Ingredients

For the Sauce:

• 1 medium shallot, finely chopped
• 2 garlic cloves, minced
• 1 Tbsp. olive oil, plus extra for drizzling
• 1 pint grape tomatoes
• 1/2 cup chicken stock
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 1/4 tsp. granulated sugar
• 4 Tbsp. unsalted butter
• 3 Tbsp. fresh chopped herbs (any combo that makes you happy), plus extra for garnish

For the fish:

• 2 pounds fresh cod
• 1 lemon
• Kosher salt and fresh ground black pepper to taste
• 2 T olive oil

Method

Make the Sauce:

• In a small saucepan, heat olive oil over medium heat.
• Sauté shallot and garlic for 4-5 minutes or until soft, stirring occasionally.
• Add tomatoes, chicken stock, sea salt, red pepper flakes, and sugar.
• Simmer, uncovered, for 15-17 minutes or until tomatoes break down and release their juices and liquid has almost evaporated.
• Remove the saucepan from the heat and stir in the butter and fresh herbs. The herb butter should be velvety and thick. Cover and keep warm while the cod is baking.

For the fish:

• Drizzle the fish with olive oil and season generously with salt and pepper.
• Place in baking dish and give it a squeeze of lemon juice. If you don't like lemon, it's okay leave this out.
• Cover tightly with aluminum foil and bake for 12-18 minutes or until easily flaked. Baking time will depend on the thickness of the cod.
• Remove from the oven and pour the tomato butter over the cod. Cover again with aluminum foil and let stand at room temperature for 1-2 minutes before serving. You just want all the flavors to come together.
• Garnish with fresh chopped herbs and serve immediately.

This recipe goes great with a green salad and some nice crusty bread to soak up the sauce.

Enjoy!

Keep up with Paul & Carolyn Zweben and The Zweben Team over on YouTube for the latest updates on real estate and life in New York City!

Ingredients:

For the marinade:

• 1-1/2 lbs. boneless skinless chicken breasts
• 2 cloves garlic, minced
• 3 T extra virgin olive oil
• Juice of one lime
• 1/4 c. chopped cilantro
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. black pepper

For the avocado salsa:

• 2 avocados, diced
• 1 large tomato, diced
• 1/4 c. red onion, diced
• 1 jalapeno, seeded and diced
• 1/4 c. cilantro, chopped
• Juice of one lime
• Salt and pepper to taste

Method:

• Mix together all of the chicken marinade ingredients.
• Put it in a ziploc bag with the chicken and refrigerate until you're ready to cook. You can do this as little as 30 minutes before you start the grill, but if you can, let it marinade all day.
• About 30 minutes before you're ready to eat, mix together the ingredients for the avocado salsa.
• Fire up the grill and cook for about 5-6 minutes on each side, depending upon how big your chicken breasts are.
• Top with the avocado salsa.

Not only is this delicious, but it's good for you too!

When we were wondering what to serve with this delicious chicken, we asked Heather Burns, our very own expert in all things beer and proprietor at St. Gambrinus Beer Shoppe in Brooklyn, NY. Heather said we should try Zombie Dust by the 3 Floyds Brewery. She said that it is refreshing and made with all Citra hops that have a citrus-like characteristic.  Zombie Dust has a nicely balanced bitterness. Heather says it is a great beer to enjoy on it's own or versatile enough to pair with lots of different foods. She especially loves a hoppy beer with spicy food!

Ingredients:

• 2 2/3 c. flour
• 1 T. baking powder
• pinch of cayenne pepper (optional)
• 1/2 tsp. salt
• 8 T. ice cold butter
• 2 c. grated cheddar
• 2 T. chopped fresh chives
• 1/2 c. cold milk
• 3 large eggs

Method:

• Start by lining a baking sheet with parchment paper and preheating your oven to 400F.
• Mix flour, baking powder, cayenne, and salt in a large mixing bowl.
• Cut the butter into the dry ingredients. For the best results, it is important that your butter be as cold as possible. I like to freeze my butter for at least a half hour and then grate it with a large box grater. You can then mix the grated butter into the dry ingredients and the briefly cut the butter in with a pastry cutter. You'll be happy with the flaky results!
• Toss the grated cheese into the dry ingredients to coat.
• In a small bowl, whisk together milk, egg, and chives.
• Pour milk mixture into dry ingredients and mix well. You're hands may be the best tool for this.
• Dump the dough onto the counter and form into an 8-inch disk.
• Cut into 8 equal sections forming triangles and transfer to prepared baking sheet.
• Bake in a 400F oven for approximately 25 minutes.

Whether you serve them with creamy scrambled eggs and a glass of prosecco or slathered with butter and raspberry jam for the kids, these are sure to bring a smile to everyone's face!

Ingredients:

• 1 potato, peeled and diced
• 2 bunches cleaned asparagus (save the tips and tie the stems together)
• 1.5 quarts vegetable broth
• 1 small onion, diced
• 3 celery stalks, diced
• 1 T. olive oil
• 1/2 cup half & half (or heavy cream)
• sea salt
• freshly cracked pepper

Method:

• Place onion, potato, celery, and the tied bottoms of the asparagus in the pot, along with the vegetable broth.
• Bring to a boil.
• Reduce heat and simmer until all of the vegetables are tender.
• Remove the tied asparagus bottoms.
• Puree the mixture.
• In a separate pan, saute the asparagus in olive oil and season to taste with sea salt and freshly cracked black pepper.
• Add the sauted asparagus to the soup and finish with 1/2 cup half & half or heavy cream.
• Season with salt and pepper to taste.

You are going to love this soup with a glass of dry white wine. Enjoy!

This recipe will feed four.

Ingredients

• 1 whole chicken, cut into pieces
• 1/2 cup pitted kalamata olives
• 1 cup dry red wine
• 1/2 cup balsamic vinegar
• 1 sprig rosemary
• juice of 2 lemons
• Sea salt
• Cracked black pepper
• Pinch of crushed red peppers

Method

Place the chicken in a casserole dish, skin side up. Mix all of the remaining ingredients with the chicken and you're ready.

Roast at 350F, uncovered, for 45 minutes, then turn the oven to 425F and roast until golden brown (about 15 more minutes ).

This sauce is so easy you'll be making it every week. In the winter you can use a large can of San Marzano tomatoes, unless of course you're somewhere near a grandma who cans them.

Ingredients:

• 2 pounds fresh tomatoes, diced
• 2 cloves of minced garlic
• 1 medium onion, diced
• 2 T olive oil
• a handful of torn basil leaves
• Salt and pepper to taste
• Crushed red chili flakes
• A splash of vermouth or red wine

Method:

Heat the olive oil in a large skillet and add the onion. Saute until the onion is translucent. Then, add garlic and saute for a couple minutes more.

Add tomatoes, juice and all. Some like to remove the skins and seeds, but I think they add flavor and texture. I love every bit of those beautiful things and don't want to waste a bit. Sprinkle with a generous amount of salt and add freshly cracked pepper.

Once the tomatoes start to cook down a bit and get soft (about 10 minutes), add a splash of vermouth. If you don't have vermouth, any wine you happen to be drinking will work just fine. I like to add a pinch of crushed red chili flakes, but this is optional. If your kids won't eat it, what's the point?

Cook until the tomatoes feel soft to the touch and the sauce begins to thicken. About 10 or 15 minutes more.

Add the basil and cook for 2 minutes more.

Serve with your favorite pasta and a glass of red wine.