Arugula Salad with Peaches, Goat Cheese and Basil







¼ cup pine nuts

¼ cup extra virgin olive oil

2 tbs. champagne or white vinegar

½ tsp. kosher salt

¼ tsp. black pepper

4-5 ounces baby arugula

2 ripe peaches, pitted and cut into ¼ inch slices

½ cup julienned fresh basil leaves

2 ounces creamy goat cheese, crumpled (about ½ cup)



  1. In a small saute’ pan, toast pine nuts until golden brown (about 3 minutes)
  2. In a small cup, whisk olive oil, vinegar, salt and pepper
  3. Place the arugula in a large salad bowl, poor dressing to moisten and coat greens, add peaches, basil, goat cheese and pine nuts, toss again


Compliments of NYT Cooking at

The Overlooked Seed…

Most of us are aware of the nutritional benefits of nuts. They are rich in omega 3 fatty acids. However, including seeds as part of our daily menu may be a missing health component as well as an option for those who have an intolerable reaction to nuts. Seeds can help with cholesterol and blood sugar levels as well as fight off inflammation. They compliment breads and puddings especially with all the baking now going on. Chia- this little seed can swell to 3 times its size, is loaded with fiber and can substitute or stretch the need for eggs in a recipe. Flax- should always be consumed milled. Rich source of omega 3’s and aids in boosting nutritional absorption. Can be used for breading cutlets or just sprinkled over pasta and a salad. Pumpkin- are extremely high in protein and magnesium. Roasted they can be used as a replacement for croutons in salads. Sesame- these seeds are rich in Zinc which can boost immunity. Three teaspoons can provide a good supply of our daily iron requirement. Toasted they are great in stir fry. Check out tahini, which is crushed sesame, add to lemons for an interesting dressing. Sunflower- are also high in protein as well as Vit. E.  They can serve as a substitute for pine nuts in pesto or can replace peanut butter in its butter form. All of the above are extremely rich in Omega 3 fatty acids, a lacking component in the American diet.

Roasted Garlic and White Bean Dip with Rosemary…


1 head garlic

1 teaspoon, plus 5 tablespoons olive oil

2 (15 ounce) cans white beans, like cannellini, Great Northern or navy beans, drained and rinsed

3 tablespoons lemon juice (from 1 lemon)

1 tablespoon roughly chopped fresh rosemary leaves, plus 1 full sprig

¼ teaspoon black pepper

1 pinch of cayenne, plus more for garnish (optional)

1 tablespoon hot water

1 ¼ teaspoons kosher salt



  1. Roast the garlic. Keep the oven to 400 degrees. Peel off most of the garlic’s outermost skin but leave the whole head intact. Trim about ¼” off the top of the garlic to expose the clove. Place the garlic on a large piece of aluminum foil, then drizzle one teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
  2. Squeeze the rousted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne, hot water and salt. Puree until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
  3. Heat remaining teaspoon of olive oil in a small heavy skillet over medium high heat. When hot, add the remaining rosemary sprig, it should sizzle. Cook until brown and crisp, add 1 minute per side. Transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infuse with rosemary, over the top of the dip. Sprinkle with cayenne.


Time: One Hour

Yield: 8-10 servings (2 ½) cups

Stuffed Sweet Potatoes with Curried Chickpeas…



4-medium sweet potatoes, scrubbed

1-teaspoon olive oil

1-(15-ounce) can unsalted chickpeas, drained and rinsed

½-teaspoon salt

½-teaspoon black pepper

½-teaspoon curry powder

2-cups baby kale leaves

¼-cup cilantro, chopped


Yogurt Sauce

½-cup plain Greek yogurt

1-teaspoon olive oil

1-teaspoon lemon juice

¼-teaspoon garlic powder

¼-teaspoon turmeric or curry powder

¼-teaspoon salt



Pierce the sweet potatoes several times with a fork, then place them on a microwave-safe plate. Microwave on high 10-12 minutes, or until tender. In a large pan or skillet, heat oil at medium heat. Add chickpeas, salt, pepper and curry powder. Cook 5-6 minutes or until heated through. Add kale to skillet and cook 2-3 minutes or until wilted. In a small bowl, combine yogurt sauce ingredients. Cut open each sweet potato; top with chickpea mixture and yogurt sauce. Garnish with cilantro. Serves 4. Calories: 239, Total fat: 3g, Saturated fat: 1.2g, Cholesterol: 1.3mg, Sodium: 478mg, Carbs: 45g, Dietary fiber: 10.2g, Sugars: 6g, Protein: 9g