The simplist thing to make for dinner is grilled chicken cutlets.  I simply slice them in half if they're too thick.  Then marinate them , just a little evoo, a splash of good balsamic, some spices (italian or herbs du provence) depending on what you like.  Then turn on the grill , spray with a canned spray oil and grill on high for 2-3 minutes first side, then another 2 on the other side.  (after 2 minutes lower the grill to medium).  Now you have it a quick dinner, you can serve so many ways.  I made a grilled chicken dish with some melted part skim mozzarella, some grilled eggplant underneath and topped it with a mixture of beautiful farmer's market tomatoes and basil.
I grilled extra chicken so I'd have some for sandwiches the next day because I am sick of supermarket turkey, I'd rather make a chicken sandwich with my free range, antibiotic free chicken.  So here's what i did.   Took the grilled cutlets, cut them small, added about  1 tablespoons of VEGENAISE (egg free and gluten free), you can use whatever mayo you like.  Chopped up some celery, peaches, crushed walnuts, and added my favorite herb combination of fresh tarragon and dill.   Mixed it all together and served it on top of organic mixed greens.  Wonderful!  Hope you try it and please let me know how you like, the key is getting those wonderful peaches that are still around at the local farms, off peach season I use grapes or you can definitely use apples, since apple season is about here!

Local corn and black bean salad

Just got back from a cooking assignment in the Hamptons.  Spent a lot of time going to farm stands out on the North Shore heading out towards Greenport.  Got such amazing corn from the local farmer in the town of Greenport.  Here's the recipe for a wonderful, light side dish thats so easy because you simply roast the corn.

6 ears of corn -trim the ends by cutting off but do not shuck
1 can of organic black beans-rinsed
1/2 red onion-chopped
1/2 jalapeno pepper-split, seeded and chopped (can use a poblano)
Extra virgin olive oil about 1-2 tablespoons
1/2 lime-freshly squeezed
chopped fresh cilantro-about a handful if you like it...if not can substitute basil or parsley
1-2 tablespoons great aged balsamic vinegar , or red wine vinegar
Salt and freshly ground black pepper.

Preheat the oven to 350.  Take all the corn with husks on and put them in there, right on the grate.  Let them cook 10-15 minutes till done.

Let cool.  Then remove the husks.  Get out a big wooden bowl and put the corn in there one by one, with a sharp knife, remove the corn by sliding knife down so the corn falls into the bowl..

Into another bowl and the corn, the beans, onion, cilantro, evoo, vinegar, jalapeno, lime juice, salt and pepper.  Mix all together and taste for seasonings.  Should be perfect if the corn is really sweet and in season.  Added some local just picked cherry tomatoes, sweet like candy!

Serve at room temperature or cold.  Enjoy.

Turkey Meatballs

Today it is hot as hell in NJ.  The best place to be for me is in the kitchen with the A/C on.
Went to Fresh Market and they had freshly ground white meat turkey (free range, antibiotic free).  I also went to the local farm and picked up some just picked white eggplants and their own plum tomatoes and a big bunch of fresh basil.  Easy what I want for dinner.  Turkey meatballs with tomato and basil sauce.

Let me share with you how easy it is.

1 LB white meat turkey breast- ground
1 organic egg
1/3 cup bread crumbs, 1/3 cup of parmagiano reggiano cheese, 1/3 cup of locatelli romano
More or less
JD balsamic or other great aged balsamic-about 1/2 teaspoon
1/2 cup fresh basil pureed in food processor and chopped fresh parsley
3 -4 cloves  fresh garlic -crushed and chopped

Into a metal bowl add ground turkey, egg, breadcrumbs, cheeses, salt, pepper, garlic, splash of balsamic and chopped parsley and basil.   Get it to right meatball consistency adding more bread crumbs if too wet.

Form into little balls.

Into a wok or large frying pan add 1-2 tblspoons extra virgin OO.   Heat pan and add meatballs.  Turn down heat being careful not to burn, just brown on all sides. They cook really fast.  Total cooking time about five minutes.

Take out and drain off oil on paper towels.

My marinara sauce

Tomato and Basil Sauce

It's all about the tomatoes. I get the Muir Glen plum tomatoes, organic and sweet. 1 large can for a sauce for 2-4.  In season I use whole plum tomatoes from the farm.


One 1/2 sweet white onion (vidalia or similar)
4 cloves of fresh garlic, smash and chop
Fresh thyme, kosher or sea salt and fresh ground pepper
1/2 organic carrot -grated for sweetness (optional)
red pepper for heat just a little
2 tbls extra virgin olive oil.
Fresh basil.
Saute evoo with the thyme, infuse for a few minutes add the black and red pepper.
Add the chopped onion and carrot.
Saute 2 more minutes , add garlic being careful not to brown. After transparent a couple of minutes add the can of tomatoes, either crushing them first through your fingers or breaking them up with a masher as they cook.
Add to sauce some salt to taste , and some fresh basil.
I just just a bit of brown sugar to sweeten if it needs it, taste after about 15 minutes it should be done. Or you can add some red wine and or a great balsamic, just stir in.
Then blend with hand blender.
If its not thick enough for you , in the beginning add about a tablelspoon of organic tomato paste to the onion/garlic mixture.
Let it simmer total time 20 minutes. Add more fresh chopped basil and serve.

Grilled marinated chicken and farmers market veggie salad

Last night I wanted a simple dinner.  I had some chicken cutlets (free range, anitbiotic free brand as always).  I sliced and pounded them thin.  I took out the bunch of basil I got at the farm, cleaned it in my salad spinner, threw it in my mini food processor and pureed.  Then made a quick italian style vinagrette in a dijon mustard bottle.  3 parts extra virgin olive oil to 1 part of my fabulous JD farms balsamic.  Added some basil puree and chopped garlic and italian seasoning.  Marinated the cutlets in there for about 1/2 hour.  Then took out my grill pan.  Preheated it to high.  Grilled them about 2 minutes on each side, till done.
Then went into my organic mesclun greens bag (from Ramsey farms on Sunday), rinsed those in the salad spinner, put in a bowl with chopped red onion, yellow plum tomatoes , some chopped organic baby spinach and grilled mushrooms.

Saved some of the vinagrette for the salad with an additional drizzle of balsamic.  Have to say , it was a quick, healthy dinner.  If you're vegan do the same thing with sliced portabella mushrooms