kale salad

Lately I have been obsessed with kale, especially this salad! I have been eating it for lunch everyday. It’s great alone or with a piece of grilled chicken, fish, or even a tamale!

2 bunches fresh kale (cut into a 1/4″ chiffonade)
1 can cooked corn
1/2 red onion cut into long strips
1 cup quinoa cooked (follow instructions on box)
4 tablespoons olive oil
1 medium lemon (juiced and zest)
2 tablespoons honey
Salt and pepper to taste

In order to cut kale into a “chiffonade”, simply stack kale tightly and cut into ribbons.

Toss all ingredients with hands until evenly coated and adjust seasoning if necessary. Can be refrigerated for 3-5 days and still remain crunchy and fresh unlike other salads.


valentine’s day dinner

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For as long as I can remember, I have equated romantic Valentine’s Day dinners with pasta, red wine and champagne. Once, when my brother and I were just old enough to boil water, we made our parents a surprise Valentine’s dinner of spaghetti with Ragu sauce and served it in the dining room sectioned off with their red satin bed sheets. I don’t know how romantic it was for them but it has stuck with me. It has become my tradition with Wade to make homemade pasta on Valentine’s Day and to share a bottle of Champagne (one of our favorites is Camille Saves N.V. Champagne Brut Rosé Grand Cru). Because making homemade pasta can be quite labor intensive and a bit on the messy side,  we usually save it for special occasions. We have found that trying to dine out on Valentine’s Day can be a little stressful and this tradition gives us a romantic project that allows us to share time together. This year we got creative and made something a little different.

I love setting festive tables and I especially love a Valentine’s Day table. I’m obsessed with hearts, red, pink, and anything that glitters!
Valentine’s Day Sweet Potato Ravioli with Brown Butter Sage Sauce

For the pasta we use Mario Batali’s basic pasta recipe, only use 5 eggs instead of 4 as it states in his book Molto Italiano. To give the pasta a beautiful red tint add some fresh beat juice to the egg mixture!


2 pounds of sweet potatoes (peeled)
8 ounces mascarpone cheese
1 tablespoon olive oil
1 1/2 cups Pecorino Romano
pinch of freshly grated nutmeg
salt and pepper to taste

Peel sweet potatoes and cut into 1 inch discs. Toss in olive oil, salt and pepper. Wrap tightly in a foil pouch and roast on the top shelf of your oven at 400°F for 40 minutes to an a hour or until potatoes are super soft. In a large bowl, mash sweet potatoes with mascarpone cheese, nutmeg and Pecorino Romano. Salt and pepper the mixture to taste.

Ravioli Assembly:

Take a sheet of pasta and lay it on a lightly floured surface. Place a cookie cutter dull side down so that it doesn’t cut the pasta. Use this as a template to place filling in the shape of a heart but make sure to leave leave a boarder about the width of your finger so that you leave room to brush on the egg wash. Repeat this technique with ample room between hearts. Brush egg wash around the heart shaped filling.  Lay second sheet of pasta over the first and press and seal the edges around the filling, being sure to press out any air bubbles you notice. Use the sharp side of the cookie cutter to finish cutting out the hearts. Store on a lightly floured surface. These can also be lightly floured and wrapped in plastic wrap for freezing.

Brown Butter Sage Sauce

4 tablespoons butter
10 sage leaves
1/2 lemon (juiced)

Melt butter in a saute pan. Add sage leaves and continue cooking until golden brown color begins to appear. About this time add ravioli to a large pot of boiling water. Remove  sauce from heat and remove sage leaves to a paper towel so they will become crispy. Add lemon juice to the pan and cooked pasta to the pan and return to heat. Top with crispy sage leaves, fresh Pecorino Romano and serve immediately. Happy Valentine’s Day!



fast n fancy oatmeal

Here’s a jazzed up and healthier alternative to sugary breakfast cereals.

for one serving:
1/2 cup of old fashioned oatmeal
1 cup of apple juice (preferably fresh and unfiltered)
a dash of cinnamon
a few drops of vanilla
dash of salt
1 sliced banana
seasonal fresh berries

Combine all ingredients in a medium sauce pan and bring to a boil. Reduce heat and simmer until oatmeal absorbs the liquid. Top with fresh berries and milk or almond milk and enjoy!!!



dried cherry chutney

I received a delicious homemade cherry chutney as a Xmas gift from a client. It was the perfect accompaniment to our holiday ham and paired amazingly well with pinot noir. I’m sure it would be amazing on turkey too!

2 cups pitted dried cherries (Montmorency)
1 1/4 cups sugar
3/4 cup white vinegar
1/4 cup finely chopped celery
1/4 cup minced ginger
6 tablespoons of apple juice
3 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes

1. Combine all ingredients in a microwave safe 2-quart casserole, and stir well.
2. Cook uncovered at full power for 6 minutes. Stir until sugar has dissolved and return to microwave. Cook another 8 minutes.
3. Allow the chutney to cool to room temperature, then tightly cover and refrigerate.


seared yellowtail and herb salad with spicy toasted sesame vinaigrette

My husband Wade whipped up this salad for lunch the other day. Even though this looks gourmet it is quick and easy to make. Simple, healthy and delicious!

Lightly salt fish
Place fish onto a heavily peppered plate to create a pepper crust. Make sure to get the pepper on all sides.
In a hot pan with canola oil sear largest surfaces for 1 minute each side and 30 seconds for the small sides.

herb salad mix
shaved fennel
red onion
yellow or orange bell pepper
sushi grade tuna

1/2 tsp honey
1 tbs canola oil
1 tsp Toasted sesame oil
4 tsp seasoned rice vinegar
Sriracha- a few drops to 1/2 tsp to taste for spiciness
1 garlic clove minced 1
sea salt/pepper to taste
Whisk together until dressing emulsifies

Toss salad with dressing and top with thinly sliced tuna.


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