Spanish Cod with Tomatoes, Capers and Olives

Earlier today I was reflecting back on my last vacation and since we’re still living in the no-travel times of Covid, I was feeling a bit wistful and teary eyed. It has been almost two years now since my friend and I walked up the coast of Portugal and Spain on the Camino de Santiago. 

What an amazing adventure it is to walk along a couple hundred miles with a friend who understands the value in both sharing conversations and silence as you walk for hours a day in physical pain while in awe of the beauty around you. What a special, indescribable feeling it is on the Camino when you approach the town you will sleep in at the end of the day, and what a welcome sight the red chairs outside of the sangria bars up ahead are in that moment. When you see those beacons of hope, you know you will have good drinks and a good meal before you stumble into your bed at 8 p.m., totally exhausted. 

This Spanish cod reminds me so much of the wonderful meals we ate on that trip after a long day of walking. As I was eating dinner tonight, it took me back. I felt happy and immensely grateful for the experiences I had on that adventure. By the end of the meal, I didn’t feel wistful anymore. I felt excited for the next adventure life has in store . . . and the food that goes with it.


2 fresh cod fillets

2 Tbsp. olive oil

3 roma tomatoes, finely chopped

¼ c. white wine

1 medium shallot, chopped

2 cloves garlic, minced

1 Tbsp. capers

¼ c. Spanish olives, sliced

1 tsp. smoked paprika

Small pinch of sugar

Salt and pepper to taste

Fresh parsley, for serving

Pat the cod fillets dry and season both sides with salt and pepper.

Heat 1 Tbsp. olive oil in a skillet over medium high heat. Cook the shallots for 1-2 minutes. Add the tomatoes, white wine, smoked paprika, sugar, and garlic and cook another 4 minutes until sauce resembles a thick marinara. Add the capers and olives and heat through. Add salt and pepper to taste. Set aside and cover to keep warm.

In a separate skillet, heat 1 Tbsp. olive oil over medium high heat. Cook the cod for about 2 minutes on each side until cooked through. Plate the cod (over saffron rice – yummy), spoon half of the tomato mixture on top of each fillet and garnish with parsley. 


Healthy Elote (Mexican Street Corn) Shrimp Bowl

Lately I have been going hard on the winter comfort foods. Rich, calorie-laden, feel-good meals that stick to your ribs. Sometimes your body just needs that in the dead of winter.

For some reason, I broke my streak today when I woke up just fantasizing about warm summer nights on the back deck, beer in hand . . . and of course, my mind then went straight to food. I started to think about what I would eat if it was summer and I could grill outside on a warm evening. Grilled Mexican street corn, yeah . . .

So, I brainstormed about what I could do to satisfy my cravings and I decided to create a bowl that features Mexican street corn with shrimp on quinoa. I was craving healthy, green things, so I added kale, avocado, cilantro. And of course, cotija cheese had to happen. And guess what? This bowl was both healthy and amazing. Now, if only summer would hurry up and get here everything would be perfect. 


½ c. uncooked quinoa

1 Tbsp. olive oil

1 can corn, drained and rinsed

1 shallot, diced

1 jalapeno, diced

2 cloves garlic, minced

½ bunch lacinato kale

2 Tbsp. mayonnaise 

2 Tbsp. sour cream or Mexican crema

Juice from one lemon

2 tsp. chili powder

1 tsp. cumin

1 tsp. smoked paprika 

Salt, pepper and red pepper flakes, to taste

½ c. cotija cheese, for topping

1 avocado, cubed, for topping

Chopped cilantro, for topping

Cook the quinoa according to package directions. In a small bowl, combine mayo, sour cream, lemon juice, chili powder, cumin, paprika, salt and pepper. Mix the dressing together thoroughly.

In a large skillet, quickly wilt the kale in a small amount of olive oil over medium high heat. Season with salt and pepper. Remove the kale, cover to keep warm and set aside. 

In the meantime, heat olive oil in the same skillet over medium high heat. Add the corn, shallot, jalapeno, and garlic and cook until the corn is slightly charred. Add the shrimp and season with salt and pepper. Continue to cook until shrimp is cooked through, 1-2 minutes. Add the dressing, stir and remove from heat. Do not allow this mixture to burn. 

To assemble the bowls, place half of the quinoa in each bowl. Then add half of the kale and corn/shrimp mixture on top. Top with cotija cheese, avocado, and cilantro. Season with red pepper flakes and salt. 


Crab Quiche with Bacon and Cheddar

If you know me, you know that quiche is one of my favorite things to cook and eat. Quiche is awesome because 1) it is egg-based and eggs are amazing; and 2) quiche is about as versatile as it gets. It’s easy to swap out all kinds of combinations of ingredients to create unique and delicious quiches. The base recipe for the eggy part of the quiche remains the same, but the possibilities for all of the other ingredients are truly endless. 

This crab quiche with bacon, cheddar and green onions combines the sweetness of the crab, with the salty cheese, savory bacon, and tangy onions. I don’t know how to describe it other than damn good. It’s light and fluffy, satisfying and comforting – all at the same time. So skip brunch out and invite your friends over, serve this with a salad and bottomless mimosas, and you’ve got a recipe for a fabulous day!


1 pre-made pie crust (store bought or using recipe below)

2 strips of slab bacon, diced

1 c. crab meat (lump) or imitation crab

4 eggs, beaten

1 c. whole milk or heavy cream

1/2 c. creme fraiche or sour cream

2 green onions, thinly sliced

¾ c. shredded cheddar

1 tsp. cayenne pepper

Salt and pepper

Pastry recipe/ingredients:

1 ½ c. all purpose flour

8 Tbsp.unsalted butter, chilled and cut into small squares

5 Tbsp. cold water

Pinch of sea salt

Skip this step if you’re using a premade crust. In a food processor, mix the flour and salt. Then, add the butter pieces evenly throughout the bowl of the food processor. Process, using pulses, until the butter is mixed into the flour and the mixture resembles cornmeal. Add water and pulse until the pastry forms large clumps. Take the pastry out of the food processor and roll it out on a floured surface. 

Preheat the oven to 400 degrees. 

Cook the bacon until it is crispy and then dice it. Place the pie crust in a lightly greased pie pan. Sprinkle bacon, cheese, crab, and green onion into the bottom.

In a large bowl, mix together the eggs, milk and creme fraiche. Season with salt, pepper and cayenne. Make sure the mixture is well mixed and is smooth. Pour into the pie pan over the bacon, crab, green onions, and cheese. 

Bake until the quiche is cooked in the center and a knife inserted in the center comes out clean (about 30-35 minutes). Check if often, as nothing ruins a quiche faster than overcooking the eggs! Let the quiche rest for 5-10 minutes before cutting and serving. 


Pan Seared Halibut with Lemon Brown Butter Sauce

Brown butter. On halibut. Need I say more? The nutty, wonderful aroma and taste created by cooking butter just a smidge past the melting point is absolutely dreamy and can take nearly any recipe up a notch. I’m convinced brown butter could make cardboard taste good, so can you imagine how mind-blowing this halibut swimming in brown butter, lemon, and garlic tastes? 

Halibut is a little pricey and a bit of a splurge to make at home, but this meal tastes like a succulent piece of fish from a high-end restaurant that you would pay exponentially more money to enjoy. Not only that, this gorgeous and tempting halibut is very easy to prepare. The trick to creating a beautiful sear is to resist the temptation to move the fish around while it’s cooking. Just trust the process and it will turn out swimmingly. 



2-3 fresh halibut fillets 

2 Tbsp. olive oil

Paprika, salt and pepper to taste


4 Tbsp. butter

One clove of garlic, minced

Juice from one lemon

Fresh parsley, for garnish

Before you cook, pat the halibut dry with a paper towel and season with salt, pepper, and a little paprika on both sides. Heat a skillet over medium high heat for 1-2 minutes. When the skillet is hot, add 2 Tbsp. of olive oil and let it get hot for about a minute. Place the halibut and allow it to sear for about 3 minutes without moving. Flip and cook about 3 more minutes without moving it. This will give the fish a beautiful browned appearance and seal in the moisture and flavor. Remove the fish and set aside on a plate. 

In the same skillet on medium high heat, add the butter and whisk it until it’s slightly brown and bubbly. Set brown butter aside in a bowl(this will prevent your butter from burning). Then add lemon juice and garlic to the skillet, and whisk together until garlic is barely cooked, about 1 minute. Remove the pan from heat. Add the brown butter back into the skillet and whisk it together with the lemon and garlic. The sauce will not be thick, but rather like melted butter. 

Drizzle the sauce over the halibut, top with fresh parsley, and enjoy immediately!

Fish/Seafood Salads

Mediterranean White Bean, Tuna and Arugula Salad

This beautiful Mediterranean salad is ideal for a filing, protein-packed lunch. Not only is it absolutely delicious, it will also fill you with healthy ingredients that will boost your energy for whatever your day throws at you. 

This salad tastes super fresh and features all of the best things from all regions of the Mediterranean: peppery arugula, dense white beans, fresh tomatoes and onions, hearty tuna, briny olives, and a refreshing lemon and olive dressing. It would be great as a pasta salad with orzo or pasta added in too. Best of all, it comes together in less than 5 minutes! 


4 c. baby arugula

1 15 oz. can of Great Northern or Cannellini Beans, drained and rinsed

2 roma tomatoes, chopped

5 oz. can of high quality albacore tuna, drained

¼ c. green olives, halved

4 green onions, sliced

½ c feta cheese crumbles

2 Tbsp. olive oil

Juice from one lemon

1 tsp. paprika

1 tsp. red pepper flakes

Salt and pepper

Combine arugula, beans, tomatoes, tuna, olives, onions and feta in a large bowl. Drizzle with olive oil and lemon juice. Add paprika and red pepper flakes. Season with salt and pepper. Toss to combine and serve!


Sea Bass with Creamy Lemon Sauce

Oh, sea bass. Why are you so perfect? You’re so light, so tender, so delicately beautiful. Yet so many people cover you up with heavy sauces. What all the cooks out there should know about you is that you deserve to be the main attraction on the plate and that you should only be covered in the finest, most delicate sauce to enhance your charms. This creamy lemon sauce is worthy of you, sea bass, and won’t cover up your natural beauty. Its light, subtle flavors will allow you to shine in all your glory.  You’re welcome.


4 small sea bass fillets

Juice from one lemon

½ c.chicken broth

½ c. white wine 

½ c. milk

3 Tbsp. butter

1 Tbsp. flour

1 clove garlic, minced

1 tsp. oregano

Salt and pepper

Pat the fish dry and season with salt and pepper on both sides. Heat 1 Tbsp. butter in a skillet over medium high heat.  Place the fish into the skillet and cover. Cook for about 4 minutes, flip over and cook until the fish is flaky and cooked through. Set aside on a plate. 

In the same skillet, melt 2 Tbsp. butter. Add garlic and flour and mix together to form a roux. Whisk in the chicken broth, white wine and milk. Let the sauce cook for about 3 minutes so it thickens. Add oregano and season with salt and pepper to taste. Pour over the fish and enjoy immediately.

I recommend serving this sea bass on top of my Warm Farro Salad with Arugula and Feta.

Fish/Seafood Uncategorized

Creamy Fish Florentine

Fish Florentine is one of those great meals that looks beautifully presentable and tastes decadent, but is still reasonably healthy. This is a good go-to meal when you want a meal that is loaded with veggies, but also a little naughty and rich. Fish Florentine makes you feel like you’re eating a calorie-packed pasta dish with creamy sauce, but with much less guilt and just as much satisfaction.

I like to serve my Fish Florentine over seasoned quinoa, rice, or potatoes, which definitely takes the guilt up a notch. But it’s worth the extra guilt because of the scoop factor. You’ll definitely want to pair this fish with something that will help you to scoop up every last morsel of this sauce, trust me. You may even opt for a baguette on the side because the last thing you’ll want to do is let this sauce go to waste. 


4 pieces of halibut, sea bass or cod

1 Tbsp. olive oil

2 Tbsp. butter

10 c. fresh baby spinach leaves

1 red bell pepper, chopped

1 roma tomato, chopped

1 large shallot, finely chopped

3 cloves of garlic, minced

2 oz. cream cheese

¼ cup whole milk

Salt and pepper to taste

Shredded Parmesan cheese, for topping

Heat olive oil in a skillet over medium high heat. Add red bell pepper and shallots and cook for 5 minutes. Add garlic and tomatoes and cook for one more minute. Add spinach leaves and cook until the leaves are wilted, but not soggy. Add salt and pepper to taste. Add the cream cheese and milk. Stir until the cream cheese and milk are warm and melted. Set aside. 

Pat your fish dry and season with salt and pepper on both sides. In a new, clean skillet, heat butter over medium high heat. Place the fish into the skillet and cover. Cook for about 4-6 minutes, flip over and cook until the fish is flaky and cooked through. 

Serve the fish on top of the spinach mixture or on the side. Top with Parmesan cheese. Enjoy!

Fish/Seafood Sandwiches Uncategorized

Pan Bagnat (Salade Nicoise Sandwich)

I have so many happy memories of spending time in the south of France with my daughters when they were little. Every summer, we would take our annual trip to Provence to visit family. While we were there, we would skip around all of the beach towns in southern France soaking up the sun and sampling the amazing food unique to each village. 

My favorite place to visit was always Nice. It’s not only stunningly beautiful, it’s rich with culture and absolutely full of amazing foods from across many cultures. Its central and ideal location on the Mediterranean and ancient Roman roots made the town a cultural melting pot of people who have, for centuries, immigrated from locations all around the world. As a result, the food in Nice is unique, colorful, and features a mix of culinary delights created in France, Italy, Greece, the Middle East, and beyond.

Many of my most magical memories were made at the beach or playgrounds in Nice with a pan bagnat in one hand and my daughters’ hands in the other. This salade nicoise in a roll is full of flavor and feels like happiness on a warm summer day. Every time I eat one of these sandwiches, it takes me instantly back to a simpler, sunny time in my life. If I close my eyes, I can just imagine being there on that pebbly beach in the warm sun. 

Ingredients (makes 2 sandwiches):

2 crusty loaf rolls or baguettes

1 7 oz. can of high-quality tuna

4 anchovy filets

3 Tbsp. olive oil

2 tsp. shallots, minced

1 Tbsp. red wine vinegar

½ c. Nicoise or Kalamata olives, halved

2 roma tomatoes, sliced

½ cucumber, sliced

½ red bell pepper, sliced

2 hard boiled eggs, sliced

Handful of basil leaves

Salt and pepper

Cut the rolls or baguettes in half lengthwise. Dig out some of the bread from the center of the bottom so that you can drop your tuna filling in. Drizzle with 1 Tbsp. olive oil and season with salt and pepper.

To make the filling, combine 2 Tbsp. olive oil, red wine vinegar, shallots, olives, salt and pepper. Mix together and add tuna. Mix again thoroughly to combine. 

Fill the hollowed out side of the bread with the tuna mixture. Top with anchovies, followed by hard boiled eggs, tomatoes, cucumbers, red bell peppers and basil.

Wrap the sandwiches tightly in plastic wrap or foil. Place something heavy on top of the sandwiches (such as a heavy pot) for about 10 minutes. This helps to infuse all of the oil and ingredients together. Unwrap and enjoy! 

Fish/Seafood Uncategorized

Miso Glazed Salmon with Wasabi Mashed Potatoes and Sunomono

This miso glazed salmon attains the perfect balance between sweet and savory. The salty, flavorful miso meshes with the sweet sake to create a truly scrumptious salmon with a beautiful caramelized top layer. It tastes as lovely and clean as it looks, and it’s easy to make. 

Serve the miso salmon with my wasabi mashed potatoes and sunomono for an easy and satisfying weeknight meal, or ditch the night out at a Japanese restaurant for a night in with friends. The food will be just as good and made with love.


4 small wild salmon filets 

2 Tbsp. white miso paste

1 Tbsp. mirin

1 Tbsp. soy sauce

1 Tbsp. sake

2 tsp. toasted sesame oil

Salt and pepper

Green onions, sliced 

Mix together white miso paste, mirin, soy sauce, sake, and toasted sesame oil in a glass bowl with a lid. Add the salmon, cover, and marinate in the refrigerator for one hour. 

Preheat the oven to 425 degrees. Gentle wipe of excess marinade from the salmon and place salmon filets skin-side down on a baking sheet lined with foil. Season with salt and pepper. Bake for about 10 minutes, or until the salmon is cooked through. 

Top with green onions and serve.

Fish/Seafood Uncategorized

Mexican Crab-Stuffed Avocado

Do you ever look around at your co-workers lunches and either 1) gag, or 2) feel very impressed that they are such amazing chefs? Me too. I admit that I am pretty nosy when it comes to food, so I’m always checking out what everyone has brought from home. I think it just so happens that I have worked with some really good cooks because on some days, I just want to walk around the table with a fork and try out everyone’s leftovers from the night before. 

Well, if you are looking for a healthy lunch that is both filling and sure to impress any nosy co-worker (like me), these Mexican crab-stuffed avocados are the perfect choice. They take two minutes to make, but are gorgeous and will make you look like you are an expert in the kitchen. Best of all, they are delectable and won’t leave you hungry. Take these to work, and you’ll be the talk of the break room table.


2 ripe avocados, sliced in half lengthwise and pits removed

8 oz. container of crab meat (sold in the fresh seafood department in most grocery stores)

2 Tbsp. mayo 

2 green onions, sliced

2 Tbsp. cilantro, chopped

2 tsp. jalapenos, finely chopped

2 tsp. cumin

2 tsp. paprika

Juice from one lime

Salt, pepper, and red pepper flakes to taste

Place avocado halves on a plate. Mix all other ingredients together in a small bowl. Top avocados with crab filling. Season and salt, pepper, and red pepper flakes and enjoy!