Recipe adapted from dietdoctor.com Makes 4 servings   1¼ lbs zucchini, unpeeled, and shredded 1½ cups (6 oz.) shredded cheese (mozzarella, cheddar, Swiss, a good melting cheese) 2 large eggs 1 cup (4 oz.) almond flour  1 tbsp ground psyllium husk powder ½ tsp salt Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Place the shredded zucchini in a tea towel and squeeze out any excess liquid. Add the zucchini to a large bowl, and mix together with the shredded cheese, eggs, almond flour, psyllium husk, and salt. Scoop e ..read more

Makes one cocktail 1 1/2 ounces blanco tequila 3/4 ounce orange liqueur 3/4 ounce fresh lime juice optional-1 tsp agave nectar or simple sugar-do not add sweetener to make a "Skinny Margarita" salt for rim lime wheel for garnish Prepare a rocks, coupe or cocktail glass with a salted rim, if desired. Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain into prepared glass, over ice if desired. Garnish with a lime wheel. ​Recommendations:           Silver (or blanco/white) clear Joven (or gold/oro/dorado) light color Añejo (or aged)-b ..read more

Makes 24 gnocchi, serves 2   1 garlic clove 16 oz frozen spinach 8 oz fresh ricotta 5 tablespoons Parmesan cheese, grated 1 egg yolk 6 tablespoons all-purpose flour 1 teaspoon salt ½ teaspoon pepper, freshly ground 6 tablespoons butter 6 sage leaves   Thaw the spinach and remove excess water. Squeeze the spinach in a tea towel to remove as much excess water as possible. Chop the spinach well and place in a large mixing bowl.  Bring a large pot of salted water to boil. To make the gnocchi, combine the chopped spinach, ricotta cheese, Par ..read more

Seedlip Martini Seedlip Garden Non-Alcoholic Spirit   2 oz Seedlip Garden ¾ oz Olive Brine Catelvetrano Olive (Brine and garnish)   Add the Seedlip and olive brine to a cocktail shaker Fill the shaker w/ ice and shake for 20 seconds. Strain into a chilled martini glass. Garnish w/ a Castelvetrano Olive and serve.       Berry Kombucha Highball Seedlip Garden Non-Alcoholic Spirit   2 oz Seedlip Garden 4 oz Flavored Kombucha (blueberry, pomegranate, etc) Rosemary sprig   Add the Seedlip and kombucha to a tall glass. Add ice, stir. Garnish w/ a Rosemary sprig ..read more

NYT Cooking-Jaques Pepin Serves 4   2 medium zucchinis (about 1½ pounds total) ½ teaspoon salt ½ teaspoon ground black pepper 2 tablespoons white wine vinegar or white balsamic vinegar for a sweeter flavor 4 tablespoons olive oil   Directions Preheat oven to 400 degrees.  Wash the zucchini, trim and discard the ends, and cut crosswise into ¼-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt. Place in oven for 5 to 7 minutes, until they soften slightly. Transfer the rounds to a bowl and toss them ..read more

NYT Cooking-Melissa Clark ​Serves 4   4 fish fillets or steaks of any kind of fish, skin on or off to taste Extra-virgin olive oil Fine sea salt Black pepper Lemon wedges, for serving Optional: fresh herb-parsley, mint, dill     Heat your oven to 400 degrees. Measure fish fillets at the thickest part. You will roast your fish for 10 minutes per inch of thickness. Drizzle fish with olive oil, sprinkle with salt and pepper and place on a rimmed baking sheet, skin side down if you've left the skin on. Roast fish for 10 minutes per inch of thickness, until the fish is opaque and ..read more

NYTimes Cooking- Barbara Kafka Serves 6   12 ounces wide egg noodles or fettuccini, or wide spinach noodles if you prefer Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long 1 cup heavy cream Kosher salt, to taste Freshly ground black pepper   Bring a large pot of water and 1 tablespoon salt to a boil. Add noodles and cook for 8 minutes or until tender, stirring occasionally.  Just before noodles are done, in a small saucepan combine the lemon zest, heavy cream, salt and pepper to taste. Cook over medium heat until the cream comes to a boil. Turn off the heat ..read more

Makes 6 entrée servings   Makes 6 entrée servings   7 cups beef or chicken broth 3 Tbs butter 2 Tbs olive oil 2 Tbs pancetta (or thick cut bacon) diced 2 Tbs onion, chopped very fine 2 cups Arborio or other imported Italian risotto rice 1/3 tsp powdered saffron or ½ tsp chopped saffron strands dissolved in 1-cup of the hot broth or water. Black Pepper, freshly ground. 1/3 cup freshly grated Parmigiano-Reggiano cheese, plus additional cheese at the table. Salt, to taste Bring the broth to a simmer on a burner near where you’ll be cooking the risotto.  Pu ..read more

Zabaglione is an Italian custard sauce that can be served cold or warm, either spooned into glasses on its own, or under sliced fruit, or with plain cakes.    Serves 4-6   8 egg yolks  ½ cup sugar   1 cup Sweet Marsala wine (dry Marsala or Prosecco can be substituted)  Double boiler Prepare the sauce using a double boiler or saucepan with a medium sized metal mixing bowl placed on top. Fill the base with ½ inch water and place over medium heat.  Put the egg yolk and sugar into the top bowl of the double boiler or metal mixing bowl (off th ..read more

​Serves 4 1 12 ounce can tuna packed in oil, drained 4 ounces fresh green beans  ½  small red onion, peeled and sliced  12 red fingerling potatoes, boiled, cooled 1 cup cherry tomatoes cut into halves  1 cup frozen petite peas, thawed ½ cup Niçoise olives,(oil cured black olives)or pitted kalamata olives ¼ cup capers, rinsed 4 eggs boiled, peeled, and halved  4 cups mixed baby lettuces 3/4 cup Nicoise Salad Dressing, recipe follows   Trim the green beans, and then blanch (cook) in boiling water for 2 minutes.  Immediately strain the green beans a ..read more