ARTICLES For Lunch
POMELO AND ARUGULA SALAD WITH BURRATA

WITH NO COMMENTS
This refreshing salad is a simple combination of bitter greens, sweet pomelo, creamy burrata cheese and an oil and vinegar dressing. Simple, but oh so delicious!
ITALIAN DELI CHOPPED SALAD

WITH ONE COMMENT
A hearty one-dish-meal salad, bursting with Italian antipasto flavors that doesn't require turning on the stove.
CURRIED CHICKEN SALAD PAPAYA BOATS

WITH 6 COMMENTS
Chilled papaya halves are filled with a curried chicken salad filled with dried cherries and diced apples. Topped with chopped macadamia nuts, this salad is the perfect hot weather meal.
PINEAPPLE, KALE ANTI-INFLAMMATORY SMOOTHIE

WITH 3 COMMENTS
Make this Pineapple and Kale Anti-Inflammatory smoothie to increase your daily intake of fruits and vegetables.
BACON-WRAPPED MAC AND CHEESE CUPS

WITH 12 COMMENTS
A decadent combination of America's favorite foods: bacon and mac and cheese. I dare you not to like these!
LOBSTER BLTA ROLL

WITH 2 COMMENTS
An over-the-top summer lobster roll garnished with bacon, avocado, tomato and lots of fresh herbs.
TURKEY, WILD AND BLACK RICE SALAD

WITH ONE COMMENT
A healthy make-ahead wild and black rice salad studded with turkey, black cherries and walnuts is great for a buffet or potluck. Leftovers makes for a wonderful grab-and-go lunch.
SLOW-COOKED CARNITAS WITH MINTED TOMATILLO SALSA

WITH NO COMMENTS
Easy, lip-smacking good, homemade, no lard, no Coca Cola, healthy carnitas are paired with a 3-ingredient minted tomatillo sauce.
SPRING VEGETABLES AND BURRATA CROSTINI PLATTER

WITH 2 COMMENTS
This vegetable-dense spring crostini platter does dual duty as an appetizer platter or a complete meal. A luscious ball of burrata & salty prosciutto round it out. Serve with my Spanish-style Aperol Gin and Tonic and you have a perfect warm-weather meal.
CHORIZO AND RED PEPPER STRATA

WITH ONE COMMENT
This spicy strata is a great way to feed brunch to a crowd. Layers of bread, sauteed vegetables, chorizo sausage and cheese are melded together with an egg, milk and cream custard. The strata is made a day in advance and then rests overnight in the fridge before baking.