Spicy Marinated Chicken Breasts (Serves 4)


  • 4 six ounce organic skinless and boneless chicken breasts
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 - 1 teaspoon freshly ground black pepper ( or more if you like it really spicy)
  • 1 teaspoon dried oregano
  • 1/2 - 1 teaspoon crushed red pepper to taste
  • 1 clove garlic, crushed
  • 1/2 teaspoon paprika
  • 1 teaspoon salt


1. Combine all marinade ingredients and pour over chicken breasts.

2. Marinate for at least one hour or overnight

3. Remove chicken breasts from marinade and pan fry on a lightly oiled grill pan or skillet till cooked.

Pan roasted grass fed beef fillet from Chef Carlo Sorrano


  • 4 6-ounce grass-fed beef fillets
  • Salt and black pepper, to taste
  • 1 tablespoon extra-virgin olive oil


1. Preheat the oven to 425 degrees F.

2. Place a sauté pan over high heat.

3. Season the steaks with salt and pepper, and rub with extra-virgin olive oil.

4. Place in the pan and brown the steaks on one side, about 5 minutes.

5. Turn the steaks over and place in the oven for about 4-5 minutes for medium to medium rare doneness.

6. Let the steaks rest for 5 minutes before serving.

Oven Baked Fish Fillets with Roasted Tomatoes and Onions (Serves 4)


  • 4 firm white fish fillets – about 6 ounces each
  • 1 onion peeled and sliced thinly
  • 1 punnet cherry tomatoes – about 2 cups
  • 2 large cloves garlic – peeled and thinly sliced
  • Salt and freshly ground black pepper
  • 1 teaspoon dried oregano
  • Juice of one lemon
  • Optional – 1 tablespoon of lemon zest
  • Extra virgin olive oil – enough to coat the tomatoes and to drizzle over the fish


1. Preheat oven to 400 degrees

2. In a large baking dish, toss together the tomatoes, onion slices and garlic with enough extra virgin olive to coat evenly.

3. Sprinkle with a little salt and freshly ground black pepper

4. Roast in oven for about 10 – 15 minutes until the onions and tomatoes are soft

5. Remove from oven

6. Place fish fillets on top of the tomato, onion and garlic mix.

7. Drizzle lemon juice and extra virgin olive oil over the fish (useful hint, take a pastry brush and lightly brush the fish with extra virgin oil before drizzling with lemon juice)

8. Sprinkle with dried oregano, salt and pepper

9. Bake until the fish is opaque throughout-about 10 – 15 minutes or more depending on the thickness of the fish

Serve immediately

Garlic and Chive Mashed Cauliflower (Serves 4)  from Mariel's Kitchen by Mariel Hemingway


  • 1 head garlic
  • Olive oil for drizzling
  • 1 pound organic cauliflower florets
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped chives


1. Preheat oven to 400 degrees

2. Cut off top of garlic head to expose cloves. Place on a piece of foil big enough to form an envelope around the garlic. Drizzle with olive oil and enclose in foil. Roast until very tender and lightly browned, about 30 minutes. Cool slightly before squeezing out cloves and smashing them

3. Bring a large pot of water with a steamer basket to boil over medium-high heat. Steam cauliflower until it is very tender, about 5 to 7 minutes. Remove cauliflower to a large mixing bowl and mash with a fork to reach desired consistency. ( For a smoother consistency, add half or all of the cauliflower to the bowl of a food processor and process until smooth. Return to mixing bowl before continuing).

4. Add peeled and smashed roasted garlic cloves, butter and 1 tablespoon of the chives to cauliflower and stir to combine.

5. Serve, garnishing with remaining 1 tablespoon of chives.

Medley of Sauteed Mushrooms (Serves 4)


  • 3 tablespoons of extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 pound mushrooms (any variety) wiped clean and sliced thinly
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground pepper
  • 1/4 cup freshly parsley, chopped


1. Heat the oil in a large frying pan.

2. Add garlic and sauté a few minutes.

3. Add mushrooms and oregano and sauté until the mushrooms begin to change color – about 5- 7 minutes

4. Add salt and freshly ground pepper

5. Garnish with chopped parsley

Green Beans Almondine (Serves 4-6) from Mariel's Kitchen by Mariel Hemingway


  • 1 pound organic green beans or haricots vert, trimmed
  • 2 tablespoons coconut or almond oil
  • 2 ounces blanched slivered almonds
  • 2 tablespoons chopped flat-leaf parsley
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes
  • Sea Salt
  • Freshly ground black pepper


1. Bring a large pot of salted water to a boil over medium-high heat. Blanch green beans briefly, just until they turn bright green. Drain and run under cold water to stop the cooking. Set aside.

2. Heat oil over medium heat in a large skillet. Add the almonds, parsley, zest, and red pepper flakes. Cook, stirring frequently, until almonds begin to color, 2 to 3 minutes. Add beans to the skillet and cook, stirring often, until cooked through, about 2 minutes. Add salt and pepper to taste. Serve immediately.

Alison’s Zucchini and Sugar Snap Pea Saute (Serves 4)


  • 2 medium zucchini, cut in half lengthwise and then into half moons
  • 3 cups sugar snap peas, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, crushed
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon oregano (optional)


1. Heat the extra virgin olive oil in a large frying pan.

2. Add crushed garlic and briefly stir fry.

3. Add the vegetables, salt, pepper, and oregano (if using) and cook, stirring often until cooked but still slightly crisp ( about 6-8 minutes).

Brown Rice Pasta with Garlic Roasted Vegetables (Serves 3-4)


  • 2 large carrots, peeled and sliced into thin diagonals
  • 2 zucchini, cut into 1/4 - inch diagonals
  • 2 fennel bulbs, thinly sliced
  • 1 red pepper, seeds removed and thinly sliced
  • 1/2 pound green beans, sliced in half
  • Extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 tablespoon dried oregano
  • 2-3 cloves garlic, peeled and thinly sliced
  • Brown rice pasta (any shape)
  • 1/2 cup of sundried tomatoes in oil, drained


1. Preheat oven to 350 F.

2. In a large bowl, toss the vegetables with enough extra-virgin olive oil to coat.

3. Place on a large baking sheet (or two) and sprinkle lightly with coarse salt, black pepper, and oregano.

4. Toss in the garlic.

5. Roast in the oven until tender and slightly browned, about 40 minutes.

6. In the meantime, cook the pasta according to the package instructions and drain.

7. Add the sundried tomatoes and roasted vegetables, garlic, and any leftover olive oil from roasting, toss gently and serve.

Chickpea Creole Casserole (serves 4) from Stefanie Bryn Sacks, M.S.


  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 medium yellow onion, small dice (about 1 1/2 cups)
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoon chili powder
  • 1 yellow bell pepper* , small dice (about 1 cup)
  • 1 pint grape tomatoes, halved
  • 1 15 oz can chick peas, with liquid
  • 1 tablespoon fresh oregano (or dried), rough chop
  • 2 tablespoons fresh basil (or dried), rough chop
  • 2 tablespoons parsley, rough chop
  • salt, to taste


1. In a medium pot, heat oil on medium. Sauté garlic, onions, cumin and chili powder until slightly golden and aromatic.


2. Add remaining ingredients to pot and cook on medium low, covered, for 25 minutes (occasionally mixing). Remove cover and cook for another 5 minutes. Salt to taste.


Vegetable Fried Rice (serves 4) from Stefanie Bryn Sacks, M.S.


  • 1 cup short grain brown rice
  • 2 cups water
  • 1 strip kombu (optional)
  • 1 medium zucchini, small dice (about 1 cup)
  • 1 small yellow squash, small dice (about 1 cup)
  • 4 scallions , thinly sliced
  • 1 tablespoon sesame oil
  • 2 tablespoons tamari soy sauce (or Bragg's liquid amino)
  • 2 tablespoons mirin
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon gomasio (substitute with 1 teaspoon salt mixed with 1 teaspoon sesame seeds)


1. Place rice in a small pot with water and kombu. Cover and bring to a boil on high heat; once boiling, turn to simmer and cook for about 30 minutes.


2. In large sauté pan, heat sesame oil on medium and sauté vegetables, occasionally tossing, until soft and colors are vibrant (about 5 minutes).


3. Add finished rice (discarding kombu), tamari and mirin to pan; mix well and sauté for another 3 minutes. Turn off heat, toss with toasted sesame oil and gomasio.