Mediterranean Roasted Potato Salad



4 red skinned potatoes – cubed

1 tsp rosemary

1 tsp herbes de Provence

3/4 tsp paprika

1/2 tsp garlic powder 


1/2 cup red bell pepper- diced

1/2 cup red onion- diced

3/4 cup green beans- steamed

12 kalamata olives- sliced

1/2 cup beets- diced

1 tsp capers

3 TBsp stone ground mustard

1/2 cup red wine vinegar

1/2 cup oil

2 TBdp herbes de Provence

Mix all potato ingredients and roast at 400 degrees for an hour- flip halfway through. Let cool.

Then mix salad ingredients and toss with potatoes just before serving. 

Fresh, light and flavorful. Serve with fresh pita bread. 

Dragon Fire Shrimp & Green Beans

Serves 1 hungry Zig

8 shrimp

1/2 cup green beans- steamed

1/2 cup brown rice- cooked


3/4 cup sweet chili sauce

1/2 tsp rice vinegar

1/2 tsp red chili flakes

1/4 tsp sesame seed oil

1/4 tsp ground ginger

Put sauce ingredients in pan and cook on low for 4 minutes- stir frequently. Meanwhile sautee shrimp and beans. Add sauce and combine. Top your rice . 

Simple. Quick. Fiery!!! This is a rendition of a dish  I had this week in a great restaurant near me. I added ginger and sesame oil to round out the sauce and the sesame seed oil layers all the flavors well. Try this- it’s super simple and flavorful. 

Layered Provençal Veggies & Sauce

1 medium Eggplant- 1/2 inch slices

1 cup yellow squash- 1/4 inch

1 cup zucchini – 1/4 inch

1 cup baby spinach

1 1/2 cups marinara sauce

10 cloves garlic- smashed and diced

1/2 cup Vidalia onion- thin sliced

1/4 cup parm cheese-chopped

1 Roma tomato- sliced

3 TBsp herbes de Provence 

2 cups baby spinach

1/4 cup fresh parsley

Drizzle oil over Eggplant and sprinkle with salt. Bake 350 degrees for 20 minutes. While cooking, sautee onions and garlic until soft then add zucchini and squash and cook on low , covered for 12 minutes. Later Eggplant, veggies, cheese,spinach, tomatoes, herbs… bake for 30 minutes then broil unt cheese is bubbly.

Simple. Elegant . Flavorful . Add fresh basil for a nice punch! 

Champagne Creme Brûlée 

Makes 3 small ramekins 

3 egg yolks

1/2 cup whipping cream

1/4 cup sugar in the raw plus 1/2 TBsp

1 TBsp champagne plus 1/2 tsp

1/2 tsp vanilla

Whisk yolks, cream, sugar , vanilla, champagne and pour in ramekins. Pour boiling water about 1/2 way up ramekins and put on a 300 degree oven for 45 minutes. Remove and chill for at least 2 hours. Top each ramekin with remainder of champagne and sugar and broil til carnelized.

Easy and so freaking good!

Champagned Sauced Shrimp and Aspargus

Makes 2 portions
Marinade for shrimp:

1 cup champagne

1/4 cup oil

1 tsp herbes de Provence

1 tsp shallots- fine diced

1 tsp diced shallots 

18 shrimp

Put in fridge for at least 1/2 hour


4 TBsp shallots- fine diced

8 TBsp butter

1 1/2 cups champagne

2 cups heavy cream 

1/8 tsp black peppercorns

Sautee shallots and butter until melted. Add champagne and cook on low until reduced by half – about 8 minutes. Then add cream and reduce to half- about 15 minutes. Thicken with sifted flour. 

Sautee shrimp( drained) and shallots . Then add 1 cup Asparagus and toss with 8 oz. pasta and sauce .

A lot of steps but worth it. Nice blend of flavors. Not light for sure but it’s nice once in s while! 

Pear & Gorgonzola Naan Bread 

No portions for this one- whatever fits in the bread

Mini naan bread

Walnut sauce

Gorgonzola cheese

Carnelizes yellow onions 


Spread walnut sauce on bread and top with onions, pears and cheese. Broil until browned.

Ok- the walnut sauce…. my wife got this as a gift . Brand is ROI. It consists of walnuts, cashews, cheese. Creamy and not very bitter. Substitute a walnut pesto if you like. Simple, quick meal- add a salad and you have dinner! 


Snow Day Doggie Treats

Makes 24 treats

1 cup steel cut quick oats

1 cup grated carrots

1 cup unsweetened applesauce 

1 cup flour

3/4 tsp ground cinnamon

Heat oven to 350 degrees. Mix all and spray pan . Drop 1 tsp per treat and bake for 20 minutes. 

Simple . Quick. Chewy. Your dogs or cats will love you for it! 

Jersey Portabella Shroom “Cheesesteak”

Serves 1 hungry Zig!

7 portabella shrooms- sliced

1/4 cup red and green bell peppers

2 cloves garlic- smashed

1/4 cup sliced Vidalia onions

1/2 cup veggie broth

1 slice provolone cheese

1 multigrain roll

1 TBsp hot chopped peppers

1/8 tsp smoked paprika

Add TBsp oil to pan and cook peppers and onions for 5 minutes . Then add shrooms and cook for 11 minutes . Then add hot peppers , paprika and garlic. Cook for 10 minutes. Put on roasted roll and top with cheese and baby spinach on bottom of roll. Toast until melted. 

Simple. Easy. Flavorful. Add some fries and your done!


Stuffed  Roasted Acorn Squash

1 Acorn Squash-cut in half

3 cloves of black garlic- smashed

1/4 cup zucchini

1 cup baby spinach 

1/4 cup portabella mushrooms 

1/4 cup fresh Parmesan cheese 

. Drizzle  with oil . Bake for 60 minutes then flip for 30 minutes . Meanwhile sautee veggies until tender . Then fill and top with cheese. 

That’s it!- easy and flavorful . Serve with bread , lots of bread!

Spiced Acorn Squash Seeds

Seeds from one acorn squash

Heat oven to 350 degrees. Put seeds in a pan and add a drizzle of oil, dash of ground ginger, dash of cinnamon, sprinkle of nutmeg and a small sprinkle of smoked paprika. Mix all .Cook for 14 minutes or until toasted . Remove from oven and sprinkle with sea salt. 

Easy and delicious ! A super good snack- Netflix here I come!