Please see my Weekly Menu sidebar for all of the following recipes.
Velvety cauliflower soup
Yum! I love this first course soup. It is such a beautiful color and seems so sinfully creamy despite containing only olive oil and a curl of Parmesan cheese on top (the original recipe does call for butter, but I have made both versions and cannot tell the difference). Toss in a few seared scallops and you have yourself an elegant main course.
Kale salad with feta & orange vinaigrette
My favorite thing about this salad? You can make the entire thing ahead and it gets even better after a few days in the fridge. Leftovers make terrific lunches with grilled chicken, poached salmon or tuna. This also packs a serious vitamin, fiber and antioxidant punch.
Mussels with tomatoes, anise & wine
So fast and easy. Just be sure to allow the bivalves to breathe so they don’t die on you and cook them the same day you buy them. Vary the sauce by using onions instead of fennel, red wine instead of white or butter, garlic and broth in place of the tomatoes and anise liqueur.