Baked Eggplant with Fresh Tomato Basil Sauce

Here’s an easier, lighter version of eggplant Parmesan. Using fresh from the garden eggplant, tomatoes and basil, you’ve got the beginnings of eggplant parm. The fat and calorie heft of traditional eggplant Parmesan comes from the breading and frying of the eggplant and the pounds of cheese that is layered between the slices. For my…

Grilled Whole Bass (fresh from the stream)

My family is filled with fishermen (and women). My grandfather came to the US from Greece as a very young man and fishing was part of his DNA. He could always be found on streams in Pennsylvania, fly fishing for trout or bait fishing for whatever would bite. My uncles fish, my father (who is…

Yummy Chocolate, Date and Walnut Bites

I got to taste these the other day at a meeting at work. A colleague made them for a snack and shared a bite with me. So yummy! Dates, walnuts (or almonds, I made two versions for this post) and 100% cocoa powder. That’s it! Put all three ingredients in a food processor and process until…

Berry Breakfast Bowl

While visiting my daughter in Santa Monica, I found an assortment of fresh berries at a local farmer’s market. One berry in particular intrigued me. A mulberry. It’s a long, dark purple berry with a very sweet , juicy taste. I used them along with raspberries, blackberries, and some kefir (you could use yogurt) to…

Pop Pop’s Spaghetti and Meatballs

There are some recipes you never change. Recipes that are shared from generation to generation, bringing with them memories of family meals filled with stories and laughter. These are the recipes that elevate our health more than a kale salad or tofu burger. My dad (Pop Pop) has been making this recipe for as long…

Watermelon Gazpacho

As the days get warmer, chilled soup is a light and refreshing summer treat. This recipe is a twist on traditional tomato-based gazpacho, using watermelon instead. Watermelon is refreshingly light and sweet, complimenting the chopped fresh vegetables and herbs. This recipe is so easy. All you need is a blender and a bowl. Fresh mint…

Chocolate Beet Cupcakes with Cream Cheese Frosting

I found this recipe while searching for beet recipes (because that’s what I do in my spare time). The natural sweetness of the beets goes well with the slight bitterness of the dark cocoa and I love the natural pink color of the icing. The recipe is from eatingwell but I made some modifications.  I used…

Rhubarb Oat Shortcakes

Delicious. One word to sum up this delightful summer dessert from Melissa Clark, food columnist for the New York Times. Fresh rhubarb is ready to harvest in late spring (my husband picked some beautiful rhubarb from our garden, featured below) and you’ll find it at produce markets throughout most of the summer. The colors in rhubarb are lovely…

Fresh Herb and Veggie Frittata

Eggs and herbs, could there be a better pairing? At the end of the week when I’m not sure what to cook, I’ll gather some eggs (I literally “gather” eggs because we have 3 chickens living in our backyard), odds and ends of vegetables in the fridge, fresh herbs from the garden (thanks to my…

Citrus-Herb Vinaigrette

Make a pledge to never buy bottled salad dressing again. Salad dressing is SO easy to make. It’s as simple as combining an acid (vinegar) and an oil (extra virgin olive oil is my preference). You can add some flavor boosters like Dijon mustard, chopped scallions or shallots and herbs. Play around with the type…

Red, White and Blue Berry Trifle

A family favorite for many years, this dessert is light and delicious but extremely easy to make. Use a store-bought angel food cake (tear into pieces), a packet of instant vanilla pudding (made with low-fat milk), lite whipped topping, sliced strawberries and blueberries. In a glass bowl, start with a layer of angel food cake,…