Servings: 4

Ingredients:

Eggplant

• 1 large eggplant
• 3/4 cup plain bread crumbs
• 1 1/4 cups grated Parmesan, divided
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 eggs
• 1 tablespoon milk
• olive oil spray

Sauce

• 1 teaspoon olive oil
• 2 cloves garlic
• 1 28 ounce can of crushed tomatoes
• 3 tablespoons of dry red wine, optional
• 1 tablespoon fresh basil, chopped
• 2 teaspoons fresh Italian parsley, chopped
• 2 teaspoons fresh oregano, chopped
• salt and pepper to taste
• 2 cups mozzarella, shredded

Directions:

1). Preheat oven to 400 degrees F. Spray a sheet pan with olive oil spray

2). Mix bread crumbs, 3/4 cup Parmesan, garlic powder, basil, oregano, salt and pepper together in a medium bowl. Mix eggs and milk in a small bowl.

3). Cut eggplant into 1/4 inch thick slices across. Dip each slice into egg mixture, then bread crumb mixture to coat evenly all over. Place on sprayed pan, and repeat until all pieces are coated, and placed in a single layer on the pan (you might need to use two pans). Spray top side of eggplant with olive oil spray and bake in preheated oven for 20-25 minutes, until golden brown, turning once.

4). While eggplant is baking, heat a large saucepan over medium heat. Add olive oil, then minced garlic, and cook 30 seconds. Add crushed tomatoes and wine, simmer for 15 minutes, then remove from heat and stir in fresh herbs. Season to taste.

5). Spray a casserole dish with olive oil spray, then add one layer of eggplant, 1/4 cup Parmesan and 1 cup of mozzarella sprinkled on top, and spoon half of the sauce over. Then repeat with a second layer of eggplant, pour the rest of the sauce over, and sprinkle with remaining 1/4 cup Parmesan and mozzarella.

6). May be cooled, covered, and refrigerated or frozen at this point. When ready to eat, preheat oven to 350 degrees F. Bake casserole for 25-30 minutes, or until hot and bubbly, and cheese begins to brown.

Serving Suggestions: Serve with spaghetti (or low carb option of spaghetti squash), and a green vegetable of your choice.

The presentation of my wild sea bass at Locanda Locatelli  in London was magnificent, and it was cooked to perfection. I couldn’t wait to come home and do my own rendition. It is absolutely perfect for a romantic dinner for two, or if you are like me, a scintillating, guilt free indulgence for one regardless of occasion.

Servings: 2

Ingredients:

Artichoke

• 2 whole artichokes
• 6 cups of water
• juice of 1 lemon

Tomato-Basil Sauce

• 2 teaspoons of olive oil
• 1 clove garlic, minced
• 1 14.5 ounce can of diced tomatoes
• 1 tablespoon fresh basil, chopped
• 1 teaspoon fresh Italian parsley, chopped

Wild Sea Bass

• 1/4 cup panko or fresh bread crumbs
• 3 tablespoons of Parmesan cheese, freshly grated
• 1 tablespoon of olive oil
• 1 clove garlic, minced
• 1 teaspoon Italian parsley, finely chopped
• 1 teaspoon lemon zest
• 2 6 ounce wild sea bass fillets
• olive oil spray
• salt and freshly ground black pepper to taste

Directions:

Artichoke

1). Bring water to boil in a large saucepan or Dutch oven.

2). Chop about an inch off the top of the artichokes, trim off any small leaves around the bottom, and cut off any excess stem.

3). Cook artichokes in the boiling water for 25-40 minutes (time varies due to size of artichoke), until outer leaves pull off easily. Remove from water, drain, and cool enough to handle.

4). Remove all outer leaves except for bottom row to form the flower. Using a knife or a spoon, remove all the inner leaves and fuzzy “choke” until artichoke heart is revealed. Place on dinner plates, squeeze fresh lemon juice over each artichoke, and set aside until ready to serve.

Tomato-Basil Sauce

5). Heat a large saute pan over medium heat, add olive oil and heat for 30 seconds to one minute, then add garlic, stirring for another 30 seconds until fragrant. Add diced tomato, stir well, and simmer to reduce liquid for 8-10 minutes. Remove from heat and stir in fresh herbs.

Wild Sea Bass

6). Preheat oven to 450 degrees F.

7). While the tomato sauce is cooking, mix the panko, Parmesan, olive oil, garlic, parsley, and lemon zest in a small bowl, and set aside.

8). Spray a sheet pan with olive oil spray. Rinse sea bass fillets, pat dry, and place on the sprayed pan. Spray more olive oil spay on top of the fillets, and season with salt and pepper to taste. Roast in preheated oven for ten minutes (per one inch thickness). Remove from oven. Top with panko and Parmesan mixture, and roast for another 2 minutes, or until golden brown on top.

9). To serve, drizzle the prepared artichoke heart with tomato-basil sauce, and top with wild sea bass fillet.

Serving Suggestions: I love this dish exactly as it is, but for a hardier appetite add a side dish of linguine tossed in the tomato sauce, and sprinkled with freshly grated Parmesan cheese.

Servings: 2

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 tablespoon pink grapefruit zest
• 1 tablespoon green peppercorns
• 1/4 cup pink grapefruit juice
• 1/4 teaspoon red chili flakes
• 1 large clove garlic, minced
• 1 tablespoon brown sugar
• 2 teaspoons rosemary, chopped
• 3 sprigs fresh thyme
• 1/4 cup extra virgin olive oil
• salt to taste

Directions:

1). Preheat a hot grill. Pound chicken breasts to 1/2 inch, thickness all over for even cooking. Set aside.

2). In a medium size deep dish or bowl, add zest, juice. Using the back of a spoon, carefully press down on just a few of the peppercorns to partially crush and release flavor. Add minced garlic and brown sugar. Stir until brown sugar dissolves. Add parsley and thyme. Whisk in extra virgin olive oil. Add chicken breasts and turn a few times to ensure they are well coated. Cover and refrigerate. Marinate for 30 minutes to an hour.

3). Remove chicken from marinade, disposing of leftover marinade. Season to taste, and grill 2-3 minutes per side. Garnish with grapefruit segments if desired.

Serving Suggestions: Serve hot with cauliflower mash (or mashed potatoes) and steamed or grilled green vegetable of your choice; or cold on a bed of peppery arugala tossed in Champagne vinaigrette with sliced heirloom tomatoes.

The trick to this healthy meal is to have your ingredients prepped, and ready (mise en place). Once everything is in place, the actual cook time is very fast.

Servings: 4

Ingredients:

1/3 cup vegetable broth

2 tablespoons of vegetarian oyster sauce

2 tablespoons of honey

2 tablespoons of soy sauce

2 tablespoons of dry Sherry

1 teaspoon sesame oil

1/4 teaspoon red chili flakes, optional

2 tablespoons cornstarch, divided

1 tablespoon of peanut oil, divided

10 ounces Gardein “beef tips”

1 tablespoon fresh ginger, minced

3 cloves of garlic, minced

4 cups of broccoli, cut into florets and blanched

Directions:

1). In a small bowl, whisk together the vegetable broth, oyster sauce, honey, soy sauce, Sherry, sesame oil, red chili flakes, and one tablespoon of the cornstarch. Set aside.

2). Toss “beef” tips with 1 tablespoon of cornstarch.

3). Heat two teaspoons of the oil in a large wok or skillet. When you start to see ridges in the oil (you want to ensure the oil is hot, because the Gardein does not need long to cook)  add the “beef” tips, and brown, stirring frequently for 2-3 minutes. Remove “beef” tips to a plate, and set aside.

4). Add remaining teaspoon of peanut oil to the pan. Heat for 30 seconds. Add the ginger and garlic, stirring until fragrant, another 30 seconds. Add the broth mixture, stirring constantly until it begins to thicken, about 1 minute. Add “beef” tips and blanched broccoli, stir until heated through, another 1-2 minutes.

Serving Suggestions: Serve over rice of your choice. I prefer lemon Jasmine rice.

Since Dad is master of the grill in our family… here is a marinade for Father’s Day that he will love too!

Servings: 4

Ingredients:

• 3/4 cup rice vinegar
• 1/4 cup dry Sherry
• 2 tablespoons low-sodium soy sauce
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 3 Serrano chiles, membranes and seeds removed, chopped
• 1 tablespoon Worcestershire sauce
• 1 tablespoons brown sugar
• 2 tablespoon Chinese five spice
• 2 teaspoons paprika
• 1 teaspoon coriander
• 1/4 teaspoon cardamom
• 3 tablespoons toasted sesame oil
• 1 1/4 pound flank steak
• salt and freshly ground black pepper to taste

Directions:

1). In a large mixing bowl, mix together rice vinegar, Sherry, soy sauce, garlic, ginger, Serrano chiles, Worcestershire sauce, brown sugar, Chinese five spice, paprika, coriander, and cardamom. Whisk in the sesame oil. Add steak, turning a few times to coat well. Marinate the meat, refrigerated, for up to 12 hours, turning occasionally to allow it to marinate evenly.

2). Preheat a hot grill.

3). Remove meat from marinade 30 minutes before grilling to allow it to come to room temperature. Reserve the marinade for basting the meat while you grill it. Pour it into a small saucepan, bring to boil, and simmer for 5 minutes.

4). Season meat and grill 4-5 minutes per side for medium rare, brushing with marinade before turning, or as desired. Let meat rest, tented with foil, for 10-15 minutes before cutting.

5). Slice meat across the grain, into 1/4 inch thick slices.

Serving Suggestions: Serve with Five Spice Sweet Potato Oven Fries, and Asian Carrot Slaw.

Servings: 4 (1-2 in my household)

Ingredients:

• 1 large bunch of fresh kale, washed, and stalks removed
• 1 tablespoon olive oil, extra if it is an especially large bunch
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons honey roasted peanuts, crushed for garnish (optional)

optional ingredients: Choose just one for a flavorful variation

• 1/2 teaspoon Chinese five spice seasoning
• 1/4 teaspoon red chili flakes
• 1/4 teaspoon Cajun seasoning
• 1/8 teaspoon Wasabi powder (sprinkle with toasted sesame seeds after baking)

Directions:

1). Preheat oven to 350 degrees F.

2). Spin or towel dry the washed kale. Toss with olive oil until it is all lightly coated. Spread kale evenly in a sheet pan, sprinkle with Kosher salt, black pepper, and one of the optional ingredients if you desire (it is great without the extra seasoning too).

3). Bake in the oven for 10 minutes, and remove. Turn oven temperature up to 425 F., toss the kale, and place back in the oven for an additional 5 minutes.

4). Sprinkle with crushed peanuts (optional), and serve immediately. On the rare occasion that there is any left, you can crisp it back up a preheated 425 degree oven for 2-3 minutes.

Serving Suggestions: This makes a great afternoon snack the kids will love, but I also like it sprinkled with Chinese five spice seasoning in place of potato chips with my Jewels Turkey-Jasmine Burgers. Sprinkle some toasted sesame seeds on for garnish if you don’t like peanuts.

Servings: 2

Ingredients:

12 ounces low fat yogurt

1 cup Kashi honey flax seed Cereal

1 cup fresh pineapple, cut into small chunks

1 banana, sliced

6 large strawberries, sliced

Directions:

1). Spoon 3 ounces of the yogurt into two separate bowls or champagne flutes. Top with 2 tablespoons of cereal each.

2). Layer 1/4 of the pineapple, banana slices, and sliced strawberries on top of the cereal, then another 3 ounces of yogurt each, 2 more tablespoons of cereal each, and a final layer of fruits.

3). Sprinkle a little dry cereal or toasted almonds on top for garnish.

Note: Keep a covered dish full of the cut fresh pineapple ready in the refrigerator, so breakfast comes together quickly and easily when groggy first thing in the morning.

Variations: Of course you can use any combination of fruits you prefer, or substitute any cereal of your choice.

Servings: 4

Ingredients:

1/4 cup rice vinegar

1 tablespoon peanut butter

2 teaspoons honey

1 teaspoon Chinese mustard

1 teaspoon soy sauce

1/2 teaspoon sesame oil

1/4 teaspoon red chili flakes

2 cups carrots, shredded

1 1/2 cups Napa cabbage, shredded

1/2 cup red cabbage, shredded

1/4 cup golden raisins

1/4 cup sliced almonds

1/4 cup sunflower seeds

Directions:

1). In a large bowl, mix the rice vinegar, peanut butter, honey, Chinese Mustard, soy sauce, sesame oil, and red chili flakes with a whisk until well incorporated. Season to taste.

2). Add shredded carrots, both cabbages, raisins, almonds, and sunflower seeds. Season to taste, and chill.

Serving Suggestions:

Stir well before serving, and serve cold with my Turkey-Jasmine Turkey Burgers, and Five Spice Sweet Potato Oven Fries; or as a side for Crispy-Ginger Chicken Lettuce Wraps.

This easy kid-friendly side dish also happens to be great for low carb diets in place of mashed potatoes. Of course you can make it with any other color of cauliflower you happen to have, and let your imagination run wild with additional ingredients and variations.

Servings: 4

Ingredients:

1 large head of purple cauliflower, washed and cut into florets
4 large cloves of garlic, peeled and left whole
4 tablespoons of lite cream cheese
salt and pepper to taste

Directions:

1). Fill a large saucepan 1/4 of the way full with water, cover, and bring to boil over medium-high heat. Place the cauliflower florets and garlic into the steamer section, then place between pan and cover. Steam for 15-20 minutes, or until cauliflower and garlic are very soft when pierced with a knife.

2). Remove vegetables, being careful not to get burned by the steam, to a food processor, blender, or put back into the drained pan if using a hand blender.

3). Add the cream cheese, and blend until smooth and the consistency of mashed potatoes. Season to taste, and stir well before serving.

Serving suggestions: Serve this with any dish you might serve mashed potatoes with. I love this with turkey, chicken, or pork. I’ll usually serve with some kid of greens or a green vegetable like broccoli or asparagus as well.

Variations: Add 1/3 cup Parmesan and a pinch of oregano, or if using a white or orange cauliflower, I like the spicier versions of adding 1/3 cup cheddar and tablespoon of canned jalapenos, or a couple chipotle peppers for a smokier flavor. I often add celery root in with the cauliflower for another dimension of flavor. The possibilities are as endless as your imagination.