Recipes from Dr. Masley's Kitchen
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Chili
As the heat of summer abates, I look forward to making a pot of chili. This recipe is healthy and flavorful, and you have the option to make it with organic ground turkey; using grass-fed, pasture-raised ground sirloin; or make it vegetarian. There is some debate as...
Healthy Southwest Avocado Bean Salad
This recipe is from The Fitchen, a great place for healthy, simple recipes that help you stay fit in the kitchen. There you’ll find mostly plant-based and gluten-free recipes. If you have a delicious and healthy recipe that you would like to share please send a recipe...
Sicilian Orange Salad
We were served this delightful salad multiple times in Sicily. It is very refreshing on a hot day. Depending upon who is making it, fennel is optional, sometimes the onion is white and sometimes red, but it always has the orange wedges, parsley, and olive oil. Some...
Provençal Ratatouille
By Foodie in Provence “I can hardly imagine Provençal summer without ratatouille. Not the movie, of course, although we could consider it as 'how to'. The dish is an ode to summer vegetables and in fact, cannot be cooked outside of the summer season. The word...
Ahi Tuna with Olives, Capers, and Cherry Tomatoes
I usually avoid ahi tuna due to its high mercury content, but occasionally I will splurge. Obviously fresh, sushi-grade tuna is a plus if you are going to partake—although “sushi grade” is only a marketing term that suggests fresh enough to be eaten raw. Recently, I...
Tamam Salad
Chef’s Note: Nicole and I had a fantastic time sailing west along the north coast of Crete. The coastline was lovely, the towns had amazing architecture, the food was the best we had in Greece, and the people were friendly. Of course, we were some of the very first...
Lump Crab and Mango-Avocado Salsa
This elegant, flavorful salsa makes a super appetizer or light meal. As with the crab recipe below, using good-quality crab meat—the freshest tasting you can find—is essential! Freshly caught and cracked crab is obviously the best, but refrigerated crab sold in many...
Shrimp Curry
Curry dishes are easy to make, delicious, and loaded with anti-inflammatory benefits. Traditionally rice is included with a curry dish, as I did here, yet you could easily skip the rice and feel content without it in this meal. To make this vegetarian, substitute 1.5...
Mixed Salad with Chicken
As it gets warmer, Nicole and I have been looking forward to having a salad for dinner—something light and refreshing. Feel free to select ingredients that you have on hand and substitute with what is fresh and available. If you would prefer a vegetarian version,...
Roasted Chicken Marinated with Lemon, Mint, and Parsley
Flavorful, super easy meal to prepare. Serves: Four Prep Time: 15 minutes Marinating Time: 1-2 hours Baking time: 1 hour 10 minutes INGREDIENTS Small hen, whole chicken, about 3.5 pounds (organic-fed, cage-free) 2 medium lemons, juiced, seeds discarded ¼ cup fresh...
Steamed Mussels with Parsley, Garlic, Celery & Ouzo
Mussels are at their peak in the winter and into early spring. Mussels are a good source of both omega-3 fats and zinc which help boost our immune function. I continue to see fresh mussels for sale in grocery stores, and if you do not see them fresh, you can thaw...
Banana-Almond Bread (gluten and dairy free)
While we are in social distancing mode, I wanted to share a recipe that would be a treat, with ingredients you could likely still find at the store, and that was nutrient-rich. Hopefully everyone has almond meal (almond flour) in their pantry, and if not most stores...
Fresh Asparagus Soup
I always look forward to spring and fresh asparagus season. Generally, I prefer the thick stalks in contrast to the thin ones as they are more forgiving when cooked so that they are tender but not overcooked. Over the 2-month asparagus season, I will enjoy them...
Kale and Tomato Mini-Frittatas
Here is a tasty, and super easy-to-prepare breakfast, that provides several servings to enjoy over several days. Stores well in a glass, sealed container for 3-4 days. You can vary the vegetable and cheese options to match what you have on hand. To rewarm leftovers,...
Grilled Scallops with Wild Mushroom Sauté
I really enjoy grilled sea scallops especially when served with Mediterranean herbs and wild mushrooms. Select any mushroom that you enjoy. I recommend that you serve this with a green salad or a generous portion of green vegetables on the side. Marinating Time: 10...
Butternut Squash Soup with Ginger and Fennel
This fragrant, delicate soup is especially good for fall and early winter when butternut squash—a great source of fiber and beta-carotene—is in season. The savory flavors of gingerroot and fennel go perfectly with squash. Baking Time: 35–45 minutes Prep Time: 20...
Wild Mushroom Soufflé
Here is a great way to warm up your kitchen using the oven and create a fantastic meal at the same time. Use any variety or combination of wild mushrooms, such as oyster or shiitake. Tip: When making a soufflé, bake in the center of the oven and make sure there is no...
Cod Poached with Herbs and Wine
Cod is the most popular fish served in several European countries, especially Portugal. Some restaurants in Portugal offer over 100 different cod recipes. This recipe was submitted by Teresa Delgado. Traditionally the Portuguese use dried, salted cod, yet finding good...