Cara's Culinary Conquest

Live Lasagna!

2011-12-17T08:47:00.003-05:00

Eating a raw diet has amazing health benefits. It is a lifestyle change that could benefit so many different people. If you are sick with a chronic disease, if you are tired more often than not, if you are carrying too much fat and want to lose weight, or if you want to feel some mental clarity, switching to a raw food diet could absolutely be your answer.

The raw food diet has helped anyone who wants healthy levels of blood cholesterol, healthy blood sugar levels, pain-free joints, clear skin and shiny hair, less cellulite and fat, swift weight-loss, immune system boost, sound sleep, higher levels of energy, increased libido, improving all around mood and much more.

To break this down a bit, for food to be considered raw or living, it must be unprocessed, raw plant foods that have never be exposed to temperatures over 115°F. Raw foodists believe that foods cooked above this temperature have lost much of their nutritional value and are less healthy or even harmful to the body. Raw or living foods have natural enzymes, which are essential in building proteins and rebuilding the body. Heating these nutritious foods kills the natural enzymes, leaving toxins behind in the body. It’s believed that these raw foods all have their own natural healing life force, and when we cook them and change their composition this force is depleted. Why would we do this then?

A lot of people think that eating raw simply includes eating salads and fruits. However, with some creativity it can really be fun and more complex than that. Here is a recipe for "Live Lasagna" which will knock your socks off. It's a bit time consuming, as all parts are made from scratch, but the final product will not disappoint, I promise you that.

(adapted from "You Won't Believe it's Vegan!")

Zucchini Noodles

2 medium-size squash

2 medium-size zucchini

1/4 cup fresh lemon juice

1 tbsp EVOO

1/2 tsp sea salt

Cut the ends off the squash, and then cut then in half width-wise. Slice as thinly as possible lengthwise using a knife or mandoline, if you have one. Using a mandoline makes the process much quicker and easier.

Mix together the lemon juice, olive oil and sea salt and pour over the squash strips and set aside.

Raw Cashew Cheese

1 cup raw cashews, soaked in water for 20 minutes, drained & rinsed

1 clove garlic, chopped

1/4 cup nutritional yeast

1 tsp fresh lemon juice

1/4 tsp sea salt

Freshly ground pepper to taste

1/4 tsp Nama Shoyu (raw, unpasteurized soy sauce) - optional

In a food processor blend the cashews and 1/2 cup of filtered water until creamy. Add the garlic and nutritional yeast and blend well. Add lemon juice, sea salt, punch of fresh ground black pepper and Nama Shoyu (if using) and mix well. This will last up to 4 to 5 days in the refrigerator and can be used for so many other things (as a dip, for collard wraps, etc.)

Live Tomato Sauce

1 cup sun-dried tomatoes, soaked in 3/4 cup warm (not hot) water for 20 minutes

1 tomato, seeded & chopped

1/2 tsp Italian seasoning OR any Italian spices such as: basil, oregano, sage, garlic

1/4 cup nutritional yeast

1/4 cup EVOO

1 tsp sea salt

2 tsp fresh lemon juice

In a food processor, blend the water and sun-dried tomatoes until smooth. Add remaining ingredients and blend well.

TO ASSEMBLE (the fun part!)

Drain the marinated squash and blot dry. In a baking dish, arrange the "noodles" along the bottom of the dish. Spread half of the cashew cream evenly over the noodles. I like to include some fresh spinach and baby portabella mushrooms into my lasagna, but any other of your favorite vegetables would be fine. Arrange the veggies evenly on top of the cashew creme and spoon 1/3 of the tomato sauce over top. Add another layer of the squash a repeat the cheese, veggie, tomato sauce layers. The final layers should be noodles topped with tomato sauce. You can optionally sprinkle with nutritional yeast for that extra bit on top!

Cut into pieces, serve & enjoy. This recipe will not disappoint you, take my word for it!

Happy raw eating!

Love,

CaraLee.

Kale Salad... Massaged!

2011-01-08T09:38:00.005-05:00

Kale has become my absolute favorite vegetable. I am literally obsessed with it.... and in any form: raw, steamed, whatever. Not only do I think it is super delicious, but it is considered to be one of the most highly nutritious vegetables with many health benefits. Kale has very high levels of Vitamin A, Vitamin K, Vitamin C, lutein and calcium, and is a good source of fiber. It contains some carbohydrates and protein as well and has very few calories. Amazing!

Sometimes when eating kale raw, it can be a bit tough and hard to chew. It has a very potent flavor which turns a lot of people off. Someone once asked me if I had ever massaged my kale. Of course, my answer was 'No!' Who would ever think to massage their veggies? Well, my friend was right.

Here is the recipe for my delicious "massaged kale salad:"

1 bunch of kale, washed, stalks removed and cut or torn into pieces
1/4 cup olive oil
2 cloves garlic, minced
juice of 1 lemon
2 avocados, cut into cubes
1 tomato, chopped
salt & pepper to taste, optional
cayenne pepper, optional

Place the kale in a large bowl. Add the olive oil and massage the kale until it starts to soften and wilt, about 2 to 3 minutes. Add the garlic and lemon juice and massage again for another minute or two. Add one whole avocado and half of the other and massage into the kale, until the chunks of avocado have been thoroughly incorporated into the kale. Add the diced tomatoes and remaining half of cubed avocado and toss well. Do NOT massage the tomatoes into the kale. I like all my food spicy, so I top mine with a sprinkle of cayenne pepper. Salt and pepper are optional as well, depending on your taste.

I make this in the beginning of the week and eat a bowl for lunch (and sometimes dinner too!) every day. It feels so good to put all those raw, live enzymes into my body and to know that what I'm eating has major health benefits. Eating such healthy food gives me energy and I hope you take my advice and try this salad! You will not be disappointed...

Lots of love,
CaraLee.

Super Sweet Holiday Gifts... SUGARPLUMS!

2011-01-02T11:43:00.010-05:00

This holiday season, I decided I was going to make some sort of treat and package them up as little gifts for family and loved ones. I wanted something different from a holiday cookie or chocolate truffles. I was looking for a sweet healthy treat that tasted like the holidays. Wow, I sure gave myself a lot of criteria to follow...

I always wanted to make sugarplums, but I didn't really know what they were. I've heard the word so many times, but have never actually seen one in person. So, I consulted a few of my favorite go to websites for confections (Martha Stewart, William Sonoma, Saveur) and found exactly what I was looking for! Naturally, I combined a few recipes and added a few different ingredients and came up with my own recipe for sugarplums.

Ingredients (makes about 100 sugarplums):
2 cups shelled unsalted pistachios
2 cups walnuts
2 cups dried apricots
1 cup dried figs
2 cups dates
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
5 tbsp honey
3 tbsp ginger preserves
2 tbsp orange zest
Superfine sugar, for rolling

Directions:
In a food processor add pistachios and walnuts and pulse until the pieces are small. Transfer to a large bowl.
Add the apricots, figs and dates one at a time to the food processor and pulse until the pieces are small. Transfer to the same bowl as the nuts. Do not be alarmed when the dates begin to clump together. They are sticky and this is going to happen.

Dates, Apricots, Figs

Add spices, honey, ginger preserves and orange zest to the mixture. Mix together well with your hands incorporating all ingredients.

Put the sugar in a small shallow bowl. Using a teaspoon or your hands, scoop up a rounded spoonful of the mixture, press together, and roll between your palms into a compact ball. Roll the round in the sugar and set on a baking sheet lined with parchment paper. Once all balls all rolled, place in the refrigerator for at least one hour. Transfer to airtight containers and store in the refrigerator for up to 2 weeks. The longer they stay, the more the flavors come out.

I bought about 20 Ball jars from Target that could fit about 15 sugarplums in each. I thought this would be a wonderful little holiday gift. To spice up the packaging, I bought some nice festive ribbon and made these little hangtags.

This was a super fun thing to do for the holidays and was an affordable gift that I could give to all of my extended family members.

Happy New Year everyone!
xo,
CaraLee.

Christmas Eve with the Pescatores!

2010-12-31T08:24:00.009-05:00

Christmas Eve is my favorite day of the year. Plain and simple. I love it. Being a Pescetarian (one who only includes seafood in their diet but excludes other animals), this meal is right up my alley. My family follows the Italian tradition of the Feast of the Seven Fishes, which is a feast that typically consists of seven different seafood dishes. Some Italian American families have been known to celebrate with 9, 11 or 13 different seafood dishes. Our count is now up to 10. We get all of our seafood fresh from my family's catering hall in Staten Island, the LiGreci Staaten. Our recipes are passed down from generation to generation and I feel lucky to be a part of this.

Each year Christmas Eve is held at my parents' house. As I moved back to the area this year, I was available (and very willing) to help my mom prepare all the food for our 25 guests. One day I will take on this holiday at my own home and I need all the practice I can get.

Our full menu is as follows:

Appetizers:
Zeppoli, half plain and half with anchovy
Clams Oreganata

First Course (pasta):
Aluole

Second Course:
Bacalao
Flounder Franciase
Calamari Salad
Stuffed Calamari
Scungilli
Baked Shrimp
Smelts

I wanted to share with you some photo highlights of my favorite dishes.

Zeppoli: Italian fried bread dough, half stuffed w/ anchovy

Clams Oreganata

Aluole: Olive oil based sauce w/ anchovy, capers, olives and fresh herbs over linguine

Bacalao: Salted cod tossed w/ olives, garlic, parsley and olive oil

Flounder Franciase

Calamari Salad: So light and refreshing, tossed w/ celery, lemon, garlic

Scungilli (conch): cooked in our traditional spicy marinara

Baked Shrimp: So big they were like mini lobster tails!

If anyone would like a recipe or some tips on how to make any of the above, please do let me know. Although they are family recipes, I have no problem sharing them :)

I hope everyone had a wonderful and delicious Christmas!

Love,
CaraLee.

Soup Season! First up: Spicy Squash & Bean Soup

2010-12-14T11:35:00.013-05:00

The colder it gets, the more I just want to cuddle up on the couch with a hot bowl of soup. There is definitely a season for soup, and we are getting deep in it. I made this hearty soup last week and it lasted Brad and me about 4 days. I put the whole pot in the fridge and would take a bowl full, heat it up for lunch or dinner (or both!) and indulge. It's so nice to have a homemade soup prepared for the week.

For this soup, I got inspiration from a few different recipes I saw on various food blogs. I like to take bits and pieces from different recipes and then create my own. One recipe I saw used butternut squash and another used delicata squash. When I was at the store, I couldn't seem to decide between the two so I used both, naturally. Butternut squash is commonly used in making soup because it tends not to be stringy; it tastes somewhat similar to sweet potatoes. A quick note: the oranger the color of the squash, the riper, drier and sweeter it will be. Delicata squash is one of the tastier winter squashes; it has a creamy pulp that tastes almost like corn and sweet potatoes.

Delicata on the left, Butternut on the right

Enough about squash, let's get to the recipe...

Ingredients:
2 tbsp olive oil
1 large onion, chopped
1 large red bell pepper, chopped
1 cup chopped carrots
1 jalapeno, finely chopped
4 cloves garlic, minced
1 tsp salt
2 tbsp chili powder
1 tsp ginger powder (or freshly grated)
1/2 tsp cayenne pepper
1/2 tsp cinnamon
4 cups cubed butternut squash
2 cups cubed delicata squash
1 bay leaf
4 cups vegetable broth
(1) 15.5 oz can black beans
(1) 15.5 oz can garbanzo beans (chickpeas)
(1) 28 oz can crushed tomatoes
shelled pumpkin seeds for garnish (optional)

In a large soup pot, heat the olive oil. Add the onion, red pepper, carrots, jalapeno and garlic and cook on medium heat until soft, about 10 minutes. Mix in the salt, chili powder, ginger, cayenne pepper and cinnamon and stir for about 1 to 2 minutes. This mixture should smell amazing... spicy and sweet. Once the veggies are evenly coated with the spices, add the rest of the ingredients, except for the pumpkin seeds: the squash, bay leaf, vegetable broth, beans and crushed tomatoes. Bring this to a boil, then lower heat to a simmer for about a half hour, stirring occasionally. You want the squash to be soft and tender, but not too soft where it gets mushy.

Once the soup is ready, spoon some into a bowl and garnish with pumpkin seeds. I love the crunch that the pumpkin seeds add to the soup, plus I think they look really cute.

Leftover soup makes for a great quick lunch or dinner.
Enjoy!

More soup recipes to come....

Love,
CaraLee.

Crabmeat Stuffed Mushrooms!

2010-11-29T16:58:00.010-05:00

Leave it to the Pescatore's to have two Thanksgivings every year. We spend Thanksgiving day at my Aunt Di's home, which is filled with our favorite Thanksgiving dishes piled up high and ping-pong tournaments galore; it is lovely, delicious and super fun. Round two is spent at my parents' home; my mom loves to make her own Thanksgiving feast and to be honest, I can't complain.

My addition to her special meal this year was crab meat stuffed mushrooms. My mom called me that morning saying that she had a pound of beautiful crab meat and two cartons of whole white mushrooms, which have large caps and are perfect for stuffing. "What should we do with this?" she asked. The answer was simple.... Let's stuff them.

First order of business is to make the stuffing. This was completely improvised with ingredients that we had on hand...

This recipe will fill about 20 mushrooms, depending on the size. Served as an hors d'oevre, each person could eat 3 or 4.

Ingredients for stuffing:
1 lb lump crab meat
1/3 c. diced roasted red peppers
1/4 c. capers
juice of half a lemon
2 tbsp mayonnaise
1 egg
1/4 c. breadcrumbs
1 tbsp chopped Italian parsley
pepper to taste
paprika for sprinkling on top

Mix all ingredients in a bowl, except for the paprika, and set aside in the refrigerator until ready to use.

Preheat oven to 400 degrees.

Next on the agenda is to clean the mushrooms. As mushrooms are like sponges, I prefer to wipe them clean with a wet towel rather then running them under water. This way they soak up and retain less water. Then remove the stems and spoon out the gills and the base of the stem. This allows for more space for stuffing and we all know that the more stuffing the better, always.

Once all mushrooms are gutted, we are ready to fill each cap. I lined a baking sheet with a piece of tinfoil and slightly oiled it so the mushrooms wouldn't stick. I recommend doing so. With a spoon, fill each mushroom cap with as much as you can and place them stuffing side up on the baking sheet. When each mushroom is filled, sprinkle the tops lightly with paprika.

Bake for 15 minutes or until the top of the stuffing is golden brown.

We served these as hors d'oevres. They turned out to be perfect bite-size (or two bites) little treats and were a perfect way to start our second Thanksgiving.

Enjoy!
Love,
CaraLee.

Goodbye, NYC. Hello, Bradley Beach!

2010-11-28T09:53:00.009-05:00

Ahoy!

I realize that I have not posted since May. Lame. However, I have made some great changes in the recent months and have shifted gears completely. I could not possibly be happier. I needed to take a chance and follow my heart and passions. That said, I resigned from my job at Conde Nast (after almost 4 years) to take time to focus on school (nutrition) and thoroughly enjoy my life. Working a full-time job and going to school on Sundays, whilst trying to maintain a social life was far too much for one human. This led me to put my blog on the back-burner, and to be honest I kind of stopped cooking all together. I literally had no time and my kitchen in NYC was not very conducive to creating the grandiose meals that I had lurking around in my brain. So, Bradley and I moved to Bradley Beach. How appropriate! It's been wonderful thus far, and I know it's only going to get better. I am studying hard, taking long runs on the boardwalk, enjoying every single moment and most importantly, cooking! And I plan to cook a LOT! So please, stay tuned... With the holidays upon us I will be sure to share my own creations and some old family favorites.

Goodbye, NYC (for now).
Final photos of my building on 12th Street in the East Village.

Hello, Bradley Beach!

The "Treehouse." Brad and I absolutely adore this new home.
With an outdoor deck, a gigantic screened in porch and each other, what more could we need?!

Two blocks from the beach!

November 27th, 2010. Fourth Avenue. Bradley Beach, NJ.

I will be posting a new recipe for crab meat stuffed mushrooms tomorrow.... My addition to Thanksgiving's feast : )

Life & Seaweed Salad

2010-05-04T20:38:00.005-04:00

So, I'm making big changes in my life and finally following my heart and passions. It feels wonderful. I recently rekindled a wonderful relationship with a beautiful soul, Danielle DeAngelo, after a 10 year hiatus in our friendship. It must have been fate because we literally have the same dreams.

Last month I enrolled in a Clinical Nutrition and Holistic Health Program - which Danielle has almost completed - at the Academy of Natural Health Sciences in Woodbridge, NJ. It's perfect; I'll learn everything from advanced nutrition, herbology and homeopathy to sports nutrition and healing psychology. I am beyond excited.

Anyway, in the first lesson I learned that seaweed is one of the healthiest things we can eat. Lucky me... I LOVE seaweed salad, but had never made my own. Why? I don't know. Seaweed contains so many important vitamins and minerals such as vitamin A, B-vitamins, vitamin C, iron and potassium. It's been shown to cleanse the body of toxic pollutants. Sweet - I should be eating this every day.

How foolish I have been not to make it sooner. It couldn't possibly be easier.

Here's how it goes:

Ingredients:
1 package dried wakame seaweed (can be whole or cut - mine was cut)
6 tbsp rice wine vinegar
6 tbsp soy sauce
4 tbsp Asian sesame oil
2 tsp freshly grated ginger
2 cloves minced garlic
half a cucumber, cut in half lengthwise, seeded and thinly sliced
sesame seeds for garnish

Wakame Seaweed, purchased at Whole Foods

Soak wakame in warm water covered for about 5 minutes. Drain then squeeze out excess water. If the wakame is not cut, cut it into thin slices.

In a separate bowl, stir together the vinegar, soy sauce, sesame oil, ginger and garlic. Poor dressing over the wakame and mix to combine well. Sprinkle with sesame seeds and serve with cucumber slices, like so....

So good and so healthy.

Please do try this. Not to toot my own horn or anything, but this was the best seaweed salad I've ever had. It didn't have that overly chewy texture I was used to or get stuck in my teeth at all. It was perfection.

Enjoy!

Love,
CaraLee.

Stuffed Cabbage

2010-03-01T23:15:00.003-05:00

Recently I've encountered a lot of recipes for stuffed cabbage. It's strange how certain foods appear in my life across various mediums (magazine/newspaper articles, menus at new restaurants, on the Food Network, etc.) all at once... It's like the universe is deliberately trying to feed me inspiration.

Anyway, I wanted to create a vegetarian version of stuffed cabbage. Typically, stuffed cabbage calls for rice and ground beef; however, I don't eat beef and therefore needed to come up with something different.

I've been eating a lot of quinoa lately so I figured this would work as a great base for my filling. I steamed a bag of spinach and added that to the quinoa along with a can of lentils and a dash of salt and pepper. That was all; simple, healthy and delicious, and not to mention total improve. I literally used whatever I had in my cabinet and fridge.

As I began pulling the cabbage leaves apart I felt that they were a bit firm, so I steamed those for a few minutes which made them softer, and therefore easier to roll and form.

Here's how it went...

Steamed cabbage leaf.

Cabbage leaf with filling

Stuffed cabbage leaves in a casserole dish.
Once rolled, I secured them each with a toothpick to hold the contents together.

I've noticed that most recipes for stuffed cabbage call for a topping of tomato sauce, so this is exactly what I did. I made a quick sauce (recipe below) and spooned it over the entire dish before baking in the oven for 30 minutes at 350 degrees.

Tomato Sauce:
2 tbsp olive oil
1 yellow onion, chopped
3-4 cloves garlic, minced
1 24 oz can crushed tomatoes
Salt, pepper and crushed hot pepper to taste
In a medium sauce pan, heat oil and add onion and garlic
and saute for about 3 minutes.
Add the can of tomatoes and let simmer until ready to use.
Could not be easier.

I have to say that this was really fun and easy to make and super delicious. It was the perfect comfort food I wanted for a lazy Sunday evening. I sprinkled a little Pecorino Romano cheese on top (how could you ever go wrong with PR?!) and I ate it immediately when it came out of the oven. It's also great as left overs. Brad just ate some more, or should I say devoured some more, and it was just as good if not better today.

I highly recommend making stuffed cabbage, either my way or your own way. Think of the cabbage leaves as an blank canvas - you can create your own masterpiece!

Enjoy,
CaraLee.

Grapefruits Are Better Than Candy.

2010-02-03T22:22:00.014-05:00

My grandparents have spoiled me rotten with citrus fruits. Tony & Rita Pescatore moved to Boca Raton, Florida from New Jersey about 30 years ago. Since then, they have been consistently sending us a huge box of perfectly ripe, juicy, beautiful grapefruits right from their own tree... I feel blessed! There is something magical about a Florida grapefruit that makes my soul feel energized. As dramatic as that may sound, it's true. I love them.

As children, my mother wanted my brother and me to eat as many fruits and vegetables as possible. Candy only in moderation. One of my favorite snacks was my mom's genius creation using the Florida grapefruits.... better than candy, and so simple.

Here's the story.

Cut the grapefruit in half.

Using a grapefruit knife, cut around the perimeter of the fruit
and then in between each section as displayed below.

Drizzle with honey and shake on some cinnamon.
Put it in an oven preheated to 400 degrees for about 5-7 minutes.
You want to allow enough time for the honey and cinnamon to melt
into the grapefruit and get warm in the center.

Serve with a spoon and indulge.
This perfect snack is so delicious and satisfying and will make your day an extra special one.

Enjoy.
Love,
CaraLee.

Rat-a-tat-tat! It's a New Year!

2010-01-07T21:03:00.007-05:00

Happy New Year, Friends!!!

Apologies, folks, as I've been kind of a bore lately with this blog, but not to worry... I'm back! And very excited!

One of my new year's resolutions is to be more consistent with my blog... at LEAST one post a week. I mean, this should be relatively easy considering I eat multiple meals a day and am constantly day-dreaming of what my next meal will be.

So, let's go!

I recently revisited the amazing Pixar film Ratatouille and was inspired to create my own ratatouille! Before I get into that, I'd like to share two short clips (the first is super short) from the movie...

First up... Rat, Remy, teaching fellow rat buddy how to eat properly...

Next, Remy helps Linguine cook a famous recipe by hiding in his chef's hat...

This movie truly inspires me... It shows that anyone, and I mean anyone, can cook. That said, below is my recipe for ratatouille and it couldn't be easier.

For those of you who don't know, a ratatouille is a seasoned vegetable strew typically consisting of eggplant, zucchini, onions, green peppers, tomatoes and garlic, served hot or cold (thanks, Webster!).

My ratatouille:

Preheat oven to 400 degrees.

Ingredients:
4 garlic cloves, chopped
2 sweet onions, chopped into chunks
2 orange peppers (any color would do), chopped - for those of you who know me well, it shouldn't be a surprise that I opted for orange peppers :)
1 eggplant, peeled and cubed
2 yellow squash, cubed
2 zucchini, cubed
2 tomatoes, chopped - must be very ripe
1 14oz. can diced tomatoes
4 tbsp capers
2 handfuls of basil, chopped
1 cup shredded pecorino romano
1/4 cup olive oil
Salt and pepper to taste

Mix all ingredients, save the pecorino romano, into an oven safe casserole dish so that all veggies are coated with olive oil. If you don't have an oven safe dish large enough to accommodate all veggies, you can absolutely split into two.

Pre-cooked veggies

Distribute pecorino romano evenly on top of the veggies and place in the oven for 1 hour. The vegetables become soft and moist as they give off water when cooked.

Please note: this recipe makes a lot of ratatouille, enough for 8 people. However, since it is so easy and versatile I recommend making all of this. It's great for a quick snack the next day, or a side to a main course. In fact, the next day I made an omelet for breakfast and used this as the filling and it was to die for.

Serve and enjoy!

See you soon!

Love,
CaraLee.

Fresh Bread!

2009-11-01T18:59:00.004-05:00

I was never much of a baker. I suppose it was being brought up amongst a hungry bunch of Italians, that we just didn't have the "time" to bake fresh bread; the four-hour long process would not fly in my home. However, now that I have grown up a bit and no longer live in a home full of ravenous Italian men, I have more patience and a deep passion for the beautiful art that is baking.

In the recent months I have been both inspired and enlightened to start baking bread. My adorable friend, Alyssa, has a passion for baking both bread and pastries, and frankly, far more knowledge in that area of the culinary world than I thought possible for such a little person :) Despite her size (hehe sooo cute), the girl can bake a mean loaf of french bread by hand! I am amazed! So, we followed a recipe from All Recipes and got to it.

Here is the recipe we used:
http://allrecipes.com/Recipe/French-Bread/Detail.aspx

As we don't have the luxury of having a bread mixer here in this small NYC apartment, everything was made my hand. By the end of the session our arms were burning like hell from mixing the dough and my cheeks were throbbing from laughing so hard. If I had known that baking homemade bread could be so fun I would have done this years ago!

Here are some photos of my first loaf of homemade french bread:

Perfect dough consistency.... Why make one when you can make two?!

To spice up our bread a little bit, we brushed it with egg whites and rolled it in fresh rosemary, garlic and pepper flakes. Honestly, what could possibly be better? A little olive oil for dipping and you are SET!

Now that I have a basic foundation of knowledge for baking, I will be back soon enough with more where this came from. My new found love for baking could get dangerous... MUhaha!

Love and freshly baked goods,
CaraLee.
xoxo

Moosewood.

2009-10-03T16:55:00.008-04:00

It's a rainy, weird Saturday and I have positioned myself comfortably on the couch and have delved into my cookbook collection for tips and inspiration. A perfect way to spend this day... Bob Dylan records & cookbooks.

I'd like to share one of my favorite cookbooks...Moosewood Restaurant Low-Fat Favorites. Located in downtown Ithaca, NY, Moosewood Restaurant has operated successfully for thirty-three years and has been acclaimed as a driving force in the world of creative vegetarian cooking. The Moosewood Collective is a crew of 14 women and 5 men and in addition to running the Restaurant, they have authored 11 cookbooks; I own 2 and I swear by them.

Anyway, I decided I needed some comfort food today (it was a late one last night!). It was a tough decision, but I opted for the Squash & Kale Risotto, page 192. To quote Moosewood, "Risottos are often considered intimidating for the less experienced cook, and that's a shame. After you've made risotto once or twice, you'll see how easy it is to prepare." SO TRUE! It takes more attention and time than other grains, but it is the process of the continuous stirring and addition of the liquid that allows for risotto's characteristic creaminess.

The dish turned out great. Here are some photos:

These books have inspired me and I know they will inspire you too.

Sold in all major bookstores or online here: http://www.moosewoodrestaurant.com/cgi/store.cgi?cart_id=6396281.9312&page=./Html/merch_books.html

Enjoy!

Love,
CaraLee.

SOOSH-ME!

2009-09-16T20:49:00.007-04:00

I finally made my own hand rolls!

Last weekend my cousin, Christian, totally hooked it up and brought over a beautiful fillet of freshly caught blue fin tuna. Not only did he surprise me with just any fresh tuna, but he once again went over the top and presented me with the fatty deliciousness that is tuna belly, or toro. Only Christian Pescatore would bring home fresh tuna belly.

If you are unaware, toro is generally considered to be the king of sushi ingredients. It is very oily and high in omega 3 and is usually very expensive. In my case, however, it was FREE.... Gotta love the fam :)

Christian wisely decided that the only way to thoroughly enjoy fatty tuna, was to eat it raw - I couldn't agree more. He showed up at my home with the complete spread: the beautiful fillet, some sliced scallions, sushi rice (premade from Wegmans -- sooo easy and of perfect consistency), nori (seaweed), wasabi, pickled ginger and sesame seeds.

So, I learned how to make the perfect hand roll and boy, was it easy! We cranked out a whole tray in minutes...

While I'm on a sushi tip, I feel inclined to share my East Village GO TO sushi restaurant - Ashiya, located on 1st Avenue between 10th and 11th Streets. Fresh, delicious, inexpensive and fun! If you're in a mood to stuff yourself silly with sushi and get super loose, this is your spot. The most popular daily special is as follows: $30.00, all you can eat (a la carte rolls and sushi) AND all you can drink (sake and Saporo)!! Nothing beats this.

Website: http://www.ashiya2.com/

I hope you venture and indulge!

Love and Sushi Rolls,
CaraLee.

Fast Fishy Feast! Oh, What a Feat!

2009-09-08T21:12:00.014-04:00

Cooking fish can and should be really simple. The fish recipe to follow couldn't possibly be easier; anyone, and I mean anyone, can do it. It takes about 20 minutes, from start to finish, including prep and cook time....

Baked Cod with Mushrooms, Cherry Tomatoes & Capers

I used cod this time around as it looked the best for its price the day I decided to make this dish. In the past, I have used tilapia or flounder prepared the same way -- any white flaky fish would work perfectly. The only difference between the recipes would be the baking time, depending on the thickness of the fillet.

Recipe severs 2 (2 verrrry hungry humans - Brad and me)

Ingredients
1 pound fresh cod fillet, rinsed and pat dry
2 portabella mushrooms, sliced
20 cherry or grape tomatoes
2 tbsp capers
1 whole lemon
Extra virgin olive oil
Salt & Pepper (freshly ground pepp, please)

Preheat oven to 400 degrees.

Line a baking sheet with tin foil and coat with a thin layer of olive oil. Place fish fillet on baking sheet. Scatter sliced portabellas and whole cherry tomatoes around the fish on the baking sheet and sprinkle with capers. Drizzle fish and veggies with olive oil and juice of half a lemon and season with salt and pepper.

Place in oven and bake for about 10-15 minutes. The bake time will vary a few minutes as it depends on a couple things: thickness of the fish and how you like your fish cooked. Personally, I can't stand overcooked fish, so I lean towards a lesser cook-time -- only a few minutes as the fish cooks very fast.

Serve with sliced lemon.

To accompany this fish, I served it with couscous (the 5-minute package!) and an arugula salad with lemon and olive oil. Simple and easy... done and done.
Hope you enjoy!

Love and Fishy Feasts,
CaraLee.

Love for Figs...

2009-08-25T13:01:00.042-04:00

My parents just recently picked up a fig tree and the thing is so cute! I never thought that a fig tree would bring me so much joy! Not only do I absolutely love the sweet, earthy flavor of a fig, but to me, figs are the most beautiful fruit. When cut open, they expose their pink seedy flesh surrounded by its dark purple skin. Call me crazy, but that is pure beauty.

Our first fig from the new tree... so perfect.Fig trees generally grow to be about 15 to 25 feet. Our fig tree is probably only about 3 to 4 feet tall right now. It has a long way to go! Although it is pretty small, it still produces delicious figs.

This is me, perusing our new fig tree! The green figs you see here (click photo to view larger) are not yet ripe enough to pick. Once they turn to dark purple, almost black, then they are ready.... and trust me, they are delicious right off the stem!

A perfectly ripe, pear-shaped fig fresh off the tree, split in half.

Figs can be eaten in many forms: fresh (like so); preserved (made into a jam); or dried. They make for a wonderfully healthy snack...

TUNA TUNA!

2009-08-08T10:44:00.010-04:00

Fact: Only about one percent of tuna comes to the market to be sold fresh. The rest goes to the cannery, because canned tuna is America's most popular fish.

My father and I are freaks for fresh raw tuna; our favorite dish used to be Tuna Tataki from Charley's in Long Branch, NJ. I haven't been there yet this summer, so my taste buds have been yearning for some of that deliciousness.

Luckily enough, a few weeks ago, my cousins, Dustin and Christian, went deep sea fishing off the Jersey coast and pulled out some beautiful yellowfin tuna. I mean, beautiful. As a result, I scored a nice hunk of fresh meat -- gotta love the family!

At first glance, I knew what had to be done; I had to create my own version of Charley's Tuna Tataki - Sesame Seed Encrusted Grilled Tuna Served Rare Over Arugula & Radicchio Salad with Hoisin Vinaigrette.

First, I made the hoison vinaigrette. I love Asian flavors, so this seemed to suit my palate and I had all ingredients on hand.

Ingredients:
Hoisin Vinaigrette:
2 cloves garlic, grated
2 tbsp grated ginger
2 tbsp Dijon mustard
2 tbsp hoisin sauce
Juice of half a lemon
1 tbsp soy sauce
2 tbsp rice wine vinegar (can sub. with white win vinegar as well)
1/2 cup extra virgin olive oil

Mix all ingredients except olive oil in a bowl. Slowly add olive oil to the mixture while whisking. Set aside. I kid you not, this vinaigrette will blow your mind :)

Encrusting the tuna:
To give the outside of the tuna some texture, I rolled it in a mixture of the following:

sesame seeds (the majority)
salt
pepper
lemon pepper
cayenne pepper - just a pinch (for some heat)
...covering each side completely.

Cooking the tuna:
I like my tuna extremely rare. That said, I grilled it for only 3 minutes on each side. You can pan sear it if that is what you prefer, but I really enjoy the flavor that the grill gives to the fresh fish.

Once the tuna has been cooked, slice it into 1/4 inch thick pieces.

In a bowl add a few handfuls of arugula and a few handfuls of chopped radicchio. Toss with some of the hoisin vinaigrette. Split onto separate plates. Top each plate of salad with the sliced tuna. Garnish with sliced avocado.
Serve with a wedge of lemon and extra dressing on the side.

Although my father and I share a love for rare tuna, it was unfortunate that he was busy this day and wasn't able to indulge. However, I must say, that my boyfriend, Brad and I were salivating over every bite.

I really hope you enjoy this dish.

Love and Rare Tuna,
CaraLee.

Stuffing Stuff!

2009-07-27T20:33:00.017-04:00

Fact: It was Thomas Jefferson (well known for his promotion of horticulture) who introduced the eggplant to the United States in 1806 after receiving one from a friend in France.

I love eggplant; its spongy texture and ability to soak up any flavor make it a versatile and widely-used ingredient. Although the roof of my mouth tingles when I eat it, I am never intimidated by this allergy and I continue to indulge... I am not one to give up!

If you weren't aware, as eggplant contains numerous seeds, it is classified as a fruit. However, it is mostly cooked as a vegetable, with other savory ingredients. Eggplant is capable of absorbing large amounts of cooking oils and sauces, allowing for very rich dishes, although sometimes producing soggy and mushy eggplant. Before cooking the eggplant, it is a good idea to "salt" it as this reduces the amount of oil and/or sauce that is absorbed.

I decided to try something new: baked stuffed eggplant. I've seen this done before with ground beef and other meats, however as I don't eat meat, I wanted to make a vegetarian version. In addition to stuffing the eggplants, I used the same filling and stuffed that right into bell peppers, to add some variety.

Baked Stuffed Eggplant & Bell Peppers

Ingredients:

1 large eggplant
3 bell peppers (color is up to you!)

2 shallots, minced

3 cloves garlic, minced

1 large yellow squash, cut into 1/4 inch thick pieces and quartered

2 bags fresh spinach

1 28 oz. can diced tomatoes

3 cups cooked quinoa (follow directions on packaging of quinoa)

1/2 cup chopped fresh basil

1/2 cup grated cheese (pecorino romano, Parmesan, asiago - my faves)

1/4 cup pine nuts

Preheat oven to 400 degrees.

Preparing the eggplant:

Remove and discard the stem and half the eggplant lengthwise. Remove inside, leaving about 1.5 inches as a shell. Place hollowed eggplant in baking dish. Cube the removed part and set aside for stuffing. Season all eggplant (both hollowed and cubed) with salt.

Preparing the peppers:

Remove and discard the tops, seeds and membranes of each pepper. Trim the bottom as well so the pepper can stand upright. Place peppers hollowed side up in baking sheet.

Preparing the stuffing:

In a large skillet, heat about 3 tablespoons olive oil on medium high. Add shallots and saute about 3-4 minutes or until transparent. Add the garlic and saute for about 3 minutes (DO NOT BURN). Add cubed eggplant to skillet (seasoned with salt) and squash and saute for 5-7 minutes. In increments, add fresh spinach. I like to add a few handfuls at a time, allowing it to shrink down before adding more. Once all of the spinach has been incorporated, the tomatoes are ready to be added. Rather than pouring in the whole can, scoop out the tomatoes adding only some of the liquid, reserving the remaining liquid to top the stuffed eggplant and peppers. Add the quinoa and season with a little cheese and allow to simmer for 10 minutes. Your stuffing is completed.

Vegetarian Stuffing Mixture

Stuffing the eggplant/peppers: the FUN part!

Fill both halves of the eggplant and each pepper half way with the stuffing. Add a little cheese, a small handful of pine nuts and a touch of fresh basil. Fill all the way up with the stuffing and layer again with cheese, pine nuts and basil. Before placing the stuffed eggplant and peppers in the oven, pour a spoonful of the remaining tomato sauce from the can of diced tomatoes onto each .

Cover with tinfoil and bake for 45 minutes to 1 hour.
Serve with your favorite loaf of bread.

This vegetable dish can either be served as a side dish or as a main meal. It is the epitome of what comfort food should taste like and how it should make you feel. It warmed up my day and I sure hope it warms up yours!

Love and stuffings,

CaraLee.

Fresh Pesto!

2009-07-21T14:41:00.018-04:00

In Italy, basil has always been a token of love.

Basil is my favorite fresh herb to have on hand. It grows fast and large, is refreshingly fragrant and can be used in so many dishes. Often I'll hand-pick a few stems, put them in a small pot of water and place it on my nightstand or on the living room table. It is magical walking in to a room to experience the pungent scent of freshly picked basil.

Last weekend while at my parent's home I was wandering through their yard and I noticed that my mother's pot of basil was growing totally wild. I mean, it almost surpassed me in height and I knew that if we didn't take control of the situation then some little creatures would sneak up and enjoy it and we would be left with chewed up basil remnants in an empty pot. That is unacceptable...

So, we agreed to utilize as much as we could of the heaping pot of basil and prepared a Fresh Pesto Farfalle with Sauteed Shrimp. Farfalle, for those of you who don't know, is a bow-tie shaped pasta... absolutely adorable. The name is actually derived from the Italian word farfalla meaning "butterfly." Farfalle is my favorite pasta to eat with pesto. Maybe it's the way the pesto gets stuck in the little crevices, or maybe it's simply that I love bow-ties; regardless, it's always my first choice.

Pesto (the Pescatore way):

4 cups packed fresh basil
4-5 cloves garlic (my mom and I used 6 -- we are nuts)
6 tbsp Parmesan cheese
1/4 cup pine nuts
1 cup extra virgin olive oil
S&P (salt & pepper)

In a food processor, add basil and pine nuts. Pulse a few times. Add garlic and Parmesan cheese and pulse two or three more times. Slowly add olive oil in a constant stream while the food processor is on. Adding the olive oil like so, allows for a perfectly creamy pesto sauce. Add S&P to taste.

Add pesto to cooked farfalle and coat completely. Garnish with freshly grated Parmesan cheese.

Pesto Farfalle (Bow-tie pasta)

Shrimp:

The number of shrimp you cook depends on the size of your party. Generally, I like to serve each guest 5 shrimp. Paired with the pasta and a loaf of Italian bread, this is sure to be plenty. Please keep in mind that I have a very large appetite :)

In a medium saute pan, heat about 4 tbsp olive oil and a couple pats of butter until the butter is melted. Add the shrimp so that each shrimp is lying flat in the pan. Cook on each side for 2 minutes. Be careful not to overcook as shrimp get chewy when overcooked. You may have to saute the shrimp in increments depending on the number of shrimp and the size of your saute pan.

Pesto Farfalle with Sauteed Shrimp

Combine pasta and shrimp. Serve with remaining pesto sauce and a loaf of your favorite Italian bread.

I hope you enjoy this as much as I do.

Love and bow-ties,
CaraLee.

Fish Faces!

2009-07-13T19:17:00.009-04:00

"Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime." - Proverbs.

My family and friends are my main motivators and inspirations; I feed off of their passions in life. They help me generate ideas and keep life fresh and new.

I am beyond thrilled to introduce you to two very important characters in my life: my blood brother, Evan Pescatore and my sort-of-blood brother, Ryan DeVesty. Together, these two could and most likely will change the world -- they take life to the extreme, never look back and ride the same wave.

Ryan & Evan -- Saturday, July 11th

A passion, or maybe even obsession, of theirs is fishing. The combination of growing up on the Jersey Shore and possessing the last name 'Pescatore,' may or may not have something to do with this. Regardless of the origin of this love, I am totally supportive because I benefit immensely. Is there really anything better than fresh caught fish from the ocean at my disposal? For me, there isn't much more that I could ask of this world.

This weekend, as a kick-off to a series of blog entries, I gave Evan and Ryan an assignment. Please, boys, catch me some fish, which I will fillet, cook up for all to enjoy and then write about the experience. They immediately jumped on this idea (1. because their lives would be documented on the internet and 2. because they love eating it as much as I do) and Saturday morning they were at Darlington Beach in Deal, NJ with fishing gear galore. After 2 hours of enduring 40 mile per hour winds off the jetty, they pulled out a nice fluke, perfect for freshening up on my filleting skills.

Fluke, caught by Evan and Ryan off the Darlington Beach Jetty in Deal, NJ.

Me, filleting my first fluke of the summer.

As we only had one fish and we all have enormous appetites, I quickly sauteed the fillet and we each had a taste - delish! When cooking fresh caught fish, I use minimal ingredients as to thoroughly enjoy the natural flavors.

Over this summer, I am going to follow Evan and Ryan along their fishing escapades and will be creating some outdoor, down n' dirty, fresh summer fish dishes. Striped bass (stripers), fluke and black fish are among our local favorites. Whether it's right off the grill with your fingers, or fixed with your favorite veggies and sauces for fish tacos, it is sure to be fun, messy and delicious.

Love and fresh fish,
CaraLee.

Don't Play Squash... EAT IT!

2009-07-06T21:43:00.005-04:00

Since I can remember, every Sunday my family has enjoyed pasta with homemade gravy. Sunday is a family day and goes hand-in-hand with some variation of pasta with red sauce (must be red); puttanesca, shrimp fra diavolo, red clam sauce, bolognese are just a few of my family's favorites.

As a 'Pescatarean' and on a low-carb/low-budget kick, I have decided to put a little spin on a summer 'pasta' dish -- Spaghetti Squash with Chunky Summer Vegetable Sauce. Spaghetti squash makes for a great pasta substitute. It is extremely easy to prepare, has a delicious, earthy flavor and is totally satisfying when craving that authentic Italian taste.

Spaghetti squash at our garage sale at The York Family ranch in Chester, NJ.

Spaghetti squash can be cooked several ways; it can be baked, boiled, microwaved or even cooked in a crockpot. When it is raw, its flesh is solid. However, when cooked the flesh comes out in ribbons resembling that of spaghetti, hence forth the name of this amazing vegetable. Although I don't ever recommend cooking food in a microwave, spaghetti squash serves as one of the few exceptions; it comes out perfect every single time.

Spaghetti Squash with Chunky Vegetable Sauce

How to cook spaghetti squash:
You will need a big knife and strong muscles :)
Cut the squash in half lengthwise. Place both halves in a microwave safe dish cut-side up with about a half-inch of water. Cover with plastic wrap. Cook on medium for about 10-15 minutes. Depending on the size of the squash, the time may vary. It will be done when you press the squash and it 'gives' a bit. I prefer mine al dente, so I tend to cook it for less. When it is cool enough to handle, scoop out the seeds and discard. Hold one half in your palm and with a fork scrape out the flesh. Set aside in a serving bowl.

Chunky Vegetable Sauce:

Ingredients:
2 tbsp extra virgin olive oil
3 garlic cloves, minced
2 shallots, finely chopped
1/2 medium sized eggplant OR 1 small eggplant, cubed
1 zucchini, sliced about 1/4" thick and cut into half moons
6 mushrooms, sliced
(1) 28 ounce can crushed tomatoes
Parmesan Cheese (optional)
Crushed red pepper flakes (optional)

In a medium saucepan add olive oil on medium-high heat. Add shallots and saute for 3-5 minutes or until they become translucent. Add garlic and saute for another 5 minutes. DO NOT burn garlic. Add zucchini, eggplant and mushrooms to mixture and saute for about 5 minutes to get the flavors working together. At this point, add the can of crushed tomatoes. This is usually too thick for my liking, so I fill the empty can of crushed tomatoes about a 1/4 of the way with water and add to the sauce. Season with salt and pepper. Simmer for about 30 minutes. The veggies will cook thoroughly during this time.

Spoon sauce over the spaghetti squash and serve immediately. Garnish with parmesan cheese and crushed red pepper flakes (both optional).

Enjoy!

love,
CaraLee.

A Culinary Conquest...

2009-06-23T20:50:00.007-04:00

Growing up as a Pescatore has helped me realize what is really important in life -- sharing food and enjoying and appreciating every flavor. Each family member, whether it be my mother, grandmother, brother or uncle, has instilled in me a certain culinary craft that I will take with me forever. From my grandmother's gravy (or tomato sauce for those on the "outside"!) to my brother's ridiculous appetite - which I have adopted, to our traditional 7-fish Italian Christmas Eve dinner (my favorite meal of the year), these memories are implanted in my mind and keep me hungry for more.

I feel inclined to introduce you to one of the most special people in my life that has had an amazing influence on my culinary vision. My uncle, Sabri Ghoneim, epitomizes someone whose main focus and love in life is food. His culinary conquest is an extraordinarily unique story and each time I think about his passion through it all, it drives me to seek out such experiences for myself.

An Egypt native, Uncle Sabri had a lust for life; he was hungry for traveling and exploring the world. When he was 22, he left his country and went to Greece where he worked construction. Only staying for a short time, he returned back to Egypt to his family. Two years later, at age 24, he went out to sea working on a Greek cruise ship as a chef. He traveled all over Europe exploring the different nations -- their culture and cuisine. A free spirit, out at sea, he took in all he could while resting in each country. After some time, he landed in Italy where he gained much experience working in restaurants as a chef.

Uncle Sabri in Florence, Italy

It was there, in Firenze, where he met my Aunt Gloria which eventually brought him to the United States. They settled in Monmouth County, NJ where Uncle Sabri opened a pizzeria. Throughout my childhood and still to this day I watch him make pizzas for his customers, while always having a delicious healthy side project cooking up in the back. Some days it is fresh caught striped bass from the Jersey Shore which he has acquired through a barter system -- pizza for fish. I feel lucky and privileged to be his niece.

Uncle Sabri has a love for food that is absolutely remarkable. Watching him enjoy a meal, is an experience in itself. He appreciates each and every ingredient so much, and I think we could all learn something from this... I know I sure have. Good food is his main concern in life, and he truly believes that it should be this way for everyone.

Uncle Sabri and me in his NJ pizzeria

I hope you enjoyed this story. It motivates me to follow my dreams because anything is possible. Just as Uncle Sabri appreciates the art of food, I too feel the same way.

xo,
CaraLee.

PS. Coming soon! Uncle Sabri will be opening a Trattoria in NYC's West Village. More information to come!

Get Clammy!

2009-06-15T19:27:00.004-04:00

FACT: All clams start out as males; about half decide to become females at some point in their lives......

Mom and I cook clams on the grill...

There's something magical about cooking a comforting meal for friends and family outside in the summertime. For me, it's the time to decompress and leave behind the worries and stresses of the hectic nature of the work-week in New York City. It is my time to share delicious food, a bottle of wine, some laughs and the love for food with the people closest to me.

A family favorite that is ideal for just that is steamed clams with garlic. It's a quick, easy meal that does not take all of your attention; you will be actually able to spend time with your company while preparing the meal. Throw it on the grill or the stove, give it a few shakes and it's ready!

Steamed Clams - my way!

Ingredients:

Serves 8

100 Clams, scrubbed clean
1 cup Extra Virgin Olive Oil
About a dozen cloves of garlic, chopped (depending on your love for garlic)
(2) bottles clam juice
(1) cup dry white wine
Crushed red pepper (again, depending on your threshold for heat)
Fresh parsley, chopped

Preparation: Cover bottom of large tin with olive oil. Add all ingredients.
Cover tin with tin foil and seal tight.
Place on grill or stove burners (whichever is easiest for you -- I prefer grill) on medium heat for 20-25 minutes or until clams have opened. Shake tin periodically, about every 5 minutes. Remove from heat. Spoon juice from bottom of tin evenly over all clams.
Serve in individual bowls on toasts.

ENJOY!

love,
CaraLee.

Simplicity is Key.

2009-06-08T22:27:00.004-04:00

For my first post, I see fit that I post the simplest of my staples: arugula salad with sauteed mushrooms and zucchini. I eat this salad every week without fail. Living in New York City and working 10 hour days in the office, does not allow for much time to cook epic dinners for yourself every night. Not to worry! The ingredients in this salad are minimal and can be picked up at any local market -- 3 minutes, in and out!

This salad is extremely light; it actually makes me feel healthier. After indulging, you aren't left feeling tired and full, you will be delighted and satisfied. Lemons are the key ingredient for the fresh taste and they make for a great salad dressing. The acidity brings out the flavors in the vegetables and gives it a pure taste. This light dressing of olive oil and lemon juice is an extremely healthy alternative to the bottled salad dressing, filled with sugar and lots of chemicals.

Ingredients:

Serves 2 (I have an incredible appetite)

4 Handfuls Baby Arugula
1 Zucchini, sliced about 1/4" thick and cut into half moons
10 Baby Portabella Mushrooms, sliced
2 Tablespoons Olive Oil
1 Tablespoon Soy Sauce
Sesame Seeds (optional)

Dressing:
4 Tablespoons Extra Virgin Olive Oil
Juice of Half a Lemon, a whole if you are obsessed with citrus like myself
A couple shakes of Garlic Powder
Salt & Pepper to taste
**Please note: there is no pepper like fresh ground pepper.

In a saucepan, heat oil. Add zucchini and season with little salt and pepper. Saute for a few minutes, until becoming slightly opaque. Add mushrooms. Cook with zucchini for 5 minutes until both are slightly soft. Turn off burner and mix in soy sauce. Let sit.

In a large salad bowl, place arugula. Add all ingredients for dressing. Toss well. Place mushrooms and zucchini atop arugula and sprinkle with sesame seeds. Eat and enjoy.

Can be served with your favorite loaf of bread.