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This week's Recipes

Meal 1

Baked Mackerel with Potatoes and Onions

Serves 4

1 pound Red Bliss or Yukon Gold potatoes, peeled and thinly sliced (about 3 cups)

2 medium onions, thinly sliced (2 cups)

1 tablespoon chopped fresh savory or thyme

1 1/2 tablespoons olive oil

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup homemade chicken stock (see recipe below) or low-salt canned chicken broth

2 large ripe tomatoes (1 pound total), cut into 1/2-inch-thick slices

1/2 cup dry white wine

4 large mackerel (12–14 ounces each), gutted and heads and tails removed

1/2 teaspoon herbes de Provence

2 tablespoons chopped fresh parsley

Preheat the oven to 400 degrees.

Rinse the potato slices well in cool water, then drain them thoroughly in a colander. Put the potato slices in a gratin dish, add the onions, savory, oil, 1/2 teaspoon of the salt, and the pepper, and mix well. Add the stock, and arrange the sliced tomatoes over the top.

Bake for 1 to 1 1/4 hours, until the potatoes are tender. Remove and add the wine. (The gratin mixture can be prepared to this point up to 1 hour ahead and set aside. At serving time, arrange the mackerel on top and finish under the broiler.) Preheat the broiler.

Meanwhile, make 3 horizontal slits, each about 1/4 inch deep, through the skin on both sides of each mackerel. Sprinkle the fish with the remaining 1/4 teaspoon salt and the herbes de Provence and arrange them in one layer on top of the gratin, pushing them partially into the gratin.

Place the dish under the broiler so it is about 10 inches from the heat and broil for 10 minutes. Sprinkle with the parsley and serve


Balsamic Roasted Sweet Potatoes & Cauliflower

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Calories: 173 kcal


  • 2 medium sweet potatoes peeled and cubed

  • 1 small head cauliflower cut into florets

  • 1 medium onion diced red or yellow

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • minced fresh herbs for garnish (i.e. chives, parsley, etc.) - optional


  1. Pre-heat oven to 400 degrees and line a baking sheet with foil. Spray foil with cooking spray and set aside.

  2. Place chopped veggies (sweet potatoes, cauliflower and onion) in a large resalable plastic bag and drizzle with balsamic vinegar, olive oil, salt and pepper. Seal tightly and shake well until vegetables are evenly coated.

  3. Spread vegetables in an even layer on a baking sheet and roast until lightly browned and caramelized, 20-25 minutes.

  4. Sprinkle with fresh herbs before serving.

Recipe Notes

The key to a deep, golden brown vegetable is not over-crowding the baking sheet. If you find the vegetables too crowded, use two pans. If the vegetables are too crowded you will end up steaming them, not roasting them.

Nutrition Facts

Balsamic Roasted Sweet Potatoes & Cauliflower

Amount Per Serving

Calories 173

Calories from Fat 62

% Daily Value*

Total Fat 6.9g


Saturated Fat 0.9g


Polyunsaturated Fat 6g

Sodium 667mg


Total Carbohydrates 25.5g


Dietary Fiber 6.4g


Sugars 8.8g

Protein 4.2g


  • Percent Daily Values are based on a 2000 calorie diet.


Quinoa Salad with Sweet Potatoes and Apples


1/2 cup extra-virgin olive oil

1 1/2 cups quinoa


1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice Freshly ground pepper

1/4 cup apple cider vinegar

2 large Granny Smith apples, cut into 1/2-inch dice

1/2 cup chopped flat-leaf parsley

1/2 medium red onion, thinly sliced

  1. packed cups baby greens, such as arugula or kale (about 6 ounces)

Step 1

Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.

Step 2

Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.

Step 3

In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.


Pear Plum Galette

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8

Calories 196 kcal


  • 1 thawed sheet puff pastry dough

  • 2 small pears

  • 2 plums

  • 1 Tablespoon lemon juice

  • 3 Tablespoons sugar

  • 1 Tablespoon + 1 teaspoon cornstarch

  • 2 Tablespoons red plum jam

  • 1 teaspoon honey


  • Preheat the oven to 400 degrees.

  • To prepare the puff pastry crust, take the thawed dough and place it on an ungreased baking sheet.

  • Fold the dough in half so that it makes a triangle.

  • Using a sharp knife make a slice one inch from the edge of the crust up each short side of the triangle.

  • Unfold the dough back into a diamond.

  • Take one side of the cut dough and fold to the opposite corner.

  • Repeat on the following side so that the dough is now a diamond with a twist at the top and bottom.

  • Thinly slice and peel (if desired) the pears and plums.

  • In a medium bowl, gently toss the pears and plums with the lemon juice, sugar, and cornstarch.

  • Arrange the sliced fruit in the center of the pastry dough.

  • Discard any leftover liquid from the fruit.

  • Bake at 400 degrees for 15-20 minutes, or until puffed up nicely and golden brown.

  • In a small bowl whisk together the jam and the honey.

  • Microwave 20 seconds to melt the jam.

  • With a pastry brush, brush the glaze over the entire galette, filling and crust.

Serve warm with ice cream or allow to cool completely.


Meal 2

Cauliflower “Rice” Stuffed Portabellas

Serves 4

  • 1 head cauliflower, broken into florets

  • 1 medium yellow onion, finely chopped

  • 2 tbsp. olive oil, divided

  • 4 large portabella caps, cleaned

  • 4 tbsp. goat cheese

  • 4 tbsp. pine nuts, divided

  • 1 tbsp. fresh Italian parsley, chopped