Baby Spinach, Romaine lettuce & Arugula & Clover Sprouts Salad with a Chardonnay and white balsamic Dijon vinaigrette

Romaine lettuce- slivered

Baby spinach- slivered

Arugula and clover sprouts

Carrots- micro diced

Radish- sliced


1/2 cup oil

1/4 cup white balsamic vinegar

2 TBsp Chardonnay

3 TBdp Dijon mustard

1 TBsp apple cider vinegar

2 cloves garlic- pressed

1/4 tsp onion powder

Combine all and serve over salad

A tasty salad!  Peppery, sweet, refreshing and I think well balanced. Add cracked pepper ontop and get a nice piece of crusty bread to soak up that summery fresh dressing.

Creole spiced Shrimp with Baby Spinach & Kale

8 oz linguine

12 shrimp

1 Tbsp + 1/4 tsp Zig’s Creole seasoning( from an earlier post)

18 grape tomatoes- halved

2 cups baby spinach and kale

6 garlic clives- sliced

1/2 red onion- sliced

6 baby portabellas mushrooms- sliced

1/3 cup white wine or veggie stock

1 TBsp butter

Boil pasta as per directions. Meanwhile, sautéed garlic,onions for 3 minutes on medium heat

Add mushrooms, tomatoes,wine and 1/4 tsp seasoning

Remove from pan

Add shrimp on high heat with butter and seasoning- cook for 2 minutes then add add spinach/ kale

Cover and turn on low for 3 minutes

Serve over pasta with a sprinkle of seasoning
Simple, quick( total cook time is 15 minutes!!!!). Throw some cheese on top of you wish

Carrot,Cabbage & Spinach Salad with citrus vinaigrette


6 carrots – matchstick cut
1 1/2 cups cabbage- slice thin
Baby Spinach-ribbon cut
1/4 cup Craisins
1/4 cup Sunflower seeds
1/4 cup slivered Almonds
8 TBsp lemon juice
6 TBsp oil
2 TBsp honey
Juice of 1 lime
1 tsp lime zest-dice
Salt & Pepper to taste

Mix all ingredients
Stick in fridge for 2 hours to meld ingredients

So this is a departure for me- sweet dressing, nuts, Craisins……I must be missing my wife & daughter because this is right up their alley. I think the spinach gives this slaw some balance-cuts some of the sweet stuff.
Yep- that’s a lot of seeds and nuts….I feel a little like a squirrel-stocking up for the winter.
Try it out- it’s very tasty….and healthy too

Pan Seared Chicken in Champagne Sauce


3 chicken breasts- cut into 3 pieces
2 cloves of Garlic-thin slice
4 TBsp Butter
3 cups Mushrooms
2 cups fresh baby Spinach
1 cups Champagne ( dry variety)
1 cup heavy cream
3 TBsp Parm cheese
Flour to dredge

Mix salt and paper ( to taste-about 1 TBsp each is OK( Nd Parm cheese. Dredge chicken in it- no egg needed.
Pan sear with 1/2 the butter until done on both sides- about 5 min a side.
Remove chicken and add garlic and mushrooms and rest of the butter. Cook til soft and add champagne. Turn heat down to medium and pour in champagne. Let simmer til reduced to half- about 10 min.
Then add cream and wish til combined. Add chicken and top with spinach. Cover and cook til spinach is wilted-about 2 min.

Well folks, this is delicious. Very easy and makes a nice presentation too!
Buy the brut kind of champagne- the other kind will be too sweet.
A note on the sauce- it will not be thick…its a light sauce, very fluid. Although cream is added , this is not a heavy sauce- think of the cream like a velvety blanket. You can add a pinch of red pepper flakes at the end. You can also add a pinch of tarragon with the mushrooms- that’s classic French style; I did not have any- I know–the horror!!!!)