Category Archives: Quick and Easy

Grilled Swordfish with Pineapple Watermelon Pico de Gallo

Hello my dear friends and readers! Several months have come and went since I last visited you, although, much to my surprise, many of you have continued to visit us. To that, I say, thank you. It is always a joy and pleasure to share my adventures in food and life with you. What has kept me away you may ask? Over the last several months I have been hard at work building a community gardens program in my hometown of Greenville, Ohio. As the director, it has been a long road full of ups and downs. After two years of research and just one month away from our proposed launch, we still hadn’t found a property on which to host our first garden project.

With some last minute heroics, and a bit of a scramble, the D.A. Fitzgerald Memorial Garden was born, bringing community garden and hopefully much fresh produce, to the locals. The last few weeks have been filled with plot layouts, bed prep, and feverishly planting. Soon, the fruits (and veggies) of our labors will begin to surface on these pages in the form of fresh produce. I am beyond excited!

It has been quite an atypical May in Ohio and we have seen a bit it of a drought set in and quite a heat wave as of lately. In the midst of all this, we have undertaken a landscaping and yard renovation project of the grandest scale. Think an episode of DIY Network’s Yard Crashers, minus the large work crew and you get the picture…or you can just check out the pictures here to get a feel…

Anywho, so amidst all this hubbub and hot weather, we have not taken a great deal of time to cook like we usually tend to do. After a hard Memorial day (sure it wasn’t Labor day) weekend of yard work, I decided to end the drought of good food with a dish to celebrate the return of summer. Here is a little Grilled Swordfish number with a cool, refreshing Pineapple Water Melon Pico de Gallo-

Grilled Swordfish with Pineapple Watermelon Pico de Gallo


Two 4 oz. Swordfish fillets
Pinch of Salt
Fresh Ground Pepper
1 tablespoon olive oil
2 cups fresh pineapple, cubed
2 cups fresh watermelon, cubed
1 Scallion, diced
2 tablespoon cilantro, chopped
2 tablespoons Captain Morgan Parrot Bay Key Lime rum


Lightly rub swordfish fillets with olive oil. Season with salt and pepper to taste. Set aside and allow to marinate for a bit. Cube Pineapple and Watermelon into small ½ inch chunks. In a small mixing bowl, combine the Pineapple and Watermelon. Add the chopped cilantro, Lime rum, and scallion then toss. Add a pinch of salt to taste. Keep the Pico de Gallo refrigerated until ready to serve. Lightly oil grill grate. Grill steaks for 5 to 6 minutes per side, or until fish flakes easily with a fork. Plate with Pico de Gallo and Serve.

Serving Suggestion:

Great with either Steamed Rice or Pearl Couscous seasoned with fresh cilantro and a squeeze of lime!


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Filed under Fish, Quick and Easy

Roasted Radishes with Brown Butter, Lemon and Radish Tops

*Recipe courtesy of Bon appetit magazine April 2011 Issue.


2 Bunches medium radishes (such as red, pink, and purple; about 20)

1 ½  Tbs. olive oil

Coarse kosher salt

2 Tbs. unsalted butter

1 teaspoon fresh lemon juice


Preheat oven to 450°F. Brush a large rimmed baking sheet with olive oil. Cut off all but ½ inch of radish green, reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in a medium bowl. Add 1 ½ Tbs. olive oil and toss to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more kosher salt if desired.

Melt butter in a heavy small skillet over medium-high heat. Add a pinch of coarse kosher salt to the skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove from heat and stir in fresh lemon juice.

Transfer roasted radishes to warm shallow serving bowl and drizzle with brown butter. Sprinkle with chopped radish tops and serve.

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Filed under Quick and Easy, root vegetables, sauces, Side Dish, Vegetables

Spicy Farfalle with Fresh Sausage, Chard and Pamigiano-Reggiano

Work week meals can seem like such a chore. We are often left with zero energy for meal time at the end of a busy day at the office, even when our office is at home. This is a great meal that is quick and easy to prep but still tastes like a million bucks and you an evening in was spent in the kitchen slaving over it!

15 minutes-start to finish! With plenty of time to relax over a nice glass of wine! Try this great selection with it!

Sixfootsix Shiraz Geelong Australia

Now that we have your priorities heading in the right direction for relaxation, here is the recipe!


3/4 pound Swiss chard (preferably red; from 1 bunch)
1 pound fresh ground sage sausage
2 tablespoons olive oil
1/2 teaspoon salt
2 garlic cloves, finely chopped
1/2 cup water
1/4 teaspoon dried hot red-pepper flakes
3/4 pound penne
1 pound finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.

Brown fresh ground sausage over medium-high heat. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in sausage.

Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.

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Filed under Greens, Pasta, Pork, Quick and Easy, Sausage, Vegetables