I love the Food Network, don’t get me wrong, but I don’t get the channel’s new obsession with monstrously portioned diner fare and the world’s most gigantic steaks. I’m even more turned off by the shows where sweaty men competitively muscle their way through 20 pound hamburgers loaded with drippy toppings. In fact, it makes me ill.

I like my food in moderation. I get really stressed out when a waiter brags about the “super large portions” like they are a wonderful gift. One of Ivan and my favorite places to go for late night fare is the Peppermill. This 24 hour tribute to old time Vegas kitsch is so charming with its neon lights and indoor fake palm trees that you could almost excuse them for the fact that they put ten eggs in their omelets. That’s right TEN! I mean, I love the place, but seriously… are TEN EGGS for ONE PERSON necessary???

I digress.

This pasta salad embodies my theory about food. If you have fresh, simple ingredients, you will usually find that less is more.

For the Recipe, click here:

Asparagus Pasta Salad with Sundried Tomato Pesto

I had a shocker moment at the grocery store today. I was walking by the vegetarian food section when suddenly, the tofu caught my eye. Let me tell you, normally, I look at things like Tofurkey and snicker. I mean seriously, I think it’s a bit insulting to be a vegetarian and have companies trying to make you feel like you’re eating turkey when your intent is to have nothing to do with turkey in the first place!

However, since I started this blog, I vowed I wouldn’t write anything off. Even things that I have always tip-toed around. For example, I never ate that much Mexican food growing up, so therefore, I don’t normally cook with jalapenos and salsas and Chile rubs, but I have discovered that as long as the cilantro stays happily in the garden, I actually really enjoy fresh Mexican inspired cuisine.

I think tofu is difficult because of the texture. It can feel very weird to eat. But since Ivan surprised me with an amazing new grill pan, I thought an extra firm tofu would benefit from some sexy, seared grill marks. My goal was to treat tofu as tofu, not as some sad second rate “meat.” And I am glad I tried it. With these roasted vegetables, it’s the perfect light lunch. Any doubters will be intrigued enough by the pretty presentation to give it a shot.

For the Recipe, click here:

Grilled, Marinated Tofu with Roasted Vegetables

I love having people over for dinner or brunch or any eating activity for that matter. It’s an excuse to clean the house and an excuse to make things I would normally not make for just my honey and myself. But sometimes, if I choose the wrong recipe, the hour before people arrive feels like a psychotic scramble to not burn/singe/curdle/destroy whatever is in front of me.

So here is my trick. Serve things that can be 90 percent prepped ahead of time. Then enjoy magically assembling and garnishing with pre-cut, pre-made ingredients and enjoy your glass of wine, savoring each sip instead of sloshing it back between dashes across the kitchen.

For the Recipe, click here:

Asparagus and Mushroom Flaky Tarts

Growing up in New England, we had seafood for dinner a couple times a week and I definitely took it for granted how amazingly easy it was to find fresh, just caught fishies. Then I moved to Chicago. I remember during one of my shifts at the local Irish Pub hearing someone exclaim, “Oh wow, this smells so fresh!” when I brought out a previously frozen piece of stinky specimen and thinking… this person is not aware that fresh fish doesn’t smell at all. Or at least, it doesn’t smell of fish. It smells salty if anything. And then I moved to Las Vegas. And I continue to miss the fresh Atlantic catch of the day.

So, every now and then, I pay a slightly inflated price for responsibly farmed fish at Whole Foods and remind myself that if I went to a restaurant, it would cost way more anyway. Plus, I love the fishmonger at Whole Foods. Always honest, and always friendly, he doesn’t get annoyed by my spattering of questions about delivery time, the origin, if it was previously frozen, colors added, etc… What can I say, I like to know whats going on with my food.

I hope this doesn’t make me sound like a snot. It just effects the taste so much that I think it’s worth the extra couple of dollars!

For the Recipes, click below:

Marinated Citrus Swordfish with Dilly White Wine Butter Sauce

Roasted Garlic Asparagus