Author Archives: Fred Bollaci
Kale Tricolore Salad with Toasted Walnuts, Diced Prosciutto, Figs, and Gorgonzola
Serves 4 2 cups chopped kale 1 head radicchio, core removed and chopped 2 Belgian Endive, chopped 1/2 cup walnuts, toasted in toaster or oven for 5-7 minutes at 400 degrees 8 fresh figs, chopped (as an alternative you may … Continue reading
Posted in Recipes, Soups|Salads
Tagged cavolo nero, fresh figs, gorgonzola, kale, light summer salad, nuts, recipe, tasty salad, tricolore
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Sticking To Your Routine When Traveling
Whether you are home or away, some simple tips and tricks can make it easier to stick to your healthy routine. Recently, I took a trip. I planned to stay at a hotel I was familiar with, which has a … Continue reading
Posted in Travel
Tagged healthy eating, hotel food, traveling tips
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Mignonette (for Oysters)
Great with freshly shucked oysters on the half shell 1/2 cup red wine vinegar 1 tablespoon minced shallots (by hand or preferably pulse in a food processor to capture all the juices). 1 teaspoon cracked white peppercorns 1 teaspoon minced … Continue reading
Posted in Pastas and Sauces
Tagged appetizer, easy sauce, seafood
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Spanish Rice—with Brown Rice
Serves six people. This is a very satisfying favorite recipe my mother taught me. To make it healthier, I use brown rice. It tastes delicious. This dish demonstrates how a little bacon can flavor an entire sauce or dish. Cooking … Continue reading
Cream of Asparagus Soup
1 pound asparagus spears, cut off the tough portion at the bases and peel the rough part of the stems below the tips until smooth with a vegetable peeler 1 quart chicken stock 1 cup dry white wine (use something … Continue reading
Posted in Soups|Salads
Tagged asparagus, cream of asparagus, soup
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