Wendy’s Candied Tomatoes

Moonshine MaryMy sister-in-law Wendy (aka Moonshine Mary) is a hardcore foodie.  She has owned several restaurants and has worked in countless others. She is as adventurous as it gets and whereas we don’t always agree on what tastes good, she never ceases to amaze me with her culinary choices (and just about everything else as well!!!)







24 plum tomatoes cut in half


Sea salt



On a baking sheet, drizzle tomatoes with evoo  and salt with sea salt.  Place on middle rack or if using multiple pans, just stick them all in the oven and rotate every hour.

Cook them at 275 for four hours.  You can cook them at 300 if you wish, but I eat so many of them along the process that i will often do 2 batches and eat them any old way.  Simply leave them out on the counter and within 2 hours they are all eaten up.  Save some for putting in a sauce.



Nick’s Mini Mozzi App

Rib-lovin NickMy 18 year old son Nick loves food more than anyone I know.  Always has, always will.   We are always amazed at the amount of food he can consume in a single sitting.  Take these ribs for instance – he has been downing a rack on his own since he was six!  Good thing for him his metabolism is on overdrive and shows no signs of slowing down.  Oh if only we could bottle that…

This recipe evolved from a larger version that I made for almost every single party we’ve ever had.  After dealing with leftovers year after year, Nick said “Mom – don’t you know – people don’t want to eat a lot of one thing at a party.  They want to eat a little of a lot of things.  Made total sense and if this human food inhaler I call a son was telling me this, I was going with it.  It was then that Nick’s Mini Mozzi App was created and our “left over” issue was totally resolved!


1 lb. fresh mozzarella, cut in 1/2 inch cubes

1 pint grape tomatoes, cut in half

1 handful fresh basil leaves, torn into approximately 1/2 inch pieces

1/4 c extra virgin olive oil

1 T balsamic glaze


Assemble cheese, tomatoes and basil on toothpicks or small skewers (1 piece of tomato, basil, 1 piece of mozzi, basil, 1 piece of tomato). Arrange on a platter and drizzle with olive oil/balsamic glaze mixture.  Enjoy!

Jimmy’s Tuna Justice

Jimmy This is my SUPER COOL brother Jimmy’s SUPER-SECRET recipe for “TUNA JUSTICE” that he’s been holding onto for years with the hopes of making his fortune one day.  At the risk of causing a worldwide tuna frenzy that would most likely result in tuna extinction, he has decided to share it with us because, as he said…it’s just too good not to!!!  Thanks Bro!!!
I can tuna(can be prime albacore or anything above catfood grade)
1 can quartered artichokes
4 slices rice cheese(I like Mozzarella flavor)
diced onion
diced celery
diced summer squash
*hot sauce
Drain the tuna and put in adequate-size bowl or container.  Break up slices of rice cheese and add.  Add mayo to how creamy you want it and stir up until consistency is uniform.  Dice up onion, celery, and squash, add to mixture and mix until blended in.  Open can of artichokes, drain and add, stir until thoroughly blended in.
If you like a little spice in your tuna, add hot sauce to taste and blend in.  Add sauerkraut on top or blend in. I serve it on a bed of lightly steamed kale.  It should feed 4-6 people.


Jen’s Nutty Pate


My sister Jenny (sorry Mom) is the glue that holds my family together. She is our planner, cheerleader and all around giver of great advice. She is also a major foodie and makes the best “food face” ever!!!!  Wish I had it to show you but NO ONE took a picture of it no matter HOW MANY times I asked!!!  I guess I’m still only the baby sister after all….


This is off the charts delish and gluten and dairy free!!!!!  Spread on some Mary’s Gone Crackers and you’ve got yourself one CRAZY good snack! Mmmmmmmmmmm (that’s the “Food Face” sound)


2 cups walnuts

1 teaspoon chili powder

1 tablespoon cumin

1/2 tablespoon corriander

2 tablespoons tamari

Pinch cayenne pepper


Put all ingredients into food processor and mix.  Serve with raw veggies or spread on whole grain gluten-free crackers.



Jianna’s “Scarily Addictive” Kale Salad


My niece Jianna is incredibly talented!  She’s an amazing actress, student and cook.  She is so passionate about food that I’m sure one day she will have her own show on the Food Network!  Here is her recipe for Kale Salad – I ate so much of this at our reunion and I STILL didn’t get sick of it!




This salad is “scarily addictive”, fresh and light. Make a lot because you’ll be fighting over it. Can save in refrigerator for 1-2 days.


1 bunch organic kale
1 lime – squeezed over kale
1 T olive oil
1 pinch sea salt (fine)


Put all ingredients together – massage vigorously until kale wilts ( approx 2-3 mins) – this is key!


1 tomato
1 avocado
1 lime
Diced seeded Serrano or jalapeño pepper to taste
Dash of olive oil
Pinch of sea salt to taste


Put all ingredients in a bowl.  Let sit while massaging kale. Pour on top , mix and enjoy!

Jacqui’s Summer Smoothie


Pina Colada Smoothie


What says Summer more than a Pina Colada!?  Only problem is they are about 644 calories – that’s 100 calories more than a Big Mac – ouch!  So if you want to spend more time in your bikini and less in your cover up, here is a recipe for a protein smoothie that tastes so much like the real thing you may want to serve it with a paper umbrella!






2 0z. pure water

2 oz. pure pineapple juice

2 oz. lite coconut milk

1/2 cup frozen pineapple chunks

1/2 banana

1/2 T flax oil

1/2 cup ice

1 scoop Whey Cool Protein Powder (plain or vanilla)

Place 1st 7 ingredients in blender and blend for 1 minute.  Add protein powder and blend for another 30 seconds or so until creamy.  Alcohol optional : )


Fish Tacos

Fish Tacos

This recipe does require a little cooking but is totally worth it!  So light, refreshing and delish!!!  Perfect for dining al fresco with a little Sauvignon Blanc. Try and make it the night before so that the flavors get a change to mingle with each other.





1 ½ pounds scrod fillets or other firm fleshed white fish fillets, cooked, drained well and flaked

½ cup Kalamata olives

1 container grape tomatoes (approx. ½ pound), cut in quarters

3 scallions, thinly sliced

2 Tbsps. fresh lime juice

2 Tbsps. white wine vinegar

3 Tbsps. olive oil

3 Tbsps. chopped fresh cilantro

Sea salt (small amt.)

Fresh ground pepper

12 Bearitos or Trader Joe’s Taco Shells

3 cups roughly chopped watercress

1 ½ cups thinly sliced red onion



In a bowl, toss together the scrod, olives, tomatoes, scallions, chilies, lime juice, vinegar, oil, cilantro, sea salt and pepper and chill covered for at least 1 hour or overnight.

Heat the taco shells at 350 for approx. 8-10 minutes.  Divide the fish mixture among the shells and top with watercress and red onion slices and serve immediately.

Makes 6 servings

Mango Chicken Salad

Mango Chicken Salad

This is one of my favorite salads everrrrrrrr!  I also love it with poached flaked salmon (available at Trader Joe’s). It literally takes minutes to make!





4 c arugula (about 2.5 ounces)

1 mango, peeled and sliced into 1-inch-long pieces (or use pre-sliced fresh mango)

1 red pepper, trimmed, seeded, and sliced into 1-inch-long pieces

1/4 small red onion, thinly sliced

2 T extra-virgin olive oil

1 t balsamic vinegar

Sea salt to taste

1 rotisserie chicken

1/4 c slivered almonds


In a large bowl, combine arugula, mango, red pepper and onion. In another, smaller bowl, whisk together olive oil, balsamic vinegar, and a pinch of sea salt. Set aside.

Slice rotisserie chicken into 3-inch-long strips. Add to salad; toss to combine. Add balsamic vinaigrette and almonds; toss again before serving.


Veggetti-ized Zucchini

Zucchini Ribbons



This is the perfect veggetti-inspired side dish and impressive enough to serve at your swankiest soirees!





1 zucchini, sliced into ribbons with a veggetti (thick side)

Zest and juice of one lemon

1 tsp. any fresh herb of choice (ex. basil, mint, tarragon, etc.)

1/4 cup toasted pine nuts

Fresh grated parmesan (optional)

Fresh ground pepper to taste



Wash and insert zucchini into “thick” end of Veggetti and twist until done.  Place zucchini ribbons in dish.  Drizzle with fresh lemon juice and zest and combine well so that all zucchini ribbons are coated in lemon juice.  Sprinkle with herbs and add fresh ground pepper to taste.  Add pine nuts and freshly grated parmesan and serve.  Let sit about 1 hour.


Zesty Cilantro Shrimp

Zesty Cilantro Shrimp


I just love this recipe and it couldn’t be easier!  Just buy a bag of frozen pre-cooked shrimp, thaw, marinate , chill and then serve on a bed of greens – that’s it!!!!  Perfect for lunch or a light dinner.






1 bunch cilantro, finely chopped

3 limes, zest and juice

1 lb. Shrimp, cooked, peeled and deveined

1 clove garlic, finely chopped

Sea salt, to taste

Black pepper, to taste

1/4 cup extra virgin olive oil



In a large bowl combine all ingredients and toss to combine.  Refrigerate for at least 3 hours.  Serve on a bed of arugala, watercress or mache greens.  Serves 4.