bruschetta

the best appetizer for when it’s tomato season. if your grocery store tomatoes don’t look great, go for cherry tomatoes instead. I don’t know how to measure the bread to tomato ratio so just go with it.

• sourdough or whatever kind of bread you like, sliced

• 4 tbs olive oil plus extra for brushing the bread

• parmesan cheese for sprinkling on the bread

• 3 cloves garlic, minced

• 4 large tomatoes diced or equivalent in cherry tomatoes

• 1/4 cup fresh basil sliced or 2 tbs dried basil

• 2 tbs balsamic vinegar

• 1 tsp flaky sea salt

• red pepper flakes to taste

combine the tomatoes, garlic, basil, 4 tbs olive oil, balsamic vinegar, salt, and red pepper in a bowl and set aside.

preheat your oven to 350º. brush the bread with olive oil and sprinkle on parmesan cheese. bake the bread until toasted enough for your taste. top with tomatoes and serve immediately.

sour cream dip

I fee better about eating this en masse than the kind premixed in the tub. this makes a generous serving for one but the recipe is easily adjusted; just keep it 3 parts sour cream to 1 part mayo.

• 3/4 cup sour cream

• 1/4 cup mayo

• 1 tbs chives

• 1/2 tsp each garlic powder and dill

• 1/4 tsp each onion powder and black pepper

serving suggestion: bell pepper strips, cucumbers, raw broccoli, pretzel chips, baby carrots

oatmeal bites

no bake and secretly nutritious.

• 1 1/4 cup quick or old-fashioned oats

• 1/2 cup nut butter

• 1/4 cup flax or chia seeds (or a combination)

• 1/3 cup honey or maple syrup

• 1 tsp vanilla

• 1/2 tsp salt

• 1 scoop unflavored or vanilla protein powder

• splash of milk (almond, oat, dairy, whatever)

• 1/2 cup mix ins: mini semi-sweet chocolate chips, raisins + dash cinnamon, 1/4 cup white chocolate chips + 1/4 cup craisins

combine all ingredients, leaving the milk out. refrigerate for 30 minutes. add milk until the consistency is easily formed into balls. keep refrigerated.

spicy shrimp stew

variably spicy to your taste. serves 4 with rice or cauliflower rice. adapted from the NY Times’ Shrimp Creole.

• 1 pound raw shrimp, peeled and deveined - I like medium or large

• 1/2 stick unsalted butter (1/4 cup)

• 1/3 cup all-purpose flour

• 1 yellow onion, diced

• 1 bell pepper, diced

• 2 celery ribs, thinly sliced

• 4 garlic cloves, minced

• 1 15-ounce can tomato sauce, no salt added

• 1-2 tsp hot sauce (optional)

• 1 tsp granulated sugar

• 1/2 tsp each: thyme, black pepper, cayenne pepper, chili powder

• 1 tsp each: paprika, garlic powder, onion powder, oregano, basil

• 2 bay leaves

• sliced scallions for serving

in a large saucepan, melt the butter over medium-low heat. add the flour and whisk constantly to form a smooth roux, about 5 minutes.

increase the heat to medium. add the onion, celery, and bell pepper and cook until softened, about another 5 minutes. add the garlic and cook for another minute.

add 1/3 cup water, tomato sauce, hot sauce if using, sugar, all spices, and bay leaves. cover and simmer for 10 minutes until thickened, stirring occasionally and scrape the bottom of the pot. add the shrimp and simmer until opaque, about 5 minutes. take off the heat, cover, and leave standing for 5 minutes.

serve with scallions and rice. watch out for the bay leaves.

lemon artichoke chicken and rice

artichokes are one of those things that you either love or hate. weird, but I love them. serves 4.

• 1/2 lemon

• 1 pound chicken breast, cubed

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 1 tsp oregano

• 1/4 tsp red pepper flakes

• 12 ounces artichoke hearts (jar or can), drained and quartered if they aren’t already

• 1 cup white rice

• 1 cup chicken broth

• 1/2 cup water

• 1 oz. feta cheese crumbles

Add olive oil to a Dutch oven or deep skillet over medium heat. Add the chicken and sauté for two minutes. Add the garlic, oregano, red pepper, and sauté for an additional minute. The chicken will not be cooked through and that’s ok.

Add the artichokes, rice, broth, water, and lemon juice to the skillet. Stir to combine and then cover. Raise the heat to medium-high and bring to a boil. Then lower heat and simmer for 15 minutes. After 15 minutes, remove from heat and let it rest for an additional 5 minutes.

Stir and garnish with feta cheese.