Healthy Mediterranean Cooking at Home

Category Archives: broccoli

This is a great month to take advantage of some of the early spring crops that are coming to market. Broccoli, Cauliflower, all types of greens, beets and strawberries are some of the best choices. And, if you are lucky to have a friend who likes to garden, like me, you can reap some of the harvest. See the photo below for what I was treated to from his garden.

Stuffed Peppers

This recipe goes well with sautéed cabbage. See recipe below.


6 bell peppers, assorted colors
1 lb lean ground beef
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons dried Italian seasoning
1/2 cup jarred, mild salsa
1 cup frozen cauliflower rice, defrosted, or regular cooked rice
3/4 cup shredded cheddar cheese, divided
Salt and pepper


Cut the tops off the peppers. Reserve the top and remove the stem. Dice the tops and set aside.

Remove the seeds and membrane from the peppers. Wash and set on a paper towel, upside down, to drain.

Heat a skillet and add the oil. Brown the ground beef until you no longer see any pink color.

Push the beef to the side of the pan and add the onion, bell pepper tops and garlic. Saute until tender.

Add the Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper, stir, and remove the pan from the heat. Let cool.

Stir in defrosted cauliflower rice, salsa and ½ cup cheese. Fill the peppers to the top and place them in a baking dish just large enough to hold the peppers upright.

I used some foil to support them and keep them from falling out.

Bake in a 350 degree F oven for 30 -40 minutes or until the peppers are tender.

Remove the baking dish from the oven and top each pepper with some of the remaining cheese. Return to the oven for five minutes to melt the cheese topping.

Sautéed Cabbage In Brown Butter


One head of savoy cabbage
1/2 onion, sliced thin
3 tablespoons butter
1 small garlic clove, minced
Salt and pepper


Remove the large leaves from the cabbage for stuffing, Cut the rest of the cabbage head in half. Set aside one half for coleslaw or another recipe.

Thinly slice the remaining half of the cabbage.

Heat the butter in a medium skillet and cook until the butter turns a light brown, Add the onion and garlic and cook 3-4 minutes to tenderize the onions.

Add the sliced cabbage and cook until very soft and tender, about ten minutes. Season with salt and pepper. Serve with the stuffed peppers.

Oven BBQ Pork Roast and Vegetables




1 top loin pork roast, bone-in, about 3 pounds
8 oz mushrooms, thinly sliced
2 stalks celery, thinly sliced on a diagonal
8 oz carrots, thinly sliced
Half a sweet onion, cubed
1 ½ cups bottled or homemade BBQ sauce, see recipe below
Half a head of cauliflower cut into large florets


Heat the oven to 325 F.

Oil a roasting pan with foil and place the mushrooms, carrots, celery and onion on the bottom of the pan.

Place the roast on top of the vegetables and sprinkle with salt and pepper. Place the cauliflower florets on two sides of the roast.

Pour the BBQ sauce over the pork.

Roast the pork for 30 minutes per pound, or until it registers at least 140 degrees F on an instant read thermometer.

Baste the pork roast with the barbecue sauce several times during the roasting time.

Let the roast rest for 10 to 15 minutes before slicing.

Homemade BBQ Sauce


2 tablespoons butter
3/4 cup water
Two 6 oz cans tomato paste
1/2 cup cider vinegar
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon dried minced onion or powder
3/4 teaspoon dried leaf oregano
3/4 teaspoon ground paprika
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt or 1/2 teaspoon table salt
1/4 teaspoon dry mustard
1/8 teaspoon fresh ground black pepper


Combine all of the ingredients in a medium saucepan over medium-high heat.

Bring the mixture to a boil and then reduce the heat and let simmer on low, uncovered, for about an hour.

Make sure to stir frequently, about once every 10 to 15 minutes, while the BBQ sauce is cooking.

This will help better incorporate the flavors and ensure that the sauce is evenly cooked throughout.

Let the sauce cool before transferring to a storage container.

Oven Roasted Salmon and Broccoli

2 servings


1/4 lb broccoli florets (about 2 floret tops)
3 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
Two 6-ounce skinless salmon fillets
1 jalapeño, thinly sliced into rings, seeds removed if desired
1 small garlic clove, grated
1 tablespoon unseasoned rice vinegar
2 tablespoons chopped green onion (scallions)
1 mini red bell pepper, minced


Preheat the oven to 400°F. Mix broccoli florets with 1 tablespoon oil in a baking dish; season with salt and pepper.

Roast broccoli, tossing occasionally, until crisp-tender, 10 minutes.

Combine the jalapeño slices, vinegar, scallions, bell pepper, 1 tablespoon olive oil and a pinch of salt in small bowl.

Rub salmon with 1 tablespoon oil; season with salt and pepper. Push broccoli to the edges of the baking dish and place salmon in the center.

Evenly distribute the jalapeno mixture over the salmon and broccoli.

Roast until salmon is cooked throughout and the broccoli is tender, 15 minutes. Serve with Cucumber Salad

Cucumbers In Tzatziki Sauce


1 large or 2 medium cucumbers
Half of a large cucumber
3/4 cups plain Greek yogurt (not low-fat)
2 scallions (green onion), minced
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 tablespoon minced fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper


Peel and seed the half cucumber. Grate the half cucumber on a box grater onto a paper towel, roll up and squeeze the towel to remove some of the liquid.

Peel the large cucumber, cut in half lengthwise and cut into thin half-moon slices.

Place the yogurt in a medium bowl.Add grated cucumber to the yogurt along with the remaining ingredients, except the sliced cucumber and stir well.

Fold in the cucumber slices.

Cover and chill in the refrigerator before serving.


Some of my fresh Florida produce made it into an Asian dish as well. I experimented with a few different flavorings and this recipe turned out well. If you are watching your carb intake make the cauliflower version of the rice and, if not, just use your leftover regular rice.

Szechuan Chicken Stir-Fry

Serves 4


Sauce Mixture
1 tablespoon dark sesame oil
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon chile paste (such as sambal oelek)
1 tablespoon honey
2 teaspoons cornstarch

2 tablespoons peanut oil
2 cooked (poached) chicken breasts, shredded
Half of a large red bell pepper, cut into thin strips
2 cups broccoli florets, cut into small pieces
1 cup diagonally cut snow peas
1 tablespoon grated peeled fresh ginger
1 tablespoon minced fresh garlic
1/4 cup (1-inch) slices green onion


Combine the sauce ingredients in a small bowl. Set aside

Heat a wok or large skillet over medium-high heat. Add the peanut oil; swirl.

Add bell peppers and broccoli and stir-fry for about 2 minutes. Add the next 4 ingredients (through garlic); stir-fry 1 minute. Add the shredded chicken, stir-fry 1 minute.

Add the sauce mixture; cook 30 seconds or until thickened. Add the green onions. Cook until heated through. Serve with the Cauliflower Rice dish or regular rice.

Asian Flavored Cauliflower “Rice”

Serves 4


10 oz pkg frozen cauliflower rice, defrosted or use the same amount of regular leftover cooked rice
1 tablespoon sesame oil
1 teaspoon minced garlic
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon minced ginger


Let the riced cauliflower drain in a colander for about 30 minute. Then place it on a paper towel.

In a wide-bottom skillet, heat the sesame oil over medium heat. Add the garlic and saute for about 1 minute.

Add the cauliflower rice. Stir-fry until the grains are dry and begin to crisp.

Stir in the rice vinegar, soy sauce and ginger. Stir-fry for another minute or two. Serve with the chicken.

My veggie purchases also yielded extra for a few soups.  We like soup for lunch, so I usually make then weekly. The cabbage and broccoli were large enough for a few meals. Don’t forget some healthy bread to go with these meals.

Italian Beef and Cabbage Soup


1 tablespoon olive oil
1 lb lean ground beef
1 large onion, diced
1 garlic clove, minced
1 cup shredded carrot
1 teaspoon sea salt
1/4 teaspoon black pepper
1 head of green cabbage
2 cups green beans, cut into one-inch lengths
2 cups diced Italian tomatoes (with liquid)
6 cups beef broth
1 tablespoon Italian dried seasoning
2 medium bay leaves
½ teaspoon crushed red pepper flakes (chili)


Remove 8 outer layers of cabbage leaves and reserve for stuffed cabbage.

Cut the remaining head in half. Reserve half of the cabbage for coleslaw or for a side dish of sautéed cabbage. Shred the remaining half for the soup.

Heat the oil in a Dutch Oven over medium heat. Add the chopped onions. Cook for about 10 minutes, stirring occasionally, until the onions soften.

Add ground beef to the pan. Season with sea salt and black pepper. Increase heat to medium-high. Cook, breaking apart with a spatula, until the beef is browned.

Add the remaining ingredients. Stir to combine. Season with more salt and/or pepper to taste.

Cover the pan and simmer the soup on low for 45-60 minutes or until the vegetables are tender. Remove the bay leaves before serving.

Creamy Cauliflower Broccoli Cheese Soup

Serves 6

1 tablespoons olive oil
1 yellow onion, chopped
2 large cloves garlic, minced
1 head of cauliflower, core removed and chopped into small florets
¼ teaspoon cayenne pepper
½ teaspoon dry mustard
4 cups of chicken broth or vegetable broth
4 cups broccoli fresh florets, chopped, divided
2 cups shredded sharp cheddar cheese
Salt and pepper to taste

1/2 cup heavy cream, optional


Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and garlic. Sauté until the onions are tender, about 4-5 minutes.

Add the cauliflower, half of the chopped broccoli, dry mustard, cayenne and salt and pepper and saute for a minute or two.

Add the chicken broth, bring the mixture to a boil and simmer, uncovered, for 25 minutes, or until the cauliflower is very tender.

Use an immersion blender, or transfer the mixture to a blender, and puree until smooth and creamy.

Return the soup to the pot over medium heat and add the remaining broccoli. Bring to simmer and cook 25-30 minutes, or until the broccoli is tender.

Reduce the heat to low and stir in the cheese a little at a time until melted. Season to taste with salt and pepper.

Add the cream if you want it creamy and warm through. Do not boil.

Sourdough Oat Round

Delicious with soup.

Makes 1 loaf


3/4 cup oat flour
1/2 cup old-fashioned oats or steel-cut oats
2 cups bread flour
2 tablespoons vital wheat gluten
1 teaspoon instant yeast
1 tablespoon honey
1 1/2 teaspoons salt
1 1/4 cups water
1 cup firm sourdough starter


Combine all the ingredients in a mixing bowl or an electric mixer bowl. Mix either by hand or with the electric mixer’s paddle attachment until well combined.

Move the dough to one side of the bowl and spray with olive oil cooking spray. Repeat with the other side of the dough. Cover the bowl and let rise for 18 hours.

After 18 hours turn dough onto well floured surface and gently flatten enough to fold dough back onto itself a couple of times to form a roundish blob.

Take a sheet of parchment paper and lightly spray with cooking spray. Place the dough in the middle of the sheet of parchment.

Let the dough rest while the oven is preheating.

Turn the oven to 500 degrees F and place a stone baking vessel on a low rack.

When the oven reaches 500 degrees F remove the baking vessel and turn down the oven to 450 degrees F.

Using the parchment as a sling, gently lower the sling containing the dough into the preheated baker, leaving the parchment in place.

Be careful not to touch the baker as it is very hot!

Place the lid on the baker and put the baker into the oven.

Bake for 30 minutes with the lid on. After 30 minutes remove the lid and bake an additional 15 minutes or until the crust is golden brown.

Remove the baker from oven. The bread will still bake if left in the hot baker. So very carefully lift out the bread with the parchment.

Discard the parchment and cool the bread on a rack for about 2 hours.

Sautéed Cabbage and Onions

I had half a head of savoy cabbage leftover from making the Stuffed Cabbage Rolls. Leftover cabbage makes a great side dish. Cabbage sautéed this way is quite delicious.

2 servings


2 tablespoons butter
Half of a medium onion, sliced thin
1 clove garlic, minced
4 cups shredded savoy cabbage
½ teaspoon paprika
Sea salt and pepper, to taste


In a saucepan over medium heat, melt the butter. Add the onion and garlic to the pan.

Sauté until the cabbage is soft and somewhat creamy, stirring often while it cooks.

Add the paprika, salt and pepper. Toss to mix all ingredients together and coat the cabbage with seasonings. Serve.

Broccoli in Cheese Sauce

I had half a head of broccoli and about 1 cup of the cheese sauce left over from the Chicken Divan recipe. The recipe made a generous amount of sauce and I only uses half of the broccoli when I made that dish.

2 serving


Half a head of broccoli florets
1 cup leftover cheese sauce
Salt and pepper to taste


Place the broccoli into a medium pot with salted water to cover, and bring to a boil over medium-high heat.

Reduce heat to medium-low and simmer until tender, 5–6 minutes. Drain in a colander and set aside.

Pour the cheese sauce into the empty pot and heat on low. Add the drained broccoli and toss to coat, Serve when the broccoli is hot.

Texas Chili Stuffed Burritos

Instead of reheating the Texas Chili, I decide to use some of it in burritos for our dinner. The original recipe made quite a lot, so there was plenty leftover for the burritos.

2 servings


1 cup of leftover Texas Chili
½ cup cooked black beans
½ cup shredded cheddar cheese
2 flour tortillas


Heat the chili and beans together. Lay a tortilla on a flat surface. Arrange half of the chili mixture in the middle of the tortilla. Top with 1/4 cup cheese.

Fold two sides of the burrito in, then fold the remaining two sides over to form a small packet. Please seam-side down on a plate.

Repeat with the remaining tortilla and filling. Place on a microwave plate and heat until warm. Serve with Guacamole and Sour Cream.


Are any of you old enough to remember Chicken a la King, Tuna Noodle Casserole, Tunnel of Fudge Cake or Beef Wellington? All popular recipes from the past. I thought I would have a little fun this week and cook up some of these old timers.

Holiday Cheese Balls

The cheese ball is an American party food classic that takes you back to the 1960’s.  A cheese ball is the kind of thing you can easily adapt by using your favorite cheeses, herbs and seasonings. Here is the classic recipe.


8 ounces cream cheese, softened
8 ounces sharp cheddar cheese, shredded
1 finely chopped green onion
1 teaspoon (Tabasco) hot sauce
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1/4 roasted and chopped pecans
2 tablespoons chopped parsley
A few dashes paprika


With a hand beater, combine the cream cheese with the next 5 ingredients ( lemon juice) in a mixing bowl until thoroughly combined.

Refrigerate the mixture overnight. The next day, stir together nuts, parsley and paprika in a large bowl.

Shape the cheese mixture into two balls and roll each in the nut blend to coat completely.

Serve at room temperature with crackers.

Old Fashioned Creamy Tomato Soup

Yes, before the canned version. Don’t forget to have it with a grilled cheese sandwich.


1/4 cup salted butter
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
Two 26-28 oz. containers finely chopped tomatoes (undrained)
2 cups vegetable stock
2 teaspoons honey
1/4 teaspoon baking soda
1/2 cup heavy cream
1/4 teaspoon ground black pepper


In a large saucepan, heat the butter and cook the onion, celery and carrot in the butter for 2-3 minutes. Add all the remaining ingredients except the cream.

Cover and simmer for 1 hour. Remove the pot from the heat and puree the mixture with a hand immersion blender.

Add cream and black pepper. Return the pot to very low heat and warm gently. Do not let the soup boil.

Chicken Divan

A chicken casserole dish with broccoli and cheese sauce from the 1950’s that was usually reserved for company dinners. Chicken Divan was the signature dish of  aNew York restaurant, the Divan Parisienne. In English, the word “divan” came to mean sofa, from the council chamber’s benches. The owners of the New York restaurant thought it a fitting name for this dish.

Serves 6


2 large boneless skinless chicken breast halves (about 1 lb.)
Salt and freshly ground black pepper, to taste
3 tablespoons olive oil
1 large head broccoli, stems removed and florets cut in half
5 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup chicken stock
1 cup half & half
3 tablespoon sherry
1/8 teaspoon freshly grated nutmeg
1/2 cup grated Gruyère cheese
Salt & Pepper to taste


Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat.

Add the chicken and cook, turning once, until golden brown and just cooked through, about 10 minutes. Transfer chicken to a plate; let cool slightly.

Cut the chicken into four equal sizes and set aside.

Place the broccoli into a large pot, cover with salted water, and bring to a boil over medium-high heat.

Reduce heat to medium-low and simmer until barely tender, 2–3 minutes. Drain and set aside.

Preheat the oven to 375°F. Rub the inside of a deep 2-quart casserole dish with 1 tablespoon of the butter; set aside.

Melt the remaining 4 tablespoons of butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute.

Gradually pour in stock and half & half while whisking constantly. Cook until very thick, about 10 minutes.

Add salt and pepper, sherry, nutmeg, and 1⁄4 cup of the cheese; stir until cheese melts, about 1 minute. Remove cheese sauce from the heat and let cool slightly.

Arrange the broccoli in the prepared dish in a single layer and sprinkle with the remaining 1⁄4 cup cheese. Arrange chicken evenly over the top.

Pour the white sauce over the chicken. Bake until golden brown and bubbling, about 30 minutes.

I remember my years living up north and the wonderful Asian restaurants we had in our area. Missing those dishes, I have been tinkering with recipes and sauces to create some of the tastes I remember. This recipe turned out with the taste I was looking for, especially with the combo of grilled meat and deliciously seasoned vegetables and noodles. Give it a try. It has great flavor.

Asian Grilled Pork Kebabs

4 servings. This recipe may be doubled.


1 (12-ounce) pork tenderloin, trimmed of fat and cut into 1-inch chunks
½ teaspoon kosher salt
1 tablespoon packed brown sugar
1 tablespoon sweet Sriracha sauce
1 tablespoon sweet soy sauce
1 teaspoon cornstarch
1 teaspoon Sambal owlet chili paste


Mix the marinade ingredients together in a glass dish.

Add the pork and mix well. Cover and refrigerate for several hours.

When ready to grill, thread the pork onto two 12-inch metal skewers, leaving 1/4 inch between pieces. Reserve the marinade in the dish.

Spray both sides of the meat generously with vegetable oil spray.

Turn all grill burners to high, cover, and heat the grill until hot, about 15 minutes. Leave the primary burner on high and turn off the other burners.

Clean and oil the cooking grate. Place the skewers on the hot side of the grill and cook the pork until well charred, 3 minutes.

Turn the skewers, brush with the reserved marinade mixture, and continue to grill until the second side is well charred and the meat registers 140 degrees on an instant read meat thermometer, 3 minutes longer.

Transfer the pork to a platter, tent loosely with aluminum foil, and let rest while the stir fry vegetables are prepared

Stir Fry Sauce


1/4 cup sweet soy sauce
1/4 cup oyster sauce
2 tablespoons Chinese wine (or dry sherry)
2 tablespoons cornstarch
2 tablespoons sesame oil
1 tablespoon honey
1/2 teaspoon ground white pepper


Combine ingredients for the stir fry sauce in a jar and shake to combine. Store in the refrigerator until ready to use.

Asian Stir Fried Vegetables and Noodles


2 tablespoons peanut oil
2 cups Chinese fresh noodles
Stir Fry Sauce, recipe above
2 tablespoons water
1 garlic clove, minced
1/2 teaspoon finely chopped ginger
12 oz broccoli florets, cut into smaller florets
1 1/2 cups shredded carrot
3 scallions, sliced


Place the noodles in a bowl and pour boiling water over them to cover. Let sit in the hot water until ready to add to the stir fry.

Heat the peanut oil in a large skillet over high heat. When the oil is hot, add the garlic and ginger followed by the broccoli.

Stir fry until the broccoli florets are tender. Add the shredded carrots and stir for a minute or two.

Remove the skillet from the heat.

Drain the noodles and add them to the skillet. Stir in the stir fry sauce and water.

Return to the heat, gently toss for 1 minute to heat through the noodles and for the sauce to thicken. Add the scallions. Stir.

Pour onto a serving platter and top with the grilled pork to serve.

In my part of the world, produce planted in February is coming into season during the month of April. Friday’s market had plenty of radishes, cauliflower, broccoli, potatoes, spinach, leeks and asparagus. Fresh herbs and citrus fruits are still plentiful and they make excellent flavor additives to savory dishes.

There was lots to choose from, so the menu this week will reflect the variety of spring crops available. Here are a few ideas for when these crops are in season in your area.

Radish Salad

Pair this salad with the scallop recipe below. It is a great combination.

2 servings


4 large radishes
1 teaspoon grated orange zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 teaspoon honey
1/8 teaspoon cayenne pepper
1/4 cup extra virgin extra virgin olive oil
1/2 cup shredded carrots
1 oz baby spinach leaves
1/2 cup toasted pecan halves


Whisk together the lemon juice, orange zest, salt, honey and cayenne; whisk in the extra virgin olive oil. Set aside

Rinse and trim the radishes and slice into thin rounds.

Line a salad bowl with the spinach leaves and mound the radishes in the center and top them with the olives.

Drizzle the salad with the dressing just before serving.

Broccoli and Ricotta Pizza


1 lb pizza dough, at room temperature
2 cups broccoli florets
8 oz mozzarella, sliced thin
2 cups ricotta cheese
1 clove garlic, finely chopped
1/2 cup grated Parmesan cheese
20 black olives, pitted and halved
2 chopped fresh plum tomatoes
Olive oil


Heat the oven to 500 degrees F. Oil a large pizza pan.

Press the pizza dough out on the pan to the edges.

Cook the broccoli in salted boiling water for 2 minutes until it is just crisp-tender.

Drain, rinse under cold running water and drain well.

In a medium-sized bowl, combine the ricotta, Parmesan and garlic. Add a pinch of salt.

Place the sliced mozzarella evenly on the dough.

Drop the ricotta mixture in tablespoons on top of the dough and mozzarella.

Sprinkle with the olives and chopped tomatoes. Arrange the broccoli on top of the mixture.

Drizzle the top of the pizza with 1 tablespoon of olive oil.

Bake the pizza for 18 to 20 minutes. Let rest 5 minutes before slicing.

Pasta with Asparagus, Prosciutto and Lemon Sauce


1 tablespoon olive oil
4 ounces thin sliced prosciutto, diced
1 garlic clove, sliced thin
1 cup half & half or heavy cream
2 tablespoons lemon juice
Salt and freshly ground black pepper
12 oz short pasta (I use Barilla’s Casarecce pasta for this dish)
1 bunch very thin asparagus, trimmed and cut into 1 in pieces
1 1⁄2 cups grated Parmesan cheese
Chopped fresh basil to taste


Bring 4 quarts salted water to boil in large pot.

Add the asparagus to the boiling water with the pasta for the last two minutes of cooking time.

Cook pasta al dente, about 10 minutes. Reserve 1 cup of pasta cooking water, drain pasta and asparagus and return to pot.

While the pasta is cooking, heat oil in large nonstick skillet over medium heat until just smoking.

Cook prosciutto until lightly browned and crisp, (5 minutes) Transfer to paper towel lined plate.

Add garlic to the pan and cook 30 seconds.

Stir in cream and lemon juice and simmer until thickened, 3-5 minutes. Season with salt to taste.

Add the pasta and asparagus to the lemon cream sauce with  1/2 cup reserved pasta water, the cheese and the basil, toss to combine, add remaining water, if needed.

Sprinkle with black pepper and crunchy prosciutto. Serve immediately.

Sea Scallops in a Citrus Rosemary Sauce

I also like to serve this dish with a mango salsa. See recipe:

Serves 2. This recipe is easy to increase the number of servings.


1 tablespoon olive oil
1 small finely chopped shallot
6 large sea scallops, side muscle removed
Flour, for dredging
Sea salt and freshly ground pepper
1 tablespoon fresh lemon juice
Juice and zest from half a large orange
1 tablespoon unsalted butter
1 tablespoon chopped fresh rosemary


Heat oil in a small skillet. Sauté shallots over medium heat until soft. Push them to one corner of the pan.

Pat scallops dry with paper towels. Season flour with salt and pepper.

Dredge the scallops in the flour.

Increase heat under pan to high; sear the scallops for 1 minute. Turn and cook the other side for 2 minutes.

Add lemon juice, orange juice and orange zest to the skillet (the sauce will sizzle and steam).

Bring to a boil, reduce heat and swirl in butter and rosemary. Serve immediately.

Potato Soup


2 slices pasture-raised bacon
2 leeks, rinsed well with white and light green parts sliced very thin
2 stalks celery, diced
1 carrot, diced
2 cloves garlic, minced
1 1/2 pounds russet potatoes, peeled and cubed
1 quart vegetable or chicken broth
2 bay leaves
2 cups half & half or whole milk
Fresh dill or chives, chopped fine
Sea salt and freshly ground white pepper
Sour cream for garnish, optional


In a heavy-bottomed soup pot, cook the bacon until crisp. Remove to a paper towel. When cool enough to handle crumble into small pieces.

Heat the reserved bacon fat over medium heat and add the leeks, garlic, celery and carrot.

Cook until tender, about five to six minutes or so.

Add the broth, cubed potatoes and a teaspoon of sea salt and ½ teaspoon of pepper. Cover the pot.

Cook the potatoes, vegetables and broth together over medium-low heat until the vegetables are softened and fall apart when pressed with the tines of a fork, about thirty minutes.

Puree with an immersion blender or use a processor.

Add the half & half, dill or chives to taste, crumbled bacon and adjust the seasoning. Reheat over low.

Serve with a tablespoon of sour cream, if desired.

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