MISO & GINGER SALAD DRESSING

Making your own dressing is the best – and I love this one. 

INGREDIENTS

• ¼ cup light miso paste
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, finely chopped
• 1 teaspoon soy sauce
• ½ cup neutral oil (I used avocado oil for this one, canola or vegetable works well too)
• 2-3 tablespoons of water
• Honey (optional)
• Fresh ground pepper to taste

DIRECTIONS

1. Combine first 5 ingredients in a bowl, mix into a thick paste
2. Slowly whisk in oil until the dressing is emulsified
3. Add 1 tablespoon water at a time to thin dressing to your liking - at this point you can add a little honey if you want on the sweeter side
4. Add pepper to taste
5. Use the dressing on your favorite salad, grilled vegetables or even fish.

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WATCH HOW TO MAKE IT

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Artichoke Hearts

FEATURED ON PANTRY DAY TV EPISODE

Serves 1-2

INGREDIENTS

• 1 can (15oz) whole artichoke hearts, drain, cut in half and dry on paper towels
• Avocado oil or any high retention oil to cook
• Kosher salt and fresh black ground pepper
• Pinch crushed red pepper flakes
• 1 clove garlic, minced
• ¼ cup chopped fresh parsley

DIRECTIONS

1. Heat a wok or pan on high with about 2 tablespoons oil and add artichokes- let sit about a minute or until artichokes get some “charred” coloring
2. Add pinch of salt, black pepper, red pepper flakes, garlic and stir-fry about 30 seconds or so - add fresh parsley, stir and serve with squeeze of fresh lemon juice on top

Note: This is a fast cooking dish...prep all your ingredients beforehand

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Lamb Pitas with Tahini Sauce

Featured on my TV episode, Mediterranean Day.

Tahini Sauce

INGREDIENTS

• ½ cup tahini paste
• 1 clove garlic
• Juice of ½ lemon
• ¼ teaspoon cumin
• Pinch Kosher salt
• 2 tablespoons chopped curly parsley
• ½ cup water

DIRECTIONS

1. Put everything but water in a processor and process until smooth
2. Add water - and process - set aside

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Tomato Parsley Salad

INGREDIENTS

• ¼ cup finely chopped curly parsley
• 1 cup diced tomatoes
• Kosher salt & fresh ground pepper to taste

DIRECTIONS

1. Combine all ingredients, mix well and set aside

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Lamb Meatballs

Makes about 25 small meatballs

INGREDIENTS

• 1 pound ground lamb
• ½ teaspoon ground cumin
• 1 teaspoon olive oil
• ¼ teaspoon garlic powder
• ⅛ teaspoon red pepper flakes
• Kosher salt & fresh ground pepper
• Pitas

DIRECTIONS

1. Put ground lamb in a bowl and add cumin, oil, garlic powder, red pepper flakes, and salt and pepper. Mix well and shape into approximately 1 inch balls.
2. Brush lightly with oil and cook on a hot grill until it’s where you like it, about 6 to 10 minutes. Remove from grill, put on a warmed pita with tahini sauce and add some tomatoes. 

WATCH ME MAKE THIS... FULL TV EPISODE 

Greek Salad with Grilled Chicken

Featured on my TV episode, Mediterranean Day.

Serves 2-4

Ingredients

For the salad:

• 2 roma tomatoes, diced small
• 1 cup English cucumber, diced small
• ¼ cup red onions, diced small
• ¼ cup sliced Kalamata olives
• ¼ cup each of fresh parsley, fresh basil and fresh mint; roughly chopped
• ¼ cup crumbled feta cheese

For the dressing:

• ¼ cup extra virgin olive oil
• ¼ cup fresh lemon juice
• 1 garlic clove, crushed
• ½ teaspoon Kosher salt
• ¼ teaspoon fresh ground pepper

Grilled Chicken:

• 1 chicken breast, flattened out to about ½ inch thick
• 1 tablespoon extra virgin olive oil
• Kosher salt
• Fresh ground pepper

DIRECTIONS

1. In a large mixing bowl combine all the ingredients for the salad
2. Mix all the ingredients for the dressing, set aside
3. Preheat grill or grill pan on high heat
4. Lightly oil chicken and season with salt and pepper
5. Cook chicken until grilled beautifully - about 3 to minutes a side
6. Add dressing to salad, slice chicken and put on top of salad with a little bit more dressing.

WATCH HOW I MAKE THIS... FULL TV EPSIODE

Cold Asian Noodle Salad

A simple and delicious way of eating without cranking up the oven.

Serves 2

INGREDIENTS

• 4 ounces soba noodles
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• ½ teaspoon sesame oil
• ½ teaspoon white granulated sugar
• ½ tablespoon Sriracha
• ½ cup carrots, julienned (matchstick size)
• ½ cup sugar snap peas sliced diagonally
• ¼ cup radish sliced thin in half circles
• 1 stalk celery, thinly sliced
• ¼ cup English cucumbers sliced thin in half circles
• 1 tablespoon neutral oil (like avocado)
• 10 peeled, deveined tail-on shrimp (I used 16/20’s in this recipe)
• Kosher salt
• Sesame seeds
• Thinly sliced green onions and chopped cilantro for garnish

DIRECTIONS

1. Cook noodles according to package directions - do not overcook, drain, rinse well with cold water, drain again and transfer to a bowl
2. While noodles are cooking, in a small bowl combine vinegar, soy, sesame oil, sugar and sriracha - stir well and set aside
3. To the noodles add carrots, peas, radishes, celery and cucumber - mix and add a little sauce (adding more sauce as needed)
4. Heat a pan over medium/high, add oil and justvwhen it’s about to smoke add the shrimp and cook about 1 minute - season with Kosher salt, add splash of ½ tablespoon soy and 1 tablespoon Sriracha; mix well and cook until done, remove shrimp from heat
5. Place the noodles/vegetables on serving plate, top with shrimp and garnish with green onions, cilantro and sesame seeds

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The Best Chicken/Egg Salad

Serves 4 - 6

This is a favorite in our house. I like to put it out on a plate with bagel halves and let everyone make their own.

Ingredients

• 6 hard boiled eggs, peeled
• 2 ribs of celery, diced fairly small (about 1/2 cup)
• 1/3 cup mayonnaise
• 2 cups deli-roasted chicken, shredded
• Freshly ground pepper to taste
• 2 teaspoons curry powder

Directions

1. In a bowl, use a fork to rough chop the eggs
2. Add the celery, Mayo , chicken, curry powder and salt and pepper to taste
3. Mix together well and serve

Green Goddess Dressing

It’s 1973, Sacheen Littlefeather accepts the Best Actor Award for Marlon Brando in The Godfather, All in the Family was huge on TV and Green Goddess Dressing was all the rage – and still should be.  

INGREDIENTS

• 2 tablespoons fresh tarragon
• 1/3 cup fresh parsley 
• 2 tablespoons fresh chives, coarsley chopped
• 2 green onions, white & light green parts coarsely chopped
• Juice of one lemon
• 2 teaspoons anchovy paste
• 1 tsp fresh ground pepper
• 3/4 cup sour cream

DIRECTIONS

1.  Put all ingredients in a processor and blend until smooth 

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Really Good Croutons

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Of course you can buy pre-made croutons, but when these are sooo good, why would you?

4 cups torn bread pieces: French, sour dough – up to you

¼ cup butter

1 tablespoon garlic powder

Kosher salt & fresh ground pepper

¼ cup finely chopped curly parsley

• Toss bread in a dry, medium hot non-stick pan until getting toasty – about 5 minutes

• Then add the butter, garlic powder, kosher salt, fresh ground pepper and parsley

• Continue mixing until all croutons are coated – 2 to 3 minutes

• Serve 

FRESH SPRING ROLLS

Perfect food for when it is 800 degrees outside (San Diego summertime).

INGREDIENTS

• 8 rice wrappers (approx 8 inch diameter)
• 1 cup poached shrimp, chilled, shells and tails removed, sliced lengthways
• 1 cup my Black Bean Salmon  recipe, chilled
• 1 cup shredded Napa Cabbage
• 1 cup matchstick carrots
• 1 cup matchstick red pepper
• 1 cup fresh cilantro leaves
• big handful of lettuce leaves

SAUCE

• hoisin sauce
• Chili Garlic sauce (Huy Fong brand, the same people that make Sriracha)

DIRECTIONS

1. Prep everything
2. Mix Sauce: 3 parts Hoisin to 1 part Chili Garlic sauce, set aside  
3. Fill large bowl with warm water
4. One at a time, place 1 rice paper in water for 15 seconds
5. Place flat on clean kitchen cloth
6. Layer a strip of each ingredient, on top of each other, then roll it up like a mini buritto  
7. Repeat until you have used up all the ingredients
8. Serve with sauce, dip and enjoy! 

WATCH ME MAKE THIS

MORE RECIPES

GRILLED STEAK SALAD

This is a staple meal in our house – protein with a bunch of greens, so quick and delicious. I can get it on the table in 10 minutes.

Serves 2, as an appetizer

INGREDIENTS

• 1 boneless New York steak
• 1 teaspoon olive oil
• Kosher salt
• Fresh black pepper
• 10 grape tomates, halved
• 1/2 avocado, diced
• big handful watercress
• big handful baby arugula
• big handful frozen peas
• 1/4 sliced onion
• handful blue cheese crumbles

DRESSING

• 1/3 cup olive oil
• big pinch Kosher salt
• 6 grind fresh black pepper
• 1 tablespoon grainy Dijion mustard
• 1 teaspoon honey
• 1/2 lemoon

DIRECTIONS

1. Preheat dry cast iron pan or skillet until smoking hot
2. Throw all dressing ingredients in a jar and shake well
3. Rub steak with little oil and season well on both sides
4. Cook steak for 3 minutes, flip cook 2 minutes – let meat rest 3 minutes
5. While thats cooking, defrost peas in a collinder under running hot water for 1 minute 
6. In large bowl, drizzle 3 tablespoonsof dressing over leaves, onion, avo, tomatoes and peas, toss the salad
7. Crumble over the blue cheese
8. Serve the salad, topped with sliced steak (cutting against the grain), drizzle over a little more dressing.

WATCH ME MAKE THIS

(btw... in the video, I forgot the red onion and blue cheese, doohhhh!) 

SUMMER SALAD WITH ANCHOVY DRESSING

Before you say no effing way because of the anchovies – try it. It’s ridiculous. 

Serves 2, as main

INGREDIENTS

• 2 boiled eggs, quartered
• handful asparagus spears
• 1/2 romaine lettuce head (the crunchier bottom half), chopped
• 1 large tomato diced (I used a yellow tomato)
• big pinch fresh parsley, finely chopped
• few grinds fresh black pepper

DRESSING

• 3 tablespoons red wine vinegar
• 1/2 cup olive oil
• 1/2 tablespoon Dijion mustard
• 4 anchovies finely chopped, or 2 teaspoons anchovy paste
• 1 clove garlic, crushed
• 1/2 teaspoon worcestershire sauce
• small pinch Kosher salt
• 5 grinds fresh black pepper
• 1 tablespoon fresh lemon juice

DIRECTIONS

1. In microwaveable dish, add asparagus and few tablespoons water, cover cling film microwave 2.5 minutes, place in ice bath to keep them green
2. add all dressing ingredients into a jar, shake well to emulsify
3. cut asparagus into 1'' pieces
4. In a large bowl, throw in asparagus, lettuce, tomato, eggs, parsley – coat with 3-4 tablespoons of the dressing
5. season with pepper, sprinkle over the parsley, eat!

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asian green bean salad

Holy shit! This is an amazing summer salad, it really packs a punch of flavor. Say no, to boring salads, and make this instead. 

Serves 2

INGREDIENTS

• bag french green beans, trim off tough ends
• 2 cups ice
• 2 garlic cloves, finely diced
• 1'' fresh ginger, finely diced 
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce
• pinch red pepper flakes
• 4 green onions, tops and tails removed, diagonally finely sliced
• 3 tablespoons fresh cilantro, finely chopped
• handfull Frech Fried Onions

DIRECTIONS

1. Blanch in boiling water for 3 minutes, drain
2. drop beans into an ice bath – keeps the color and stops cooking, pat dry with paper towels
3. in a small bowl mix asian dressing: garlic, ginger, rice vinegar, sesame oil, soy
4. in a large bowl throw in green beans, green onions, cilantro, red pepper flakes and pour over all of the asian dressing, coat everything
5. garnish with French Fried Onions
    

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QUICK ROASTED CORN

This is awesome way to have that roasted flavor without laboring 40 minutes over a hot grill....

Serves 2​

INGREDIENTS

• 2 fresh corn cobs (husk and silk threads removed)
• cling film
• 2 tablespoons butter

DIRECTIONS

1. Wrap and seal corn in cling film
2. Microwave for 7 minutes (maybe 10, if you have an old microwave)
3. Remove with towel, beware the steam!
4. Brush butter all over
5. Turn gas up high, place cob directly on the burner, turn every 5 seconds allowing to roast a little on the surface (if you dont have gas, place in hot dry skillet).

WATCH ME MAKE THIS >>>

SUCCOTASH

Could this be the perfect hot or cold accompaniment to any summer meal? Me thinks yes!

Serves 4

INGREDIENTS

• 1 medium yellow onion, diced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 medium garlic cloves, crushed
• 1 cup canned corn (drained) or fresh
• 1 red pepper, diced roughly 1/2'' pieces
• 10 oz frozen lima beans, rinsed
• 1 zucchini, diced roughly 1/2'' pieces
• huge pinch Kosher salt
• 6 grinds fresh black pepper
• 1/2 teaspoon ground cayenne pepper
• 1 tablespoon fresh basil, chopped

DIRECTONS

1. In large skillet on medium heat, add oil and butter cook onions until soft 
2. add red pepper, garlic, lima beans cook 2 minutes, stir occasionally
3. add zucchini, corn, Kosher salt, pepper and cayenne then cook for 10 minutes stirring occasionally
4. Serve garnished with basil. Eat while hot or chill in fridge for later

WATCH ME MAKE THIS... 

CANNELLINI BEANS AND MUSTARD GREENS

Side dish – yes. On its own for lunch – yes. Cold outta the fridge late night after some cocktails – oh hell yes!

Serves 2

INGREDIENTS

• 1 can Cannellini Beans, drained and rinsed
• 1 yellow onion, thinly sliced
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 5oz Mustard Greens, roughly chopped
• 1/4 - 1/2 teaspoon fresh black pepper (I used smoked black pepper)

DIRECTIONS

1. In a large skillet on medium heat 1 tablespoon oil cook onions 5 minutes 
2. Add rest of oil and garlic, cook 30 seconds
3. Add beans, cook 1 minute
4. Add greens mix until wilted and season with black pepper

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WATCH ME MAKE THIS... 

Roasted Tomatillo Salsa

Make this and make it often, I'm in love.

Makes about 2 cups

1 pound tomatillos, 5 or 6

3 cloves garlic

1 jalapeno pepper

1 Serrano pepper

1 small white onion, cut in half

3 tablespoons chopped cilantro

Kosher salt

1. Heat broiler to high

2. Remove husks from tomatillos and rinse well to get off the sticky stuff

3. Put tomatillos, garlic, peppers and 1/2 the onion on a baking sheet, drizzle lightly with oil and broil about 6 inches away from heat coils until beginning to start to blacken a bit - about 3 minutes

4. Flip over and repeat, let cool slightly

5. Put in a processor and whiz until nicely chunky, put in a bowl and add salt to taste, the other half of the onion finely diced and cilantro

6. Stir and serve

Mexican Salad with croutons

This is a simple bread salad, using one of my favorite cheeses, Cotija. Delicious!

INGREDIENTS

• 1 small can diced jalapenos, use 4 tablespoons 
• 3 tablespoons cilantro, finely chopped  
• 1/2 cup, peeled cucumber, 1'' diced
• 1/2 cup skimmed milk cojita cheese, crumbled
• 1/2 cup mini baby tomatoes, halved
• 1 cup homemade croutons (see my recipe)

Dressing: 

• 1 clove garlic, crushed
• 6 tablespoons olive oil
• 1 lime, juice
• 1 teaspoon honey
• 1 tablespoon liquid from can jalapenos

DIRECTIONS

1. Mix dressing, give it a good shake for 1 minute to emulsify
2. Mix salad ingredients in large bowl
3. Thow in the croutons, coat with approx 4 tablespoons of dressing, and allow to soak in for 2-3 minutes, eat!

WATCH ME MAKE THIS >>>

Baked Dills

Serves 4

INGREDIENTS

• 1 jar sliced dill pickles, drained 
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Kosher salt
• 1/2 - 1 teaspoon crushed red pepper flakes
•  3 eggs, beaten

DIRECTIONS

1. Preheat oven to 400  
2. Remove moisture from pickles with paper towels
3. In large bowl mix dry ingredients 
4. Coat pickles in beaten egg
5. Scoop pickles out (discard remaining eggs) add pickles to breadcrumb mix, coat well
6. Place single layer of pickles on large non stick baking sheet, cook for 10 minutes, flip and cook another 5 minutes

WATCH SAM MAKE THIS >>> 

Black Eyed Pea Salad

Serves 4

This culinarily ambiguous healthy salad…dip... side dish…or, as the south call it, "Cowboy Caviar" (which was highly recommended to me by my SIL, Danna) is so versatile, it's perfect for any potluck party.

INGREDIENTS

• 2/3 cup green onion, sliced
• 2/3 cup fresh cilantro, chopped
• 15 oz can black eyed peas, drained
• 11 oz can White Shoepeg Corn (or reg corn), drained
• 2 avocados, diced
• 1/2 cup tomato, de-seeded, diced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 2 garlic cloves, crushed
• 1 teaspoon cumin
• 1/4 - 1/2 teaspoon Kosher salt

DIRECTIONS

1. Mix everything up in a big bowl, eat!

TIP: Make a bunch, keep it in the fridge, it'll be good for 4-5 days. I would serve this with a burger, steak or grilled Tuna. If you don't have BEPeas just use cannellini beans.

WATCH SAM MAKE THIS>>>

THE LAST ITALIAN DRESSING RECIPE YOU'LL EVER NEED

Makes about a cup

Look, there’s really no need to go store-bought again - this should become your everyday.

INGREDIENTS

• 3/4 cup olive oil

• 1/4 cup red wine vinegar

• 1/2 teaspoon Kosher Salt

• 1/4 teaspoon freshly ground pepper

• 1 large garlic clove, crushed

• 2 teaspoons Dijon mustard

• 1/2 tablespoon Worcestershire

• 1/2 tablespoon dried oregano

• 1/2 tablespoon soy, optional but shouldn’t be

DIRECTIONS

1. Put everything into a jar, deli container, dressing shaker, sock - anything you can shake and not have it spill all over you. Ok, so maybe a sock is a bad idea

2. Shake until everything is mixed really well

3. Use - like right now, not tomorrow (though that’s ok and for about a week will be) but what the hell are you waiting for?