fish tacos with mango-avocado salsa and goat cheese

This is such a simple, beautiful and delicious meal. The fresh avocado, mango and lime brighten up the sweet, mild roasted red pepper with a shock of rainbow color. The spicy sriracha is cooled by the creamy goat cheese and clean-tasting cilantro. This took less than 20 minutes to throw together and is true health food. Make this on a busy weeknight and skip the delivery pizza!

Fish Tacos with Mango-Avocado Salsa and Goat Cheese
Makes enough for four to six tacos
  • Two mangoes, chopped
  • Two avocados, chopped
  • 1/4 c red onion, finely chopped
  • 1/4 c roasted red pepper, chopped
  • Juice of one lime
  • Handful fresh cilantro, chopped
  • Salt and pepper
Fish tacos
Makes enough for about four tacos
  • 1 lb. fresh fish, such as tuna
  • Small corn tortillas
  • Sriracha
  • Fresh goat cheese, crumbled
  • Salt and pepper
Cook the fish in a little olive oil over medium heat. Sprinkle with sriracha sauce, salt and pepper. While the fish cooks, stir together salsa. Remove fish from heat, slice it into strips, and distribute evenly in the tortillas. Top with salsa, goat cheese and more sriracha. Serve immediately.


sunday ham & cheese pasta salad

This was so crazy good. I didn't have spinach the first time around, but it called for it and I wished I had it! Next time I make it, I will be sure I do, and I may even experiment with adding a bit of Dijon mustard to the dressing. Served with a bright, green salad (using leftover scallion vinaigrette), this made a quick and tasty meal - though, eater beware, it is high in fat due to the dressing and cheeses. I also brought it for lunch the next day, as shown in the photo below, at work served over spring mix and it was delicious. This would also be great to bring to a party or picnic. Enjoy!

Sunday Ham & Cheese Pasta Salad 
Yield 4 to 6 servings
  • 1 egg*
  • 1 cup extra virgin olive oil
  • 1/2 cup grated Parmesan cheese 
  • 1/4 cup white wine vinegar
  • 1/4 teaspoon ground cloves (trust me, it's good!)
  • 8 ounces corkscrew, whole-grain pasta
  • 10 ounces fresh spinach, stemmed and roughly chopped
  • 8 ounces cubed cheese, such as Colby-jack or mozzarella
  • 8 ounces ham, chopped (from the deli is fine)
  • 1 pint grape tomatoes, cut in half
  • 2 ounces Parmesan cheese, for garnish 
  • Salt and pepper, to taste
  1. To make the dressing, place egg in a bowl. Whisking constantly, slowly add the oil to the egg and whisk until thickened. Add the Parmesan cheese, white wine vinegar, and ground cloves and whisk until fully incorporated. Season with salt and pepper. Set aside.
  2. Cook corkscrew pasta according to the directions on the package. Drain well. Toss the hot pasta with the dressing until the pasta is well coated. Add the mozzarella, ham, spinach and tomatoes and toss to combine the dressing. Cover and chill for 4-5 hours.
  3. Garnish with more Parmesan cheese before serving.
I brought leftovers (served over greens) with me to lunch the next day, as shown below:
*Note: The dressing contains a raw egg which is incorporated into the hot pasta. 


chicken fajita salad with scallion vinaigrette

Chicken Fajita Salad with Scallion Vinaigrette
Dressing recipe below. Salad recipe not exact - this can feed one or one hundred!

  • Chicken breast(s) (1/2 to 1 chicken breast per salad)
  • Homemade fajita seasoning
  • Sliced, fresh mushrooms (1-2 baby portabellos per salad)
  • Yellow onion, chopped into bite-sized chunks, as shown above (1/8 - 1/4 small onion per salad)
  • Crunchy lettuce, such as Romaine, washed, dried and torn
  • Tomatoes, chopped
  • Black beans, drained and rinsed
  • Canned corn, drained and rinsed (grilled, fresh corn would be even better!)
  • Mexican cheese (I only had colby jack, which I cubed, as shown)
  • Salsa
  • Other toppings, such as jalepenos, cilantro, sour cream and lime
  • Salt/pepper
  1. Chop chicken into chunks and season chicken liberally with homemade seasoning (about two tbsp. per pound of chicken). Heat a frying pan over medium heat with a little olive oil. Add chicken and saute until pink is just gone and meat is juicy. Remove from pan. Add a little more oil, the mushrooms and the onion, and saute, seasoning with salt and pepper as needed. Remove from pan when onions are slightly browned on the edges and mushrooms are soft.
  2. Arrange salad in a large bowl by adding the lettuce, tomatoes, corn, beans, mushrooms, onions, cheese and chicken. Add salsa and desired toppings. Serve with vinegairette.
Scallion Vinaigrette 
Recipe makes about a cup of dressing and keeps well in a sealed jar on the counter for a few days.
  • 1/4 cup white wine vinegar
  • 1 tablespoon Dijon mustard (okay to go a little over!)
  • 1 teaspoon honey
  • 2 tablespoons chopped chives
  • Salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup thinly sliced scallion, green and pale green part

  1. Stir the vinegar through the salt and peppper together in a shallow bowl.
  2. While whisking furiously, drizzle the olive oil into the mixture slowly, allowing it to emulsify. When the oil is completely incorporated, the dressing should be thick and consistent, as shown above. Gently stir in the scallions and taste to see if it needs additional salt or pepper.


simple greens with tomatoes, mozzarella and basil-garlic dressing

Who doesn't love tomatoes and basil together? This simple salad takes those two flavors and brings in creamy mozzarella over spring greens. The combination is over the top, but is so, so simple to make. I made this salad for a gathering in advance, and whipped it out of the fridge when it was time to eat. Elegant, simple and delicious - what's not to love?

Tomatoes and basil are also well known as super healthy foods. Basil is full of Vitamin A and is said to promote cardiovascular health. Tomatoes are rich in lycopene, also good for the heart, Vitamin C and more. Adding a quality olive oil to the mix helps the body to absorb these nutrients and even fight cancer.

Simple Greens with Tomatoes, Mozzarella and Basil-Garlic Dressing
This salad has no set amount of ingredients. Make it as large or small as you need it.
  1. Mix spring mix or spinach with halved cherry tomatoes. Cube desired amount of fresh mozzarella (I buy the ball) and add to the mix. Toss gently. Top with fresh-ground black pepper.
  2. Make the Basil-Garlic Dressing as directed. This recipe makes about a cup of dressing, so reduce or double it as needed. (Save any leftover dressing for an easy Grilled Shrimp Salad later in the week, as shown in the Basil-Garlic Dressing recipe post above!)


ahi tuna with grilled pineapple salsa

This meal is a crowd pleaser! I have made this for friends who are picky about fish and for large groups -and everyone loves it. The best part is that it can almost completely be made in advance, from the orange juice glaze to the salsa. Just grill the fish right before serving. This is excellent with a simple salad and yellow rice with black beans. Super healthy and super filling.

Oh, and in case you were wondering, ahi is rich in Omega-3 fatty acids, B vitamins, folic acid and more. Your heart, body and mouth will be happy!

Ahi Tuna with Grilled Pineapple Salsa
  • 1 cup fresh orange juice
  • 2 tablespoons lower-sodium soy sauce
  • 1/2 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
  • 1 medium red onion, peeled and cut into 1/2-inch-thick slices
  • 4 (6-ounce) very fresh, sushi-grade ahi tuna steaks
  • Canola oil
  • Salt and pepper
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh mint
  • Juice of one lime
  • 1 jalapeno pepper, seeded and minced
  • Extra basil or mint for garnish

  1. Prepare grill to medium-high heat. On the stovetop, boil orange juice in a small saucepan 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl; stir in soy sauce.
  2. Place pineapple and onion on a grill rack coated with cooking spray.* Grill five minutes on each side or until the onion is tender and just starting to char. Remove from grill; let stand five minutes. Coarsely chop, and transfer to a bowl.
  3. Brush both sides of fish evenly with 1 tbsp. oil; sprinkle evenly with desired salt and pepper. Place fish on a grill rack coated with cooking spray; brush with half of juice mixture. Grill three minutes; turn fish over. Brush fish with remaining juice mixture; grill three minutes or until desired degree of doneness (rare is recommended).
  4. Add basil, and next three ingredients (through jalapeno) to pineapple mixture; toss. Season with salt and pepper to taste. Serve with fish; garnish with mint sprigs, if desired.
*The pineapple and onion can be charred in a frying pan indoors, as well. (I did this when it was raining outside!) Start with the pineapple and grill in batches on a dry pan over medium-high heat, turning every few minutes when the exteriors are dark and the insides are juicy. When the pineapple is grilled (as shown below), add a drizzle of canola to the pan along with the red onion, in batches if needed. When the onion is beginning to char on the edges, it's done.