Tuna Tartare

Tuna Tartare is one of my favorite items to order when I am out.  So why not make it at home?  It was super fast, simple, and tasted amazing!  Try it for your self!  Just make sure you get some premium sushi grade ahi for maximum flavor and freshness.

Ingredients:
1 tablespoon lemon juice (fresh), 1 teaspoon lemon zest
3/4 teaspoon soy sauce
1/2 teaspoon sriracha
6 oz fresh tuna, cut into 1/4 inch slices, then diced
1 tablespoon fresh chopped shallot
2 tablespoon fresh chopped cilantro
1 small diced jalapeno
1/2 sliced avocado

Add diced tuna into bowl, add lemon juice and lemon zest.  Toss with soy sauce, sriracha, shallot, cilantro and jalapeno.  Spoon on plate.  Garnish with avocado, more sriracha, fresh diced cucumber and toasted baguette.

Wilted Greens with Crispy Goat Cheese

I love goat cheese, and I am always looking for new ways to work it into dishes. If you are a fan try this recipe, it is a perfect mixture of textures, flavors and looks great on a plate!  The bitter greens and the goat cheese will fill you up, but keep you wanting more.

Wilted Greens with Crispy Goat Cheese

2 Cups Argula
1 Cup Radicchio (Chopped)
1 Cup Endive (Chopped)
-Combine and set aside

6 Servings (12oz) Goat Cheese  (find a great local goat cheese)
11/2 Cups Bread Crumbs
1 tsp garlic salt
1/4 Cup Walnuts
-Combine Ingredients (other than goat cheese) in food processor. Slice goat cheese into 6 slices.  Press in palm to 1inch thickness.  Press goat cheese in bread crumb mixture.  Place on parchment paper in pan and place in freezer for 10 minutes.  Take out of freezer and place in hot olive oil  (on medium heat) for 2 minutes on each side.  Place back on parchment paper and keep in warm over while you prepare dressing.

2 Tbs Mustard (Dijon) 

2 Tbs Olive Oil

2 Tbs Sherry Cooking Wine

1 Large Shallot (Minced)

- Add olive oil to pan along with shallots.  Whisk in wine and mustard.  Add greens and toss.  Remove from heat.  

Place greens on warm plate.  Top with goat cheese and grab a fork.  

Creamy Polenta

This dish is a perfect accompaniment to a great veal dish or chicken or fish with an Italian flair. It is definitely on my top 10 most palatable foods.

1 Tbs basil infused olive oil
1 Large shallot (diced)
In sauce pan heat olive oil, add shallots and cook for 1 minute.  Remove from heat and set aside.

1 1/2 C Chicken Stock
1 1/2 C Whole Milk
Sea Salt
Pepper
3/4 C White Corn Meal
1/2 C Romano Cheese
In sauce pan bring first 4 items to a boil.  Add corn meal slowly and whisk until creamy (8-10 minutes).  Stir in cheese.

Ready to serve :)

Mozzarella Stuffed Meatballs with Tomato-Pesto Sauce

Pre-Heat oven to 425 degrees
Makes 16-18 meatballs

1.5 Lb Lean ground turkey
3 Cloves diced garlic
1 C diced fresh flat leaf Italian parsley
1/4 Cup Parmigano-Reggiano cheese (grated)
1 Egg
1/4 C bread crumbs
1 Diced shallot
1 Lb Fresh Mozzarella cut into cubes
1/4 C Extra virgin olive oil

In large mixing bowl beat egg, add all ingredients but fresh Mozzarella.  Mix ingredients well. Take a small handful of mixture in your palm, flatten and put fresh Mozzarella inside.  Form ball around Mozzarella. Coat meatballs with olive oil in baking pan.  Cook for about 18-20 minutes, turning halfway through.

Pesto
3 Tbs Extra virgin olive oil
1 tsp. Grated lemon zest
1/2 C Pine nuts
1 C Fresh basil
1/2 C Parmigano-Reggiano
Sea Salt
Fresh White Pepper

Combine all ingredients in food processor.  Pulse until thoroughly mixed.  Set aside.

Tomato Sauce
1 28 oz can of Italian Plum Tomatoes diced
2 Tbs. Roasted garlic
2 Tbs. Olive Oil
1/4 C. Fresh flat leaf Italian parsley (Diced)
Sea Salt
Pepper

Combine all ingredients in sauce pan.  Heat on medium temp until hot.

To Serve:
Place 1 C Tomato sauce on each plate.  Add small spoonfuls of pesto over tomato sauce.  Add 3-4meatballs per serving. Sprinkle with cheese. Serve with fresh spinach salad and crusty bread.

Energy Star Granola

Power up with this yummy no guilt treat! It will fill you up, fuel you up without weighing you down!

Preheat oven 325 degrees

1 Cup Steel Cut Oats
1/2 Cup Whole Wheat Flour
2 Tbs Flaxseed
1/2 Cup Grape-Nuts Cereal
1 Egg
1/2 Cup Sugar-Free Applesauce
1/4 Cup Organic Honey
1/4 Cup Dark Brown Sugar
2 Tbs Canola Oil
1/2 Cup Dried Cranberries
1/2 Cup Slivered Almonds
1/2 Cup Pumpkin Seeds
2 Tbs Sunflower Seeds
1/2 Cup Dark Chocolate Chips

Combine flour, oats, flaxseed, and Grape-Nuts.  Add egg, applesauce, honey, brown sugar and oil; mix well. Stir in dried cranberries, sunflower seeds, pumpkin seeds, almonds and chocolate chips. Bake for 30 minutes.  Cool and cut into squares.

Best Part:  155 calories, 6 g protein, 26 carbohydrate, 2 g fiber

Italian Sausage and Veggie Pasta

Ingredients
2 ounces uncooked whole wheat pasta
1/2 cup  sugar free spaghetti sauce
1 precooked Italian-style chicken sausage, sliced into rounds
2 garlic cloves, minced
1/2 cup chopped mushrooms
1/2 cup chopped onions
1/2 cup chopped zucchini
2 tablespoons grated Parmesan cheese

Make It
Cook pasta according to package directions. Heat spaghetti sauce, sausage, garlic, and vegetables for about 12 minutes, until veggies are tender. Top pasta with sauce mixture and sprinkle with cheese.

Prosciutto Wrapped Rosemary Chicken

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 large cloves garlic, peeled and very thinly sliced
• 1 package or bundle fresh rosemary
• 8 pieces good quality boneless, skinless chicken breastsSalt and freshly ground black pepper
• 8 thin slices prosciutto di Parma
• 2 lemons, cut into thin wedges

• Drizzle balsamic vinegar

Directions

Heat a pan over medium-high heat.
Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic.
Strip the leaves off a sprig of rosemary and finely chop, about 1 tablespoon. Add the chopped rosemary to the bowl with the garlic and oil. Break the remaining rosemary up into 8 small sprigs about the size of the chicken pieces.
Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in prosciutto, securing the ham with a sprig of rosemary as you wrap. The sprigs should stick out a bit at the edges of the ham. Drizzle the chicken with more oil and grill for 12 minutes, turning occasionally.
Serve 2 pieces of chicken for each serving, along with some lemon wedges for squeezing over the top. Drizzle with balsamic and serve with green salad. This is also amazing with a mushroom gnocchi.