Yogurt-Marinated Chicken Kabobs

If you’ve been to NYC you’ve seen the halal food carts that park on just about every street corner and serve up a variety of kabobs, gyros, rice concoctions, and mystery combo meals. You’ve also probably eaten at one of … Continue reading

Heirloom Tomato and Roasted Lemon Salad with an Orange Vinaigrette

  Sometimes during the summer, all I want to eat is vegetables. Red peppers, tomatoes, onions, carrots, cucumbers…. Sometimes I juice them and drink them all day long, and other times I make a big salad. This salad was pictured … Continue reading

Tomatoes en Papillote with Eggplant Rollatini

Freshly picked tomatoes are dead sexy. Their skin is warm to the touch, smooth, and a rich red that screams to be bitten into. When you do, the flesh inside initially resists before giving way and melting in your mouth … Continue reading

Chilled Shrimp Salsa

As I’ve written about on my other blog, I cater events at my loft sometimes for shits and giggles. For these events, I have a bad habit of trying out recipes that I’ve never done before. I come up with the menu, buy the ingredients, and hope for the best. So far I haven’t had any major catastrophes and it’s generally a lot of fun!
Tuesday night we hosted an event for Nick Troiano, an independent, citizen-funded candidate for the U.S. House of Representatives in Pennsylvania’s 10th Congressional District who also happens to be totally awesome. Since the weather has been unbearably hot lately in NYC, I wanted to put food out that was light, fresh, and healthy without sacrificing bold flavors. Cue the idea for a seafood salsa. This chilled ‘salsa’ is delicious served on thinly sliced cucumber, as a dip for tortilla chips, or as a taco filling with avocado, sour cream, and queso fresco.

Chilled Shrimp Salsa on Cucumber Rounds

Chilled Shrimp Salsa 
*Serves 30-40 as an hors d’oeuvres or 10-15 as an appetizer
2 lb fresh or thawed shrimp, deveined and tails removed
4 cloves garlic
1/2 lemon, sliced
3 Tomatoes, minced
1 red onion, minced
1/3-1/2 cup cilantro, minced
3 limes, juiced
Salt and Pepper to taste
  1. Fill a large pot with water and place over medium/high heat. Add garlic, lemon slices, salt, and pepper and bring to a boil.
  2. Turn heat off, add shrimp, stir gently until shrimp are cooked – about 2 1/2 minutes. Strain shrimp and set aside until cool.
  3. Once cool, chop shrimp into small pieces less than 1/2″ in size.
  4. Combine tomatoes, red onion, cilantro, and shrimp in a bowl. Add lime juice and toss to combine. Season with salt and pepper to taste.
  5. Cover and return to fridge until chilled. Serve cold.


A Twist on A Classic Mignonette




Mignonette, the acidic sauce served beside or on top of oysters, helps to balance out oysters salty sweetness. You might not make one often, but having a mignonette in your cooking repertoire is a must. This is especially true as the weather heats up and summer barbecues fill our calendars. When you pick up your oysters, say no to the sickly sweet cocktail sauce and whip up your own quick mignonette. This recipe uses the milder and more nuanced white balsamic vinegar instead of red wine vinegar and makes enough for one dozen oysters, scale up as needed and serve in a small dish.


  • 2 tbsp minced shallot
  • 1 tsp cracked black pepper
  • 1/3 cup white balsamic vinegar (or red wine vinegar)
  • 1 tbsp minced parsley

Combine all ingredients in a small bowl. Serve.


Salmon with Mango Avocado Salsa


It’s summer!!!! I’ve finished exams, moved out of my dorm, and am in the process of moving into a new apartment so lots of exciting stuff is going on. Lots of exciting non-food related stuff means that I haven’t had as much time to cook 😦 I’ve been cutting corners recently and one of my favorite new tricks is frozen fish from whole foods. They had these beautiful 2-packs of wild caught salmon fillets for only $10.00 each that were calling to me and I just couldn’t say no.

If you put the frozen salmon in the fridge the before you go to bed it is perfectly thawed for dinner the next day. Pair that with a quick mango avocado salsa, healthy black beans cooked ahead, and a bed of lettuce and you have a healthy weeknight dinner with no refined carbs!

Salmon with Mango Avocado Salsa (Serves 2) 

  • 2 salmon portions (fresh or fully thawed)
  • 1 avocado, cubed
  • 1 mango, cubed
  • 2 limes
  • 1 head bibb lettuce
  • 1/4 cup red onion, diced
  • 1 tomato, cubed
  • 1 tbsp cilantro, chopped
  • 1 can black beans
  • 1/2 small onion, diced
  • 2 cloves garlic, diced finely
  • olive oil
  • salt and pepper
  1. Sauté onion and garlic in 1 tbsp olive oil in a small saucepan over medium heat. When onion is translucent pour in beans with liquid. Simmer covered for at least 30 minutes.
  2. Combine red onion, tomato, mango, avocado, cilantro, and the juice of one lime in a small bowl. Season to taste.
  3. Season salmon with salt and pepper. Cook over high heat for 3 minutes per side (for rare, longer to cook it all of the way through) in olive oil. Remove from heat.
  4. Line plates with lettuce leave. Arrange salmon over 1 cup black beans and top with salsa.
  5. Garnish with lime.