Crab Cakes

2 slices firm white sandwich bread
1/2# jumbo lump crabmeat, picked over
2 Tbsp. mayonnaise
1/2 tsp. worcestershire sauce
1 large egg, beaten
2 Tbsp. unsalted butter
lemon wedges to accompany

Tear bread into small pieces into a bowl with crab.  Add mayo, worcestershire sauce, 2 Tbsp egg (discard remainder), salt and pepper to taste.  Mix together gently but thoroughly, then form into 4 patties (about 3" in diameter).
Heat butter in 12" heavy skillet over med-high heat until foam subsides.  Cook crab cakes, turning once until golden brown, about 3 minutes per side.  Serve with fries and/or baby greens tossed in lemon vinaigrette.  Enjoy!

Quinoa Burgers with Lime Mayonnaise

1/2 C. chopped onion, divided
1 Tbsp. olive oil plus additional for brushing
1/2 C. Quinoa, rinsed three times
1 C. water
1 C. pinto beans, rinsed and drained
1 1/2 Tbsp. soy sauce
3/4 C. walnuts
2 cloves garlic, minced
1/2 C. packed cilantro sprigs
3/4 tsp. ground cumin
1/4 tsp cayenne
1/4 C. mayonnaise
1/4 tsp grated lime zest
1/2 tsp fresh lime juice
4 slices ciabatta bread
baby greens and tomato slices

In a small heavy saucepan, over medium heat, cook half the onions with salt to taste in oil.  Stir occasionally, until golden, about 5 minutes.  Add quinoa and water, cook, covered over low heat until water is absorbed and quinoa is soft, about 15 minutes.  Transfer to a bowl and stir in beans and soy sauce.
Move quinoa mixture to a food processor and add; walnuts, garlic, cilantro, cayenne, cumin, salt and pepper to taste, and remaining onion.  Pulse mixture until finely chopped.
Form rounded 1/2 cups of mixture into 4 (3 1/2" diameter) patties.  Chill at least 10 minutes.
While patties are chilling, stir together mayonnaise, zest, and juice.
Heat grill or the patties can be cooked in a sauté pan.  Either way brush patties with olive oil and then cook until each side is golden brown, about 4 minutes per side.  Reserve warm.  Brush ciabatta slices with olive oil and grill to golden brown. Serve burgers open faced on grilled bread with lime mayonnaise.  Top with baby greens and tomato, serve and enjoy!

Weekly Menu- Mar. 10th - Mar. 16th

Saturday-
Carnitas with Warm Corn Tortillas
Spicy Black Bean and Corn Salsa
Chopped Salad with Honey-Lime Vinaigrette

Sunday-
Whole Grain Pasta with Roasted Vegetables and Pancetta
Romaine Salad with Parmesan and Garlic Dressing

Monday-
Turkey Chili with White Beans

Tuesday-
Shrimp and Stir-Fried Vegetables
Jasmine Rice with Green Onions

Wednesday-
Braised Leeks, Roasted Root Vegetables with Balsamic Glaze
Roast Beef with Horseradish-Dijon Crust
Shingled Potatoes with Thyme and Sea Salt

Thursday-
Dinner out with the Lee's, Ethan Bortnick Concert

Friday-
Smorgasbord Night

Weekly Menu- Feb. 18th - Feb. 23rd

Saturday-
Seared Salmon with Quinoa and Roasted Vegetables
Cole Slaw with Citrus and Apples

Sunday-
Turkey Tetrazzini
Baby Green Salad with Roasted Garlic and Parmesan Vinaigrette

Monday-
Soft Beef Tacos "with all the fixings"
Fresh Salsa
Marinaded Onions

Tuesday-
Spinach and Shallot Frittata
Double smoked Bacon
O'Brien Potatoes

Wednesday-
Lentil Soup with Kale and Smoked Chicken
Garden Salad with Cucumbers and Tomatoes

Thursday-
Turkey Burgers with Avocado and Sunflower Sprouts, Sun-Dried Tomato Ketchup
French Fries with Basil Aioli

Friday-
Family Dinner Out 

Chickpea and Lebanese Chicken Stew

Bring a little of the Middle East to your table.  This Lebanese inspired stew is terrific and easy to make.  You can substitute canned chickpeas if desired instead of taking the time the night before to soak fresh ones.  If using canned just add the chickpeas for the last 5 minutes of cook time on the chicken.  Enjoy!

4 Tbsp. olive oil, divided
2 skinless, boneless chicken thighs and legs
Kosher salt and freshly cracked black pepper
3 large cloves garlic, minced
2 Tbsp. ground cumin
2 Tbsp. tomato paste
3/4 tsp. crushed red pepper flakes
2 bay leaves
2# chickpeas, soaked overnight and drained
1 Qt. chicken stock
1/2 C. chopped drained roasted red peppers from a jar
2 Tbsp. fresh lemon juice
2 C. 1" cubes country style bread
3 Tbsp. coarsely chopped flat-leaf parsley

Heat 2 Tbsp. oil in a medium pot over med-high heat.  Season chicken with salt and pepper; add to pot and cook.  Turning once, brown 8-10 minutes.  Transfer to a plate.  Reduce heat to low, let oil cool for a minute; add garlic and cook, stirring often 30-60 seconds.  Add cumin, tomato paste and red pepper flakes, stir until smooth paste forms, about 1 minute.  Add chickpeas and bay leaves, stir well.  Add stock and scrap bottom of pot to remove any browned bits from the bottom.   Increase heat to med-high and bring mixture just to the boil.  Reduce heat, cover and cook for 20 minutes.  Add chicken back to the stew, uncover and cook another 20 minutes until chickpeas are tender and chicken is cooked.
Once again remove chicken from the pot and transfer to a plate, shred chicken and return to stew.  Add red peppers.  Stir in remaining 2 Tbsp. oil, lemon juice, and parsley.  Correct seasoning with salt and pepper.  Divide bread cubes among warm bowls.  Ladle stew over, serve and enjoy!

Roasted Potatoes and Haddock Puttanesca

Here I was in a rush to put something together and found this recipe in the current Bon Appetit,; what a find!  It was met with raved reviews and Bravo!  You'll really enjoy this one.


3 1/2 Tbsp. olive oil
4 garlic cloves, sliced
4 anchovy fillets packed in oil, drained
1/4 tsp. red pepper flakes
1 (28oz.) can whole peeled tomatoes and juice, coarsely pureed
1/4 C. halved, pitted oil-cured black olives
1/2 tsp. fresh ground black pepper
1# fingerling potatoes, halved
2 large shallots, peeled and quartered
8 oz. haddock or halibut fillets, cut into 1 1/2" cubes
1 Tbsp. drained capers, rinsed
1 Tbsp. chopped flat leaf parsley

Preheat oven to 425 degrees F.

Heat 2 Tbsp. oil in medium pot over low heat.  Add garlic and anchovies, stir to break up fish; cook until garlic is soft, but not browned (3-4 minutes).  Add red pepper flakes, cook another 30 seconds.  Add tomato puree, increase heat to medium and cook, stirring occasionally until sauce thickens, 15-20 minutes.  Stir in olives, simmer for 5 minutes.  Season with salt and pepper.  Reserve warm.
In a bowl toss potatoes and shallots in 1 Tbsp. olive oil, season with salt and pepper.  Spread in a single layer on a rimmed baking pan.  Place in oven and roast for 18-20 minutes, stirring once midway through.
While waiting on potato mixture, place fish in a baking dish and drizzle with remaining olive oil.  Season with salt and pepper.  When the potatoes have cooked for the roughly 20 minutes, place the fish into the oven on another rack and cook fish and potatoes another 7-8 minutes.  Fish should be just opaque in the center, potatoes golden brown and tender, and shallots are crispy.
Place potatoes, shallots and fish on a warm platter in an even layer.  Spoon puttanesca over and garnish with capers and parsley.  Serve and enjoy!

Weekly Menu- Feb. 11th - Feb. 17th

Saturday-
Buffalo Chicken Sausage
Shingled Potatoes with Rosemary
Baby Greens Salad with Gorgonzola Vinaigrette

Sunday-
Roasted Potatoes and Haddock Puttanesca

Monday-
Chickpea Stew with Lebanese Chicken

Tuesday-
Berkshire Pork and White Bean Cassoulet


Wednesday-
Pan Roasted Sea Bass with Citrus and Avocado
Brown Rice Pasta with Olive Oil, Parmesan, and Cracked Black Pepper

Thursday-
Turkey Milanese with Winter Slaw

Friday-
Dinner Out with Friends