Lemon Honey Saganaki with Cottage Cheese

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes

I got this idea when I ate saganaki at a moroccan restaurant. The cheese used traditionally for saganaki is halloumi, graviera or kasseri but I wanted to try this dish with cottage cheese or paneer as its known in India. The lemon and honey provide an element of robustness to the cheese which is very light in flavor. I also added a pinch of smoked paprika for a bit of a kick. This recipe is really quick to whip up and the kids will absolutely love it. You could avoid the mint with the little ones if they are finicky with the greens. The toasted honey pecans give the dish a crunch and the fried mint leaves round it off with crispiness. I used a cast iron skillet but you could just use a frying pan if you don’t have a skillet.

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Harissa Shrimp & Radish Beet Salad with Yogurt Lemon Vinaigrette

(4 Servings)

Preparation Time: 10 minutes
Cooking Time: 30 hours
Total Time: 40 minutes

I’m sure many of you have made new years resolutions to eat healthy. Making a resolution is one thing, but sticking to it through 365 days of the year can be tough, considering a busy schedule at work, kids etc. I don’t chide myself when I maybe have a few cheat days in the month, but use some simple steps to get me to my goal. Sundays are usually farmers market days. We have a cute little farmers market on the Upper West Side where we buy local, organic produce and stock up for the week. I also try to cook with unique, colorful and vibrant ingredients. It just brightens up the day and motivates us to keep eating healthy.

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Tofu in Wild Mushroom Broth

(8 servings)

Preparation Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This is the first recipe for Japanese cuisine month! This recipe is so simple yet temptingly delicious. The mushrooms impart a beautiful mild flavor to the broth and the toasted sesame oil really finishes it off well. The whiff of the sesame oil before you take the first spoonful of broth rounds off the experience. I usually serve this as an appetizer, but it can easily be consumes as a main course depending on how big of a portion you want.

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Pan Seared Scallops with Wasabi Peas & Tomato Carrot Purees

(8 servings)

Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

I developed this recipe a couple of years back and have been tweaking it along the way. This is an appetizer recipe that you can wow your friends and family with both visually and in taste. The ratio of the wasabi and the peas is just the right amount to not make the wasabi too overpowering. The yuzu juice imparts a slight sour sweet flavor to the scallops.

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Guacamole With Peas

(4 servings)

Preparation Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

This is the first recipe for our Mexico cuisine month. For the longest time I didn’t know that avocados grew on big trees and was really surprised when I actually saw them at a farm in Mexico! This fruit has a much higher fat content than other fruits & can serve as a good source of fat for people who are vegan or those who eat little meat. The most commonly created dish and one of the most popular in any Mexican restaurant – Guacamole is a very fresh recipe and can be used as a dip or spread. The most common ingredients in any guacamole are onion, tomatoes, cilantro and lime. I added a few ingredients of my own to this recipe to add some texture and flavors not commonly paired together. Hope you all love it!!

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