Broiled Lamb Loin Chops with Rosemary, Olive Oil and Lemon

I’m not a vegetarian but I seldom eat red meat. My protein sources are mostly seafood, eggs, tofu, nuts and beans. I try to practice what I preach which is very simple, quoting author Michael Pollan, “Eat food. Not too much. Mostly plants”. However, my husband and son love to have lamb over the holidays so…

Seared Scallops in Brown Butter with Fried Sage

Scallops taste so rich, it’s hard to believe they contain very little fat. Like most seafood, they are a healthy fast food, cooking in less than 5 minutes. I seared them in a little brown butter and olive oil with a garnish of fried sage leaves. You don’t need much butter or oil, about 2…

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…

A 3 Minute Salad from the Salad Bar in the Fridge

It’s a busy morning and I’m rushing to get to work.  With salad bar ingredients already prepped in the refrigerator, it took me 3 minutes to assemble a salad (I timed myself).  I added chopped kale mix, garbanzo beans, beets, cucumbers, yellow peppers, hard-boiled egg, a rectangle of baked tofu, a small handful of chopped…

A Salad Bar in Your Fridge

Packing a healthy lunch can be daunting.  My solution is to create a salad bar in your refrigerator.  It just takes some time over the weekend to peel, chop and prep the ingredients but it saves time throughout the week. First, prep the veggies: wash and dry lettuce (or use a mix right out of…