Jersey Crab Ragu over Pastina

8 oz crab ( claw meat)

6 oz Pastina 

6 TBsp portabella  mushroons- fine dice

3 TBsp carrots – fine dice

3 TBsp red bell pepper- fine diced

2 TBsp yellow onion- fine dice

1 TBsp garlic clove- fine dice

1/4 cup petite cherry tomatoes

4 TBsp white wine

2 TBsp butter

2 TBsp lemon juice

2 TBsp parm cheese

Cook pasta until al dente. Meanwhile, add veggies to a pan and sautée until tender, add butter and crab and cheese until warmed through . Top over Pastina.

Light, quick and simple. Add Old Bay seasoning if you like …. I do!!

Tortilla Chip encrusted Fish with a Blueberry & Pineapple  Salsa 

Serves 2


2 fillets- I used Cod

1 cup multigrain tortilla chips- crushed

2 eggs- beaten

1/4 cup flour 


2 cups blueberries

2 cups pineapple- diced

4 TBsp yellow onion- diced

3 TBsp line juice

2 TBsp agave nectar

2 TBsp cilantro- chopped

1 1/2 Serrano peppers- fine dice

Pinch of salt

Dip dry fish in flour then eggs then chips.  Cook on. Oth dides until done. Mine took about 10 mi utes total . Mix up ingredients for salsa and pour over fish.

This screams Summer- fresh fish, fruit and chips!

Thai Eggplant

Serves 2

3 cups eggplant- 3/4 ” cubes

1 cup bell peppers( I used yellow and orange)- cubed

3/4 cup yellow onion- cubed

2 cloves garlic- smashed

1 1/2 TBsp basil- dived


4 TBdp hoisin sauce

5 TBspsoy sauce

1/3 cup water

1 TBsp sriracha sauce

2 TBsp cornstarch

Put 2 TBsp oil in a wok and add eggplant. Stir and cook on medium heat for about a minute. Add 1/3 cup water and cover for 6 minutes on low-medium heat. Uncover and coook for another 6 minutes. Remove from wok. Add peppers and onions and cook until slightly soft then add garlic. Add eggplant and then combine the sauce ingredients and add to mix. Cook until thickened. 

Sooooo tasty! Add more hot sauce if you like it spicy! The eggplant is soft and goey! Cook less if you like it firm. The peppers and onions should have a nice crunch, but cook as you like. Who needs take out!!!!


Spanish Style Octopus with Potatoes

Serves 1 hungry Zig

1 lb. octopus- cut up

3 potatoes – large chunks

1/2 cup yellow pepper- chunks

5 garlic cloves- smashed

1 TBsp paprika

2 TBsp cilantro- chopped


5 TBsp oil

3 TBsp rice vinegar

2 TBsp dried oregano

2 TBsp dried basil

1 TBsp Dijon mustard

1 1/2 TBsp lemon juice

Boil octopus for 45 minutes. Meanwhile, boil potatoes till tender and chill. One octopus has 15 minutes left, sautée potatoes and peppers until brown then add garlic and paprika and sautée for 3-5 minutes. Mix your dressing and strain the octopus and combine all and add the cilantro. 

Simple. Octopus is tender and bit bity- I like it that way. The dressing is to die for !- use it for all your grilled or sautéed veggies!! 

Spice Rubbed Cod with Beet Salsa 

Serves 1 hungry Zig

1 fillet of Cod

Spice rub:

1/2 tsp cumin

1/2 tsp coriander

1/4 tsp dried Valencia peel 

1/8 tsp chili powder

Beet Salsa:

1/2 cup red onion- diced

1 cup cooked beets- diced

1 1/2 TBsp cilantro- chopped

3/4 TBsp Serrano pepper- fine dice

2 TBsp lime juice

1/2 TBsp agave nectar

1 TBsp oil

Pinch of salt

Combine ingredients for salsa .

Pat dry fish. Sprinkle on seasoning- both sides. Add oil to hot pan and cook over medium high heat for 3 minutes then flip for 2 minutes or until done. Serve with Beet Salsa and avocado slices.

Simple. Fresh. Light. Easy! Try it !!

Shrimp & Crab with lemon cream sauce over Saffron Pasta

16 oz. saffron pasta 

12 shrimp

6 oz. crabmeat

1 1/2 cups cooked peas 

7 TBsp white wine

4 TBsp heavy cream

5 TBsp butter

1 tsp lemon zest

2 TBsp parm cheese

Juice of one lemon 

1 1/2 TBsp corn starch

Cook pasta til al dente. Meanwhile, melt butter with zest and wine. Add cream and peas and lemon juice and cheese. Add starch to thicken when sauce is st a boil. Top with crab and add shredded parm cheese.

Flavorful pasta – lemon zest a must! Add cracked black pepper – yum!!