Archive | July, 2015

Strawberry Peach Salsa

28 Jul

We got a box of peaches straight from the orchard and flat of strawberries from the field. We have been eating fruit for lunch and snack. I wanted to use some these delicious fruit and berries before they would spoil, and thought  fruit salsa would be perfect pairing with sea bass. Results: Delicious dinner! I think this would be a great lunch over mixed greens topped with avocado.

  • 2 peaches peeled, pitted and diced
  • 15 strawberries (about a pint), diced
  • 1/4 tsp red pepper flakes
  • 1 tbs olive oil
  • 1  lime, juiced
  • 1/2 lemon juiced
  • 1/4 teaspoon of garlic powder
  • Salt and Pepper for seasoning
  • 1/3 cup chopped parsley

Mix all of the ingredients together, let stand in room temperature for 20-30 minutes before serving.




Baked Herb Chilean Sea Bass

28 Jul

My friend is not a huge seafood lover, but she does enjoy fresh chilean sea bass. This recipe turned out amazingly delicious with few basic ingredients I had available on vacation. It is so easy and quick to make that it would be perfect dish for a quick weeknight dinner with any fresh white flaky fish.

  •  1 lb sea bass , skin removed
  •  1 tsp garlic powder
  • 1 table spoon olive oil
  • 1 tbs fresh chopped parsley
  • 2 tsp ground pepper
  • 1 tsp kosher salt
  • 1/3 cup white wine

Preheat oven to 450F°. In a cup, mix garlic, olive oil, salt, and black pepper. Place fish in a shallow glass or ceramic baking dish. Rub fish with oil mixture. Pour wine over fish. Bake fish, uncovered, for 15 minutes; then sprinkle with parsley  and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily). Drizzle remaining pan juices over fish and garnish with lemon wedges. I served it with peach strawberry salsa. 








Spiced Heirloom Tomato Salad

20 Jul

Summer is pure joy for vegetable and fruit lovers. I can not get enough  of luscious heirloom tomatoes  while they are their ripest. I have fun trying different seasonings to keep my husband from getting bored with salads. This dressing uses mediterranean spices. I use a lot of these same spices on my roasted zucchini recipe which we enjoy.

Dressing: Mix all of the ingredients together and set a side.

  • 1/2 tsp groung coriander
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/8 tsp smoked paprika
  • 1/8 tsp ground pepper
  • 1/2 tsp kosher salt
  • 1 tbs warm water
  • juice of 1/2 lemon
  • 1 tbs white wine vinegar
  • 1 tbs honey
  • 2 tbs olive oil


  • 1 pound of heirloom tomatoes, cut into wedges
  • arugula or mixed greens
  • fresh basil
  • slivered almonds

Mix the tomatoes and basil with the dressing. Put arugula on plates and top with the tomato mixture and top with slivered almonds.




Heirloom Tomato Salad with Peach Dressing

14 Jul

This salad has a nice flavor combination. The peach brings sweetness over the tomatoes and spicy arugula. I typically don’t like raw garlic, but in this it really worked for me and my garlic loving husband.


  • Heirloom tomatoes, sliced
  • Arugula


  • 1/3 cup white balsamic vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 2 tablespoons olive oil
  • 1 large peach, chopped
  • 2 tablespoons chopped fresh basil

Whisk together vinegar, garlic, salt and pepper. Whisk in olive oil. Stir in chopped peach and basil. Arrange the arugula on plates, top with sliced tomatoes and the vinegar. 



Watermelon and Cucumber Salad

9 Jul

The hot weather has arrived. During the summer I am always looking for easy refreshing recipes with fresh ingredients. Watermelons are in season and delicious.  They are also soaked with nutrients. Each juicy bite has significant levels of vitamins A, B6 and C, lots of lycopene, antioxidants and amino acids. 

This chilled salad is refreshing addition to summer dinner menu. Can’t wait to make it again.

  • 4 cups of watermelon cut in to cubes
  • 1 English cucumbers, halved lengthwise and sliced
  • 2 tbs fresh mint, chopped
  • 3 tbs balsamic vinegar
  • 2 tbs virging olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper


Gluten Free Peanut Butter-Chocolate Chip Cookies

3 Jul

My dear gluten intolerant friends, this recipe is for you. These flourless cookies are perfect dessert, low sugar and gluten-free. It took me  only 20 minutes to make them. Personally, I prefer almond butter over peanut butter, unlike my husband who could live off peanut butter.

– 1 cup creamy sugar-free peanut butter or almond butter

– 1/2 cup sugar

– 1 egg

– 1/2 tsp baking soda

– 1/4 salt

– 1 cup dark chocolate chips

Mix all of the ingredients together, except the chocolate chips , until well blended.  Stir in the chocolate chips. Drop spoonfuls of dough onto parchment-lined baking sheet. Bake at 350 F degree oven for 12 minutes.

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Spicy Peach Chicken

3 Jul

Take your taste buds for 4th of July fireworks. This sauce is spicy,  but also nice and peachy. I had all intension of baking some salmon for tonight, but all I wanted to eat was watermelon on this hot day. My husband can not live off dinner like that, so I wanted to give him what he likes: hot and spicy!

  • 2 skinless, boneless chicken breast
  • 2 tsp smoked paprika
  • salt and pepper
  • 1 ripe peach, peeled
  • 1 tbs green onion, sliced
  • 1 tbs olive oil
  • 1 tbs sriracha sauce
  • 1 tbs dijon mustard
  • 1 tbs low-sodium gluten free soy sauce
  • 2 gloves of garlic, pressed
  • 1/2 tsp sugar

Season the chicken with salt, pepper, and paprika. Place in 375 degree oven. Meanwhile,  puree rest of the ingredients. Bake the chicken 15 minutes. Brush the peach sauce over the chicken and bake until chicken reaches 160-165 degrees. Enjoy the fire works!




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