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.

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.

Breakfast in a Mug


  • 1 slice whole-grain bread, cubed

  • 2 Tbs finely chopped ham

  • 2 Tbs seeded and diced tomato

  • 2 Tbs shredded Cheddar cheese

  • 1 Tbs finely chopped green onion

  • 1 egg, beaten

  • 2 Tbs milk


  1. Toss bread with ham, tomato, cheese and green onion.

  2. Transfer to a microwave-safe mug.

  3. Whisk egg with milk; pour over filling.

  4. Microwave on High (100%) for 60 seconds; let stand for 10 seconds.

  5. Microwave on High (100%) for an additional 60 seconds or until set.

TIP - Chopping up the ingredients the night before will make this recipe even faster!



  • 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.