Blog Archives

Arugula Pesto

Arugula is my favorite lettuce because of its natural spiciness. It’s perfect for seared salmon salads, and light, sweet vinaigrettes. Arugula is easily transformed into pesto, which can be used on a large variety of sandwiches (paninis especially), chicken, and fish.

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Tuna Tartare

Enjoy this recipe for heart-healthy Tuna Tartare with family and friends!

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Avocado Gazpacho

I’m a HUGE fan of the avocado. If I were ever going to get a tattoo, it would be of this delicious, rich, oily fruit. Avocados are rich and luxurious… they go well on sandwiches, omelets, and salads. This avocado gazpacho recipe is perfect for those warm summer days when you’re craving soup, and want something to cool your palate.

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Isagenix

I’ve been a professional chef for 25 years. During this time I have been asked to endorse, and write about many different food products. Recently, a friend of mine introduced me to Isagenix- a revolutionary health and wellness company that concentrates on detoxification, weight loss, improving energy and performance, and healthy aging. I had never heard of Isagenix, so I did some research.

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Vegetarian Cauliflower Crust Pizza

Vegetarian Cauliflower Crust Pizza

Have you ever come across a Glutard? Ok, that’s a bit harsh, but there are people out there who can’t have any type of wheat. I’ve tried a few different gluten-free pizza crusts and they’re ok, but not great. My friend Catherine is an excellent Chef, and has forwarded me her wheat-free pizza crust made with cauliflower- give it a try.

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Asian Dipping Sauce

Asian Dipping Sauce

I’ve been making an Asian Dipping Sauce at the club lately that goes very well with seared Ahi tuna. It’s sweet, tangy, and delicious of most types of fish, and shrimp.

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Vegetarian Vegetable Stock

Vegetarian Vegetable Stock

Most soups and sauces begin with a flavoring agent, base or stock. Stocks provide depth of flavor, and are essential when preparing memorable cuisine. Vegetarian vegetable stock is simple to prepare, and can be frozen in Ziploc bags for use at a later date.

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Vegetarian Quiche

it is finally that time of year when cool season leafy green crops are coming in waves again. but, even as a mainly herbivorous minded eater, i can only tolerate so many salads. luckily, i have a diffusion process that i call quiche eating. my garden is still inundated with rainbow colored stalks of swiss chard, kale, and spinach. these plants are cold hearty and can tolerate temperatures as low as fifteen degrees which is great news for my belly and lucrative for local farmers. i work with and for farmers- greens are never lacking in my kitchen. while my original recipe is made with spinach, i have been experimenting with the other green things that seem to be reproducing up here in growing zone 6b! think turnip greens, beet greens, and kohlrabi greens. this recipe is versatile and lends itself to experimentation which is one reason that it has been part of my repertoire for a decade.

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Vegan Quinoa Salad

Quinoa is an edible seed with a low glycemic index. Its nutty, substantive qualities make it an ideal meal, or side dish. This recipe is extremely easy to make, delicious and quite healthy.

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Oakland Farmers Market

The Oakland Business Improvement District (OBID), in partnership with the Pittsburgh Parks Conservancy, announce the start of another season for the Oakland Farmers Market. As always, customers can expect fresh fruits, vegetables, and baked goods. This year they can also expect a fresh location; The Oakland Farmers Market has moved to Schenley Plaza, located at 4100 Forbes Avenue. The new location will provide a more comfortable, convenient location for vendors and customers alike.

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