Recipes from Dr. Masley's Kitchen
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Dried Apples and Pears with Cinnamon
September and October provide a new crop of delicious apples and pears. Yes, we should be eating fresh fruit in season. I also like to store some dried apples and pears for hiking and other outdoor snacks for later in the year while the fruit is at its peak flavor....
Blackberry Crumble, Gluten Free
Here is a dish for a special occasion that is quick, easy to prepare, and tastes delicious! Blackberries at the end of summer are amazing. In many regions, these bushes grow abundantly and far too often proliferate out of control; their spiky branches and shoots are...
Eggplant Parmesan (Gluten Free)
My wife picked a beautiful eggplant from our garden this week, and I decided to put it to good use—Eggplant Parmesan is a lovely and delicious dish! This recipe takes time to prepare, but the steps are easy to follow, and the amazing results are worth the effort. This...
Fruit Salad
Fruit salad seems basic, but the right combination provides amazing flavors and is packed with nutrients and fiber. Feel free to combine your favorite fruit options with any fruits that are available. Prep Time: 10 Minutes Serves: Four Ingredients: 1 cup cantaloupe,...
Mixed Cabbage Salad
Ever want a salad but the lettuce in the fridge has gone bad? Cabbage is a great option for a crispy salad, and when shopping keep in mind that cabbage stores far longer as well. Especially while I have been living on a sailboat with limited refrigeration, cabbage has...
Quinoa Salad with Lemon Vinaigrette
Quinoa is technically a seed and used in cooking like a grain, and it offers the easiest and quickest grain dish that you will ever prepare. It is high in protein, fiber, and a variety of nutrients making it an awesome ingredient for a variety of recipes. This...
Which Is Healthier—Commercial or Homemade Mayonnaise?
Having spent a couple months visiting the French Caribbean Islands of Martinique, Guadeloupe, St Barthélémy’s, and St Martin, my wife and I were super impressed with their food. One of the condiments that came with many dishes was homemade mayonnaise. This...
Christophine Farcie (Baked and Stuffed Chayote Squash)—Gluten Free
Here is a lovely side dish or appetizer that appears on many menus in the Caribbean. Christophine is a squash and one of the most common locally grown vegetables that are sold in Caribbean markets. In Mexico, this same squash is called chayote, and it appears in many...
Baked Chicken and Vegetables with Tzatziki Sauce
This Greek recipe, shared with us from Celia H., is super easy to prepare and has amazing flavor. Celia shares that to simply the prep, you can use commercial tzatziki sauce, although I love the flavor of this sauce when freshly prepared. Prep Time: 25-30 minutes...
Crêpes with Mushrooms and Kale
Crêpes are great for the holidays; they provide a festive and versatile dish that can be used for a main course, breakfast, or dessert. The standard crêpe recipe is made with wheat flour, yet finely ground almond meal is a great alternative for people wanting to avoid...
Caribbean Marinated Chicken
There are many variations of a Caribbean chicken marinade, which vary in intensity and spiciness. This recipe uses chicken legs and thighs, but you can also make it with chicken breast meat. I have also used this marinade with grilled fish, and it was lovely. Just set...
Tomato & Pumpkin Soup with Caribbean Spices
Tomatoes are often still flavorful in October. Look for those that are vine-ripened or locally produced—and if that is not an option, choose a similar weight of cherry tomatoes that have much more flavor—5 cherry tomatoes will equal 1 medium tomato. The tomatoes add a...
Baked Bosc Pears with Hazelnuts, Cinnamon, & Nutmeg
I saw newly picked bosc pears in the grocery store this week and was eager to try this recipe. Bosc pears are at their peak in late September and October, although you can find them in stores nearly year-round. This dish is simple-to-prepare, nutrient and...
Arugula Salad with Grilled Shrimp and Fennel
This recipe is adapted from The Mediterranean Method book This is a wonderful salad for lunch or dinner, easy to prepare and super flavorful. The kind of shrimp you use matters, though. Shrimp caught with trawlers effectively rake the bottom of the sea and are very...
Grilled Wild Salmon with Lemon and Dill
Summer is a great time for grilled wild salmon. My favorites include king (chinook), silver (coho), or red (sockeye)—if they are fresh, they all taste fabulous. Salmon fillets should appear moist, the red-orange flesh should be intact (not cracked), and the fish...
Watermelon Salad with Cucumber, Feta, and Herbs
Summer has officially arrived, and watermelon season is here. Watermelon is a fantastic food on a summer day—juicy and sweet yet loaded with hydration, nutrients, and fiber. This dish makes a refreshing and delicious salad. Summer 2019 in Greece, I tried a variation...
Mexican Scrambled Eggs with Black Beans, Salsa, and Corn Tortillas
A flavorful and filling breakfast, packed with nutrients and fiber. For the chili ingredient option below, I prefer poblano chilies for their flavor, but they vary from sweet to very spicy, and not every store carries them. Alternatives are canned green chilies or...
Green Beans with Sliced Almonds
June is peak season for green beans (also called French beans, string beans, and snap beans). They are rich in fiber, protein, vitamins, and minerals. Whether you blanch them, sauté them, eat them raw, or even after thawing them from the freezer, green beans are a...