Monthly Archives: April 2015

Halibut with Spelt Salad

Growing up I didn’t appreciate the suppleness of fish. And then there was fish Friday in Boston (a Catholic tradition), which always tasted terrible, was generally fried and swimming in grease, and consistently left our place reeking like a deep- fried trawler.

All of the above truly killed it for me, but that ended many years ago when I had a fish epiphany in Hawaii. I realized that the less you do to fish the better; however, I do require some texture somewhere in the dish.

Last night I decided to make a warm spelt berry salad to complement a fresh wild-caught seared piece of halibut. Spelt’s an ancient grain, has a nutty flavor, and is rather chewy. A great compliment to fish.


¾ – 1 lb. of halibut

1 cup spelt berries

1 shallot, minced

1 lemon, juiced and zested

½ cup chopped basil

¼ cup currants

1.5 cup chopped red kale

2 tbsp. of salted butter

1.5 tbsp. of ghee

¼ tsp. kosher salt

A pinch of sugar


Pour the spelt into a saucepan and generously cover with water or chicken stock. Bring to a boil for 40 minutes, or until the grains have opened and are chewy.


Chop up your basil and kale.



Drain the water from the spelt and add back to the pan. Throw in the basil, kale, butter, currants, shallot, lemon juice, lemon zest, salt, and a pinch of sugar to the spelt pan and mix. Set aside until the fish is finished.


Melt the ghee in a non-stick frying pan. Dry the more attractive side of the fish with a paper towel. Sprinkle with salt and pepper. Once the ghee melts and begins to shimmer add the fish, with the salt and pepper side down, into the pan. Now sprinkle salt and pepper on the side facing up. Sear the fish until you get a nice brown crust and then flip. Sear for a total of 10-15 minutes (depends on the thickness of your filet).

Set the fish aside to rest for 5 minutes while you warm up your salad. Once the salad is warm, place the fish on top. I also added a few slices of avocado and sprinkled on some pine nuts, too. Enjoy!

Eat well,


“All men are equal before fish.” – Herbert Hoover



Arugula and Walnut Pesto

We had just driven home, non-stop (!), from Colorado a week or so ago, and I had only 15 minutes to whip something up for dinner before we chewed our own arms off from hunger. We were more than a little cranky from our drive and intense hunger was taking its toll on our psyche. You think I’m kidding? I’m not. My arm was looking pretty tasty, so I needed to fabricate a nutritious meal that would be done right quick! This was it folks. Oh, and if I wasn’t in a state of delirium, I would have picked up some cherry tomatoes, halved them, and tossed them into the finished product.

Here’s what you’ll need.


2 cups arugula

1 cup walnuts

2 cloves minced garlic

Zest from one lemon

Juice from 1 lemon

½ tsp. salt

¼ tsp. crushed red pepper

½ cup Parmesan cheese

1 tbsp. butter (optional)

1-9 oz. package of gluten free Maninis pasta (You can substitute a pound of regular pasta here. This recipe produces enough pesto to coat a pound)


Add all the ingredients, minus the pasta and butter, to a food processor.

Boil your pasta in salted water (salty like the sea) until al dente.


Process all of your ingredients.

Drain your pasta and toss in a big bowl with your butter and the pesto. Serve family style. Mangia!

Eat well,


“If you can’t feed a hundred people, then just feed one.” – Mother Teresa

Black Cherry and Cheese Pie

Roger had his third immunotherapy vaccine last week and, thankfully, he has experienced no ill effects, which is the good news. Now for the bad news. Per the study protocol, chemo restarts again today and this round will be double the previous dosage. It’s not going to be pleasant; therefore, this week we will eat. And eat. And when we’re finished eating, we will eat again. Even gluten.

We hosted a dinner at our home on Monday night, and I made a cheese pie for dessert in anticipation of the scheduled appearance of Roger’s loss of appetite. The pie is really simple to make and quite tasty. Here’s what you’ll need-

Preheat oven to 350-degrees.

A springform pan

A jar of Toschi Amarena sour black cherries (you can find them at Bristol Farms)

4 oz. graham crackers

1 oz. unsalted butter, melted

1 oz. almonds (be sure to tell your guests there are nuts in there!)

8 oz. room temperature cream cheese

1 ½ cups sour cream

½ cup sugar

½ tbsp. sifted cornstarch

2 eggs

2 tbsp. fresh lemon juice

½ tsp. vanilla


Process the almonds and graham crackers, until fine, in your food processor. Add the melted butter and mix.


Press the crumbs into the bottom of the pan and bake for 10-15 minutes.


Whisk the cream cheese with an electric whisk. Add the sugar. Beat until smooth. Add the cornstarch and mix. Add lemon juice and vanilla and mix again. Add the sour cream and mix again.


Pour the batter into the pan and place it in the oven. Bake until set, which should be approximately 45 minutes (depends on your oven). Let cool completely. Release the hinge from your springform pan and carefully remove the ring.


I topped the cheese pie with some of the Toschi black cherries and spooned some black cherry sauce over the top. The amount you wish to use is up to you.

Eat well!


“Man never made anything as resilient as the human spirit.”

-Bernard Williamns