White Bean and Tuna Salad with Radicchio

Instead of the typical heavy, mayonnaise-based tuna salad, lighten it up with an olive oil and fresh lemon juice dressing.  Drain two 6 ounce cans of tuna fish packed in olive oil and place in a medium bowl.  Drain and rinse a can of white cannellini beans.  Add to the tuna. Chop two scallions, a…

Spaghetti with Anchovy Carbonara

Carbonara is an Italian dish from Rome that uses eggs, noodles, cheese to create a silky sauce. Pork, or  guanciale (pork cheeks), is a traditional ingredient but here we are using anchovies. Anchovies are a much healthier option and add a wonderful salty, earthy “umami” flavor. This recipe, from Food and Wine, is a fast,…

Fish and Chips with a Lighter Twist

Say no to frozen fish sticks and stop the frying.  This recipe is a deliciously light and crunchy alternative to traditional fish and chips. However, I have one suggestion for this recipe; “mise en place”.  Mise en place is a French term which means “putting in place”.  It’s a culinary reference for organizing and arranging…

Baked Shrimp with Tomatoes and Feta

Frozen shrimp is a staple in my freezer.  It’s healthy, fast food. You don’t even have to remember to defrost it because frozen shrimp will defrost quickly under cold, running water. Add shrimp to stir fries and quick pasta dishes. Brush it with BBQ or hoisin sauce, grill it, sprinkle with scallions and wrap it…