lobster mac & cheese

If you ever find yourself with some extra lobster tails lying around, I’m begging you, use them to make this. And if you don’t have any lobster tails lying around? Make it happen. It’s worth it.

When the most recent issue of Saveur arrived with a picture of a Four-cheese macaroni & cheese on the cover, I knew that my life would not be complete without a gooey, cheesy, ridiculously not-healthy, pasta dish in my future. Yes, you read that right. Not-healthy. It’s always been my feeling that sometimes life calls for white pasta, cheese and butter. All in the same meal. And I happen to think that balance is healthy.

Words can barely describe this meal, but there were many, “mmms and yumms” throughout. Rich, indulgent and so creamy and flavorful. The only healthy thing about this recipe? Cutting the size down from 8-10 servings to 2-3 servings. Oh, and just be sure to serve it alongside a large portion of vegetables.

Lobster Mac & Cheese - adapted from Saveur

  • 6 oz pasta (I used fusilli)
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1 cup milk (1/2 cup skim, 1/2 cup half & half)
  • 1 cup grated fontina cheese
  • 1/4 cup mascarpone cheese
  • 2 scallions, sliced
  • 1 Tbsp brandy
  • 1 tsp tabasco
  • 2-3 oz cooked lobster meat (the taster grilled some small tails)
  • 1/4 cup chives
  • 1/4 cup grated aged cheddar

Preheat oven to 375°. Cook pasta in boiling water for about 3 minutes. Drain and set aside.

Melt butter in a saucepan over medium heat. Add flour and whisk until smooth, about a minute. Whisk in milk and cook, whisking often, until sauce has thickened and coats the back of a spoon, about 10 minutes. Remove from pan and stir in 3/4 cup fontina, mascarpone, brandy, Tabasco and freshly ground pepper. Add pasta and stir in half of the lobster and scallions. Transfer mixture to an 8″x8″ baking dish and sprinkle with remaining fontina and cheddar. Bake for about 30-40 minutes, until golden brown. Let cool for 10 minutes. Garnish with remaining lobster and chives.


pear, feta & walnut salad

I love salads. I’m not the kind of person who eats salad because I feel like I have to, I eat salads because I love vegetables, and they don’t leave me feeling too-full. With that said, I can always use some new salad combinations and this may be the new one to make it on my lunch menu. Not only does it not require much prep, the feta and walnuts make it satisfying enough for a main meal. I made this salad to go alongside some kebabs and it was the perfect accompaniment after a weekend of indulgent food and drink. The feta and pear combination is one that I will be using again – it was delicious.

Pear, Feta & Walnut Salad - 6 servings

  • 1 pear, thinly sliced
  • 4 oz feta cheese
  • 1/2 cup toasted walnuts
  • 1 head romaine lettuce
  • 1 head bibb lettuce

Shallot Vinaigrette

  • 1 small shallot, minced
  • 2 Tbsp olive oil
  • juice of one lemon
  • 2 Tbsp mint, chopped

Assemble salads in large bowl or on individual plates. Layer the feta and pear over greens. Sprinkle walnuts on top and drizzle with shallot vinaigrette. Serve immediately.


blueberry & basil prosecco

Whats not to love when you can combine an herb that is anti-bacterial and a great source of Vitamin A, a fruit that is full of antioxidants, Vitamin C and fiber and some prosecco to top it all off? I’m really not sure. I love when cocktails can be construed as health drinks. Next up? Kombucha cocktail. Oh yes.

Blueberry and basil may be an odd-sounding combo to some, but I’m a fan and I’ve also been thinking about this drink since I spotted it on a menu board in Denver. I figured a trip to Arizona would be the perfect opportunity to try it out – complete with a pool, sun, flowy dresses and flip flops.

Try it out, or mix it up with different herb/fruit combinations, mint & melon anyone?

Blueberry & Basil Prosecco - 1 serving

  • 1 Tbsp blueberries (organic if possible)
  • 1 Tbsp basil, minced
  • 6 oz chilled prosecco

Combine basil and blueberries. Muddle together. (We didn’t have a muddler) Pour in prosecco and savor each sip. My favorite part? Eating the blueberries and basil!

roasted edamame

These little morsels are perfect for topping salads, adding to stir-frys or just eating straight. Considering that they are full of protein and fiber, these salty soybeans make a healthy, filling and satisfying snack. Much better than those potato chips out of the vending machine! Make a batch, but I would double the recipe, 1 cup just wasn’t enough!

Roasted Edamame

  • 1 cup frozen Organic edamame (not in shell)
  • 1/2 Tbsp olive oil
  • garlic salt & red pepper flakes

Pre-heat oven to 400° F. Roast for 25-30 minutes, until golden brown. Increase time if you want them crunchier.