Recipes from Dr. Masley's Kitchen

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Spanish Tapas

Tapas with Shrimp, Pepper, Garlic, and Chili Here is one of our favorite tapa recipes from Andalucía, the southern region in Spain. It is simple and quick to prepare and with good quality shrimp, terrific. Serves: Four small tapa portions (two dinner portions) Prep...

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Apple-Fennel Chicken Salad

Here is a fun tapa dish with an exciting new mix of flavors. Avoid buying large fennel bulbs, more than 4 inches, as they may be tough.  I’ve chosen to serve this salad mixture on sliced cucumber, but you could also use endive or lettuce leaves as a serving vehicle...

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Shellfish Paella with Cauliflower Rice

The word Paella comes from the phrase, “para ella,” in Spanish this means “for her”. In the distant past in Spain, women and men ate separately. The men were served first with generous portions of poultry, sausage, seafood, and rice, and the women basically ate...

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Almond, Tahini, and Date Cookies

These cookie ingredients provide wonderful flavors for a special occasion, such as a holiday or a birthday event. The combo of almonds, tahini, and dates are also rich in fiber, magnesium, B vitamins, vitamin E, and calcium. At home, I use tahini often as...

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Sautéed Fava Beans with Olive Oil and Garlic

While traveling this summer in Spain and Portugal, fava beans were one of the most common vegetables we encountered in local markets, and they were often featured as a side dish in restaurants. Fava beans (also called faba beans or broad...

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Should You Eat Figs?

There are over 600 species of fig plants that produce fruit across the planet—yet despite their diversity, they all have one thing in common—their fruit is naturally sweet, flavorful, and highly nutritious. Figs have a fairly short market life as they don’t store well...

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Asturian White Bean Soup

Large white beans are popular in Asturia, Spain, a northern region with an extensive coastline along the Bay of Biscay. They use local faba white beans, (the best beans are hand selected) but if you can’t find them easily, you can opt for large white kidney beans,...

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Strawberry Gazpacho

I had this delightful dish with friends in a restaurant on a warm evening in Porto, Portugal. The chilled soup had an amazing flavor and was very refreshing. We spent time guessing the ingredients and here is my version of this wonderful...

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Little Grilled Squid (Chipirones)

Little grilled squid is a highly popular dish here in Spain. They are delicious and very easy to prepare and served either as an appetizer or as part of the main meal. This dish is similar to the traditional calamari dish we have at home,...

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Chicken Basquaise

  Here is a delicious sauce with chicken from the Basque region of northern Spain, which is renowned for its fantastic food. Easy to make, flavorful, and you can change the protein options as desired. We had this in a restaurant with squid and it was fabulous....

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Mussels Meuniere

Here is a classic French dish with fresh mussels steamed with onions, thyme (I am using Herbs de Provence instead of thyme), butter, and olive oil. This is easy to prepare and fantastic. The key is finding fresh mussels—they should smell like the sea....

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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...

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Wild Rice, Quinoa, Mushrooms, and Garbanzo Bean Salad

This flavor pack combo is loaded with nutrients and can be served warm or chilled as a lunch, side dish, or light dinner. Wild rice and quinoa make a lovely texture combination, especially when mixed with sautéed vegetables. Prep Time: 30 minutes     ...

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Shrimp Kebobs

Grilling fish or meat with vegetables on a skewer is easy, and it’s healthier if you marinate it for 10-15 minutes in an acidic solution in advance. The colors are wonderful served with a mixed green salad. Prep Time: 15 minutes Marinating...

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Asparagus and Carrot Spears with Lemon Vinaigrette

Look for thick asparagus stalks and baby carrots in the grocery store. The fatter asparagus stalks are much tastier and have better texture than the thin sticks that appear in the winter and fall. Prep Time: 15 Minutes       Serves: Two Ingredients: 12...

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