CIOPPINO (CLASSIC ITALIAN SEAFOOD STEW)

2 tablespoons olive oil 1 fennel bulb, thinly sliced 1 onion, chopped 1 large shallot, chopped 4 garlic cloves 1 tablespoon tomato paste 1 (14 oz. can diced tomatoes in juice) 1 bay leaf 1 pound uncooked large shrimp, peeled/deveined 3/4 pound assorted firm fleshed fish fillets such as...

EGG FRITTATA WITH LOX AND SPINACH

Ingredients 6 egg whites+2 eggs at room temperature 1/2 cup whipping cream 6 oz. lox, chopped into 1/2 in. pieces Zest of one lemon 1 tablespoon olive oil 2 cups (packed) spinach 3 cloves garlic, chopped salt, cayenne Directions Preheat oven to 350 degrees. Whisk eggs and egg whites for about 30...

BLACK BEAN AND TOMATO GAZPACHO

INGREDIENTS 1 cup cooked black beans, rinsed, drained or home made 1 medium ripe tomato 1 cup fresh parsley 1 teaspoon olive oil ½ cup of water ½ avocado, chopped ⅓ cup chopped cilantro salt, cayenne PREPARATION In a blender or Nutri-Bullet combine olive oil, water, beans, tomato and...

Quick & Delicious Veggie Soup

INGREDIENTS 1 tablespoon olive oil 1/2 large onion, diced 2 medium carrots, diced 2 stalks celery, diced 1 medium zucchini, diced 6 cloves garlic, chopped 2 tablespoons fresh thyme leaves,chopped* 4 teaspoons fresh sage, chopped* 32 ozs. canned vegetable broth 1 – 14 oz. can diced tomatoes 3 cups...