PISTACHIO MINT PESTO

This was created to be served with lamb, and can work with pork tenderloin and fish as well.


- 2 cups mint leaves, rinsed and dried.
- clove garlic, chopped
- 2 cups parsley, rinsed and dried.
- 2 tbsp lemon juice
- 1 tsp rice wine vinegar
- 1 tsp sugar
- 2/3 cup shelled and skinned roasted pistachios (trader joes sells these, out of the shell, unsalted)*
- salt
- pepper
- extra virgin olive oil, minimum 1/3 cup, add to consistency*

Combine all ingredients in blender. Add more of the lemon juice, olive oil*, sugar, salt, pepper, as needed to taste. Consistency should be thick, like pesto, but not too oily like premade basil pestos.

*Substitute drained, rinsed white beans or edamame for pistachio nuts for lower fat version
* Reduce amount of olive oil and replace with water or vegetable stock for lower fat version

LAMB TENDERLOINS

This is one of the dishes that I miss the most, when I go through phases where I decide not to eat meat. Lamb tenderloins are difficult to find (at least in San Diego), so I grab them at Wegman's when I am back east, freeze them, and send as checked baggage. If you haven't had them, and are a fan of lamb, you need to try them. First step is to marinate the lamb. Generally acid in a marinade can start to cook your protein, however, I have found the orange juice (you could use mango nectar I suppose) adds a wonderful flavor and to date has never left me with lamb ceviche.

Serves 4
- 3 packages lamb tenderloins (2-3 tenderloins per package)
MARINADE
- honey *
- 2 sprigs fresh rosemary
- 3 garlic cloves, rough chopped
- 1/2 cup pom wonderful pomegranate juice
- 1/2 cup orange juice
- 1-2 tsp light soy sauce
- orange zest
- pinch of coriander
- pinch of cumin
- garlic powder
- fresh ground pepper

Mix all ingredients for marinade. Add lamb, marinate at least four hours in fridge, can be marinated overnight.

Remove from marinade. Discard marinade and pat lamb dry. Oil skillet and heat. Sear tenderloins on each side, until cooked to desired temperature. These can also be broiled as an alternative.

Slice horizontally in 1/2 inch thick slices.

Drizzle Blood Orange Balsamic syrup on and around tenderloins (USE VERY LITTLE, it is more for effect and aesthetic). Place tiny spoonful of mint pesto on each slice OR serve on side. We like to serve this with a brown rice sweet pea risotto* and roasted asparagus.

If you have leftovers, a lamb sandwich on toasted naan bread* with mint pesto*, greens, feta*, and caramelized onions make a wonderful last minute meal for guests.

*can substitute splenda for honey if you want to reduce calories
*mint pesto can be made without pistachios to reduce fat
*replace brown rice sweet pea risotto with sweet peas and garbanzo bean mixture if you don't eat rice
*replace naan bread with lettuce leaves for lower carbs/fat
*do not use low fat feta

GARDEN HERB SHRIMP SALAD

I needed a last minute dish for a party we were hosting, and didn't want to make a chimichurri shrimp salad I make every time. This was the love child of what was in the pantry and fridge that morning. Everyone loved it and we received many requests for the recipe, so, it becomes one for the books. Recipe is party sized so you probably want to divide in half or quarter.

- 2 bags of costco frozen shrimp: cooked, tail off, 51-70 per pound
thaw shrimp, rinse and drain. place in deep saucepan with warmed
chicken stock and garlic powder ,"poach" (until shrimp are warmed
through but not curled up). Ideally you would want to use fresh uncooked shrimp. In this case, I was pressed for time AND didn't want to triple my costs on this salad.
- drain again, pour in to large deep bowl
- add 1 bag baby spinach, rough chopped.
- add 2 cans artichoke hearts, drained and chopped.
- add 2 cups roasted red peppers, drained and chopped (I like trader
joes peppers)
- add 1 cup julienned sundried tomatoes, drained and chopped. if they
are packed in oil, rinse.

MAKE DRESSING...all goes in to food processor (and even if you 1/2 the
recipe, make the same amount of dressing, it keeps and can be used for grilled fish, salad, etc, etc, etc):
- big fist plus full of fresh basil
- big fist plus full of fresh dill
- big fist plus full of fresh flat leaf parslety
- tbsp dijon (regular not grainy, unless you like grainy)
- 2 cloves rough chopped fresh garlic
- juice of two lemons or to taste
-tbsp capers
- lots of olive oil
- salt and pepper

ADD DRESSING TO SHRIMP AND VEGETABLES

- add 1 package crumbled Athenos(R)Feta cheese, unless you don't like
feta cheese, then leave it out*...

*do not use ff or low fat feta

EGGS

Before the weekend turns in to the usual chaos of running errands, catching up on house chores, and hopefully some golf, we try to mellow after walking the dogs with some breakfast. Not a big breakfast person, which every nutritionist will tell you is a huge mistake, this egg white dish hits the spot. Once again, shallots show up in this dish...

You will need (serves 4)

- 8 oz. egg whites (or 8 eggs, or 1 cup egg beaters)
- one small shallot
- vegetable or chicken stock
- olive or canola oil spray
- tbsp chopped parsley
- 1/2 chopped red pepper
- 4 chopped mushrooms
- 2 morningstar farms vegetarian sausage patties-thawed and chopped*
- 2 oz goat cheese, crumbled. (you can use whatever kind of cheese you like)*

coat non stick pan with spray, add shallot until soft, turn heat to high, add a small amount of chicken stock and let cook down, stirring shallots. Add red peppers, repeat process with more chicken stock, add mushrooms, repeat process with chicken stock. Reduce heat. Warning: you are not using much chicken stock in each pass, this is just for flavor. Add sausage patties and parsley. Reduce heat, add egg whites, allow to cook, turning to desired texture. Remove from heat, add goat cheese, salt and pepper to taste.

*replace veggie sausage with homemade turkey sausage patties
*omit for less fat

A VARIETY OF OPTIONS FOR SALAD

I generally use a mini cuisinart to mix all the dressings I make, if you don't have one you will be doing a lot of chopping and shaking. Here are some options:

1) Lemon Dijon (aka real french dressing): Juice of 1 lemon/1 clove garlic peeled/1 tbsp grainy dijon/olive oil/salt/pepper: blend, streaming in olive oil for structure: goes well used as
- a mayonnaise free potato salad (use red skinned potatoes*), sub. apple cider vinegar for lemon/add parsley to dressing
- a baby arugula salad with dried sour cherries, pistachios**, goat cheese ***
- leftover salmon broken up in to a salad (add parsley,dill, shallots and capers to dressing)
- a tortellini salad**** with fresh red peppers, zucchini, sun dried tomatos (add parsley and basil to dressing)
- tuna salad with celery and tomatoes (omit the mustard and add a hit of tobasco sauce)
*you can do this with butter beans instead of potatoes and it kinds of taste like potato salad
**remove pistachos for less fat
***omit goat cheese for less fat
****don't do this if you are not eating carbs!!
2) Balsamic (substitute the lemon in the dressing above for really good balsamic and omit the garlic)
- mixed herb salad, with julienned strips of d'anjou pear, caramelized onions, gorgonzola, and pecans*
- a chopped salad with tomatoes, red peppers, cucumber, nicoise olives, feta**, micro greens, take a long strip of cucumber, make a circle, build the salad inside the cucumber for effect (add basil and or parsley to dressing).
*omit pecans for less fat
**do not use fat free feta or low fat feta, the flavor is not as good


3) Southwest (lime juice, garlic clove, olive oil, cumin to taste/salt/pepper/sugar).
- great for a southwestern slaw which could sit alongside fish tacos* or used for fish tacos*
- mixed green salad with chicken, cotija, and pepitas**.
- swirl over vegetarian chili or in tortilla soup***
*replace tortillas with lettuce leaves for lower carbs
**omit pepitas for less fat
***omit tortillas in tortilla soup for less fat, but then it really wouldn't be tortilla soup, would it?

HERBIE'S BRUSSEL SPROUTS

I don't particularly like brussel sprouts , or so I thought....Herbie proved me wrong with his method of roasting the sprouts. They come out practically caramelized, soft and moist on the inside, crispy on the outside. Use REALLY small brussel sprouts, then it doesn't feel like so much like midget cabbage.

- preheat oven to 425 degrees
- two bags small brussel sprouts, washed and cut in half vertically
- five cloves of garlic, skin left on
- salt, pepper, garlic powder
- olive oil, to coat baking sheet with paper towel and to toss sprouts
- high quality fresh parm (imported reggiano preferred), grated*
place brussel sprout halves in bowl, toss with olive oil, five garlic cloves, salt, pepper, and garlic powder.
Roast for 35 minutes on baking sheet (rubbed with olive oil), tossing half way through.
Remove from oven when finished, sprinkle with parmesan. Toss, serve.
*omit for less fat (although it won't taste nearly as good)

LANGOSTINES TEECE

Trader Joe's is selling langostine meats, $8.99 for 12 oz, they are delicious ! This dish is a little on the rich side, particularly if you include the mascarpone, so I would say this is a once or twice a year special occasion meal.
Serves: 4

You will need
-12 oz langostine meats (trader joes)
- Extra Virgin olive oil and one pat of butter, to coat pan
- 2 large shallots, sliced wafer thin lengthwise.
- two cloves of garlic, finely minced.
-Gigantic fist of parsley, chopped
-1 tbsp chopped tarragon
-Cooking sherry
- cup of fresh or fresh frozen green peas
-2 tbsp mascarpone cheese (optional) *
-Salt: if necessary
-Pepper
-Lemon zest

In large sauté pan over medium heat, sauté shallots until translucent. Add garlic. Add langostine meatsquickly sauté until translucent. Next, raise the heat and add a splash or two of sherry, reduce. Add herbs, black pepper, and lemon zest. Add green peas. Finish with mascarpone cheese (optional)*.
*Omit for less fat

This dish is very rich so I would recommend serving with steamed haricots verts.

GREEKESQUE SHRIMP

We love mediterannean inspired food, if you can't tell, considering that lemon, garlic, and olive oil show up in everything I make. This is an interpretation of a dish my mom made growing up known as Garides me feta, sort of the "speed version" of that dish.



Serves: 8

You will need
-2 lbs large shrimp, peeled and deveined, rinsed and dried.
- Extra Virgin olive oil, to coat pan
- 1 large onion, I prefer to use sweet onion.
- Six cloves of garlic, finely minced.
-Gigantic fist of parsley, chopped
-Tsp. of chopped fresh oregano
-White wine
- 3 zucchini, cut in to 1 inch cubes
-1 or less package athenos crumbled Feta (prefer to use original athenos)*
-2 cans petite cut diced tomatoes, drained.
-2 tbsp tomato paste, no sugar added
-Salt: if necessary
-Pepper
- Red pepper flakes
-Lemon zest
Basmati rice, pasta, or couscous**
*replace with fat free or low fat feta for LDL version
**replace with wilted spinach for LDL version


In large pan or wok over medium heat, sauté onion until translucent. Add garlic. Shrimp goes in next, quickly sauté until translucent. Add the red pepper flakes. Next, crank the heat and hit the pan with some white wine, I do a few big splashes, and let reduce. You now have an option, carefully remove the shrimp and put them back in at the end, or, be like me and just leave them in the pan. Sometimes I even use the frozen, precooked, large tail off shrimp from Costco. If you don’t use the Kirkland (Costco) frozen shrimp, use frozen shrimp at your own risk, I cannot vouch for any other brand other than the Kirkland frozen shrimp. Add tomatoes. Add parsley and oregano. After all is heated, add chopped zucchini, remove from heat and add feta, salt (although it’s not necessary) and lemon zest.

Serve with couscous, rice, or angel hair. We typically will serve over short grain brown rice made with vegetable or chicken stock and a few whole cloves of garlic.

Best side would be baby spinach with high quality balsamic and olive oil, red peppers, cucumbers, and pistachios.

WILD MUSHROOM SOUP

Tissmacher’s Wild mushroom soup: makes a lot (8-12 servings)

The weather has improved, but being it is after all “winter” here, it’s cool in the evening and has remained overcast. The goal was to create something that was sophisticated for “Oscar Night”, had that comfort feel yet was still nutritious and not laden with fat. I don’t know why I even watch the Oscars, considering I haven’t seen any of the movies nominated, but it’s a tradition, going back to NJ when we would actually have Oscar Night parties. But I digress. Back to the soup.
Every recipe I found sought to achieve creaminess either through using cream or using flour. The beans add structure to the soup while keeping the fat content low and adding fiber. Beware: do not fear the anchovies, the sherry and Madeira, or the parm! This soup can easily go bland if you omit or are timid with certain components.

I also would not hesitate to add a touch of cayenne in cooking or sprinkle a little smoked paprika when serving if you don’t have truffle salt. Finally, please do not add the truffle oil or truffle salt to the soup while it is cooking, it would be equivalent to throwing cash in the shredder.

Finally, I realize this sounds like I am bragging, but this soup was unbelievable, seriously.

- coat pot with extra virgin olive oil (some people use combination with butter)
- sauté the following at medium-high heat
- 3 cloves garlic
- 1 cup chopped shallots
- 1 cup chopped celery
- 1 cup chopped carrots
- Add 3 flat fillets of anchovy (chopped to paste)
- crank the heat to high and hit it with a few tablespoons of sherry
- add a tablespoon or two of Madeira wine if you have it (can use ½ cup dry white)
- reduce heat back to medium
- add chopped fresh thyme
- add 12 ounces chopped white mushrooms
- add 12 ounces chopped crimini mushrooms
- add 2 cups reconstituted assorted wild mushrooms (reserve liquid)
- sweat these ingredients for at least 10 minutes
- add reserved mushroom liquid
- add 4 cups chicken stock
- 1 can white (cannellini) beans, with liquid
- fistful of parsley (no need to chop)
- ground black pepper
- Let simmer for 45 minutes with a big rind of parm*
- add salt to taste
- fish out the parm, then puree in batches in blender, adding a small amount of white truffle oil and white truffle salt to soup.
- Serve as is, or with a drizzle of truffle oil, a small dollop of crème fraiche (or sour cream)*** , and sprinkle of truffle salt and lemon zest

On the side would be ideal to slice up small pieces of artisan bread (bread and cie or La Brea), spread a small amount of st. andre cheese on the top, and broil. Ideal, if you want to add a fat and bad carbs back in to the meal****. Salad recommended would be arugula with sliced blood orange a grapefruit/olive oil/salt/pepper dressing.
* don't use cheap or pregrated parm
**if you really wanted more flavor and a smokiness, and weren’t trying to achieve a vegetarian version, you could render some bacon, and take the bacon, remove the fat, chop, and add to the saute. Of course it will add fat, calories, and, well, bacon….
***Omit or use ff sour cream for lower fat
****Omit for less fat



****Fungus AmongUs Italian Truffle Salt $14.62 on Amazon.com

****Urbani White Truffle Oil. 2-60ML bottles, $14.90 on Amazon.

CLAMS

First time doing this, inspired by a note from my friend Christy AND a simple yet beautiful clam dish that magically wielded itself in to the perfect meal for a cloudy, chilly, damp February evening (of course, cloudy, chilly, and damp are all relative when you live in Southern California).

The key to this dish is the pan. I used a Le Crueset or equivalent 12" saute pan.

Vinaigrette: Juice of 1/2 large lemon, tbsp brined capers, 1 rough chop shallot, 1 large handful of parsley, salt/pepper. Blend in small food processor or mini chop, stream in olive oil to emulsion. Refrigerate.

Heat pan on high heat and add a coating of extra virgin olive oil or spray, added 3 cloves of wafer thin sliced garlic, 1 large shallot also sliced wafer thin, red pepper flakes: take garlic and shallots to translucent, add 1 cup of white wine (I used white Bordeaux). Add two pounds of little necks (I would have used cockles if they had been available), allow clams to open, add a handful of well chopped parsley (at this point you could add peeled and deveined shrimp and let them quickly cook with clams or add some chunks of linguica or spanish chorizo*). Remove from heat, leave in pan to serve. looks very rustic.

Drop small spoonfuls of viniagrette in to each clam shell.

Serve with toasted artisan bread** and simple salad of mixed greens and herbs with lemon/olive oil/sea salt/pepper shards of parmesan***/dried sour cherries/pecans****.
*omit or substitute a chicken or turkey version if you want something with lower fat
**omit if you are carb free
***omit for less fat
****omit pecans for less fat
Serves 4.