For more tomato sauce recipes, click here.

• 4 links of your choice, sliced in half lengthwise, then sliced into ½ coins
• ¼ cup olive oil
• 1 onion, chopped fine
• 4 garlic cloves, chopped fine
• ½ tsp. red pepper flakes
• 1-28 oz. can crushed tomatoes
• Salt to taste
• ½ tsp. dried basil, or 3 fresh sprigs
• 12 oz. spaghetti
• ½ cup reserved pasta water
• 2 tbsp. unsalted butter, cubed
• Freshly grated parmesan cheese, as much as you like

In a large non stick pan, lightly coat with olive oil to medium heat.  Add sausage and cook stirring frequently until browned evenly.  Set aside.  To the pan add the ¼ cup olive oil to medium low heat.  Add the onion and cook stirring until soft, about 10 minutes.  Add the garlic and cook, stirring for a few minutes.  Add the crushed red pepper flakes, cook one minute.  Increase heat to medium and add tomatoes, season to taste with salt, stirring occasionally for about 20 minutes.  Remove from heat and add basil.  Set aside.

Bring a large pot of salted water to boiling.  Cook spaghetti to just before it is tender.  Drain reserving ½ cup pasta water.  If you used fresh basil in sauce, remove.  To your sauce stir in the reserved pasta water, bring to a slight boil.  Add sausage then add spaghetti, stirring until spaghetti is al dente.  from heat and add butter and freshly grated parmesan.  Toss until cheese melts.  Serve immediately.

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For more green bean and carrots recipes, click here.

• 2 garlic cloves peeled
• 2 cups cilantro
• 1 cup Italian parsley
• 6 tbsp. olive oil
• 3 tbsp. fresh lemon juice
• ½ tsp. hot paprika
• ½ tsp. cumin seeds
• 2 lbs. tender green beans, trimmed
• 1 lb. carrots, peeled and sliced into 4-inch long sticks
• Salt and pepper to taste

Heat a small sauce pan to medium heat. Add cumin seeds and toast turning constantly.  Remove seeds and cool.  With a mortar and pestle, ground cumin seeds.  Set aside.

Chop the garlic in a food processor.  Add the cilantro and parsley and pulse until coarsely chopped.  Add the olive oil, lemon juice, paprika, ground cumin, and salt to taste.  Pulse until the sauce has the consistency of pesto.  Season with salt to taste.  Let sauce rest covered in refrigerator for at least 4 hours.  Best if made a day ahead.

In a large pot with a steamer insert, add water up to 2-inches and bring to a boil over high heat.  Steam the green beans, covered, until just tender, 4 to 7 minutes.  Shake excess water off green beans and set aside in a serving bowl.  Cover to keep warm.  Add the carrots to the basket and steam, covered, until tender, 4 to 6 minutes.  Transfer carrots to the serving bowl with the green beans.

Toss the vegetables with about three-quarters of the charmoula sauce.  Pour remaining sauce over and salt and pepper to taste.

Serves: 8 to 10

Total Time: 1 hour

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Thanks Joy for sharing, and happy new year!  Please enjoy!

• 6 medium russet potatoes
• 1 medium onion grated
• 1 egg
• ½ cup flour
• Salt to taste
• Vegetable oil to coat pan generously
• Apple sauce and sour cream (optional)

Peel potatoes and grate in food processor.  Peel and grate onion in food processor.  Place in a large bowl, add egg, flour, and salt.  Stir to combine completely.  Heat oil in electric fry pan to 375 degrees. With slotted spoon, grab spoonful of potatoes and pat gently to remove excess liquid (do not remove all liquid, just a small amount).  Fry potatoes until dark golden brown on first side (do not touch), about 6-8 minutes.  Flip and fry second side for 3-4 minutes, until light golden brown.  Drain on paper towels while you finish cooking the remaining pancakes.  If desired, sprinkle with additional salt.  Serve with apple sauce and sour cream.

Total time: 45 minutes

Makes: 12 medium size pancakes

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1. Lemon-Arugula Potato Salad
2. Potato-Leek Gratin
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There are a few different types of Kale, Dinosaur Kale, Red Russian Kale, and Curly Kale.  Kale is high in vitamin C, vitamin A, and manganese, click here to learn more about the benefits.  Brussels sprouts are also high in vitamins A, C, and fiber.  So go ahead now and eat your vegies!  Please enjoy!

My source for this recipe was bon appetit.

• ¼ cup lemon juice
• 2 tbsp. Dijon mustard
• 1 tbsp. minced shallot
• 1 small garlic clove, crushed
• Salt to taste
• Freshly ground pepper
• 1 large bunch of Tuscan kale, ribs removed, thinly sliced
• 12 oz. brussels sprouts, trimmed and thinly sliced
• 1/2 cup olive oil
• 1/3 cup almonds, skin on coarsely chopped
• 1 cup shredded pecorino cheese

Combine lemon juice, mustard, shallot, garlic, salt and pepper in a small bowl.  Stir to blend; set aside to let flavors meld.  Mix kale and Brussels sprouts in a large bowl.  Spoon 1 tbsp. oil (from ½ cup), into a small skillet; heat to medium, add almonds stirring frequently until golden brown.  Transfer to a paper towl and sprinkle lightly with salt.  Slowly whisk remaining olive oil into lemon juice mixture.  Season dressing to taste with salt and pepper.  Add dressing and cheese to kale mixture.  Garnish with almonds.

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1. Brussels Sprouts and Sausage Soup
2. Sauteed Brussells Sprouts with Smoked Ham and Toasted Walnuts
3. Mustardy Kale With Bacon

For more Thai soup recipes, click here.

• 1 lb. boneless skinless chicken thighs, cut into 2-inch pieces
• 1 can coconut milk
• 1 box Swansons chicken broth
• 6 ¼ inch slices ginger
• 2 stalks lemon grass cut into 1-inch slices
• 2 cups cremini mushrooms
• 2 tbsp. lime juice
• 2 tsp. honey or sugar
• 2 tsp. sirancha or to taste
• 2 tbsp. fish sauce (we like the red boat fish brand)
• ½ cup cilantro

In a large soup pot heat over medium, heat 2 tbsp. olive oil.  Add your chicken and sauté until browned.  Remove and set aside.  To your pot add the coconut milk, chicken broth, ginger, and lemon grass.  Bring to a boil, and simmer for 20 minutes or so.  Strain soup to remove the lemon grass and ginger.  Add mushrooms, lime juice, honey (or sugar), sirancha, fish sauce, and chicken.  Simmer for about 15 to 20 minutes.  Add your cilantro and serve immediately.

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2. Steak and Vegetable Soup
3. North Indian Style Spinach Chicken

I was so excited to make these panko crusted halibut tacos last night, because I new they were going to be really tasty.  And that they were!!  We had dinner with some friends the other night at BJ’s Brewery, when my eyes hit the halibut tacos on the menu, I decided to try them.  I hate to admit this but I’ve never had fish tacos.  They were lightly breaded with panko bread crumbs, and served in warm tortillas with plain shredded cabbage.  On the side was the creamy avocado sauce, and salsa. So I decided I was going to make my own panko crusted halibut tacos, but change it up a bit by combining the raw cabbage with the avocado sauce to create a slaw that could be plopped right on top of the halibut.  I prepared the avocado cabbage slaw first so it could sit in the refrigerator and marinate, while I prepared my halibut.  Halibut is a great source of high quality protein, rich in minerals, vitamins, and the most beneficial omega-3 essential fatty acids.  Now this is just a few of the benefits, click here to learn more about the very nutritious halibut fish.  Please enjoy!

For more recipes with halibut, click here.

For the halibut:

• Corn tortillas, 8 to 10
• 1 lb. halibut fillets, washed and cut into 3-inch pieces
• 1 cup flour
• 2 eggs
• 1 tbsp. water
• 1 tbsp. whipping cream
• 2 cups panko bread crumbs
• Salt and pepper to taste
• 4 tbsp. olive oil

For the creamy avocado slaw:

• 1 avocado
• 2 green onions, chopped
• 1 clove garlic, chopped
• ½  cup sour cream
• 1/4 cup mayonnaise
• 2 tbsp. green salsa
• 1 tsp. cider vinegar
• 1 tsp. red pepper chili flakes
• ½ lime, juiced
• 2 cups cabbage, thinly sliced

Prepare you creamy avocado cabbage slaw first.  In a large bowl, mix all ingredients thoroughly, adding your cabbage last, tossing to coat cabbage evenly.  Place in refrigerator while you prepare you tacos.

Preheat oven to 350 degrees.  Place your tortillas in foil and warm in oven while you prepare your halibut.  Wash and trim skin off halibut.  Cut into 2- inch pieces.  Place flour in shallow dish.  In a medium size bowl, beat eggs with whipping cream and water.  Place panko bread crumbs in a shallow dish, add salt and pepper to taste.  Dredge halibut pieces one by one in flour, shaking to remove any excess flour, then dip into egg mixture, lastly coat with the panko bread crumbs.  Heat a nonstick skillet with olive oil until barely smoking.  Sauté halibut pieces to a golden brown turning once, about 5 minutes.  Place halibut pieces in an oven proof pan, to finish cooking.  About 8 minutes.

To serve, place halibut pieces in warmed tortillas, and top with creamy avocado cabbage slaw.

Serves: 6

Total time: 60 minutes

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1. Panko Crusted Halibut Tacos with a Creamy Avocado Cabbage Slaw
2. Creamy Coleslaw
3. Halibut With Citrus Butter Sauce

This was a very delicious dish that was effortless to put together.  There are so many versions of chicken and mushrooms, I like mine with a creamy sauce.  You can change this up however you like.  I made this years ago from cook book that I could not longer find, this is purely from memory.  Served over rice or noodles, with custy french bread, definitely a winner!  Please enjoy!    

For more chicken and mushroom recipes, click here.

• 1 lb. Boneless skinless chicken breasts cut into 1” chunks
• ½ cup all purpose flour
• Salt and pepper to taste
• 1 tbsp. Dried Thyme leaves
• Olive oil, generously coating your pan
• 3 large cloves garlic, chopped fine
• 3 large shallots, chopped fine
• 1-lb. sliced cremini mushrooms

Sauce mixture:

• 1 can reduced sodium chicken broth
• ½ cup white wine
• ½ cup whipping cream
• 2 tbsp. Tomato paste
• 2 tbsp. Oyster sauce
• Salt and pepper to taste
• 1 tbsp. Dried Thyme leaves

Combine chicken, flour, thyme leaves, salt, and pepper in a plastic bag and shake until chicken is well coated.  Remove chicken from bag shaking off any excess flour.  To a large non-stick pan over medium heat, add the olive oil.  Add your chicken and cook until nicely browned, about 10 minutes.  Remove chicken to a separate plate.  Add your garlic, and shallots, stirring constantly for about 1 minute.  Add your mushrooms, stirring until the mushrooms release their juices and start to wilt.  Add your sauce mixture, stirring completely to combine.  Bring to a boil, add your chicken and reduce heat to low.  Cover and simmer until your sauce thickens, 30-45 minutes, stirring occasionally.  Serve over rice or noodles.  

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For more sauce like recipes, check out cooks.com

• 4 oz. shredded cheddar cheese or crumbled blue cheese
• 2 tbsp. Chopped walnuts toasted
• ¼ cup green onions sliced
• Pepper to taste

In a small bowl stir together all of the ingredients.  Just before your grilled piece is done, carefully top with cheese mixture.  Cover and continue grilling for 2 minutes or until cheese melts.

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Yeah!  It is nice to have summer here finally, were barbequing, were eating outside, it’s all good!  I love coleslaw no matter what, and this recipe had a nice spin on it with the bacon dressing so I had to try it. 

For more coleslaw recipes, click here.

•  8 strips bacon
• 1-16oz. bag coleslaw
• 1 small red onion, thinly sliced
• 1 cup chopped fresh parsley
• 1 tsp. Dried oregano leaves
• 2 tbsp. extra virgin olive oil
• 1 large shallot, chopped
• 1 tbsp. Each Dijon mustard and sugar
• ½ cup apple cider vinegar
• ¼ cup extra virgin olive oil
• Salt and pepper to taste

In a large non-stick skillet, cook your bacon until browned and crisp.  Set aside on paper towels to cool.   In a large bowl add your coleslaw, red onion, parsley, and oregano leaves.  Stir to combine, set aside while you prepare your dressing.  Wipe skillet out of any excess bacon grease.  Heat your skillet over medium with 2 tbsp. olive oil.  Add your shallots, cook stirring until softened, a few minutes.  Add mustard, sugar, and vinegar. Stir to combine.  Add olive oil, salt and pepper to taste.  Pour dressing over coleslaw.  Break bacon into large bits over salad.  Stir to combine completely.  Best if left in the refrigerator for at least couple of hours before serving.  It was better the second night.

Serves: 8 to 10

Total time: 45 minutes

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From the recipe archives of 2008…it’s finally summer… this salad is a must!!

 A perfect salad for a summer evening.  I was so anxious to try this salad after I saw my friend Cherie having it for lunch one day.  The smell of the Fig balsamic vinegar made my mouth water.  It has a wonderful sweet flavor.  This recipe was so easy, healthy and quick for a weeknight supper that I decided to take it a step further and double the dressing recipe so I could marinate it with chicken, grill it on the Q and serve it sliced on top of my salad.  Yum! Yum!  Please Enjoy!!  Click here to learn about the benefits and history of the fig.

 Click here for more recipes using fig balsamic vinegar. 

For the salad:

•  1 bunch or 1 package fresh spinach leaves cleaned, stems removed
•  ½ basket cherry tomatoes – halved
•  ¼ cup or more Pine nuts
•  Fresh shaved parmesan cheese

 For the dressing:

•  4 tbsp. extra virgin olive oil
•  2 tbsp. fig balsamic vinegar
•  2 shallots chopped finely
•  Salt and fresh pepper

Combine all ingredients for your salad in a large bowl.  Combine all your ingredients for your dressing and wisk thoroughly.  Pour over over salad and toss with tongs.   

If you would like to add grilled chicken to your salad simply double the dressing marinade and divide into separate containers.   Pound your boneless and skinless chicken breasts lightly – marinate in dressing for one hour prior to grilling.  After grilling let the chicken rest for 10 minutes before slicing onto your salad.  

Serves:  4

Total time:  15 minutes  – with grilled chicken: 1 hour

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2. Lemon-Arugula Potato Salad
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