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

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

Green Spaces Vs. Unhealthy Eating…

According to a new study performed at The University of Plymouth in the United Kingdom, just having a view of greenery from your window can have an impact on your ability to suppress unhealthy cravings. Earlier studies have proven that walking in nature can significantly reduce cortisol levels which in turn can greatly reduce stress levels. Now it seems that even just taking in greenery at a visual level can have a significantly positive effect. In this study which involved 149 participants, ages 21 to 65, those who had views of green spaces were 29% less likely to have intense and frequent unhealthy food urges. The study also took into account the lushness of visual green spaces near their homes, their access to community gardens and how often they actually used green spaces. All participants seemed to have reaped the same benefits regardless of the amount of exercise they also were involved in. This study is an indication of how treating illnesses, whether it be cancer, obesity or diabetes can possibly be managed more efficiently with access to green spaces.

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