Category Archives: Dinner

Recipe: Chopped Salad with Avocado & Grilled Shrimp

Chopped salad with grilled chicken

If I’ve learned one thing from reading dozens of chef memoirs; pair contrasting flavors and textures.  The soft creaminess of the avocado contrasts the charred bite of the shrimp while the dressing binds it all together.  You’ll make enough dressing to also use as marinade for the shrimp. Serve this salad immediately, and don’t worry about leftovers- there won’t be any.

Serves 4 – 5

What You’ll Need

shrimp, 1 pound or 18 medium

avocado, 2 large

lettuce, 2 heads, romaine, green leafy, or your favorite

cherry tomatoes, 10 sliced in half

red onion, 1/2 medium, finely chopped

pepper, red or yellow, 1 chopped

radish, 1 sliced thin

oregano, 1 tablespoon fresh chopped, 1 teaspoon dried

thyme, 1 tablespoon fresh chopped, 1 teaspoon dried

parsley, 1 tablespoon fresh, chopped

Dressing & Marinade

olive oil, extra virgin, 3/4 cup

red wine vinegar, 1/4 cup

red onion, chopped, 2 tablespoons

oregano, 1 tablespoon fresh chopped, 1 teaspoon dried

thyme, 1 tablespoon fresh chopped, 1 teaspoon dried

salt & pepper to taste

To Prepare

1. Place the shrimp on skewers. Preheat the grill on high. Make the marinade/dressing. (mix dressing/marinade ingredients together)

2. Wash and chop the lettuce, onions, peppers, oregano, thyme, slice the radish thinly, and halve the tomatoes. Place the lettuce in a large salad bowl and layer the other ingredients on top.

3. Use a tablespoon to drizzle the marinade over the shrimp.  Marinate the shrimp for at least 10 minutes, but no longer than 20 or the vinegar (acid) will start to cook the shrimp.

4. Place the shrimp on grill, cook for 3 minutes then turn over and cook 3 minutes more. Remove from grill.

5. Cut the avocado, remove it from the shell, and cut into cubes and place over the salad.

6. Remove the shrimp from the skewers and place on the salad. Drizzle with dressing and sprinkle with fresh parsley. Bon Appetit!

Recipe – Chicken Marsala

Chicken Marsala crop

I made this with dish with my daughters recently and they said it was better than the diner. Hi praise indeed. The secret is a good bottle of Marsala wine. Don’t waste your money and time with the cheap stuff.

What You’ll Need

chicken breasts, organic, 1 breast per person

whole wheat flour, 3 tbsp

olive oil,  extra virgin, 3 tbsp

baby portabello mushrooms, sliced thin, 1 package

Marsala wine, good quality (a good liquor store will have it), 1 bottle

Salt & pepper to taste

To Prepare

  1. Poor your self a glass of wine.  Lightly pound chicken flat and coat chicken with salt, pepper and flour.
  2. Saute in fry pan over medium heat with olive oil for 3-5 minutes per side until they’re almost cooked through. Remove from pan and set aside.
  3. Saute mushrooms in same pan, with a drizzle of olive oil, tossing frequently for 2 minutes.
  4. Pour Marsala wine over mushrooms and cook for 5 minutes on low heat.
  5. Add chicken back to pan with mushrooms and continue to cook on low heat for 5 minutes. Turn chicken over and cook for 5 more minutes.  Repeat this process for 20 minutes more.
  6. Serve over whole wheat linguine or brown rice.  Bon Appetite :-)



Continue reading

Recipe- Roasted Whole Carrots

carrots 2

A light drizzle of oil, sprinkling of salt and pepper, and a short stay in a hot oven will help bring out the natural sweetness of locally grown carrots.  When a vegetable is grown locally, picked ripe, and eaten in season, it doesn’t need much fiddling with.

Note- This recipe won’t work well with industrially raised carrots shipped from far away Continue reading

Recipe – Garlic, Lime, Cilantro Bean Salad

bean salad- garlic, lime, cilantro

If you study the healthiest people in the world, and look at what they eat, you’ll see one food on their plates, often – beans.  Use your favorite canned or dried beans in this dish, and be generous with the cilantro.  I like to crush the garlic because it imparts more flavor. Continue reading