So when you’re out on the water, you want to come back for lunch and prepare something that requires very little time to prepare so that we can refuel and get back to having fun! Oh and did I mention that this recipe uses our garden/in season eggplants and ripe tomatoes to give a… Read More
Category: Dinner
Rolled Sole Filets Stuffed with Zucchini and Quinoa on a bed of Sweet Potato and Garlic Puree
Ingredients for 6 fillets: 6 sole filets sliced thinly 1 zucchini sliced lengthwise using a mandolin or peeler 1 cup cooked quinoa 3 thin slices of butter, each slice cut in half Olive oil 1/4 cup 1/2 cup white wine Salt pepper to taste (any other spices you wish to use)… Read More
Avocado Tomato Salad with Quinoa and Arugula
An easy and tasty salad filled with protein and nutrients to keep you fueled for the day.… Read More
Octopus Salad with Asparagus and Chick Peas in a Balsamic Dressing
Ingredients: 1 medium sized octopus (1-2 lbs/around 1 kg) 1 cup canned chick peas, rinsed and drained 1 cup asparagus tips… Read More
Bucatini Alla Matriciana
Since we’re in Italy, I thought I’d share a quick and easy pasta recipe for those days you want to prepare something a bit more filling…but don’t tell anyone how easy it really was. This has been one of my faves from the minute I first tried it here years and years ago because of… Read More
Zucchini Flowers Stuffed with Bocconcini and Basil Leaf
I’m obsessed with zucchini flowers. They bring such a beautiful sweet taste to any dish and look so pretty. Needless to say, zucchini or squash flowers are edible and this recipe brings me back to my days in Italy… Makes about 12. 12 zucchini flowers, if you pick them yourself, get them in the morning when… Read More