Spaghetti with Cherry Tomatoes and Olives


Makes 6 first course servings.

Makes 4 main course servings.  

I have chosen to feature this dish because cherry tomatoes, which I roast, are fairly reliable in taste.  Roasting the cherry tomatoes intensifies their flavor, and to avoid the seeds and the skin, I puree it all in a Vitamix. The sauce becomes creamy and delicious.

I like to serve this pasta at room temperature or warm. The sauce freezes well.


  • 1 pound cherry tomatoes, rinsed

  • ¼ cup extra virgin olive oil.  

  • 3 garlic cloves, sliced

  • 1 small Vidalia onion, sliced

  • ¼ teaspoon sugar

  • Kosher salt

  • Freshly ground black pepper

  • ¼ teaspoon crushed red pepper

  • ½ cup pitted Kalamata olives, halved

  • 1 cup tightly packed basil leaves, torn into small pieces 

  • 1 pound imported spaghetti


  1. Preheat the oven to 375F. 

  2. In an ovenproof glass or ceramic dish, combine the cherry tomatoes with the oil, garlic, onion, sugar, salt, pepper, and crushed red pepper.  Roast until tomato skins are slightly shriveled, about 40 minutes.   

  3. Puree all in a Vitamix until smooth. Place in a largebowl adding the olives and basil.  

  4. In a large covered pot, bring 5 quarts of water to a rolling boil. Add 2 tablespoons salt and all the pasta at once. Stir. Boil briskly, uncovered, for about 9 minutes. The pasta should be al dente since it will continue to cook in the hot sauce.

  5. Toss with the sauce and season to taste with salt and pepper.


Tofu Teriyaki

Teriyaki Tofu.jpg

Makes 4 servings. 

I do think that this well-seasoned dish paired with any grain makes for a satisfying and nutritious vegetarian meal.  The glaze can be made at any time and refrigerated.

I tested this recipe with firm tofu. I prefer it to the extra firm since it’s lighter.


  • Two 14 ounce packages firm or extra firm organic tofu, drained


  • ½ cup low sodium soy sauce

  • 2 tablespoons mirin

  • 2 tablespoons dark brown sugar

  • 2 garlic cloves, finely chopped

  • 1 inch ginger, grated

  • 1 teaspoon sesame oil

  • 1/3 cup water


  1. In a small saucepan combine all the ingredients.

  2. Bring to a boil and continue boiling until sauce is reduced by half, about 10 minutes


  1. Slice the tofu in half horizontally to make them half as thick, then vertically to make 4 equal pieces. Place on a cutting board on many layers of paper towels and place more paper towels on top of the tofu. Cover with another board to extract more liquid.  

  2. Preheat the oven to 400F 

  3. In an ovenproof dish large enough to hold the tofu in a single layer spread 2-3 tablespoons glaze. Lay the tofu on top and spoon the remainder of the glaze coating them.

  4. Bake until bubbly, 15-20 minutes.


Crispy Tofu with Kale

Makes 2-3 servings.

I call this dish my feel good dish. I love the combination of the crisp tofu on the outside and the soft inside. It is a very easy dish to prepare and highly nutritious.

Chia seeds are full of protein, minerals and fiber.


  • 14 ounces firm tofu
  • 3 ounces baby kale, or other greens


  • ½ teaspoon sesame oil
  • 1 teaspoon finely grated ginger
  • 1 tablespoon Mirin (Japanese rice wine)
  • 1 tablespoon vegetable oil
  • 3/4 tablespoon low- sodium soy sauce


  • 2 tablespoons white chia seeds
  • ¼ cup quinoa flakes
  • ¼ cup panko
  • 1 ¼ teaspoon kosher salt
  • Freshly ground black pepper
  • 1 large egg white
  • 3-4 tablespoons vegetable oil


  1. Discard kale stems, place in a bowl and refrigerate uncovered (See Note)
  2. Combine the dressing ingredients and set aside.
  3. Cut the tofu into pieces of your choice.  Dry very thoroughly with paper towels. Even when you think the tofu is dry, leave it to rest on paper towels until you are ready to sauté.
  4. Combine very well the coating ingredients in a bowl.
  5. Whisk the egg white in a dish.
  6. Heat the olive oil over high heat in a large non-stick skillet.
  7. Dip the tofu into the egg white, then press into the chia mixture to coat well. Do it on the sides as well.
  8. Sauté the tofu, on each side until golden about 3 minutes.
  9. To serve, toss the kale, or other greens with the dressing and top with the tofu.


When refrigerating greens it is best to leave them uncovered.

You can easily sauté the tofu before serving. It will remain crisp.