 Serves 2
1 large bunch of Tuscan kale, approximately ½ - ¾ pound 1 tablespoon extra-virgin olive oil 1 tablespoon of finely chopped fresh ginger 1 tablespoon of chopped or pressed garlic Salt and Pepper to taste
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 Makes about 2 cups
1 tablespoon fresh lime juice 1 tablespoon lime zest 4 (8- to 9-ounce) peaches, peeled, halved, pitted and sliced ¾ cup water ½ cup sugar ½ to ¾ teaspoon ground cardamom 2 – 4 tablespoons crushed pistachios Ice cream, crème fraiche, ricotta or peach sherbet if desired. 1.Place the sliced peaches in a medium bowl. 2.Mix the lime juice and the zest together and drizzle over the peach slices. Toss gently to be certain all slices are coated. 3.In a small saucepot, mix the water, sugar and cardamom over medium heat until the sugar dissolves. Raise the heat until the syrup begins to boil. Reduce the heat to a steady simmer. Continue to cook until syrup is reduced by 1/3, about 10 to 12 minutes. 4.Cool syrup slightly 5.Arrange peaches for serving. Top, if desired, by choice of ice cream, crème fraiche, ricotta or peach sherbet. Sprinkle with pistachios. Drizzle with warm syrup and serve.
Serves: 2 2 large Portobello mushrooms, de-stems and cleaned 2 tablespoons parsley or basil, minced, divided 1 clove garlic, pressed or minced ½ cup ground beef, pork or sausage meat 1 extra large firm tomato, sliced thickly ½ cup shredded mozzarella Good green olive oil Salt & pepper to taste
 Serves: 4
4 medium to large cucumbers, coarsely chopped 1 cup plain yogurt 1 clove garlic, pressed 1½ teaspoons fresh lemon juice 1 scallion, diced 1 tablespoon fresh dill, shredded, plus 4 fronds for garnish 1 tablespoon good green olive oil Salt and white pepper to taste Optional: 4 tablespoons crumbled feta cheese ¼ cup croutons
 Serves 2
1 cup blueberries, washed and picked over, plus 2 tablespoons 1 cup plain Greek yogurt, plus 1 tablespoon ¼ cup lite coconut milk 1½ teaspoons honey ½ teaspoon vanilla extract ½ teaspoon sugar
NOTE: Regular milk can be substituted for the coconut milk. |