The Art of the Recipe

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Long Island, New York  ·  I am a home cook, artist and physician. I love preparing delicious food and painting beautiful art including botanicals and still lifes.
The Art of the Recipe
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Pan-Seared Wild Halibut with Tomato Onion Chutney and Zucchini

This is a beautiful meal of pan-seared halibut that sits on top of a bed of sautéed zucchini and is smothered with a jam like layer of onions and tomatoes.

Striped Bell Peppers with Zucchini, Tomatoes and Goat Cheese

Peppers, zucchinis, tomatoes and garlic are a classic flavorful combination. I added sun-dried tomatoes for extra intensity. For additional contrast in texture, I sliced some vegetables and spiralized others.

Pistachio Crusted Lemon Sole with Avocados and Dried Apricots

Lemon sole is breaded with a mixture of panko crumbs and ground pistachios and then pan-fried. It is served with an avocado salsa.

Pomegranate Glazed Pan-Seared Salmon

The salmon is first marinated with pomegranate syrup, honey, and ginger, and then quickly pan seared.

Salmon with Tomato Salsa

The salmon requires minimal preparation. Prepare the colorful and fresh tasting salsa while the fish is cooking.

Italian Veal Stew

The portobello mushrooms bring a wonderful meaty texture in this flavorful stew that is made without potatoes.

Moroccan Lamb Tagine with Dates and Dried Apricots

A rich, aromatic and flavorful stew prepared with dried fruits and fragrant spices such as cumin, saffron, cinnamon and ginger.

Aubergine (Eggplant) and Beef Meatballs

In this recipe, meatballs are lightened up by adding vegetables. The eggplant is first roasted to enhance its flavor, and then combined with ground beef and turkey. Serve with your favorite marinara sauce.