Vegetable Brown Rice With Arugula, Zucchini and Oyster Mushrooms




2 cups brown rice

4 cups of water

2 large zucchini (chopped into bite size pieces)

1/3 lb. fresh arugula (rinsed and drained)

2 cups oyster mushrooms (chopped)

2 cloves of garlic (chopped)

3 tbs. olive oil

sea salt and black pepper


1. In large pot, put 2 cups of brown rice with 4 cups of water. Cook on high heat. When it begins to boil, cook on a low heat until all water is absorbed.

2. In a large skillet put olive oil and garlic. Brown for a minute and add zucchini and mushrooms. Stir. Add sea salt and black pepper. (about 1/2 tsp. of each)

3. When zucchini is tender, add arugula. Stir together. When arugula is tender (about 3 minutes), pour vegetables into cooked brown rice pot. Mix all together.

4. Add a little more sea slat to taste.

*Optional: Squeeze a little fresh lemon on top before serving.



Grilled Chicken With Asparagus and Mushrooms



8 chicken cutlet (slices)
2 cups mushrooms (sliced)
1 cup asparagus (ends trimmed)
2 cloves of garlic (chopped)
olive oil
sea salt and pepper
1. In a large skillet, put 2 tbs. of olive oil. Add garlic and let brown. Add mushrooms and asparagus. Cook for about 5 minutes or until tender. Remove and put to the side.
2. Add an additional tbs. of olive oil. Cook chicken cutlets. Sprinkle with a pinch of sea salt and black pepper.  When cutlets are just about cooked, return mushrooms and asparagus and cook for an additional 2 minutes.
Serve hot.

Beef Burgundy




5 slices bacon (chopped)

1 1/2 cups pearl onions

1/4 cup celery (finely chopped)

2 lbs. beef chuck, cubed

1/2 tsp. sea salt

1/4 tsp. ground black pepper

2 tsp. dried parsley

1/2 tsp. dried thyme

1/4 tsp. dried crushed rosemary

1/16 tsp. ground allspice ( pinch)

1 tbsp. all-purpose flour

1 tsp. tomato paste

1 1/4 cups burgundy, or dry red wine

3/4 cup beef stock


1. In a large skillet, over high heat, cook the bacon until it turns crisp. Leave to the side.

2.  Pour all but 2 tablespoons of bacon grease from the pan.

3. Sauté the onions and celery in the bacon grease for 5 minutes, until the vegetables turn soft.

4. Transfer them to a bowl and set to the side.

5. Season the beef with sea salt and black pepper and brown it in the remaining bacon grease. Once all sides of the beef are browned, sprinkle the parsley, thyme, rosemary, allspice, and flour over the beef.

6. Stir in the tomato paste and cook beef for 1 minute.

7. Add  cooked vegetables, crisped bacon, wine, and beef stock into the pan with the beef, and then cook the mixture over low heat, covered, for about 1 hour to 1 hour and 15 minutes.

8.  Beef Burgundy is done when the meat and vegetables are tender and the sauce is thickened.

*Serve with a green side vegetable. I recommend sauted arugula and chick peas in olive oil.

Baked Flounder Topped With Sautéed Arugula and Avocado




4 large slices of flounder

1 lb. fresh arugula

2 ripe avocados (sliced)

2 cloves of garlic (chopped)

olive oil

sea salt and black pepper


Preheat oven to 350 degrees.

1. In a large baking pan. put 2 tbsp. of olive oil. Put flounder in pan and sprinkle with sea salt and black pepper. Bake for about 15 minutes. (until soft and flaky)

2. In a large skillet, put 2 tbsp. of olive  and garlic. Brown garlic for a minute and then add arugula.

3. When arugula becomes soft, add avocado. Sprinkle with a pinch of sea salt. Mix.

4. Put sautéed  arugula and avocado on top of  baked flounder. (see photo)

Serve hot.

Blueberry Cookies




1 cup light brown sugar (packed)

1 cup of butter (softened)

1/2 cup white sugar

2 large eggs

1 tsp. vanilla

1 1/4 cups flour

1/2 tsp. baking soda

1/4 tsp. nutmeg

1 1/2 tsp. cinnamon

1 1/2 cups dried blueberries


Preheat oven to 350 degrees.

1. Cream butter with brown and white sugar. Add eggs and vanilla and mix some more.

2. In a separate bowl, put flour, cinnamon, baking soda and nutmeg. Mix well.

3. Add flour mixture to butter mixture. Mix well.

4. Add in dried blueberries and mix again.

5. On a baking sheet (with parchment paper) drop a large tablespoon of batter.

6. Bake for about 10 – 12 minutes.

Let cool on a wire rack.  (They tend to crumble.)

*I usually double the recipe.

Grilled Cod Over Eggplant Rice




4    (1/4 lb. pieces of fresh cod)

2 cups of cooked rice (white, brown, or wild)

2 eggplants (peeled and chopped into mini cubes)

1 large onion (diced)

1 can (8 oz.) tomato paste

olive oil

sea salt

black pepper

dry parsley


Preheat oven to 350 degrees.

1. In a large skillet, put 3 tbsp. of olive oil. Add eggplant and onion. Sprinkle with a little sea salt and black pepper. (You made need another tbsp. of olive oil while cooking.)

2. Cook until tender.  Add tomato paste and mix well. Cook for an additional 3 minutes. Set to the side.

3. In a deep baking dish, coat the bottom with a tbsp. of olive oil. Sprinkle with sea salt, black pepper and dry parsley.

4. Bake in oven for about 12-15 minutes. (until fish is flaky)

5. On individual dishes, put a serving of rice. Put a serving of eggplant on top and top with a piece of cod.

Serve hot.




White Chocolate Macadamia Nut Cookies




2 1/4 cups flour

1 tsp. baking soda

1/2 cup white sugar

1 cup light brown sugar (firmly packed)

1 cup salted butter (softened)

2 large eggs

2 tsp. vanilla extract

1 cup macadamia nuts (chopped)

1 1/2 cup white chocolate chips


Preheat oven to 350°F.

1. In a bowl combine flour, baking soda and salt. Mix well.

2. In a large bowl, add sugars and butter. Mix well.  Add eggs and vanilla, and beat at medium speed until well combined.

3. Add the flour mixture, macadamia nuts and white chocolate chips. Blend on low speed until combined.

4. Drop round spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Let cool.