6-8 servings
​
1 ½ cup crushed cookies (ginger snaps, chocolate wafers, graham crackers)
 2 eight-ounce packages cream cheese, room temperature 
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1-12 package frozen raspberries (keep frozen)

1. Divide the crushed cookies evenly between 4-6 ounce glasses or dishes. 
   
   
2. Using a food processor or mixer, combine the cream cheese, condensed milk, lemon juice, and vanilla. Process until smooth. 
3. Pour the cheesecake batter over the cookie crumb layer. Refrigerate for 2-3 hours or up to 4 days. Top with sliced or whole berries. Serve cold. 

Alternatives:
Substitute the vanilla extract with 2 tsp rose water.
Use fresh or frozen berries-thaw frozen berries before topping your dessert.
Use your favorite jam or lemon curd in place of berries.

Many times I come across a recipe from a website or cookbook and it finds a home in my pantry. This mayonnaise recipe is one. I discovered it online at Inspired Taste.
​I began preparing homemade mayonnaise when I discovered that most of the store bought mayonnaise is made with canola oil and/or soybean oil. Both are highly processed seed oils that cause inflammation and are no longer part of my pantry. Mayonnaise can be tricky so the search for a "fool proof" method took some time. Inspired Taste does a great job of trouble shooting the method of making your own mayonnaise and offers lots of helpful tips. Below is their recipe. I did change the oil from grapeseed, safflower seed, and canola to avocado and light olive oil. Be sure to check out their site for more tips and recipes. 

Fail-Proof Homemade Mayonnaise
​https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/
​
1 large egg at room temperature (or pasteurized egg)
1 tablespoon Dijon mustard
1 tablespoon red or white wine vinegar
1/4 teaspoon kosher salt, or more to taste
1 cup (240 ml) neutral flavored oil, avocado oil, light olive oil, ½ olive oil combined with another light oil
1 teaspoon fresh lemon juice, optional

 
1.Add egg to the bowl of a food processor (or immersion blender) and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
 
2.Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
 
3.When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
 
4.When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
 
5.Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
 
ADAM AND JOANNE'S TIPS

• Storing Homemade Mayonnaise: Store covered in the refrigerator up to a week.
• Raw eggs: When choosing eggs for homemade mayonnaise, go for fresh, properly refrigerated, clean grade A or AA eggs with intact shells.
• Olive oil: Olive oil can be a little overpowering so use one that’s light and fruity and consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest.

2 tablespoons olive oil
5 large garlic cloves, thinly sliced
¼ teaspoon dried red pepper flakes
3 tablespoons capers, drained and chopped
10 ounces frozen spinach, pressed to drain well 
2 (5 ounce) cans Yellowfin Tuna in Olive Oil
kosher salt and freshly ground black pepper
1 lemon, quartered lengthwise 
8 ounces linguini
½ cup fresh parsley, chopped
Parmesan cheese for grating

1. Bring a large pot of water to a boil with 1 tablespoon of kosher salt. Add the pasta to the boiling water, stirring occasionally, and cook until the pasta is al dente.
2. While the pasta is cooking, heat a large sauté pan with the olive oil, sliced garlic, and red pepper flakes. Sauté, stirring frequently, for 2 to 3 minutes or until the garlic is fragrant and lightly golden. Add the capers and spinach and sauté for an additional 30 seconds. 
3. Add the tuna, with the packed olive oil to the pan. Combine the ingredients gently, breaking up large pieces of tuna. Reduce the heat to low and season to taste with salt and pepper.
4. Drain the pasta, reserving 1 cup of the pasta cooking water. Transfer the pasta into the skillet. Add the chopped parsley and ½ cup of the reserved pasta cooking water. With the pan over low heat, gently toss the pasta with tongs to coat the pasta evenly. Add additional pasta water if necessary. Serve immediately with Parmesan on the side.

Serves 2-4

1 lb cooked salmon or one 14 ounce can salmon
2 tablespoon mayonnaise
1/3 cup breadcrumbs-unseasoned
1 egg, lightly beaten
1 tablespoon herb, dill, parsley, chopped
1 stalk scallion, chopped
2 tablespoon oil
2 tablespoon butter
Lemon

1. If using fresh cooked salmon, break up the salmon with a fork. If using canned salmon, drain and reserve liquid from salmon. Leave the bones-they are so soft and will not be noticed in the patties.
   
   
2. In a bowl, combine the salmon, mayonnaise, breadcrumbs, egg, and herbs. If mixture is too dry to form into patties, add reserved liquid from salmon.
   
   
3. Form the mixture into salmon cakes using about 1/3 cup for each.

   
   
4. Place the oil and butter into a large sauté pan and heat over medium high heat. When the butter has melted and starts to bubble, place the salmon cakes in and cook until browned. Turn over and brown on the other side. Serve hot, room temperature, or cold. Serve with a wedge of lemon.

Serves 4
 
5 oz of mixed greens (arugula, field greens, watercress, frisee)
4 slices day-old artisan bread, cut into ½ inch cubes and toasted until golden.
½ lb thick slab bacon cut into ½ inch pieces
4 shallots (about ½ cup), peeled and chopped
½ cup sherry vinegar, or red wine vinegar plus 1Tbs
1/3 cup olive oil
1 Tbs fresh tarragon, chopped
1 Tbs flat leafed parsley, chopped
2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar
Kosher salt
Freshly ground pepper
 

1. Place the field greens and the chopped herbs in a large bowl with croutons.  Set aside.
2. In a heavy skillet cook bacon over moderate heat, stirring occasionally, until well browned. Remove all but 2 Tbs of the bacon fat. 
3. Add the shallots to the bacon and cook until the shallots are soft. 
4. Add the vinegar to the pan and simmer to reduce by half. Turn off the flame and had the herbs to the dressing. 
5. To poach the eggs fill a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon white vinegar. Heat  the water to a gentle simmer. 
6. Break each egg into a teacup. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon. Add remaining eggs in same manner. Simmer eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds. 
7. Reheat the dressing and remove from flame.  Whisk the olive oil into the cooked bacon and vinegar and season with salt and pepper. Pour warm vinaigrette over the green and croutons.  Toss well and divide among plates. 
8. Place 1-2 poached egg onto each salad and serve immediately.

You can't get easier or tastier than this meal. This is an adaptation of a recipe from the NY Times Cooking section. 

Serves 4
3 Tbs olive oil
2 Tbs lemon juice or apple cider vinegar
1 garlic clove, minced
½ tsp dried oregano (or rosemary, or basil, or sage)
Kosher salt and black pepper
1 ½-2 lbs small bone-in, skin-on chicken thighs (4-6 thighs)
4-6 small Yukon gold potatoes, cut into ¾ inch pieces
1 large red pepper, cored, seeded, cut into 1 inch strips
2 ounces feta cheese, crumbled (about ½ cup)
2 Tbs fresh dill, chopped (or parsley, basil, or mint)
Optional: 4 pieces bacon-cut into 1-inch pieces and placed on your baking pan under chicken and potatoes to cook-yummmmmmm!

1. In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the refrigerator.
2. Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry (this will help the skin crisp up during cooking) and place them, evenly spaced, on the other side of the pan. Roast for 15 minutes.
3. Remove the pan from the oven, toss the potatoes, add the pepper slices, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the pan to the oven to roast until tender, another 5 to 10 minutes.
4. Place the chicken, potatoes, and peppers (bacon if adding) on a serving platter, and sprinkle them 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.

Variations: Adjust your protein cooking time as needed.
Try: Thin pork chops-boneless or bone-in, salmon fillets-thick.
      Veggies: Sweet potatoes, fennel bulb, leeks, red or yellow onion-sliced thick

Serves 4-6
 
2 Tablespoons olive oil
12 ounces smoked sausage, sliced into ¼ inch pieces-on the diagonal
8 cloves garlic, thinly sliced
4 ounces butter, unsalted
½ head green cabbage-sliced thinly
1 teaspoon dried thyme or 2 teaspoons fresh
1 pound raw shrimp (peeled)-if frozen, thawed        
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested and juiced
½ cup heavy cream
Kosher salt and pepper to taste

1. Heat the olive oil in a large sauté pan over a medium- high heat.  Add the sausage, garlic, and pepper flakes. Cook until the sausage is lightly browned and the garlic is fragrant, about 5 minutes.
   
   
2. Add the butter, shredded cabbage, thyme, shrimp, and pepper flakes. Cover and cook until the cabbage is wilted and is bright green, about 3-5 minutes.
   
   
3. Add the chopped herbs, lemon zest, lemon  juice, and the heavy cream. Toss the ingredients gently to coat. Simmer for 3 minutes to heat through. Season with salt and pepper to taste. Serve hot.

​Whether you are a seasoned cook or complete novice, creating a meal from what you've got on hand is always a challenge. We’ve all stocked our pantries as best we could, and are now trying to figure out how to pull it all together to make an easy, healthy, and delicious meal. 
When you need to limit your trips to the grocery store, choose items that have a longer shelf life and can be used in multiple recipes. Expiration dates on packaged foods are protection for the food manufacturers and a guide for you. "When in doubt, throw it out" is my moto. I use my own judgement. I have been known to use food that may be past the expiration date on the package, but I always smell, feel, and taste the item first before I use it. 
​Nutrient Dense Foods in Your Pantry
The focus of your pantry should be on “real food”- food that is less processed, and nutrient dense.
Stock more nutrient dense foods that will keep you full longer and reduce hunger throughout the day.
 
Natural proteins and fats, frozen vegetables, and full fat dairy are a good base for recipes that are flavorful and satisfying.
 
High carb foods like pasta, rice, and grains are not a nutrient requirement for good health. Because of their higher starch/carbohydrate content, these foods should be the smallest portion on your plate or replaced with lower carb vegetable alternatives.
 
Reliance on highly processed packaged snack items should be kept to a minimum. The potato chip add that  says "you can't eat just one" is true. processed packaged snacks are created in a laboratory with the intent to make you crave more. Be good to yourself and stock up on nutrient packed nuts (unsalted), pick up veggies, berries, olives, and other snacks that will not promote hunger. 

You are welcome to download or view the slide presentation

Shakshuka is a classic North African and Middle Eastern dish that’s eaten for breakfast or any meal of the day. Shakshuka means “a mixture” and the traditional version uses tomatoes, onions and spices as the base with eggs poached on top. The best Shakshuka that I have had was at Tatte in Boston. Everything there is delicious!

Serves 1
to serve 2, double the recipe and use a larger sauté pan.
​
1 ½ cups bottled or canned tomato sauce(prepared with no sugar or seed oils)
½ teaspoon cumin, curry powder or other spice or spice mix
1 pinch crushed red pepper
1 small red pepper, sliced (bottled roasted peppers are fine too)
2-3 fresh eggs
Optional: Fresh parsley, basil, or cilantro, grated or shredded cheese of choice, leftover vegetables, shredded chicken, meat, seafood, olives, capers

1. Preheat the oven to 450 degrees or preheat your broiler. Warm the tomato sauce, seasonings, and red pepper in an 8-inch oven proof sauté pan. Heat until simmering and cook until the peppers are just beginning to soften-about 3 minutes.
2. Create a “nesting spot” for your eggs in the sauce. Break the eggs into the pan. Place the pan in the oven and cook for 3-5 minutes or until the eggs have set to your liking. Alternatively, you can place a tight-fitting lid on the pan and cook the eggs. Serve hot.

Servings 4
1 tsp chile powder
1 tsp kosher salt
1 tsp ground cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1 Tbs cornstarch
1/4 cup water
4 tablespoons olive oil
2  boneless, skinless chicken breast, cut into 1/2-inch strips
1 large red pepper, cored, seeded and cut into thin strips
1 large onion, thinly sliced
2 Tbs fresh lime juice
8 flour tortillas, warmed in the microwave
 
1.In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, ¼ cup of water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.

2.Heat the remaining 2 Tbs of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in ¼ cup of water and the lime juice.

3.Transfer the chicken and vegetables to a large plate and serve with the warmed tortillas.
 
*Change it up! 
Use sirloin, pork, or shrimp.
If using leftover, cooked meat, add it to the vegetable after they’ve been marinated and cooked.
Make it a stir-fry by adding 2 Tbs soy sauce and 1 tsp sesame oil. 

Gin & Soda w/Cucumber and Mint

4 cucumber slices
4 mint leaves
2-3 ounces Gin- this is the time to be picky with your gin. Use a gin with botanical, floral, or herbal notes- Hendrick's Gin, Uncle Val's Botanical Gin are perfect.
Lime wedge

In a tall glass, muddle the cucumber and mint in the bottom. Pour in the gin. add ice and top with soda water. Finish with a squeeze of lime.

Traditionally prepared polenta is amazing, but it takes lots of stirring and time. If you are looking for a quicker, less labor intensive method for making polenta, baking it in the oven is a nice alternative. Please, never, ever, ever, ever buy pre-made polenta in a package. It is an awful substitute for homemade. I won't say anything more about that. 

1 cup polenta
4 cups hot water
1 teaspoon salt
4 Tbs unsalted butter (or more if you like)         
1/2 cup grated Parmesan cheese
kosher salt and ground pepper 

1. Preheat the oven to 350 degrees. Combine the polenta, hot water, and salt in a 8X8 pan or other 2 quart baking dish. Bake for 25-30 minutes or until the liquid is almost absorbed and the polenta is creamy when stirred. Remove from the oven. 
2. Stir in the butter and the parmesan cheese. Season with salt and pepper to taste.
   Serve hot or refrigerate for later use.

Polenta Serving Notes:

• If you’d like a firm polenta for grilling, frying, or as an hors d’oeurves leave the polenta in the serving dish until the polenta is firm and cool, about 2 hours or overnight in the refrigerator.  When firm, turn polenta out onto a cutting board and cut into squares, triangles, or use a cookie cutter and cut into shapes.  
• To Grill: Brush polenta pieces with olive oil.  Grill as desired.
• To Fry: Heat butter in a sauté pan and fry pieces until light brown on both sides.  Serve hot.

Mark Bittman is an amazing recipe writter. He knows how to scrounge around in the pantry and always come up with something easy to make and delicious. Here is my adaptation of his recipe from his book "Kitchen Express". Check out his website for more recipes.  https://www.markbittman.comwww.markbittman.com

Adapted from Mark Bittman’s Kitchen Express
Serves 4
1 pound sausage meat (or ground beef or ground turkey)
2 tablespoons olive oil
4 cloves garlic, sliced
28 ounces canned diced tomatoes, drained
1 14 ounce can garbanzo beans, drained
1 tablespoon fennel seed, crushed
½ teaspoon crushed red pepper
2 cups arugula (or spinach), roughly chopped
4 tablespoons unsalted butter
1 cup flat-leafed parsley, roughly chopped
Parmesan cheese
Salt and pepper to tastes
8 ounces pasta

1. Boil salted water for pasta and cook it, reserving some of the cooking liquid. 
2. Heat a large sauté pan with 2 Tbs olive oil and cook the sausage meat, breaking it up into small pieces, until cooked through.
3. Add garlic and cook for 2-3 minutes. Add diced tomatoes, chickpeas, a tablespoon of crushed fennel seeds, and red pepper flakes. Simmer for 5 minutes.
4. Toss the pasta with arugula and let it wilt.  Add the pasta to the sausage mixture, along with the butter and some pasta water if needed to moisten. Add the parsley and season with salt and pepper to taste. Serve with parmesan cheese.  

Grains
Barley, Brown rice, Farro, Quinoa, Wheat berries, 
Red rice
 
Noodles
Thin spaghetti, shirataki (yam) noodles, soba noodles, rice noodles

Grain/Noodle Substitutes
Hemp Hearts, Riced cauliflower, broccoli, and cabbage, Shaved cabbage, spaghetti squash, spiralized vegetables 
 
Greens
Arugula, Kale, Swiss Chard, Lettuce, Mesclun mix, Spinach 
 
Veggies-Raw, Steamed, or Roasted
Corn, Mushrooms, Roasted potatoes or winter squash, Root veggies (carrots, beets, radishes), Broccoli, Peas, Tomatoes, Zucchini, Red peppers, Avocado,
 
Proteins
Chicken, Pork, Steak, Fish, Shrimp, Bacon, Sausage, Eggs (fried, hard boiled scrambled), Tofu, Chic Peas, Lentils, Cheese (see below)
 
Cheese
Blue cheese, Cheddar cheese, Feta, Goat cheese, Mozzarella, Queso Blanco, Paneer
 
Crunch
Almonds, Pecans, Walnuts, Panko (toasted), Peanuts, Pine Nuts, Sunflower and Pumpkin Seeds
 
Other Fun Stuff
Apples, Blueberries or Strawberries, Dried cranberries, Raisins, Apricots, Fresh herbs, Hummus, Kimchi, Olives

Dressings
(search for Dressing recipes here on my blog)
Curried Miso Dressing, Sesame Dressing, Southwest Vinaigrette, Creamy Herb Dressing, Fruit Dressing, Salsa, Asian Peanut Sauce, Pesto Dressing, Lemon Tahini Dressing

​Curry Miso Dressing
Makes 1 cup
 
2 tsp fresh ginger
2 lg garlic cloves
1 Tbs miso paste (white miso) 
1 ½ Tbs honey
1 tsp curry powder
1/3 cup rice vinegar
¼ cold water
½ cup avocado oil
 
Combine the ingredients in a blender and process until smooth. Serve immediately or refrigerate for up to 2 weeks.

​Coconut Peanut Sauce
adapted from GreenCityGrowers.com
Makes 1 ½ cups
 
2 cloves of garlic 
¼ cup soy sauce
3 Tbs toasted sesame oil 
3 Tbs rice vinegar
3 Tbs peanut oil
3 Tbs crunchy peanut butter (unsweetened)
3 Tbs honey
1/8 tsp crushed red pepper
7 ounces (1/2 can) coconut milk
 
Combine all ingredients in a blender and process until smooth.  Store in refrigerator until ready to use.

​Southwest Dressing
1 tsp Southwest seasoning: see below
3 Tbs olive oil
3 Tbs apple cider vinegar
Kosher or sea salt and fresh black pepper to taste
 
Combine all ingredients and store in an airtight container at room temperature.
 
Southwest seasoning:
¼ cup smoked paprika 
2  tsp chipotle power or ¼ tsp cayenne pepper
1 Tbs granulated garlic 
1 Tbs ground coriander 
2 tsp ground cumin 
1 tsp Kosher salt 

Ginger Sesame Dressing
​Makes 1 ½ cups
​
¼ cup Bragg Organic Apple Cider Vinegar 
½ cup olive oil, 
¼ cup sesame oil
¼ cup Bragg Liquid Aminos or soy sauce 
2 Tbs local honey 
3 cloves, organic garlic 
1 Tbs organic ginger 
1 scallion
1 Tbs organic sesame seeds 
 
Combine all ingredients in a blender or use and emersion blender.

Nigella Lawson is still the queen of food television for me. Her recipes are wonderful and her style is sexy as hell! I've discovered her website and so should you. www.nigellalawson.com 
This ice cream recipe is amazingly easy and so delicious! No more store bought ice cream for me. You may feel the same way too.

1 1/4     cups heavy cream, well-chilled
2/3       cup sweetened condensed milk (1/2 of a 14 ounce can)
1 teaspoon vanilla extract or vanilla bean paste or 1 teaspoon rose water

1. Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl. 
2. Fill two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.

To add a fruit swirl, gently swirl 1/3 cup of a fruit puree into the soft peaks then fill your containers and freeze. I use my Blueberry Sauce.

1 1/4     cups heavy cream, well-chilled
2/3       cup sweetened condensed milk
2          tablespoons instant espresso powder
2          tablespoons espresso liqueur

1. Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, caffe-latte-colored airy mixture. 
2. Fill two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.

 
Variations: 
Go to Nigella Lawson’s website for 6 variations for her One-Step, No-Churn Ice Cream
 https://www.nigella.com/recipes/no-churn-ice-creams