As the weather gets colder, I focus on heartier, spicier food. For this recipe, I was craving to make a curry and, because I was hungry, wanted something that would make me full. I decided to use chicken and chickpeas, incorporating both Indian spices and Thai heat in making this curry. The result was a delightful combination of heat and flavor, with a peanut aftertaste. Definitely a filling and satisfying meal! Try yours today.

Prep Time: 15 minutes

Cook Time: 45 minutes to an hour

Serves: 4


1 ½ pounds of chicken, diced into cubes

1 ¼ cups basmati rice or long-grain brown rice, rinsed

2 tablespoons olive oil

1 small white onion, chopped (about 1 cup)

4 cloves garlic, minced

1 red bell pepper, sliced into thin 2-inch long strips

1 large tomato, diced

1 can, 15oz, of coconut milk

½ cup of heavy cream

1 can of chickpeas, rinsed

2 tablespoons of smooth peanut butter

2 teaspoons of Thai red curry paste

1 tablespoon of red chili paste

2 teaspoons rice vinegar

1 tablespoon of kosher salt

2 teaspoons of freshly ground black pepper

2 teaspoons of red chili flakes

2 teaspoons of toasted ground garlic powder

2 teaspoons of curry powder

1 teaspoon paprika

1 teaspoon ginger

1 teaspoon coriander

1 teaspoon turmeric

1 teaspoon mustard powder

½ teaspoon cumin

Chopped cilantro for garnish


  • Cook the rice in a medium pot
  • In a large Dutch oven or heavy bottom pan, add the olive oil and the red chili flakes and toast the chili flakes over a medium heat for about 45 seconds
  • Add the chicken and cook it slightly until the pink fades. Then add the garlic and onions and cook until they soften
  • Add the rest of the spices and cook for about 30 seconds to 1 minute, until the flavors immerse and it becomes aromatic; then add the red peppers and tomatoes and cook until they soften
  • Add the coconut milk and heavy cream and stir. Raise the heat slightly so it comes to a boil
  • While it is boiling, add the peanut butter, the Thai red curry paste, red chili paste, and the rice vinegar and stir again. Add the chickpeas and stir once more. Stir often
  • Cook until the sauce thickens and reduces. Depending on how thick or thin you prefer the sauce, cooking takes from 45 minutes to an hour
  • Once it is done, plate the rice and serve the curry with it. Garnish with the cilantro
  • Enjoy!


The Summer Season brings us many joys. Of those joys, the humble tomato is one of them. The tomato is a versatile fruit and can be found in many of our favorite foods and condiments. For this recipe, I was inspired by one of my favorite salads, the Caprese, which is just a simple combination of sliced, ripe tomatoes, sliced fresh mozzarella, and pesto. I then baked that awesome combination in a French pastry dough that I infused with herbs and cheese. The combination of flavors is extravagant. I could eat this for any meal of the day. Besides being very flavorful and filling, it is also very light. Try yours today!

Prep Time: 30 Minutes

Wait time: 40 Minutes

Bake Time: 1 hour                                               


            For the galette

1 ½ cups all-purpose flour

¼ cup fresh basil, chopped

¼ cup fresh oregano, chopped

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

2 tbsps red wine vinegar

3 tbsps cold water

1 large tomato or 2-3 Roma tomatoes, sliced into ¼ inch slices

1 cup of pesto (see ingredients and instructions below on preparing pesto)

1 16oz package of sliced mozzarella, or a 1 pound mozzarella ball sliced into ¼ inch slices

1 egg yolk

3 tbsp milk or heavy cream

1 cup grated parmesan or manchego cheese

            For the Pesto

2 cups fresh basil leaves (no stems)

2 tablespoons pine nuts, walnuts, or hazelnuts, toasted

4 large cloves garlic

½ cup extra-virgin olive oil

½ cup freshly grated parmesan cheese


To make the pesto

  • Before working on the pesto, begin work on the galette pastry. See below
  • Add all the ingredients together into the food processor and process until it forms a smooth paste.

To make the galette

  • In a food processor, add the flour, herbs, salt, parmesan or manchego cheese, and butter, and pulse for 5 seconds to blend it
  • Mix the cold water and vinegar in a glass. Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it. It should have the texture of wet sand
  • Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the pesto
  • Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval. Make sure you work quickly so that the dough remains cool. Preheat the oven to 375 degrees
  • Spread and smooth out the pesto across the surface of the dough, leaving a little more than an inch for the crust
  • Layer the tomato and fresh mozzarella by placing alternate slices on the pesto. Drizzle more pesto on top
  • Fold the crust part of the dough up and over sort of forming a tucked wall. Mix the yolks and the milk or heavy cream to make an egg wash. Using a brush, spread the egg wash across the outside. Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp
  • Let cool before serving. Garnish with some more chopped, fresh basil
  • Enjoy!


I think we can all agree that we all love tacos. What is there not to like? A well seasoned and grilled piece of meat or veggie, topped with salsa, guacamole, hot sauce, and then wrapped in a toasted, tasty “blanket;” makes the mouth very happy. For this recipe we were given some extra flank steaks from our uncle so I decided to grill them and make these tacos. The lemon and beer in the marinade really helped to tenderize the steaks, making for a juicier and tastier taco! And the beauty is, you can build your taco any way you want. Try yours today!

Preparation: 10 minutes

Cook Time: 10 minutes

Standstill time: 1 hour

Serves: 4


2 pounds of flank steak, cleaned and trimmed of any excess fat

4 ears of sweet corn

2 large tomatoes, diced

1 large onion, diced

2 large avocados



Red pepper flakes

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Juice from 1 lime

1 teaspoon cilantro, chopped

2 tablespoons olive oil

½ can of beer

Pack of tortillas


  • Before cooking the tacos, marinade the steaks for a least an hour. You can even marinade them overnight. In a large Ziploc bag, add the beer, the spices, salt and pepper to taste, the lime juice, the meat, and the olive oil. Shake the bag around so the steaks get coated and put in the fridge
  • While the steaks are marinating, preheat the grill to a medium high heat, or you can use a ridge lined pan and cook the steaks indoors
  • Roast the corn on the grill or, if you are using a stovetop, on the open flames of the stove
  • Hold the corn in a vertical position and, using a knife, clean the corn off the cob onto a plate or bowl. Set the corn aside
  • Grill the steak for about 5 minutes on each side. Once done, transfer to a large platter and cover with foil. Let it rest for about 10 minutes. Grill the tortillas and prep the guacamole and the salsa while the meat is resting, shhhhh….
  • Smash the avocados together with the ½ the onion, cilantro, and lime juice. If, you want a smoother consistency, you can blend them in a food processor. In a separate bowl mix together the tomatoes and rest of the onion
  • Assemble your tacos in any manner you like. I did meat, guacamole, salsa, then corn
  • Enjoy!


mediterranean salad2

mediterranean salad5

Salads do not get as much love as they should. They make a perfect meal either for lunch and dinner. Something that can be quick, easy, and refreshing. This Mediterranean salad does just that. It is very simple to make, packed full with flavor, and you feel light after eating it and not stuffed, while quenching your hunger. I enjoyed this salad so much, I made it 3 times in one week.

Prep Time: 10 minutes

Serves: 4


3 packs of canned sardines in olive oil (you can also use cold chicken or deli meat if you prefer)

1 large cucumber, cut into ½ inch, ½ moon pieces

4 Roma tomatoes, sliced in ½ inch thick slices

1 ounce of olives (I used pitted, marinated kalamata olives)

4 mini peppers, or 1 large pepper julienned or cut length way of the pepper

1 small romaine heart, chopped

4 ounces crumbled feta

2 ounces of fresh mozzarella, crumbled

¾ teaspoon of oregano

Fine, extra virgin olive oil

*To make this recipe vegan or vegetarian, omit the sardines and cheese and replace with your preferred substitutes such as hummus of baba ghanoush*


  • In a large bowl, bed the lettuce, then add the tomatoes, cucumbers, peppers, and olives
  • Spread the cheeses evenly across the salad
  • Drizzle as much olive oil as you enjoy then sprinkle the oregano across the top
  • Using your hands, crumble the sardines across the salad. Mix using two large forks or a salad mixer
  • Share evenly or make enough for the lunch for a few ways. If you are going to meal prep it, add the olive and oregano the day of
  • Enjoy!


Baked tortellini9

Baked tortellini10

What can be a more comforting meal than a big, saucy, CHEESY, plate of pasta. In this dish, I am showing you how to make a delicious tangy tomato sauce from scratch that will make any Italian nona proud. The dish is baked and the cheese becomes this beautiful, gooey, stringy companion to the sauce. This is a big hearty meal that should be enjoyed with a nap afterwards. Try yours today!

Prep Time: 20 Minutes

Bake Time: 35 Minutes

Serves: 4


1 package of tortellini

1 can of diced tomatoes

2 plump Roma or plum tomatoes, diced

3 cloves of garlic, minced

1 tablespoon of salt

1 tablespoon of black pepper

1 teaspoon of red pepper flakes

1 tablespoon of sugar

1 tablespoon of pesto

2 tablespoons of roasted red pepper paste

¼ cup of chopped parsley

1-pound ball of fresh mozzarella, sliced ¼ thick or crumbled, based on your preference

½ cup grated parmesan cheese or pecorino romano


  • Preheat the oven to 350 degrees
  • Cook the tortellini to package instructions and strain. Set aside until it is time to bake
  • Time to make the sauce!
  • In a medium saucepan, sauté the garlic in olive oil until it becomes fragrant. Then add the diced tomatoes and continue to sauté until both the tomatoes and garlic soften

Baked tortellini

  • Add the can of diced tomatoes and stir
  • Add the salt, pepper, red chili flakes, and sugar and stir until they are blended into the sauce. Bring to boil, and then lower the heat to bring to a simmer. Let it simmer for about 10 minutes
  • Add the pesto and roasted red pepper paste and stir until it is blended. Then add the parsley and stir one last time. Shut the heat off and set the sauce aside.

Baked tortellini2

  • In a baking pan or dish, cover the base with a thin layer of sauce. Add half the tortellini amount and cover with sauce. Sprinkle some of the grated parmesan or pecorino romano across the sauce covered tortellini. Evenly place mozzarella slices across the top of the tortellini. Cover with sauce again and sprinkle more of the grated cheese

  • Add the remaining tortellini and repeat the sauce and cheese cover process

Baked tortellini7

  • Place in the oven and cook for 35 minutes or until the cheese has become golden brown and the sauce is bubbling
  • Let it cool for 5 minutes
  • Serve and enjoy!

Baked tortellini11




Angel Hair Aglio e Olio3

Angel Hair Aglio e Olio5

I do not believe angel hair pasta gets as much love as all the other pastas, and I do not understand why not. I prefer it to spaghetti and it’s my staple pasta when I make pasta aglio e olio. I like the thinness of it and can easily be used for an array of pasta dishes. This recipe is a touch on the classic aglio e olio, which is just pasta cooked simply with garlic and oil. What could be better? I have also included grilled chicken and blistered cherry tomatoes in this recipe, and is fully packed with flavor. Try yours today!

Prep Time: 5 minutes

Cook Time: 20 Minutes


1 package of angel hair pasta

7 cloves of garlic, minced

1 cup of cherry tomatoes, halved

3 large chicken breasts sliced into ½ inch strips

2 tbsp dry, white wine

Olive oil


Black pepper

Red pepper flakes


  • In a medium sized pot, cook the pasta to al dente per box instructions in salted water. When pasta is finished, strain and set aside
  • Season the chicken strips with the salt and peppers and cook in a large pan over a medium flame until they are done. Set aside
  • Add oil and a sprinkle of red pepper flakes and heat over a medium heat. Add garlic and tomatoes, and cook until garlic is fragrant, and tomatoes are blistered. Add the white wine and swirl the pan
  • Add the chicken strips and pasta and mix with tongs

Angel Hair Aglio e Olio2

  • Top with grated parmesan cheese and chopped parsley
  • Enjoy!

Angel Hair Aglio e Olio6



orzo salad6

orzo salad2

The warmer it gets out, the lighter you want the meal to be. My Orzo Salad incorporates that ideology by mixing it with the the best of summer veggies, for a delicious, and satisfactory meal that will not leave you feeling lethargic or stuck. The crispiness of the cucumbers, juiciness from the tomatoes, and the saltiness of the olives, is a perfect blend of summer. The best part, is that it can also be made vegan. Try yours today!

Prep Time: 15 Minutes

Cook Time: 10 Minutes


1 ½ cups of orzo

1 ½ cups cherry or heirloom tomatoes

1 cup crumbled feta (you can use any type of cheese such as goat cheese or fresh mozzarella, or vegan cheese to make this recipe vegan)

1 cup chopped cucumbers

2 zucchinis, cut into ¼ inch half-moon shapes and grilled

8 oz of salami chopped into large pieces (you can use a vegan substitute or omit this step to make this recipe vegan)

¼ cup mint leaves, chopped

¼ cup basil, chopped

¾ cup kalamata olives, pitted and halved

Olive oil

Kosher salt black pepper

Red chili flakes

2 cups of water or chicken stock


  • In a large saucepan, bring the 2 cups of water or chicken stock to a boil and add the orzo and a pinch of salt
  • Cook on a medium-low heat until the water has been absorbed
  • Let it sit for about 5 minutes to cool and strain it
  • In a large bowl, season the zucchini with a pinch of salt, a pinch of black pepper, and a pinch of red chili flakes, and drizzle some olive oil, and mix together
  • In a ridge grill or regular frying pan, over a high heat, cook the zucchini until it softens a little, about 5 minutes. You don’t want it to cook too much or it will get mushy. Once cooked, let cool
  • In a large bowl, add the veggies, the cheese, and the salami
  • Transfer the orzo to the veggies and drizzle some olive oil. Mix together
  • Serve as a side to fish or meat, or you can eat it as is for a healthy lunch or dinner
  • Enjoy!


Couscous Salad


When you think of a salad, you just picture a bunch of green leaves, some vegetables,  and a whole bunch of fattening dressing, but in reality it is so much more. This Couscous salad is a great combination of vegetables and healthy grains that will fill you up on more ways than just eating some boring lettuce. The crunchy cucumbers, salty olives, and succulent summer tomatoes, will conduct a symphony of summer flavors in your mouth. Besides being versatile, this salad can be enjoyed for lunch, dinner, by itself, or accompanying meats such as grilled chicken or fish.

Prep Time: 15 Minutes

Cook Time: 10 Minutes


1 cup Israeli couscous

1 ½ cups cherry or heirloom tomatoes

1 cup crumbled feta (you can use any type of cheese such as goat cheese or fresh mozzarella)

1 cup chopped cucumbers

¼ cup mint leaves, chopped

¾ cup kalamata olives, pitted and halved

¾ cup roasted red peppers

½ teaspoon lemon zest

Juice from one lemon

Olive oil

Kosher salt black pepper


  • In a large saucepan, bring 2 cups water to a boil and add the couscous and a pinch of salt
  • Cook on a medium-low heat until the water has been absorbed
  • Let it sit for about 5 minutes to cool and fluff with a fork
  • In a large bowl, add the veggies and the cheese
  • Transfer the couscous to the veggies and add in the lemon juice, salt and pepper, and drizzle some olive oil. Mix together
  • Serve as a side to fish or meat, or you can eat it as is for a healthy lunch or dinner
  • Enjoy!


Chicken Gyros with homemade pita bread

Chicken Gyro

Gyro 2

Since I was young and growing up in Greece, one of my favorite foods to eat was the Chicken Gyro. The gyro is everything from a late night street food to a sit-down dinner. This recipe includes instructions on how to hand make your own pita bread and tzatziki sauce which takes this simple dish to astronomical levels!

Prep Time: 35 Minutes

Cook Time: 25 Minutes for pita, 10 Minutes for chicken

Wait Time: 1 Hour


4 large chicken breasts, cleaned, butterflied and cubed

32oz Greek yogurt

Olive oil

6oz of beer, preferably a lager or pale ale

The juice from 1 Meyer lemon

4 sprigs of fresh Parsley

3 sprigs of fresh Thyme

4 cloves of garlic, minced

Salt and pepper

6 cups of bread flour

2 cups of warm water

1 package of yeast

1 teaspoon of sugar

2 teaspoons of salt

½ a cucumber, finely minced

Fresh Dill, chopped


For the Pita:

  • In a small bowl, add the warm water, the sugar, and the yeast and stir. Let it sit so the yeast can settle, until you see the top covered with bubbles from the yeast. Once it has set, add a tablespoon of olive oil to it
  • In the bowl of a bread mixer, add the flour and the salt and mix them
  • Turn the machine on a medium setting and slowly add the yeast mixture to the flour. Continue on a medium setting until all the water has been added.
  • Increase the speed to a high setting and let it spin until a dough ball forms
  • Remove the bowl and cover and let sit for an hour until it rises. In the meantime, prep the tzatziki sauce and marinade.

For the Marinade:

  • In a large Ziploc bag, add 16 ounces of yogurt, 2 cloves of minced garlic, the beer, lemon juice, the parsley and thyme, a dash of salt and pepper, 1 tablespoon of olive oil and the chicken. Mix well
  • Let it marinate for an hour while the dough is rising

For the Tzatziki sauce:

  • Take the rest of the yogurt, add the remaining 2 cloves of garlic, the cucumber, dill, and a tablespoon of olive oil, and stir until mixed and yogurt is not as thick. Add more garlic for a garlicky taste

Rolling out and cooking the Pita

  • Once the dough has risen, cut and roll it into baseball sized pieces
  • Coat a flat surface that you will be rolling the dough out on with flour
  • Using a rolling pin, flatten and roll out each piece of dough until thin
  • Coat both sides of the pitas with oil
  • Heat a frying pan over a medium flame and add the pita. The top side that is not cooking will begin to bubble and rise. Check the cooking side and flip over once it has begun to char and crisp

Cooking the chicken/final preparations

  • Drain the marinade off the chicken
  • Over a medium flame, cook the chicken until it chars on both sides, about 5 minutes on both sides
  • Once the pita and chicken is cooked, begin building your gyro
  • Add veggies, French fries or anything you wish to your sandwich
  • Enjoy!