Seated App

Author: Admin General

Matcha Chia Pudding

Posted on by Admin General

One of my self-care rituals is to take a Matcha Break in the afternoon—making my own hot cup of tea has become a soothing addition to my day when working from home. When I am on the go, treating myself to a Matcha Latte with a plant-based milk, hot or iced, is equally satisfying. The health benefits alone make this habit worthwhile, and when my daughters were visiting and craving something more filling and snack-like, I created this Matcha Chia Pudding.

Matcha is sweeter and creamier than green tea, with a “grassiness” to the smell and taste, arguably an acquired taste, but a flavor my family and I love. Chia seeds are nutritionally dense and will thicken any liquid you add them to, yielding a tapioca-like texture with a mildly sweet flavor. So, a sweetener is not necessary, but can certainly be added to this recipe, and the toppings are endless.   

You can use either black or white chia seeds, or a mix. The pudding will continue to thicken as it sits, and you can easily thin it out to taste with a little water or milk before serving. Store the chia pudding in a mason jar or Tupperware for up to 1 week in the refrigerator.

Yield: Serves 4

Apple Cider Amaro Spritz

Posted on by Admin General

In the summer we enjoy sharing our refreshing Amaro Spritz with friends and family. It has become the signature welcome drink at our Sunday Night Neapolitan Pizza Dinner Parties, and I must admit that I am missing it already.

Inspired once again by the incredible Amaro Nonino, I crafted a delightful fall spritz that combines the Nonino’s exquisite blend of macerated herbs, roots, and spices with our favorite locally sourced fresh-pressed apple cider from The Milk Pail in Water Mill, and slices of apple from our own fruit trees. This year, the Apple Cider Amaro Spritz will take center stage as our Thanksgiving welcome drink, gracefully replacing our beloved Cranberry Margarita.

As the trees begin to change colors, our vegetable garden is yielding the last few leeks and peppers, our landscape is transformed into a fall foliage masterpiece, and the few remaining apples and pears on our espalier are at their ripest. It is the perfect moment to toast another wonderful summer, and beautiful Autumn.

autumn landscape

Prep Time: 10 minutes

Yield: Makes 1

Pumpkin Spice Latte

Posted on by Admin General

Preparing matcha has become a daily ritual in my life, and I’ve honed my skills in crafting a plant-based matcha latte to perfection. It’s not just a routine; it’s a meditative practice that provides me with an afternoon respite, fostering a mindful and artistic moment inspired by the Japanese Tea Ceremony.

As the leaves transform into brilliant hues of gold and red, and the air takes on a refreshing chill, I transition my beloved seasonal tradition to a cozy autumn indulgence: making my Pumpkin Spice Latte. There’s an undeniable sense of gratification in creating this warm, fragrant beverage.

Creamy almond milk, a generous spoonful of pumpkin purée, a dollop of velvety almond butter, a drizzle of maple syrup for that comforting sweetness, and a dash of pumpkin pie spice—the ingredient that truly elevates this drink. The heart of the brew is a shot of homemade espresso, bold and invigorating. Using a similar technique as preparing a matcha latte, the ingredients are whisked together until frothy.

If I am feeling extra indulgent, a swirl of whipped cream crowns this delicious hot drink, turning it into a decadent treat. As I take that first sip, I’m transported and ready to celebrate the season’s arrival with the warmth of this pure autumn delight.

Prep Time: 5 minutes

Cook Time: 3 minutes

Yield: Serves 1

Yuzu Corn Ribs

Posted on by Admin General

One of the jewels of the Auberge Mauna Lani on the Big Island of Hawaii is Canoe House. An iconic restaurant first helmed by one of the legendary founders of Hawaiian Regional Cuisine, Alan Wong. While we were visiting, Chef Matt Raso was in the kitchen and Yuka, his beautiful wife, was greeting the guests. Matt revels in the local seafood and ingredients from the nearby farms, offering Japanese-inspired dishes, and he and Yuka were kind enough to share the magic ingredients Matt put together to create our favorite corn ribs.

Yuzu juice, soy sauce, and truffle oil are the main ingredients—the yuzu juice provides a bright citrusy note, the soy sauce adds saltiness and umami, while the truffle oil adds a luxurious earthy flavor to this simple farm-fresh vegetable. The Japanese 7 spice will bring some heat and complexity to the sauce, creating a deliciously balanced dish.

While most recipes suggest you roll corn ribs in their rub or sauce before cooking them, chef Matt does this in reverse. He fries the ribs then rolls them in the sauce. Of course, you can oven-bake your corn ribs or use the air fryer, in which case you would season them beforehand.

In my home, we love serving these corn ribs with cocktails as an elevated hors d’oeuvre, and we serve them as a side, with a drizzle of chili mayonnaise overtop. They pair so well with a simply grilled lemongrass snapper, citrusy poached salmon, or grilled lobster.

Taste the sauce and adjust the flavors if necessary to achieve the desired balance for your Yuzu Corn Ribs. If you like it on the spicy side, add more 7 spice, and consider serving with lemon or lime slices to cool the heat for those who have less tolerance for spice.

Prep Time: 10 minutes

Cook Time: 7 minutes

Yield: (16 corn ribs) serves 8 for cocktails, 4 as a side

Andalusian Gazpacho

Posted on by Admin General

Traditional Spanish Gazpacho is served by the glass, and at one of our favorite restaurants, Flanigan, in Puerto Portals, Mallorca. It is presented in chilled, icy-cold ceramic vessels. The wisdom behind this presentation? “Chilling the ceramic ‘glasses’ maintains the perfect temperature.” This rendition of gazpacho leans more towards a refreshing drink than a typical soup, making it the ideal choice when the scorching sun calls for something cold, salty, and nourishing.

Mallorca’s culinary tapestry is woven with Mediterranean influences and a rich palette of local ingredients. While gazpacho may not be a traditional Mallorcan dish, the island boasts its own unique culinary traditions and offerings. So, while some gazpacho recipes call for the inclusion of bread, simplicity reigns supreme here. This version embraces healthfulness and the pure, unadulterated flavors of fresh, ripe vegetables. Croutons are thoughtfully provided on the side, along with peppers and onion, for you to add or omit as you like.

As always, this recipe can be easily adapted to your dietary preferences, and you can get creative with presentation. Chilled shot glasses or small bowls make for an elegant offering at a dinner party.

Store any leftovers in an airtight, non-reactive vessel, and note that the flavors may intensify as the gazpacho sits in the refrigerator. You may find it is even tastier after two to three days.

Yield: 6 servings (about 6 cups)

Prep Time: 15 minutes

Cook Time: 1 hour or more

Asparagus Fries

Posted on by Admin General

I first discovered Asparagus Fries at the Pritikin Longevity Center, a delicious alternative to traditional potato fries, they were served as a snack, with a freshly made tomato sauce—so delicious! Pritikin’s lifestyle and dietary approach is focused on managing and preventing chronic disease through a combination of healthy eating, regular exercise, and stress management. One of their tenets is to emphasize a plant-based diet, high in fiber.

These “fries” are made by coating asparagus spears with a seasoned breading or batter, then frying or baking them until they are crispy and golden brown. The result is a crunchy and flavorful snack or side dish that can be enjoyed on its own or paired with various dipping sauces. As you can imagine, they can be healthful or decadent, determined by the coating, cooking method, and dipping sauce. Experiment with different seasonings to create your own unique flavor combinations that work with your dietary preferences.

Asparagus Fries are the perfect side dish for my Salmon Burger,  Vegetable “Meat” Loaf, or any simply grilled fish, and I recently served them in a silver mint julep cup with warm tomato dipping sauce on the side—an elegant presentation for stationary hors d’oeuvres. The Pritikin version was wonderful and satisfying, so with a slight tweak, this recipe is still healthy, and it is tasty enough to serve to guests.

Whether you prefer thick or thin varieties, select a bunch of asparagus with firm stems and tightly closed tips. While it is best to use them immediately, you can store them by standing their stem ends in a bowl of cold water and placing them in the refrigerator for a day or two.

Yield: 4 servings (about 5 spears per guest)

Prep Time: 15 minutes

Cook Time: 10-15 minutes

Chez Jean-Pierre’s Fresh Artichoke Vinaigrette

Posted on by Admin General

To say the Leverrier family and their renowned restaurant, Bistro Chez Jean-Pierre, is sorely missed would be an understatement. For many Palm Beachers it was a place of both solace and celebration. A place where one went to enjoy dinner with family and friends, or simply wandered in after a gala in search of good food and a seat at the bar. For more than 25 years Bistro Chez Jean-Pierre was a coveted reservation.

We miss David’s wine recommendations, and his mother Nicole’s willingness to squeeze in a hungry regular—it was a game of chess! Certainly, we miss the place, the chef, and some of his wonderfully delicious dishes from the Dover Sole Meuniere to his warm, crispy bread. The Palm Beach Post’s restaurant critic, Paul Reid, said it best: “This is where adjectives fail, so we’ll keep it simple: Chez Jean-Pierre is simply perfect.” Well, it was.

The Fresh Artichoke Vinaigrette was an expertly cooked whole artichoke, with the choke removed from the heart so the center could be filled with the delicious vinaigrette for dipping.  The plate was garnished with squares of roasted red pepper, and delicately chopped chives. We loved to pile the garnish into the center dipping sauce—even Jean-Pierre’s garnish was made with love.

My husband and I have been longing for this dish, its creamy texture is so satisfying; and as with most all Jean-Pierre’s dishes we knew it was made with honest, healthful ingredients, yet felt delightfully decadent.

After several conversations with retired kitchen staff, and the food memories those conversations sparked, I pieced together the recipe. While my husband likes his sauce in a dipping dish, I prefer mine poured into the center à la Chez Jean-Pierre, and always accompanied by hand wipes—ours wrapped in garden herbs with a slice of lemon.

Our beloved restaurant, and the family who created it, are sorely missed, but enjoying our Fresh Artichoke Vinaigrette is comforting—sharing this dish at home sparks so many food memories of happy moments enjoyed with friends and family, celebrations, and late nights at the bar with the Leverriers, who always made a guest feel at home.   

Yield: 14 oz or 1 ¾ cups (serves 4-6)

Prep Time: 15 minutes

Cook Time: 40 minutes (including steaming artichokes)

Roasted Red Pepper Soup

Posted on by Admin General

Creamy, healthy, and delicious – this is my husband’s favorite soup. Made with sweet, charred peppers, olive oil, and herbs, it is easy to make, tasty and beautiful. The charred peppers add a depth of flavor that is irresistible, and while most red pepper soups are made with heavy cream, loads of butter, and jarred peppers, our family prefers this more healthful version.

This soup pairs well with savory salads, and warm, crusty sandwiches. Adding rice to the soup transforms it into a hearty porridge. Use vegetable broth and substitute warm cashew milk for the heavy cream and the vegans in your life will love it!

Left over soup will naturally thicken in the refrigerator and warming it with a squeeze of lemon creates a delightful, colorful sauce to layer beneath or alongside a simply pan-seared cod, haddock or halibut—elevating your fish dish to guest-worthy status.  

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: Serves 4 (about 8 cups)

Sweet N’ Spicy Nut Mix

Posted on by Admin General

During a vigorous, four-hour hike in the beautiful mountains of Tuscany, I dug into my backpack for a small bag of nuts in hopes of reviving my energy. As I devoured the first handful of this mixture,I was met with a burst of flavor, a little heat, and tastes of one of my favorite superfoods—goji berries. I wasn’t sure if my hunger was influencing my palate, but when I caught up with my husband, he was as happy with his snack as I was with mine—a good sign that it really was as delicious as I had thought.

Determined to create my own version of the Ranch at Palazzo Fiuggi’s nut mix, I dictated flavor notes into my phone as I marched on and was thrilled that the Ranch shared their recipe—which I tweaked slightly for my palate and personal health goals. Snacking on nuts is something I do every day, to keep from reaching for the chips—so it needs to be both healthful and satisfying to ensure I stick with this nourishing habit.

The Ranch at Palazzo Fiuggi is a sister program to The Ranch at Malibu, a luxury wellness and fitness retreat, and it is set in the town of Fiuggi, renowned for its healing waters. While we were not relishing the idea of a vegan, gluten free, alcohol free week in Italy, we were pleasantly surprised by the plant-based, organic, and locally sourced foods presented to us, and grateful for inspiration for this recipe.

nut mix

Yields: 2 1/2 Cups

Amaro Spritz

Posted on by Admin General

This refreshing and bitter-sweet cocktail made with amaro, a type of Italian herbal liqueur, is typically served as an aperitif. It’s a variation of the classic spritz cocktail that originated in northeastern Italy, and it is the welcome drink we offer guests on Sunday nights to kick off our Neapolitan Pizza Dinner Parties.

Our liqueur of choice is Amaro Nonino, produced by the Nonino family, a well-known distilling family based in Friuli, Italy. It is smooth and less intensely bitter compared to some other amaros. The Nonino family has been producing grappa (a type of Italian brandy) and other spirits since the late 19th century, and their amaro is famous for its unique flavor profile–made from a blend of macerated herbs, roots, and spices, which are infused into a grape distillate. Their amaro is so beautifully balanced some drink it on the rocks with a twist of lemon and a sprig of rosemary as a digestif.

It’s a delightful and sophisticated cocktail choice, and this recipe veers away from the classic spritz recipe slightly to give this cocktail extra brightness.

Prep Time: 10 minutes

Yield: Makes 1