Inspired Recipes
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Avocado, Fennel, & Shaved Red Onion Salad
There are endless fad diets you can follow, and depending on who you talk to, each person has their own idea of which works best, but let’s face it- most of these diet plans are pricey, difficult to follow, or lack in realistic long term commitment, which could backfire in the end.
Personally, I have always been a firm believer in a “well- rounded” diet and eat the “not so good for you” options in moderation so I can still enjoy what I am in the mood for, had leftover in the house, looked fresh in the grocery store, or had great reviews on the menu of a restaurant I am dining in.
In allowing myself the luxury of eating a heavier meal on occasion, I do my best to combat my cravings for the remainder of that day or the next with something a bit lighter, and so, I always have my eyes and ears open for light lunch recipes that rise above the basic and monotonous tossed green salad (grilled chicken optional).
One recipe I have found to be light, satisfying, and delicious is my Avocado, Fennel, & Shaved Red Onion Salad, which is perfect this time of year when Avocados are ripe and often times on-sale.
The best part of this recipe is that the ingredients lend themselves to a homemade guacamole, which is a perfect way to re-purpose any leftovers. Simply mash the avocado, lemon juice, and red onion with fresh cilantro, salt, pepper, crushed chili flakes, and a touch of blended oil and you are all set with your dip. Just add salt-free corn chips or fresh vegetable sticks for a fresh, nutritious, and healthy snack!
Avocado, Fennel, & Shaved Red Onion Salad
Prep Time 15 minutesServings 4Ingredients
- 4 Ripe Avocados Pitted and Sliced Lengthwise into 1/2 Inch Pieces
- 1 Fennel Bulb Cored and Sliced Thinly
- 1/4 Red Onion Shaved Thinly
- 1/4 Fresh Lemon Juice From
- 1/4 Cup Blended Oil (Olive/Canola Blend)
- 2 Cups Baby Spinach Leaves
- Salt & Pepper To Taste
Instructions
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Remove stalk from Fennel and remove outer layer, cut in half and remove core from the bottom of the plant. Slice thinly and add to a mixing bowl
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Remove ends and outer layer from the red onion and cut in half. Cut in half a second time and make small shaved knife cuts. Add 1/4 of the onion to your mixing bowl
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Cut Avocado in half and remove pit. Cut each side into 1/2 inch slices and add to a mixing bowl (try to handle the avocado as little as possible to avoid a mushy final product)
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Drizzle oil, lemon juice, salt, and pepper over the main ingredients and gently toss together until well combined. Taste for seasonings or additonal lemon juice. Serve room temperature over a bed of Baby Spinach
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Penne alla Vodka
Being in catering for a living, I have been exposed to some of the best chefs, restaurants, and foods in the country and have been fortunate enough to enjoy a variety of cuisines on a regular basis. Doing so has made me more picky, as I have a lot to compare to, however, it has also reminded me that some of the best food you can find is in the comfort of your own home or in that of your families.
One recipe our family always looks forward to is my Mother-in-Law’s Vodka Sauce, which, in my opinion is one of the best I’ve had. When she shared her recipe with me I could not believe how simple it was and is now something I make often for my own family.
This Penne alla Vodka recipe is completely “fool proof” and comes out delicious every time. As a bonus- you can easily double or triple the recipe and freeze for a rainy day. It only gets better with time!
Penne alla Vodka
Prep Time 15 minutesCook Time 1 hourServings 6Ingredients
- 6 Cloves Fresh Garlic Smashed & Chopped
- 1 Small Yellow Onion Small Diced
- 1 Stick of Butter
- 1/4 Cup Plain Vodka
- 2 Jars of Classico Four Cheese Pasta Sauce
- 1/2 Cup Grated Parmesan or Romano Cheese
- 3/4 Quart Heavy Cream
- 1/2 Cup Chicken Stock
- Salt & Pepper To Taste
- 1-2 LBS Pasta (Your Choice)
Instructions
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In a large pot over medium-high heat, melt down one stick of butter
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Add chopped garlic & onions to melted butter and saute for a minute or two until translucent
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Add vodka and reduce down for 2-3 minutes
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Add both jars of pasta sauce and chicken stock and bring to a simmer
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Add in cheese and heavy cream and bring to a simmer and lower heat
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Let cook for roughly another hour until sauce is flavorful and thick
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While sauce is cooking, cook pasta to package instructions until "al dente"
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Toss pasta in the sauce, & top with extra parmesan cheese. Serve hot!
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Fresh Berry & Mint Salad
Quarantine.
It’s times like these I am thankful for my background in food service when being crafty about menu planning is of the utmost importance.
Let’s face it- due to the Corona Virus outbreak and being ordered to hunker down in our homes, we’ve all been making extra trips to the refrigerator these days so we must be mindful of our choices and think outside the box to avoid making poor snacking decisions.
This Fresh Berry & Mint Salad is a delicious and guilt-free alternative to a standard cut fruit or whole fruit option, which can become monotonous- especially now that ordering takeout and dining out are no longer conveniently at our disposal.
This Fresh Berry & Mint Salad is something our catering prep teams make on a regular basis for clients and is always well-received. It is a very easy recipe to follow and can be prepared and enjoyed by anyone in the comfort of their own homes.
When NOT in quarantine, serve this for dessert at your next dinner party with home made whipped cream and toasted pound cake slices for an extravagant dessert your guests will be sure to love.
Fresh Berry & Mint Salad
Prep Time 10 minutesServings 6Ingredients
- 1 6oz Carton Fresh Raspberries
- 1 6oz Carton Fresh Blackberries
- 1 6oz Carton Fresh Blueberries
- 1 16oz Carton Fresh Strawberries Quartered
- 1 Navel Orange Zest & Juice Only
- 6 Fresh Mint Leaves Chiffonade Cut
- Sugar Optional
Instructions
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Rinse the orange, mint leaves, and all berries (separately to avoid mushing- especially for the Raspberries) in cold running water and empty onto a dry towel.
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Remove the green leaves from Strawberries and cut into quarters.
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Stack, roll, and chiffonade cut the fresh mint leaves and set aside.
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Add the Blackberries, Blueberries, and Strawberries into a mixing bowl and top with fresh orange zest, juice from the orange, and sliced mint leaves (reserving some for garnish) and gently toss together.
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Taste for flavor and add sugar a pinch at a time until desired sweetness is achieved (optional).
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Add Raspberries and delicately incorporate into the salad.
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Transfer into a serving bowl, top with remaining mint leaves, and serve!
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Chicken Napoleon
My first “real” job out of college was doing weddings and social events for a banquet hall in Central New Jersey. One of the “perks” of this job was having our executive chef cook a staff lunch at the venue each day. While everything he made was exceptional and highly anticipated, the one dish I could never get enough of was his Chicken Napoleon. 
The grilled Eggplant, Zucchini, Yellow Squash, and Chicken breasts stacked atop each other, capped with melted Fresh Mozzarella was just so incredibly fresh and satisfying. Finding a balance of healthy and delicious is a rarity, which makes this dish a staple in my house.
When I left that job for a new opportunity in 2015, I was determined to make my own version of the recipe so I could continue to enjoy it for years to come. Fast forward to 2018 and I remain in the business of catering. While my wealth of knowledge and introduction to new foods has increased over the years, this is still one of my favorite “go-to” dinner options and I know you will enjoy it as much as I do!
Chicken Napoleon2018-06-14 18:08:48PrintIngredients- 6 Chicken Breasts, Thin Sliced
- 2 Yellow Squash
- 2 Zucchini
- 1 Large Eggplant
- 1 Ball of Fresh Mozzarella
- 1 Cup Chicken or Vegetable Stock
- Olive Oil, Salt, Pepper, & Garlic Powder (for seasoning)
- Nonstick Cooking Spray
Instructions- Preheat grill (to approximately 425-450 degrees for best grill marks)
- Preheat oven to 350 degrees
- Cut vegetables (skin on) into approx 1 inch thick slices, on a bias (diagonal cut rather than round disks) for a larger surface area.
- Toss the vegetables into a mixing bowl and coat with olive oil, salt, pepper, and garlic powder. Clean chicken breasts in cold water and dry with a paper towel. Season with salt and pepper. Set aside.
- Slice fresh mozzarella into 3/4 inch thick slices- one slice per chicken breast and set aside.
- Spray grill with nonstick cooking spray and add vegetables, cooking for approximately 2 minutes per side until grill marks appear, but still remain "al dente."
- Once vegetables are removed from the grill, coat with fresh cooking spray and add the chicken. Cook for approximately 4-5 minutes per side or until fully cooked through.
- Add stock to the bottom of a 10x15 glass baking dish to prevent sticking and drying out. Lay chicken breasts on the bottom of the dish and stack the eggplant, zucchini, and squash slices (one per piece of chicken). Top with a medallion of fresh mozzarella and place into hot oven.
- Cook for approximately 8-10 minutes or until cheese has melted, but not browned.
- Serve hot.
Adapted from Executive Chef Michael GonzalesAdapted from Executive Chef Michael Gonzalessaristotle https://saristotle.com/ -
Crispy Calamari Salad
WARNING: Stolen Salad Alert! This dish was not an original concoction, but instead a dish I often order at our local Gastropub- The Crosby in Montclair, NJ.
After ordering about six appetizers with a girlfriend, I knew my entree would have to be on the lighter side so I went straight to the “salad” section of the menu and a certain one caught my eye. “Crackling Calamari Salad” with a Honey Lime Balsamic Vinaigrette, Bitter Greens, and Semolina Crusted Calamari. I had never heard or tasted anything like it before and knew that was what I was going to order. A few moments later, the woman sitting at the table next to us got her entree, and she ordered the same dish! It looked incredible so I was highly anticipating mine coming to the table. Low and behold, it tasted even better than it looked and I knew I would need to try to recreate the dish in my own home.
While my recipe is a bit of a “shortcut” and tweaked slightly, it is a delicious adaptation from the original and makes for a great light(ish) lunch or dinner.
Crispy Calamari Salad2018-04-29 15:12:50PrintSALAD- 2 Cups Frisee Lettuce (chopped)
- 1 Cup Radicchio (sliced down)
- 1 Cup Frozen Breaded Calamari (fried)
- 4 Cups Vegetable Oil
- Shaved Parmesan (topping)
- Aged Balsamic Glaze (drizzling)
WARM HONEY-LIME VINAIGRETTE- 1 Clove Fresh Garlic (smashed and finely chopped)
- 1 TBSP Shallots (finely chopped)
- Lime Zest (1 Lime)
- Lime Juice (1/2 Lime)
- 1 TSP Champagne Vinegar
- 1 TSP Dijon Mustard
- 1 TSP Water
- 2 TSP Honey
- 1 TSP Balsamic Glaze
- Salt & Pepper (to taste)
- 1/4 Cup Extra Virgin Olive Oil
SALAD- Rinse and chop salad greens and place into a mixing bowl. Set aside.
- Over medium heat, fry breaded calamari in Vegetable Oil (375 degrees F) for 3-4 minutes or until light golden brown and cooked through. Remove from oil using a slotted spoon and transfer onto a paper towel lined baking sheet- sprinkle with salt.
- Toss salad greens with vinaigrette. Drizzle Balsamic Glaze onto a serving platter and place a handful of greens onto the center of the plate. Top with warm calamari and fresh Parmesan Cheese.
WARM HONEY-LIME VINAIGRETTE- In a mixing bowl, add garlic, shallots, vinegar, honey, and lime zest/juice.
- In a frying pan, heat Olive Oil and add in the contents of the mixing bowl. Stir together until simmering. Add Dijon Mustard and Balsamic Glaze, whisking together until well combined. Remove from heat and transfer into a smaller bowl or dressing shaker. Add water, salt, and pepper. Pour over salad greens while still warm and toss well.
Adapted from The Crosby- Montclair, NJAdapted from The Crosby- Montclair, NJsaristotle https://saristotle.com/ -
Scallops with Fennel & Blood Orange
About a year ago, I stumbled upon a restaurant called “The Tewksbury Inn” and ordered an entree I knew I would need to come home and attempt to re-create.
With just a handful of simple ingredients, this recipe is not only delicious but it is SO easy to prepare- even for a beginner, and takes practically no time at all to put together!
With Blood Oranges in season, this makes for a perfect light dinner or party hors d’ oeuvre that you and your family and/or friends will love.
The best part of this dish is how it has the effect of appearing like you’ve worked very hard to prepare it, when in reality it took only a few short minutes.
Seared scallops work beautifully as a vehicle for the sweet and tart dressing and the fennel ties it all together as a well-composed dish.
This recipe, without question, will become an instant favorite!
Scallops with Fennel & Blood Orange2018-04-07 14:18:36PrintIngredients- Scallops (10-12)- Muscle Removed
- Blood Oranges (2)
- Fennel- 1 Small Bulb
- 1 TBSP White Wine
- Extra Virgin Olive Oil
- Salt & Pepper (to taste)
Instructions- Cut top & bottoms off of one Blood Orange and remove outer skin/white membrane. Cut segments out of the orange and set aside for later plating. Core the Fennel and slice into thin strips.
- Rinse Scallops and pat (very) dry with a paper towel. Season with salt & pepper. In a medium frying pan with Olive Oil, sear the Scallops (approx 2-3 minutes per side- depending on size). Set aside under aluminum foil to finish cooking through.
- In a new frying pan, add Olive Oil. Once hot, add Fennel and toss for a minute. Add the splash of white wine and squeeze the juice from the remaining orange into the pan. Bring to a simmer (2-3 minutes) and remove from heat.
- Begin plating the Scallops and Blood Orange segments. Place Fennel around the dish and drizzle with pan jus. Serve ambient.
saristotle https://saristotle.com/ -
Wilted Radicchio Salad
If you’re like me, you MUST be sick of the traditional “side green salad.” As a caterer by trade, I am always looking for fresh new options that look as great as they taste.Inspired by Giada’s “Grilled Radicchio with Ricotta Salata,” this Wilted Radicchio Salad has the best of all worlds; Bitter, tart, sweet, and full of beautiful color, this recipe is surprisingly easy (and quick) to prepare. Bon Appetit!
Wilted Radicchio Salad2018-03-04 18:10:37PrintIngredients- 1/4 Cup Extra Virgin Olive Oil
- 2 Heads of Radicchio
- Toasted Hazelnuts (small handful)
- Lemon Zest (1 lemon)
- Lemon Juice (1/2 lemon)
- 1 TBSP Honey
- Water (splash to delude dressing)
- Ricotta Salata; Shaved to preference
Instructions- DRESSING: In a mixing bowl, whisk together lemon juice, half of the lemon zest, honey, and water until well combined. Set aside.
- SALAD: Heat a skillet and toss in Hazelnuts. Keep them constantly moving until lightly toasted (approximately 3 minutes) and set aside. Once cooled, give the nuts a rough chop. In the same pan, add the EVOO. Slice Radicchio into 1 Inch sections and lay flat in the pan, flip after two minutes or until a light sear has formed. Cook for same length of time on second side and remove from pan. Add wilted Radicchio and 3/4 of the chopped Hazelnuts into the bowl with the dressing and lightly toss. Transfer the leaves into a serving platter of your choice and top with the remaining nuts, lemon zest, and shaved slices of Ricotta Salata. Serve warm.
Adapted from Giada De LaurentiisAdapted from Giada De Laurentiissaristotle https://saristotle.com/
