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From Our Kitchen

Whether you're on the hunt for a great recipie or looking for healthy cooking tips, you can find them right here in our kitchen. Find delicious meals in our cookbook, or learn about the what's what of Mediteranean cooking in Kaye's Kitchen.

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Grilled Wolf Fish with Fresh Thyme on Mediterranean Vegetables

Posted on 27 May, 2020 at 14:25


     Parsley Potatoes

  • 12 small red potatoes
  • Salt and freshly ground pepper to taste
  • 6 to 8 stemmed and minced parsley leaves
  • 8 Wolf fish fillets (You can use any white fish, including perch, cod, sea bass, flounder, grouper, etc.)
  • Juice of 1 lemon
  • 4 tablespoons of Garlic Olive Oil
     Mediterranean Vegetables
  • 2 tablespoons of Garlic Olive Oil
  • 1 medium, diced, Zucchini
  • 1 large, skinned and diced, tomato
  • 16, halved and pitted, Black Olives
  • 1 stemmed fresh thyme sprig
  • Salt to taste
  • 1/3 cup of Lemon Olive Oil
  • Juice of 1/2 lemon juice
  • 2 chopped Basil leaves
  • 1 stemmed and chopped Rosemary sprigs
  • 1 stemmed and chopped Thyme sprigs
  • Salt to taste
     To prepare the potatoes: Tourne the potatoes: peel, then trim and carve into uniform football shapes. Bring a pot of lightly salted water to a boil. Add the potatoes and return to a boil. Cook until the potatoes are tender, 10 to 14 minutes. Drain and set aside. Just before serving, add Garlic Olive Oil to a medium saute pan and put over medium heat. Add the potatoes. Toss to coat; let the potatoes reheat all the way through. Season to taste with salt and pepper and toss with parsley.

     To prepare the fish: Score the skin of the fillets to prevent curling. Sprinkle the fish fillets with salt and lemon juice and set aside for 5 minutes. Heat the olive oil in a large skillet over medium-high heat and place the fish in the hot oil. Sprinkle the fish lightly with flour on both sides, shaking off any excess. Sear until browned on the first side, about 1 minute, then turn and sear on the other side for another 1 to 2 minutes. Remove and set aside; keep warm.

     To prepare the vegetables: Heat the Garlic Olive Oil in a large saute pan over medium-high heat. Add the zucchini and brown, tossing to brown all sides. Add the tomatoes, olives, and thyme; toss. Season to taste with salt.

     To prepare the sauce: Whisk Lemon Olive Oil and lemon juice until emulsified. Whisk in the herbs. Set aside.

     To make the lemon garnish: Cut a zig-zag line through the skin around the equator of a lemon. With a sharp knife, extend each line of the cut to the center of the lemon, then pull the lemon in two, creating two halves with zig-zag edges. Repeat with the other lemon.

Seared Sea Bass with Lemon-Olive White Beans

Posted on 18 May, 2020 at 15:45



  • 4 (6-oz.) sustainable skinless sea bass fillets (or any firm white fish)
  • 3/4 teaspoon Aromatic Herbal Salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3 tablespoons Tuscan Herb Olive Oil, divided
  • 5 garlic cloves, sliced
  • 2 teaspoons fresh thyme leaves
  • 8 cherry tomatoes, quartered (about 1/2 cup)
  • 2/3 cup unsalted chicken stock
  • 1 (15-oz.) can unsalted cannellini beans, rinsed and drained
  • 5 ounces fresh baby spinach
  • 2 tablespoons fresh lemon juice
  • 1 ounce pitted Castelvetrano olives, quartered (about 1/3 cup)




Heat a large nonstick skillet over medium-high.

Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon oil to skillet; swirl to coat. Add fish; cook to desired degree of doneness, about 3 minutes on each side for medium. Remove fish from pan; discard drippings. (Do not wipe skillet clean.) Lightly tent fish with foil to keep warm.


Heat remaining 2 tablespoons olive oil in skillet over medium-high. Add garlic; cook, stirring often, until light golden brown, about 1 minute. Stir in thyme and tomatoes; cook, stirring often, until heated through, about 1 minute. Add stock and beans; bring to a simmer. Add spinach in batches, and cook, tossing gently, until spinach is wilted after each addition. Stir in lemon juice, olives, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Divide bean mixture among 4 shallow bowls; nestle 1 fillet into each bowl.



Caprese Stuffed Balsamic Chicken

Posted on 5 May, 2020 at 9:05



  • 4 chicken breasts
  • Salt and pepper , to season
  • 1 teaspoon each of dried oregano and dried basil
  • 2 roma tomatoes , sliced thinly
  • 1/4 cup sun dried tomato strips in oil
  • 4 mozzarella cheese slices (or cheese of choice)
  • 12 basil leaves , divided
  • 4 cloves garlic , minced or finely chopped
  • 1/3 cup Traditional Balsamic Vinegar
  • 3 teaspoons Pesto Olive Oil, divided




Preheat oven to 350°F. Cut a pocket about 3/4 quarter of the way through on the thickest side of each breast, being careful not to cut all the way.


Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of Pesto Olive Oil oil over each breast, rubbing some of the seasoning inside the pockets.


Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.


Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.


Heat 2 teaspoons of the Pesto Olive Oil in a skillet or non stick pan over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden.


While the chicken is cooking, mix together the garlic, balsamic vinegar and reduce over low heat until the balsamic thickens


Place chicken in baking dish and drizzle with the reduced balsamic. Bake for 15-20 minutes or until chicken is done.


Remove toothpicks and drizzle with pan juices.



Chicken and Zucchini Noodles with Cauliflower Alfredo Sauce

Posted on 24 September, 2019 at 17:00

This delicious recipe is from a recent Flavored Fork Cooking Demonstration that took place at our store!


  • 3 zucchinis, ends trimmed
  • 3 tablespoons Sweet Butter Olive Oil , divided
  • 2 boneless, skinless chicken breats, chopped into cubes
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 3 cloves garlic, minced
  • Florets from 1 head of cauliflower
  • 1/2 tablespoon Sweet Butter Olive Oil
  • 1 teaspoon minced garlic
  • 1/2 cup milk
  • 1/3 cup grated parmesan cheese (optional)


Using a spiralizer, turn the zucchini into thin noodles.

Add 1 tablespoon Sweet Butter Olive Oil and zucchini noodles to a pan over medium high heat. Sauté the noodles for about 2 minutes, just until al dente. Remove the noodles from the pan and place in a bowl, covered to keep warm.

Add 2 tablespoons of Sweet Butter Olive Oil in the same pan over medium heat. Once the pan is warm, add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and the chicken is cooked through, about 7 minutes. Remove the chicken from the pan and place in the bowl with noodles, covered to keep warm.

Cauliflower Alfredo Sauce:

Bring a pot of water to a boil and add the cauliflower florets to the water. Let the florets cook until fork-tender, about 8 minutes. Drain but reserve 1 cup of boiled water. Remove the florets to a plate and cover with foil to keep them warm.

Return the cauliflower pot to the stove and add the butter and garlic. Cook until the garlic has a sweet smell, not browned (usually around only 30 seconds or so).

Return the cauliflower florets to the pot with the garlic and butter. Add one cup of previously boiled water, the milk, salt and pepper, and blend with an emersion blender for a few minutes until the sauce is completely smooth.

(If you do not have an emmersion blender, you can add the ingredients to a blender instead; just make sure your lid is on tight).

Add more liquid if you like the sauce to be thinner.

If you would like to add cheese, add it now and mix together with a spoon until the cheese is completely melted.

Place your zoodles and chicken and top with the cauliflower sauce.


Strawberry Cucumber Salad

Posted on 24 September, 2019 at 16:55


  • 1/3 cup balsamic vinegar
  • 1 large English cucumber shaved using a vegetable peeler or mandolin
  • 1 1/2 cups strawberries hulled, finely diced
  • 2 tablesppons sliced almonds toasted
  • Salt and pepper to taste
  • 2 tablespoons chevre if desired


Heat the balsamic vinegar over medium high heat until has reduced to a thick syrup, about 5-7 minutes.

Place the cucumber on a plate, top with strawberries, almonds, and chevre (if using) and season with salt and pepper to taste.


Servings: 2
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes