Grilled Chicken With String Beans, Artichokes And Sundried Tomatoes



8 chicken cutlets

1  (8 oz.) can artichoke hearts

1/2 cup sundried tomatoes in olive oil (chopped)

2 cups strings beans (boiled for 5 minutes, drained)

2 cloves garlic (minced)

olive oil

sea salt and black pepper


  1. In a large skillet put garlic and 2 tbsp. olive oil. Sauté garlic for a minute. Add pre boiled string beans and sun dried tomatoes. Sprinkle with sea salt and black pepper. Cook for about 5 minutes, or until string beans are tender. Remove from skillet  and keep warm.
  2. In same skillet, add one tbsp olive oil. Cook chicken cutlets (about 3-4 minutes on each side, depending on thickness). Sprinkle with sea salt and black pepper. When cutlets are done, pour string beans back into the skillet. Heat through for 3 minutes and serve .


Garlic Eggplant and Cashews



2 large eggplants (peeled and cubed)

1 cup raw cashews (or unsalted cashews)

3 cloves of garlic (chopped)

olive oil

sea salt and black pepper


  1. In a large skillet put 3 tbsp. olive oil. Add garlic. Sauté garlic for about a minute and add eggplant. Sprinkle sea salt and black pepper. Cook on a medium heat. Stir frequently. *Add a little more olive oil if eggplant is dry.
  2. When eggplant begins to get soft, add cashews. Raise heat and cook for another 3 minutes, mixing it well.   * This can be served as a side dish or over pasta or brown rice. 


Sunday Dinner: Brown Rice With Shrimp, Arugula and Carrots


2 cups brown rice

4 cups vegetable stock

1/2 lb. small shrimp (thawed)

3 carrots (sliced into thin circles) *see photo

2 cups fresh arugula (rinsed and drained)

2 shallots chopped

2 cloves of garlic chopped

4 tbs. olive oil (*extra tbsp. if needed)

sea salt and black pepper


  1. Boil thawed shrimp for 5 minutes and drain. Set to the side.
  2. In a pot, put rice and vegetable stock. Bring to a boil. When it begins to boil, put on a medium heat. In approximately 8-10 minutes, rice should absorb vegetable stock. Keep an eye on it. Once most of the liquid has been absorbed, remove from heat.
  3.  In a large skillet, put olive oil. Add shallots, garlic and carrots. Sprinkle with sea salt and black pepper. Stir frequently. When carrots are soft, add shrimp and arugula.
  4. Mix together. Arugula should cook quickly. (*Another tbsp. olive oil if needed.) Sprinkle a little more sea salt and black pepper.
  5. Get a large bowl. Place brown rice in bowl. Pour shrimp mixture on top of rice and mix together. *A little lemon squeezed on top is optional.

Grilled Shrimp


1 lb. thawed uncooked small or medium shrimp (cleaned and dried of excess water)

3 tbs. olive oil

1 lemon (juiced)

1 large clove of garlic (chopped)

2 tbsp grated ginger (optional)

sea salt and black pepper


  1. Put olive oil in a large skillet. Add garlic and cook for one minute on high heat.
  2. Add shrimp. Pour lemon and ginger into skillet. Stir shrimp around.
  3. Sprinkle sea salt and pepper.
  4. After a minute and a half, turn over and cook for another two minutes, Serve hot!

Orange Roughy Topped With Grilled Shrimp And Sautéed Zucchini


4 slices orange roughy

2 zucchinis (sliced thin)

2 cloves of garlic (chopped)

12 uncooked large shrimp (tails removed)

olive oil

sea salt and black pepper

1 large lemon

1 tsp. dried thyme


Preheat oven to 350 degrees.

  1. In a large skillet, put 1 tbsp. of olive oil. Add garlic. Sauté for 2 minutes and then add zucchini. Sprinkle with a little sea salt and black pepper. Stir frequently. Cook for about 5 minutes.Remove from skillet. Set to the side.
  2. Put shrimp into same skillet and grill on both sides. (No more than 4-5 minutes) Remove from skillet and set to the side.
  3. In a large baking pan, coat the bottom with a tbsp of olive oil. Put the orange roughy in pan. Squeeze a whole lemon over fish. Sprinkle with thyme. Sprinkle with sea salt and black pepper.Bake in oven for 15 minutes.
  4. Remove from oven. Add zucchini and shrimp on top of fish and return to oven for 5 minutes. Serve hot.

Roasted Baby Carrots



1 1/2 lbs of fresh carrots rinsed and cleaned well, patted dry (leave an inch of the green stem on)
1 large red onion (cut into small wedges)
2 tbsp. olive oil
1 tbsp. fresh chopped rosemary
2 cloves garlic  (peeled and crushed)
Sea salt and black pepper

1 Preheat oven to 400°F.

2. Line a roasting pan with aluminum foil. Place the carrots, red onion wedges, and crushed garlic cloves on the pan and sprinkle with chopped rosemary.

2. Drizzle with olive oil and toss to combine so that the carrots and onions are lightly coated. Sprinkle with sea salt and pepper.

3. Roast at for 30 to 40 minutes until well browned and caramelized around the edges. Remove from pan and place in a serving dish to serve.

Cold Antipasto

2 large eggplants (slices 1/4 inch thick)
2 large yellow peppers (sliced and seeds removed)
2 large beefsteak tomatoes (sliced)
1 lb. piece fresh mozzarella (thinly sliced)
1/2 cup fresh basil (pieces)
olive oil
1 clove of garlic (chopped)
sea salt and black pepper
1. In a skillet add 3 tbs. of olive oil. Brown garlic and add eggplant and peppers. Sprinkle a pinch of salt and pepper on both sides. Cook until tender and remove. (You can drain eggplant and peppers on paper towels, if you wish.) Refrigerate for at least 2 hours.
2. On a platter, arrange each row with a slice of eggplant, peppers, tomatoes and fresh mozzarella. Repeat the process on the whole platter. Put basil on top. Sprinkle with a little sea salt and black pepper and a drizzle of olive oil.
Serve cold. *Serves 6