Turkey and Zucchini Burgers with Lemon Garlic Sauce

By Chef Kim Baretta These burgers make a great party dish or weeknight supper.   Make them slider sized for a party or bigger for a burger in a whole wheat pita for supper.  The zucchini keeps them really moist and adds an extra vegetable…

Mediterranean Style Snapper al Cartoccio

By Chef Kim Baretta 4 5-ounce snapper fillets 3 tablespoons extra virgin olive oil 2 teaspoons dried oregano 2 teaspoons fresh chopped flat leaf parsley 2 garlic cloves, peeled and halved 1/8 teaspoon salt 1/8 teaspoon pepper 1…

Three Bean Salad

By Chef Kim Baretta Beans are such a great source of fiber and protein that you should eat them every day.  This salad is a perfect accompaniment to fish or chicken or can be served as a light lunch. Serves 4-6 Dressing 1 large…

Farro Salad with Roasted Butternut Squash

By Chef Kim Baretta I served this at a “girls’ night out” and it was a huge hit.   Farro makes it nutty, chewy and filling. It holds well in the fridge for a few days.  Just don’t add the cilantro and walnuts until ready to serve…

Avocado Toast

By Chef Kim Baretta Avocado toast is my favorite breakfast.  Think of it as a canvas that you can top with anything you’d like…from feta, to a poached egg, to leftover shrimp from dinner the night before.   Here, I keep it simple and…

Roasted Green Beans with Lemon, Pine Nuts & Parmigiano

By Mike Cooke and Davide Giannotti 1-1/4 lb. fresh green beans, rinsed well, stem ends trimmed 1 small head garlic 1/4 cup plus 2 Tbs. extra-virgin olive oil 1-1/2 Tbs. finely grated lemon zest (from 1 to 2 medium lemons), plus…