This easy, yummy dip can be whipped up just minutes before guests arrive and served warm with crusty bread or crackers.

This has become my new favorite dish to take to friends or to serve at parties.

Ingredients:

2 cans lump crab
1 8 oz package of cream cheese
1 cup mayonaise
1 cup sour cream
1 cup shredded cheddar cheese
1 chopped yellow or red pepper
5-6 chopped green onions
1 1/2 tsp cayenne pepper
1 tsp or to taste garlic salt

Mix the ingredients well and top with some extra shredded cheese.

Bake in the oven at 350 degrees for 15-20 minutes.

Serve warm with bread or crackers.

I don’t know why I’ve always been so intimidated by risotto.

Arborio rice seemed exotic and complicated.

Like most people I assumed that it meant hours standing at the stove; stirring, demanding an almost psychic sense to determine when it is ready.

Well it couldn’t be further from the truth.

This dish is fast and easy and virtually full proof.

I’d say that about 45 minutes is all that you need to have this dish prepared.

Ingredients:

2 cups risotto Arborio rice

8-10 cups water or vegetable stock

Method:

In a deep skillet toast the risotto in about 1/4 cup of olive oil.

Add 4 cups of liquid and allow to simmer slowly until most of the liquid is absorbed.

Then cup by cup add the remaining liquid as it is absobed by the rice while stirring.

Stirring brings out the starch and creates the creamy texture for which this rice is known.

In a seperate skillet sautee shrimp asparagus and scallops in butter and crushed garlic.

Add to the risotto and mix well.

You can add about 1/4 ohf heavy cream and parmesan cheese if desired.

Sliced peppers go well with eggplant dip which is light and garlicky!

I couln’t help but to end this meal with a little Dulce de Leche Cheesecake!

So easy , so delicious and nutritious.

This took just minutes and I simply scavenged through my pantry, fridge and freezer to create a colorful, tasty meal.

I enjoyed this with a hot cup of green tea

Ingredients

2 cups cooked rice
2 Tbsp Thai Peanut Sauce
½ cup sliced peppers
½ cup peas
1 cup sliced Shiitake mushrooms
2 Tbsp Cilantro leaves
½ lime

Method

Throw everything into a sauté pan and heat until cooked evenly.

Toss in the cilantro and squeeze lime juice over top to serve.

I was craving sage! And by sage I mean Thanksgiving dinner, mostly the stuffing. But since I am shooting for the “unstuffed” look this Fall I wanted to come up with something that would have a rich texture, complex flavors and be healthy, nutritious, not fattening and still satisfy my cravings! Tall order but with a little luck; I had the ingredients on hand and not too much effort I managed to approximate the “stuffed” theme with out the aftermath; tight pants!

I started with my basic lentil recipe and added brown rice, and some chopped tomatoes. I also have an abundance of sage in my garden so I used that although I know for a fact that the dried stuff from the store works just as well. The secret, I think, is to slowly sauté the herbs in oil to extract the flavors.

I stuffed everything into peppers and baked them slowly. Eating healthy without feeling deprived, plus it was cheap! Lentils are the best bang for your food dollar around and full of nutrients; even protein. My good behavior left a little wiggle room today for a glass of wine! I love days like today!

Here’s the recipe which made enough to stuff 8 medium size peppers with some left over to make wraps for the children’s lunch tomorrow.

Ingredients

1 cup lentils
1 cup brown rice
1-2 Tbsp Oil or butter (I used coconut oil because I like the added flavor)
3-4 cloves of garlic
2-3 medium sized carrots
2-3 medium sized celery stalks
2 small tomatoes, chopped
Sage to taste (I used about 10 fresh fairly large leaves)
3 cups of water or vegetable stock, chicken stock; your preference
8 medium sized bell peppers (I used the orange, yellow and red variety)
Salt and pepper to taste

Method

Preheat oven to 325 Fahrenheit

In a large skillet add the oil, chopped garlic, fresh sage or powdered, chopped carrots, chopped celery and sauté until soft.

Add salt and pepper to taste.

Add the brown rice and lentils and coat them in the mixture then add the water and the tomatoes.

Let simmer until the water is absorbed. About 30-45 minutes.

Cut the stem out of the peppers creating a “cup”

Spoon the mixture into the peppers and place in your baking dish.

Here I will add enough water to cover the bottom of the dish; sometime I add a little white wine for flavor.

I don’t like my peppers to be mushy so I bake them just until they are tender; about 30 minutes.

This was my first meal from my garden. This was my first attempt at a garden! It was actually thrilling to grow my own cucumbers, tomatoes, peppers and basil and construct these humble ingredients into a healthful meal. I felt invigorated all day with these wholesome foods in my belly.

I never realized that I would be so deeply affected by something so simple, so primal. Is this how our ancestors felt? Does this feeling explain the elaborate and brutal ritual sacrifice practices of ancient cultures? Did they realize the tenuous and fragile balance of nature which allowed them to produce food? Were they in awe? Were they grateful?

I wonder if we would be more humble, more grateful for our food if we were more deeply connected to it. Would we eat as much meat if we had to raise, care for, and slaughter animals ourselves? Would we value the complex nutritional components of vegetables and legumes if we watched them grow and saw the sun and rain turning tiny seeds into beautiful plants and fruits?

When you can taste the sunshine in a tomato do you not feel completely connected to the Universe?
I did. If just for a moment I was grateful.

Cherry Tomatoes with Cucumbers and Basil
Cherry Tomatoes
Cucumber
Basil
Olive Oil
Sea Salt
Lemon juice

Chop, toss together, drizzle with olive oil, sea salt and lemon juice.

Tuna Steak with Peppers
4 oz Tuna steak fresh or frozen
Garlic
Pepper

Pre-heat oven to 425 degrees
Chop pepper and garlic. Place tuna on foil (enough to completely wrap).
Toss pepper and garlic on top, sprinkle with sea salt. Add a drizzle of olive oil. Wrap completely. Place in oven and cook until the tuna is right where you like it!