Sun Gold Tomato Salad with Fava Beans & Buratta

This is an amazingly easy and delicious composed salad that I made during my trip to Sonoma County last week. Of course I can take much less of the credit than my parents for actually growing many of the ingredients, and quite frankly if the tomatoes are not outstanding don’t even bother. Oh but if they are…this is the perfect showcase!

Sun Gold Tomato & Fava Bean Salad with Buratta


3 cups perfectly ripe Sun Gold Tomatoes or other cherry tomatoes, cut in half
2 cups fava beans, shelled, blanched and skins removed*
2 large rounds (about 8 oz each) of buratta cheese, cut in half
1/4 medium red onion, very thinly sliced
A good handful fresh mint and basil, finely chopped
Good quality olive oil and balsamic vinegar, even a fig or cherry balsamic is nice
1 medium lemon
Salt and freshly cracked pepper to taste
Serves about 4


Arrange the buratta cut-side up on a large platter. Scatter the cut tomatoes and the fava beans over the top. Drizzle with balsamic and olive oil and then using a microplane or fine grater; zest the lemon right over the top. Squeeze the lemon juice evenly over the salad and season well with salt and pepper. Top with the herbs and serve immediately!

*If you cannot find fava beans you can use fresh or frozen english peas, though not quite the same.

Avocado Fries with Curry Garlic Yogurt

This recipe is a winner, not that you could ever really go wrong with avocado. Still, it is not your typical guacamole application! It will impress your guests, or frankly, just be a treat for yourself!

Yummy avocado fries with curry yogurt dipping sauce.

Avocado “Fries” with Curry Garlic Yogurt


Coconut oil or olive oil for coating the baking sheet
1/4 cup whole wheat flour (I like whole wheat pastry flour)
2 large eggs, beaten
1-1/2 cups whole grain or gluten-free breadcrumbs
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-inch wedges
Salt to taste
Grated Parmesan for serving (optional)

Makes about 3-4 servings


Gluten-Free Almond Orange Scones

LOVE LOVE this new recipe for Gluten-free Almond Orange Scones! So easy and perfect for a lazy weekend morning, it literally takes about 6 minutes to prepare the dough and under 15 minutes to bake. They also freeze perfectly also so you can eat throughout the week as well. A great and festive exchange is to use hazelnut flour instead of the almond four and viola, you have a whole new recipe. Some fresh fruit or berries make a great addition as well.

It was inspired from Elana’s Pantry…a must visit site for all things gluten-free and non-processed.

SUPER fast Gluten-free Orange Almond Scones.

Photo provided by Ben Thacker


Gluten-Free Almond Orange Scones


2-1/2 cups almond flour
1/3 cup sliced or slivered almonds
1/2 teaspoon himalayan salt
2 teaspoons baking soda
3/4 cup dried fruit such as cranberries, raisins, cherries etc
2 large pasture raised eggs
2 Tablespoons virgin coconut oil, melted
1/4 cup honey, maple syrup or agave
1+ Tablespoon orange or lemon zest
1 teaspoon vanilla

Makes 8-10 servings


Thai Mango Cucumber Salad

This is one of my favorite salads and perfect for mango season here in South Florida. I made it as a demo for the Annual Mango Festival at the Fairchild Tropical Gardens last month and it was a hit. It is the perfect blend of sweet, tangy, salty and spicy…just how Thai food should be!

Thai Mango Cucumber Salad with Mint & Toasted Cashews


1 large tomato or 1 cup cherry tomatoes, sliced in half
2 large cucumbers, seeded and sliced into 1/4 inch slices (peeled if not organic)
1 medium semi-ripe mango, peeled and sliced into 1/4 inch slices
1/3 cup thinly sliced red onion
1/4 cup freshly squeezed lime juice
2-3 Tablespoons coconut sugar*
2-3 Tablespoons fish sauce or low-sodium soy sauce or low-sodium Tamari
2-4 fresh Thai or serrano chilies, thinly sliced
3 medium garlic cloves, smashed**
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint
1/2 cup chopped cashews or peanuts

Serves 4


Squash and Sage Flatbread with Goat Cheese & Pistachios

This is SUPER easy and crowd pleasing. It makes a nice appetizer cut into smaller pieces or a great entree with a salad. Change up the squash for another seasonal vegetable, zucchini, fresh corn or tomatoes are perfect!

Winter Squash Flatbread with Goat Cheese


1 pound store-bought pizza dough, preferably wheat, thawed if frozen
1 pound delicata, acorn or butternut squash, seeded, and sliced 1/4 inch thick (if using butternut be sure to peel it)
1/2 medium red onion, sliced 1/4 inch thick
8-10 large fresh sage leaves
2 Tablespoons balsamic vinegar
Good quality olive oil, as needed
8 oz of goat cheese, crumbled
salt and pepper to taste
cornmeal for the pan
1/3 cup pistachios, chopped