Salad: all day, every day

Thinly sliced carrots, cucumber, celery, kumato tomatoes, with arugula, spinach and Italian Tuna belly in simple Dijon dressing (evoo, champagne vinegar & dijon)

Baked wild salmon with pesto & roasted veggies

This is so so simple, so you have no excuse.

1 tablespoon of pesto on a beautiful piece of salmon (about 6 oz),
Sliced mushrooms, zucchini, onions, carrots and any other veggies you have or love, sprinkled with evoo s&p.
Bake the veggies for about 20 minutes, checking and tossing a few times, and then put the salmon in the oven for the last 8 minutes. Don't worry too much about time -- just check the salmon after 6 or 7 minutes and pull it out when the inside is still a little pink.

Enjoy! Happy weekend y'all!

Perfect breakfast

Egg white scramble with onions & peppers; arugula salad with carrots, radishes, pine nuts & freshly grated Parmesan cheese

Recipe Hack Tuesday: Mary's Gone Crackers

Perfect Brussel Sprouts

The Brussels sprouts are tdf: slice in half and arrange face-up, then combine crushed garlic, evoo & fresh thyme and patiently brush onto the top of each face, sprinkle with salt & pepper, bake at 350 for 20 minutes.

I served these bad boys with roasted chicken, baked sweet potatoes & onions. It was delicious. 

Thai lettuce wraps - vegetarian, healthy, gluten free, tasty, and beautiful. What could be better?

Iceberg lettuce, filled with rice noodles (cooked briefly then blanched), cucumber, carrot, mint, basil and peanut sauce (which is peanut butter, hoisin sauce, hot water, rice vinegar). Make lots of sauce, its great for dipping... and of, course, great with champagne. 

Deviled Eggs for days...

1 doz eggs, boil for 13 minutes, then cool in ice bath for another 10 minutes, peal and slice. Mix yolks with 1/4 cup plains nonfat Greek yogurt, 2 Tb mayonnaise, 1/4 cup pickle juice, dill, paprika, salt & pepper. Scoop the mixture into a plastic bag, cut the end and fill the whites! Top with fresh black pepper.

The bomb French Onion Soup

Thinly slice 4-5 yellow onions and cook on low with 3 bay leaves, 4 sprigs of fresh thyme, a little butter and olive oil, stirring constantly, for 45 minutes...add a cup of white wine and 32 fl oz beef broth, and simmer for another 20 minutes, adding salt & pepper to taste. Meanwhile, slice some beautiful baguettes (and #glutenfree baguette) on the diagonal and bake at 350 for 8 minutes, flip, bake another 8 minutes until evenly toasted. Remove the thyme sprigs (peal off the leaves and leave them in the soup) and bay leaves, and divide the soup into oven-safe bowls or ramekins. Top each bowl with the toasted bread and shredded gruyere & parm cheese, and broil for 5 minutes in the oven. Careful! They are hot!