Fresh white fish, shrimp, clams and mussels in a slow simmered tomato broth with garlic, bell pepper, shallot, parsley, cilantro, chardonnay, real butter AND SPANISH CHORIZO of course! Served with crispy sea salted tostones and white rice { not me, I just want an entire bowl full of this awesomeness}

I love the briny oceany salty flavor and there is nothing quite like tostones drenched in a seafood and tomato broth. The smoky chorizo adds an infusion of paprika and red chile that takes this to a whole other level. Its fresh, its clean and full of such thoughtfully layered flavor…. takes me to the islands every time.



Vegetarian Spinach & Ricotta Lasagna


At the moment, the fam and I are exploring a few vegetarian dishes and mixing things up a bit. My older son is considering becoming vegetarian/ pescatarian so we are trying to be supportive and make sure he has plenty to eat!  That being said, I am sitting at my desk considering a ribeye with gorgonzola habanero compound butter. {Shhhhh!! It will be our little secret…lol}  In any case this is day four and honestly we all feel such a renewed sense of energy and clarity its no wonder many folks make the switch. Obviously there are many reasons why we make decisions on what or how we eat and this has been a refreshing change of pace.

This layered lasagna is made with gluten free pasta, roasted garlic and basil marinara, tons of spinach mixed with ricotta, mozzarella and parmesan and we topped it off with some of our leftover garlic alfredo sauce just before baking. Its incredible and I will happily eat all of the rest of it. 🙂

Ps- Weird Fact:

I always add hot sauce just before eating!!!