Dining with the Doc: Tuscan Kale and Apple Salad

Welcome the arrival of fall with my Tuscan Kale and Apple Salad.  This dish uses Tuscan kale (also known as lacinato or dinosaur kale) but if you can’t find it, you can use curly kale.  The kale is paired with apples, which are in season this time of year, as well as dried cranberries, sunflower seeds and almonds.  The salad is topped off with shaved Piave, which is an Italian cheese that adds a nice salty bite. 


Dining with the Doc: Blackberry Chia Jam

Making homemade jam has never been easier!  Before the summer officially ends, why not preserve the sweet flavor of your favorite berries by making a batch of jam?  Homemade jam typically requires a lot of time and equipment.  In order to get it to thicken properly, you usually have to use a thickening agent like pectin along with a significant amount of sugar.  My quick and easy Blackberry Chia Jam will take you only about 15 minutes to make and it uses the natural gelling properties of chia seeds.


Dining with the Doc: Lemon Raspberry Buttermilk Popsicles

Here in south Florida, popsicles are a year round treat. But for a lot of you popsicle season will be ending soon.  So before the cool weather arrives,  make a batch of these Lemon Raspberry Buttermilk Popsicles and celebrate the remaining days of summer in style!


Dining with the Doc: Super Fast Peach Frozen Yogurt

A couple of weeks ago I posted a One-Ingredient Banana Ice Cream recipe- a quick and easy ice cream recipe using only fresh bananas.  Since then I’ve been on a quest for more healthy dessert recipes.  Let’s face it, it’s hard to find easy, guilt-free dessert recipes that also taste great.  That’s why I’m really excited about my Super Fast Peach Frozen Yogurt.  This delicious treat simply involves putting frozen peaches, Greek yogurt, honey and a bit of lemon juice into a food processor and blending until smooth and creamy.  You only need five minutes and the end result is a creamy, luscious treat that the whole family will love.  It’s hard to believe it’s so easy to prepare- no ice cream maker needed. 


Dining with the Doc: Butter Lettuce Salad with Buttermilk Herb Dressing

Did you know that it’s really easy to make your own salad dressing?  My Buttermilk Herb Dressing is simple, delicious and healthy.  Store-bought salad dressings often have a lot of added sugars, preservatives and a surprising number of calories.  However, when you make homemade salad dressing, you can use fresh, natural ingredients and make healthy substitutions as desired.  My Buttermilk Herb Dressing is like a cross between ranch dressing and green goddess dressing- two of my favorites.  It uses fresh herbs, which are abundant this time of year, and it comes together in just a few minutes. By using low fat buttermilk and nonfat Greek yogurt, you can cut back significantly on the amount of mayonnaise used and still have a nice creamy texture.  The fresh herbs, dijon mustard and lemon juice add bright flavor and acidity.  This is a nice versatile dressing that can be used on salads or even as a dip.  Try it with my Butter Lettuce Salad, which features delicate butter lettuce leaves topped with heirloom tomatoes and fresh, grilled sweet corn.  


Dining with the Doc: Cold-Brewed Coffee

I love a good cup of coffee in the morning.  For years, when I lived in NY, I would set the timer on my coffee pot at night and then wake up in the morning to the aroma of freshly brewed coffee.  That was until I moved to South Florida.  Now it’s all about iced coffee.  Nothing beats a tall glass of home brewed iced coffee in this heat, especially in the summer when the temperature is usually 90 plus. 

I had heard about cold-brewed coffee and seen it on the menu at coffee shops but never really thought about making it at home.  I was used to brewing hot coffee and then pouring it over ice or refrigerating my leftover hot brewed coffee and then using that to make iced coffee.  Then I tried making cold-brewed coffee at home and I haven’t gone back since.  

Dining with the Doc: One-Ingredient Banana Ice Cream

For some time now, I’ve seen a recipe for a simple one-ingredient banana ice cream circulating on the internet.  The other day I had some really ripe bananas sitting on the counter and I decided to give it a try instead of making the usual smoothie or banana bread.  Now that I've tried it, I want to spread the word!


Dining with the Doc: Seared Scallops with Creamy Corn

A lot of people think of scallops as gourmet, restaurant food but the truth is that they’re really easy to make at home.  They’re perfect for a light, fast and easy meal because they only take minutes to cook.  I didn’t grow up eating scallops and didn’t really discover them until I was an adult.  Now it’s a safe bet that I’ll order them if I see them on a restaurant menu.  When I was in culinary school, I learned the proper way of cooking them and now I love to make them at home.  In restaurants, scallops are often basted in butter and served with rich sauces but on their own, they're actually really good for you.  Scallops are low in calories and packed with lean protein.  They’re rich in a wide variety of nutrients including selenium, phosphorus and zinc.  In addition, compared to other seafood, scallops are typically low in mercury.  Scallops are also low in saturated fat but have heart-healthy omega-3 fatty acids.  Because of the numerous health benefits of omega-3s, the USDA dietary guidelines recommend eating two servings of seafood per week.  So the next time you reach for salmon or tuna, consider trying something different and grab some scallops instead.


Reading with the Doc: "The Greek Yogurt Diet" Giveaway Winners!

Thank you to everyone who entered the giveaway and left such wonderful comments! I held the drawing today and here's the play-by-play...

Sienna is clearly overwhelmed with excitement about the contest!


Dining with the Doc: Summer Zucchini and Corn Frittata

If you’re looking for a quick and easy dinner recipe that uses fresh summer vegetables, then try my Summer Zucchini and Corn Frittata recipe.  A frittata is like an Italian version of an omelet.  Mastering a perfect omelet can take years and in fact, many chefs are often asked to prepare an omelet as a test of their culinary skills.  But unlike an omelet, there is no fancy technique or complicated flipping involved with a frittata.  You simply sauté your vegetables, meat or other desired ingredients in a skillet, pour in your eggs and cook on the stove until the edges are set.  Then pop it in the oven and in just 10 minutes, you will have a fluffy, golden frittata ready to eat.  And to make things even easier, you can slice it and serve it right out of the skillet. 



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