil.

3. Taste for seasoning. You’ll have much more than needed for the recipe. This makes about 3 cups. Store in the freezer in ice cube trays for easy use.

4. In a large bowl, combine the chicken thighs, minced garlic, turmeric and about 1/2 cup of Zhoug and allow to marinade for 1-2 hours.

5. Sear chicken in a large skillet on medium high heat with olive oil for 3-4 minutes on each side. Cover the skillet and turn heat down to low and cook for 15 minutes.

6. Serve with a cucumber and tomato salad and rice!

I CANNOT contain my excitement about pumpkin season!! I love everything pumpkin spice and cannot get enough. With pumpkin season, also comes squash and other gourds waiting to be consumed in the form of soups, stews and this amazing lasagna. Truth be told, this is a rendition of @mrsvitale recipe, but it’s a bit on the lighter side and still packed with the yummy goodness you’d expect with a traditional lasagna. My friends and coworkers have raved about this recipe since I initially made it years ago at my apt at a Christmas party and it was a hit. This recipe is definitely a labor of love. Try it and tell me what you think!

Bechamel Sauce

• 4 tbsp of flour
• 4 tbsp of butter
• 3 cups of fat free milk
• 1/4 tsp of nutmeg
• 1/2 tbsp salt
• 1/2 tbsp pepper

1. Start by melting the butter, one tablespoon at a time, in a large pot on low heat. Whisk the flour, one tablespoon at a time, until the mixture looks like mashed potatoes.
2. While continuously whisking, pour about a 1/2 cup of warmed milk at a time, making sure the butter and flour mixture looks like mashed potatoes. Continue this process until all of the milk is in the pot.
3. Season with salt, pepper and nutmeg. Set aside.

Butternut Squash

• 2 lbs of peeled and cubed butternut squash
• 2 tbsp of olive oil
• 1 tbsp of salt
• 1 tbsp of pepper

1. Preheat the oven to 375 degrees.
2. Spread the butternut squash in a sheet pan and drizzle with olive oil and season with salt and pepper.
3. Roast for 45 minutes, or until the squash is fork tender. Set aside to cool.

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Lasagna Ingredients

• 1 thirty-two ounce container of part-skim ricotta
• 2 eight-ounce blocks of fresh pre-sliced mozzarella cheese (I like Belgioso’s)
• 1 1/2 lbs of sweet Italian turkey sausage, removed from casings
• 1 large sweet onion, diced
• 2 Tbsp of olive oil
• 4 cloves of garlic, minced
• 2 tbsp of salt, plus
• 2 eggs, beaten
• 1/2 cup of chopped parsley
• 1/2 cup of Parmesan cheese, shredded
• 1/2 cup of Pecorino Romano shredded
• 1 sixteen-ounce box of no-bake lasagna sheets

1. Sauté the onions in olive oil on medium-low heat, until translucent, for about 5-7 minutes.
2. Add minced garlic
3. Add the turkey sausage, removed from the casings. Cook until meat is thoroughly cooked, about 10 minutes.
4. In a large bowl, combine the ricotta, Parmesan cheese, beaten eggs, parsley. Season with salt and pepper.
5. Grease a large, glass pan with butter or cooking spray.
6. Spread about 1/2 cup of Bechamel Sauce on the bottom of the lasagna pan, spreading
7. Arrange 3 1/2 lasagna sheets (you may need more or less, depending on the size of the sheets). You may have to break off a few pieces to fit the pan.
8. Pour another 1/2 cup of Bechamel Sauce, spreading to all four corners.
9. Arrange about 1/2 cup of the butternut squash on sheets.
10. Add 1/4 cup of the cooked turkey sausage.
11. Dollop the ricotta mixture and sprinkle about 1/4 cup of shredded mozzarella cheese
12. Spread 1/2 cup of the Bechamel Sauce and then repeat steps 7-11 two more times, for a total of three layers.
13. Dot the top layer with the 3 tbsp of butter.
14. Bake for 45 minutes covered at 375 degrees and then remove cover and bake for an additional 15 minutes.

Think arugula, feta and a beautiful Greek Island🧿😍. As you all know, I’m obsessed with Greece and have been twice already. It’s my go to summer vacation spot🇬🇷. I’ve been a I’ve found myself gravitating towards salads and pasta lately out of convenience. I also love sweet and savory combinations, so this is perfect when you need to satisfy that craving. Try this salad and you won’t be disappointed!

• 2 cups of arugula, washed and dried
• 2 oz of feta, in brine
• 2 tbsp of black sesame seeds
• 10 walnut halves
• 3 tbsp of Lemon Fig Dressing

1. Place the sesame seeds in a flat plate and start by rolling the feta in the seeds, making sure to get all sides. Tap off the excess and set aside.

2. Add the arugula to a bowl with walnuts and dress with Lemon Fig Dressing.

3. Toss thoroughly, place the salad on a plate and top with the sesame rolled feta. Enjoy with a glass of vino🍷.

Figs, figs, figs……. 💗💗Think honey scented fruit, lots of cheese and yumminess. But salads are my go to meals these days, and I’m sure all of us could use more greens, post Covid😜😜. I’m absolutely certain that lemon based dressings last forever in the fridge (depending on what you add to them) and require no effort. This lemon fig dressing is an unusual combination, but pair it with feta and arugula and you’re all set for a light lunch! Bonus: this doubles as a marinade for chicken!

Lemon-Fig Dressing

• 1 lemon, Juiced and zested (yields about 3 tbsp of juice)
• 2 tbsp of fig preserves
• 6 tbsp of olive oil
• 1/4 tsp of oregano
• 1/2 tsp of salt
• 1/2 tsp of black pepper

1. Add lemon juice, zest, fig preserves and oregano to a bowl.

2. Slowly whisk in the olive oil, a tablespoon at a time.

3. Season with salt and pepper. Enjoy with a salad or even use as a marinade!

Hey everyone!! As you all know, I’m obsessed with seafood and always try my hardest to get it as fresh as possible🐟🐟. Well, cod was on sale at Costco and I couldn’t resist. I made my own breadcrumbs because I had some extra bread that needed to be used up, but feel free to use store bought. The panko breadcrumbs really make the dish though, so make sure to use them🤪!

• 4 fillets of cod, (about 1 lb)
• 6 cloves of garlic, plus 2 cloves, minced
• 1/2 cup of salt
• 4 cups of water
• 3 lemons, juiced and zested (set aside the zest!🍋🍋)
• 1/4 cup of olive oil, plus two tablespoons
• 1/2 cup of store bought or homemade breadcrumbs
• 1/2 cup of Panko breadcrumbs
• 1/2 cup of fresh parsley, chopped

Brining the Cod

1. Bring water to a boil in a medium saucepan. Add salt and lemon juice. Let the brine cool for 30 minutes (you can speed up the cooling process by adding about 8 Ice cubes to the brine)

2. Put the cod fillets in the brine and allow to brine in the refrigerator for 4 hours

3. Remove the cod fillets from the brine, rinse with cold water and pat dry. Season with the 1/4 cup of olive oil and minced garlic, black pepper and lemon zest.

4. Toast the breadcrumbs and panko in a skillet on medium high heat with the remaining two tablespoons of olive oil , until brown. Add the parsley and top cod fillets with breadcrumb mixture.

5. Bake at 375 degrees for 20 minutes.

6. Enjoy with a tomato salad!

Has anyone ever tried Pasta Zero??? It’s a faux pasta (konjac noodles) made of Konjac flour, chickpea flour, preserved in water, sold in a bag. I know, I know, this doesn’t sound very appealing, but I swear it’s soo yummy and reminds me of ramen noodles!🥰 The noodles are ideal for those looking to cut back on a few carbs. I paired it with spicy tofu , which takes no time at all to cook. The key to the konjac noodles is to dry them out as much as can after you cook them, so it doesn’t add any water to the dish. Try the noodles and let me know what you think!

• 2 eight-ounce packages of Pasta Zero
• 1 eight-ounce package of extra firm tofu
• 1 tbsp sriracha
• 1 tbsp sesame oil
• 2 tbsp oyster sauce
• 1/2 red onion, sliced
• 6 gloves of garlic minced
• 1 tbsp of canola oil
• 1 tbsp of brown sugar
• 1 tbsp of sesame seeds, toasted
• 1 bunch of scallions, chopped, for garnish

1. First, drain the Konjac noodles in a colander and rinse for about 2 minutes under cold tap water, separating the strands as you rinse.

2. Full a large bowl with about 3 cups of hot water (just hot water from the tap; no need to boil water!) Add the noodles and let it sit for 10 minutes.

3. Drain the noodles and use scissors to cut the noodles. It’s optional to cut the noodles, but I think it better because it allows for more surface area in the frying pan.

4. Heat a large non-stick frying pan on medium heat and add the noodles. Let it cook on one side for 3-4 minutes, until you hear a “popping” sound. Turn of the burner. Remove the noodles and set aside.

5. Remove the tofu from the package and drain. Using paper towels, pat the tofu dry.

6. Cube the tofu in 1-inch pieces.

7. Heat the same non-stick frying pan used for the konjac noodles with the canola oil on medium high heat and add the tofu in a single layer (you don’t want the tofu touching each other, so make sure your skillet is large enough).

8. Allow the tofu to cook at least 5 minutes on the first side and 3 minutes on the other. Carefully turn the tofu pieces over with a pair of heat safe tongs.

9. Once the tofu is brown, add the garlic, red onion, oyster sauce, sesame oil, sugar, sriracha and reserved konjac noodles. Let the entire mixture simmer for 5-6 minutes, until the sauce has almost completely evaporated.

10. Garnish with scallions and sesame seeds.

Heyyy everyone! So because figs are so close to my heart, I’ve decided to create recipes featuring dried, preserved and fresh figs. It will be a part of a series in which I’ll be using my fire escape as the back drop. Now, my history with figs goes wayyy back… The love affair started in my 20’s. I was a new nurse, financially independent and I had finally moved to my own apt in NYC. I quickly realized that my neighborhood was teeming with diverse grocery stores, all of which had exotic produce, including figs. I was hooked. Figs then became everything that represented culture and sophistication to me. Stay tuned…

Hey everyone! So, citrus is always in my kitchen and in a lot of my recipes because they can wake up dishes that need a little bit of life. I use the zest, juice and actual fruit for both savory and sweet dishes. But what about whipping up a great salad with just oranges? It’s so easy to peel an orange and eat it, but it’s definitely a treat when you can make an orange into an experience. Try this fig orange salad for breakfast with coffee and granola or as a late night treat!

Orange Salad with Lime-Fig Dressing

• 4 navel oranges, peeled and sliced horizontally
• 1 tbsp of orange zest (from one of the oranges)
• 2 tbsp of Lime juice (juice from one lime)
• 1 1/2 tbsp of fig preserves

1. Zest one of the oranges. It should yield about a tablespoon or so zest. Set aside.

2. Peel the oranges, making sure to remove the pithe (all of the white stuff!). Slice the oranges horizontally. You should be able to get 3-4 slices.

3. Combine the lime juice and fig preserves. Whisk vigorously, until all of the fig preserve chunks are gone. Set aside

4. Arrange the slices on a flat plate, in a neat, circular pattern.

5. Drizzle the dressing over the oranges and sprinkle the orange zest over all of the slices.

Tips:

Warm the fig preserves in the microwave for 20 seconds to help breakdown the preserves.