GRILLED CHICKEN AND FARRO SALAD WITH SUMMER VEGETABLES

By Chef Kim Baretta.  This recipe is an adaptation from a recent Cooking Light recipe.  It is great for a hot summer day.  Everything but the farro can be cooked outside on the grill so you don’t heat up your kitchen!  Substitute brown…

CUCUMBER SOUP WITH GREEK YOGURT AND DILL

By Chef Kim Baretta.   This cold soup makes for a nice change from gazpacho.  You can keep it simple or fancy it up by topping it with shrimp or crab. Makes 10-12 (using shot glasses)   1 English Cucumber, about ¾ skin peeled…

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 6-8 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…