Dante was the scene of a fabulous late night supper and wine tasting.

Not only did Dante roll sushi just for us; Sushi is a happy hour hour item and we were well past happy hour! But he was gracious enough to accommodate my lust.

I find that it is best just to sit back and enjoy. I never order. I just graciously accept what this world class chef puts in front of me.

Hearts of palm with spinach, portobello and ginger vinaigrette was amazing with crispy fried red onions.

Our bartender kept the wines flowing as we took a world tour of reds from Italy to France, California and South America!

There were Petite Sirah, Zinfandel, Pinot, Malbec…..

This was, by far, one of the best dining experiences that I have had in a while.

Dante is a true gem! In Cleveland or otherwise; world class!

Scallops and polenta are divine!

Something light and “springy” was on my mind today.

A chill in the air did not stop the sunny skies from inspiring a salad full of all my favorites; avocado, black beans, corn, red onion, scallions and cilantro!

Lime and olive oil dressed this salad and allowed all the flavors to come through and keep it light.

You can get really creative with tomatoes, olives, peppers…I used what I had on hand.

I tend to go heavy on the cilantro!

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!

OK. I had kale for lunch. The usual. But I also wanted mango.

But I wanted to do something different.

I also had an avocado and some fresh cilantro; I used the juice of one lime and a little salt.

This salad was amazing and I would make it to serve with a summer dinner.

The mango was very cooling with the kale which, of course, was really spicy because… I just can’t help myself!

This salald would be great with a grilled fish or rice and beans.

The combination of sweet and savory is filling and delicious!

Lemony, garlicky, creamy, tahini dressing made this salad fantastic.

Baby arugula and lightly steamed asparagus was the perfect meal for a sunny day with promises of Spring!

I used the juice of 1 lemon to 2 tablespoons of sesame tahini plus 3 cloves of fresh garlic! To that I added 1 tablespoon of olive oil.

It was potent! and sooo delicious.

Another good thing about being a vegan is that the dog is never really interested in what I’m cooking.

Sammy was all about sunbathing today.

THE END!

The girls made dinner tonight and commented that it was tasty and satisfying; something they worry about since I’ve Veganized our kitchen.

This meal is very simple and easy for little helpers.

I always have red sauce in the fridge and usually some gourmet cheese ravioli in the freezer.

The salad really rounds out this meal. Fresh veggies at every meal just makes good sense.

Meatless Monday was so easy today. We all worked together. This mom loved it!

Certified Fitness Trainer, Life Fit Coach and Veg-Chef writer, Carmen Garcia has contributed her Beet Cucumber Appetizer Salad today.

Carmen is passionate about fitness, vegan diet and nutrition and it shows in her vitality and excitement for sharing her experiences and recipes with others.

Beet Cucumber Salad Appetizer

Easy Recipe, Serves 4

Ingredients

2 medium beets, chopped
1 medium cucumber, chopped
1/2 cup organic sauerkraut
2 tablespoon rice wine vinegar
4 leaves, savoy cabbage, raw or lightly steamed
1 tsp dried dill weed herb
20 raw almonds (pre-soaked for tenderness)
sea salt, dash
raw sugar, dash

Method

Steam beets for 15-20 minutes (depending on how tender you prefer).
Rinse with cold water.

Set aside. Mix cucumber, sauerkraut, dill and rice
wine vinegar in a bowl.

Add a dash of raw sugar and sea salt is optional for
taste.

Chill all of the ingredients scoop ingredients into cabbage leaf cups.

Garnish with a small portion of almonds in the center of dish for extra crunch.

You may add slivered or whole (raw or roasted) almonds over cabbage cups.

Tip: If you prefer a bit more tender veggies vs. raw and crunchy, lightly steam each appetizer to serve warm.

The winter blues are setting in and the best way that I know to combat this is with healthy fresh foods.

Today’s salad is one of my favorites as it has raspberries in it; sweet and juicy, full of antioxidants and vitamins.

I made an easy olive oil balsamic vinaigrette.

I put 2 parts olive oil to 1 part balsamic vinegar in a glass jar and shake it vigorously.

The result is a thick fully emulsified dressing that I can serve and store with ease.

New York Times writer Martha Rose Shulman has offered up a fantastic recipe for the cold winter months.

Where comfort food meets healthy salad, this potato and green bean salad will surely fit the bill.

Feta cheese and Dijon mustard add a kick to this yummy, nutritious dish.

Recipe Courtesy of Martha Rose Shulman

Ingredients

1 pound waxy potatoes, cut in 1-inch dice

2 tablespoons finely minced red onion, soaked for five minutes in cold water, then drained, rinsed, and drained on paper towels

2 tablespoons sherry vinegar

1 tablespoon freshly squeezed lemon juice

Salt to taste

1 small garlic clove, green shoot removed, minced or pureed

1 teaspoon Dijon mustard

1/3 cup extra virgin olive oil

3 tablespoons plain low-fat yogurt

Freshly ground pepper to taste

2 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives, chervil or dill

6 ounces green beans, trimmed and broken in half

2 ounces feta cheese, crumbled

1 6-ounce bag baby spinach

Method

1. Steam the potatoes above 1 inch boiling water for 10 minutes or until tender. Meanwhile, whisk together the vinegar, lemon juice, salt, garlic, Dijon mustard, olive oil and yogurt.

2. When the potatoes are tender, remove from the heat and toss at once with 1/4 cup of the dressing, the onion, herbs, and salt and pepper to taste.

3. Add the green beans to the steamer pot, and steam for five minutes. Remove from the heat, refresh briefly with cold water, drain well and toss with the potatoes, 2 more tablespoons of the dressing and the feta. In a separate bowl, toss the spinach with the remaining dressing. Top with the potatoes and beans, and serve.

Yield: Serves four as a main dish or six as a side dish.

Advance preparation: You can prepare everything several hours ahead. Reverse the order of preparation if you want the potatoes to be warm, steaming them at the last minute.