So fragrant! Throwing chopped tomatoes, basil and crushed garlic into hot pasta brings out all the aromas and delivers flavors at the peak of freshness.

The girls loved it! Lots of olive oil and crushed garlic put this over the top.

Parmesan cheese brought it all together!

The freshness of summer is right around the corner!

I eat steamed veggies everyday, usually kale, broccoli, spinach and whatever else may be fresh that day.

Keeping it interesting is sometimes a challange.

The last thing that I want to do is add more empty calories.

I have been in the habit of keeping homemade pesto in my fridge and freezer.

I make mine with basil. olive oil, garlic and pine nuts. Real simple; real fast and real food.

I plop about 1 tablespoon on steamed veggies and it is a meal.

Another tip that I like to share is that I always slice garlic into the vegetables while they are steaming. It adds rich flavor.

This meal is filling and will keep me going all day!

This arugula is my new favorite! Just greens with some fresh squeezed lemon and 1 tablespoon of olive oil.

So delicious, full of healthy fats, high in fiber and low in calories.

Meatless Monday! has become an event around here.

Often, I’ll have guests and serve cocktails.

The children are always looking forward to what the day will bring.

Today, I gave careful consideration to Meatless Monday! and decided that trading meat for copious amounts of cheese, eggs and cream wasn’t truly in the spirit of what I was trying to achieve.

The carbon footprint of Meatless Monday! could be improved.

Today’s meal is vegan.

It is a healthy and complete one pot dish.

You can look at it as a kind of cleanse from a weekend of dining out and a fresh start to the week.

The kids rolled in on a rainy cold afternoon and asked if there was something hot to eat.

This rice pilaf got rave reviews from my girls.

Ingredients

1 cup brown basmati rice
2 cups water
1 large carrot
1/2 white onion
3 scallions
4-5 cloves garlic
1/4 cup cilantro
1 can garbanzo beans
1 cup corn
1 cup peas
1/2 cup pine nuts
2 Tbsp olive oil
salt and pepper to taste

Method

In a large saute pan add olive oil, garlic, onion, carrots, rice and pine nuts.

Allow to simmer for a few minutes.

Then add corn, peas and scallions.

Allow to simmer a few more minutes then add water and cilantro and allow too cook until the rice is tender.

Salt and pepper to taste.

Garnish with more cilantro

OK! So it wasn’t Steve Carell but it was a real fantastic pizza!

This guy was hilarious and ate up all the attention that his “Steve Carell-esque” similarity would allow!

This pizza, on the other hand, was the real thing and Delish!

Thin crispy crust with a light touch of fontina cheese and the freshest basil pesto and olive oil.

Gently roasted cherry tomatoes “pop” when you bite into them and ooz warm tomato-y goodness.

The first outdoor dining of the 2010 season!

How exciting it is to sit in the warm sun for an afternoon lunch.

The gold and red beet salad was light and delicious with the added touch of pistachios.

The sun was a welcome ingredient after a long winter.

Tartine is the best place to enjoy al fresco dining in town.

Gorgeous beets and a light vinaigrette.

I started my day with a brisk early morning walk in sunny, crisp air.

What a great way to begin, reflect and feel renewed.

Only a clean, beautiful elixir would do after so much spiritual rejuvination…

This may not be the prettiest thing that I’ve ever made but it may the healthiest!

There are times in your life when you just need to nurture yourself; feed your soul and treat yourself like your own best friend.

This is one of those times for me.

It is not about eliminating anything. It’s about adding; adding love to everything.

1 Bunch Kale

1 Ripe Banana

2 cups Mixed Berries

2 Cups Water

These are the ingredients to a wholesome nourishing cocktail to fuel your day!

This was REALLY good! The first sip was a little harsh, but it got better and better till the very end.

Stone Mad Irish Pub in Cleveland Ohio was the hot spot as we sipped on ice cold beers and enjoyed the steamed mussels in a rich broth with onions and red peppers.

Sunny skies gave way to a cool crisp night as the sun went down on the stone extravaganza that is Stone Mad.

The rich woods and carved stone create an ambiance that will have you thinking you are in the heart of the Irish countryside.

The mussels are classic and great with beer.

The salmon and noodles was one of Chef Michael Fadel’s specials and was very good and easily shared by two.

Romantic and cozy; this is a great date spot and will be even better come summer.

The gorgeous stone patio with fireplace and quixotic atmosphere beckons.

Spring is fragrant and lovely in this little lakeside town.

Warm sunny days inspire herbs and fresh veggies and lots of salad!

My daughters loved this meal and the simple balsamic vinaigrette dressing on the salad.

Fresh and crunchy with warm and creamy; Perfection!

This chowder was so easy.

Ingredients:

2 Cups organic sweet corn
1 ½ cups half and half
½ cup milk
¼ cup chopped cilantro
1 cup finely grated Mexican cheese blend
3 cloves garlic
3 Tbspn organic sweet cream butter
¼ cup chopped roasted red pepper
¼ white onion chopped
½ Tbspn chili powder
Salt and pepper to taste

Method:

Add butter to medium sized sauté pot.
Add chopped garlic, chili powder, onion and corn and allow to sauté for a few minutes.
Add cilantro half and half and cheese.
Allow to cook then add milk; enough to create a smooth creamy consistency.
Serve warm and enjoy!

This fabulous appetizer or main, dish in my case, was a real find at Luxe in the Detroit Corridor on Cleveland’s West side.

Chef Marlin Kaplan creates a creamy texture and full bodied flavor with rich roasted peppers and sweet juicy currants.

I am a big fan of Chef Marlin and I am happy to see the vegetarian offerings at Luxe.

Hob Nob Pinot Noir was a great compliment to the sweet and savory flavors of this humble but, oh so yummy, dish!

Serve with pita or in Bib lettuce, radicchio, or in endive.

Ingredients:

Roasted eggplant
Roasted garlic
Pinch of chili flakes
Olive oil
Roasted red pepper
Fresh cilantro chopped finely
Touch of cumin
Shallots
Currants plumped in port or water

Courtesy of Chef Marlin Kaplan

Fresh, warm and light; this dish is a nice compromise between soup and a meal!

The flavors of Spring come together to offer a hearty meal which features cilantro and lime.

Warm and spicy ingredients go great with beer on a sunny but cool Spring evening!

Ingredients

1 (14-ounce) can unsweetened coconut milk
2 tablespoons red curry paste
1/2 white onion, peeled and finely chopped
small bunch scallions finely chopped
1/4 cup chopped fresh cilantro leaves
1 lime, juiced
1 bell pepper chopped
2 to 3 tablespoons canola oil
Salt and freshly ground pepper
1 2 pound shrimp, shell and tail left on
1 cup small scallops
2 dozen mussels
Bunch of fresh cilantro for garnish

Method

Whisk together coconut milk, curry paste, onion, cilantro, lime juice, and oil in a large bowl. Season, to taste, with salt and pepper. Place shrimp in the bowl and toss to coat. Cover and let marinate at room temperature for 20 minutes.
Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute.

Add coconut milk and clam juice and bring to boil, whisking until paste dissolves.

Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes.

Add shrimp to sauce.

Add chopped bell pepper.

Cook until shrimp turn pink and are just opaque in center, turning occasionally, about 4 minutes.

Stir in cilantro.

Season to taste with salt and pepper.

Divide shrimp and sauce among 4 shallow bowls. Garnish with cilantro, lime wedges and serve.