Pasta with Oysters, shallots, Garlic and Tomatoes


  • 40 oysters, shucked + some juice

  • 2 cups tomatoes, diced

  • 3 garlic cloves, finely chopped

  • 3 shallots, finely chopped

  • small handful of flat-leaf parsley, cut in long, thin strips

  • 1/2 cup Parmesan cheese, grated

  • 1/2 lemon

  • olive oil

  • salt

  • ground black pepper

  • pasta


  1. Cook your choice of pasta in boiling water. Set aside.

  2. In a large pan, cook the oysters in a bit of olive oil for about 1 minute.

  3. Add the shallots, garlic and parsley. Cook on high heat for another minute.

  4. Add the tomatoes and simmer for a couple of minutes. Season to taste with salt and pepper.

  5. Top the pasta with the sauce, some parmesan, parsley and a squeeze of lemon juice.

Slow-Roasted Carrot Chicken


  • 1 whole chicken (4-6 pounds)

  • 1 Tbs salt

  • 1 head garlic, separated into cloves and peeled

  • 1 bunch thyme, parsley or dill (you can also try using a combination of all 3)

  • 10-12 carrots, peeled and sliced

  • 2 cups white wine or chicken stock


  1. Preheat oven to 280F.

  2. Rinse chicken and rub liberally with salt, inside and out. Stuff body cavity with garlic and bunched herbs and place in a roasting pan.

  3. Combine minced herbs, sliced carrots, and wine or stock in a mixing bowl and gently pour around the outside of the chicken.

  4. Cook until internal temperature of the chicken rises to 150F, about 3 hours.

  5. Turn temperature up to 400F and cook until internal temperature of the chicken rises to 165F and the carrots are tender, about 20 minutes.

  6. Remove from oven and allow chicken to rest for 20 minutes before carving. Spoon juices over carrots and chicken to serve.

Roasted Pepper and Tomato Soup


  • 4 ½ ripe tomatoes

  • 2 bell peppers seeded and quartered

  • 2 onions quartered

  • 1 handful fresh basil

  • 6 cloves of crushed garlic

  • ¼ cup butter

  • ½ tablespoon dried hot pepper

  • Salt & pepper to taste


  1. Preheat oven to 400 F.

  2. Place cored tomatoes cut side up with the rest of the ingredients in a 9×13 inch cake pan. Roast for one hour.

  3. Let cool a little and puree until desired texture is obtained.

  4. Add water if it is too think for your liking. T

  5. Chop with fresh chopped basil leaves.

Spinach and Potato Soup


  • 2 medium onions, chopped

  • 2 medium carrots, chopped

  • 2 medium potatoes, diced

  • 2 handfuls spinach

  • 2 garlic cloves, chopped

  • 1 Tbs curry powder

  • 5-6 cups vegetable stock

  • 2 Tbs cream

  • salt

  • black pepper


  1. Melt 2 tablespoons of butter in a medium pot. Add the onions and carrots and cook until soft.

  2. Next, add the potatoes, spinach, garlic, curry and stock. Simmer for about an hour.

  3. Blend with a hand mixer until smooth. If it`s too thick, add more stock.

  4. Add the cream and season with salt and pepper to taste.



  • 3 Tbs olive oil

  • 1 onion, thinly sliced

  • 4 garlic cloves, peeled and sliced

  • 1 bay leaf

  • 1 small eggplant, cut into 1/2-inch pieces (about 3 cups)

  • 1 small zucchini, halved lengthwise and cut into thin slices

  • 1 red bell pepper, cut into slivers

  • 4 plum tomatoes, coarsely chopped (about 1 1/4 cups)

  • 1 teaspoon kosher salt

  • 1/2 cup shredded fresh basil leaves

  • Freshly ground black pepper


  1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.

  2. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened.

  3. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender.

  4. Stir in the basil and few grinds of pepper to taste.