Seared Tuna with Warm Mango Salsa

One day I had a mango in the house and didn't know what to do with it, and I found this recipe from Ina, Barefoot Contessa.  I made it for dinner and we have been hooked ever since!  Enjoy!!

2 tablespoons extra virgin olive oil plus more for the tuna

½ large red onion, or 1 small diced

2 inch piece of ginger, peeled and minced

2 cloves of garlic, minced

2 mangos, peeled and cubed
1/3 cup orange juice
2 teaspoons brown sugar
Salt and pepper
1 fresh jalapeno pepper, seeded and minced
2 teaspoons fresh mint leaves, minced

2 tuna steaks – or 1 large cut in half to serve

 Heat olive oil in large sauté pan.  Add onions and garlic and sauté over medium flame for about 10 minutes.  Add garlic.  After about 1 minute add the mangos and cook for about 10 minutes.  Add the OJ, brown sugar, salt, pepper and jalapeno pepper, cook for another 10 minutes until oj is reduced, stirring occasionally.  Remove from heat and add mint.  Can be served warm, chilled or best at room temperature.

Rub a dribble of olive oil on both sides of tuna.  Prepare a hot grill.  Grill tuna about 5 minutes on each side (for 1 ¼  inch to 1 ½ inch thick piece),  until brown on outside and inside rare.

Serve the tuna on top of the mango salsa.  Enjoy!!!

Sautéed Edamame

I made this for dinner one night because I had nothing planned and my husband was hungry.  I just opened the refrigerator and freezer and found things to throw in the pot, seasoned, served and kept my fingers crossed.  He loved it and asks for it all the time!!!

Coconut oil – 1 Tablespoon

1 frozen bag of Edamame

Small red onion (or piece of larger one)- chopped

2 large halves of sweet potatoes-(or 3 halves of smaller ones)-Previously roasted**

½ bag organic baby spinach-rinsed and chopped

1 baby bok choy – rinsed and chopped

Tarmari sauce

Sesame oil

Sesame seeds

Real Salt – that is what it is called contains minerals!!  Look for it in Whole Foods, health food stores – it has such a great flavor!!

In a large sauté pan, add the coconut oil and let it warm.  Add the chopped onion and sauté until softened.  Add the frozen edamame and heat through.  Then add the chopped sweet potato and sauté until warm.  Add the spinach and bok choy and cook until wilted.  Drizzle a bit of tamari over the pot and stir in, sprinkle sesame seeds to taste and the real salt.  Before serving add a drizzle of sesame oil.  Serve warm and enjoy!!!

**roasted sweet potato –preheat oven to 400 - in a baking pan place 1/2 tablespoon of coconut oil, put pan in oven to liquidfy the coconut oil if it isn’t already. Wash and slice sweet potatoes in half, place cut side down in the coconut oil.  Sprinkle the backs of the potatoes with Real Salt and bake until fork inserts gently.  (I keep these on hand in the refrigerator for snacks or for adding to recipes)

Escarole with Pine Nuts

I am always looking for a good recipe for those dark leafy greens that are so healthy!!  This one adapted from Ellie Krieger certainly fits the bill!  Enjoy!!!

1 tablespoon olive oil

2 shallots-thinly sliced

3 cloves of garlic-minced

1 large head escarole – washed, dried and rough chop

½ cup vegetable broth

¼ teaspoon chili flakes (use more or less depending on how hot you want it!!)

2 tablespoons balsamic vinegar

Salt and pepper

¼ cup pine nuts -toasted in a skilled until fragrant

Heat the oil in a large sauté pan over medium heat.  Add shallots and cook until soft about 2 minutes.  Add garlic and cook about 1 minute more.  Add escarole and cook until wilted about 5 minutes.  Add the broth and chili flakes, bring to a simmer and cook about 3 minutes, stirring occasionally.  Add vinegar and cook about 2 more minutes.  Season with salt and pepper.  Stir in pine nuts just before serving.

Sautéed Cabbage

First off, cabbage is great for weight loss.  Plus, I found this little bit of information:  This veggie doesn’t just help you lose weight. Cabbage (especially the red variety) is also a surprisingly excellent source of vitamin C, which some experts believe may reduce the risk of developing diabetes. Red cabbage offers another bonus: It’s rich in natural pigments called anthocyanins, which new research suggests may help boost insulin production and lower blood sugar levels.  So, you can't go wrong with this simple tasty side dish!


Slice cabbage thin, sauté in pan with coconut oil (another great oil that also aids in weight loss), sprinkle salt, pepper and fennel seeds.  Sauté until wilted!  Yummy - quick and easy!

Grapefruit and fennel salad!!

A wonderful side salad that has so many wonderful, delicious flavors that come together so incredibly!  I adopted this recipe from Giada, whom normally I do not like, but maybe I have to re-visit.

1 1/2  tablespoons olive oil
2 onions – thinly sliced
1 tablespoon balsamic vinegar
Salt and pepper
2 Tablespoons red wine vinegar
2 Tablespoons fresh lemon juice
1 teaspoon honey
¼ cup extra virgin olive oil
2 pink grapefruits
1 head romaine lettuce – cut into manageable pieces
1 large fennel bulb – trimmed and slice thin
1 english cucumber sliced thin
3 scallions – sliced

First, caramelize the onions.  In a large skillet, heat the 1 ½ T oil over med heat.  Add onions, balsamic vinegar and a little salt and pepper.  Cook, stirring until onions are a deep golden color-about 20 min and set aside to cool for about 10 minutes while you prepare the rest of the salad.

In the bottom of the bowl whisk together red wine vinegar, lemon juice and honey.  Slowly whisk in the olive oil until blended.  Then continue to build the salad in the same bowl. 

Peel the grapefruit and be sure to remove the white pith  and using a paring knife, cut along the both sides of the segment,  and it should drop out, membrane free, into your bowl. 

Add lettuce, fennel, cucumber and scallions.  Toss.  Add onions on top and toss again.  Enjoy!!!!

Avocado and Grapefruit Salad

Last time I was in whole foods, I saw this recipe full of such wonderful heathy foods, I could not resist!  It did not disappoint - a wonderful and refreshing salad.


2 grapefruits
1-2  avocado(s) depending on size
1/4 small red onion-chopped
1 head bibb or butter lettuce or mache


Carefully peel grapefruits, making sure to remove all the white pith.  Work over a large bowl to catch all the wonderful juices, cut the membrane from the outside edge of each segment to release the fruit and let it drop into the bowl.  Add avocado, lettuce and onion, and toss. 

Chick Pea Salad

This past weekend, I worked late, didn't prepare even mentally what to make for dinner.  My husband suggested going out, but I really just wanted to stay in.  So, I made this salad easily and quickly, mostly from items I had in the house.  As my husband said - definitely, a keeper!

2 cans chick peas - rinsed and drained
1 small red onion - chopped
4 stalks of celery - chopped (add more or less to taste)
2 garlic gloves - peeled and minced
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 Tablespoons red wine vinegar or apple cider vinegar
3 Tablespoons extra virgin olive oil
salt and pepper

In a large bowl, add the first 4 ingredients.  Then 'sprinkle' on the red pepper flakes, oregano and basil.  Add the vinegar and olive oil.  Toss to mix!  PLEASE taste before adding any salt.  Remember the chick peas were canned with salt, so you may just need to add pepper!

I enjoyed this for dinner, but it is also a wonderful side dish!  Enjoy!