My Expert Interview on!

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I was recently interviewed by Foody Direct as part of their Expert Interview program. Read the full interview on the Blog!

FoodyDirect is an online marketplace bringing the most delicious food in the country right to the doorstep of your home or office.


The restaurants and artisan producers featured on their site are a highly select group. Each has won awards, garnered high praise from critics and blogger and, most important, gets rave reviews from passionate and loyal customers. Each prepares and serves up a menu of mouthwatering dishes and is equipped to ship their sensational food anywhere in the USA.


Kosher Food, Gluten-Free, Turkey and Chicken, Desserts, Cheese, Meat, Vegan Food, Seafood, BBQ, Chocolate, Fruits and Veggies – you name it – they’ve got it!

Apple Walnut pie

FoodyDirect is a curated national restaurant row. Learn about their Partner’s rich and colorful histories, which you can savor and enjoy in the comfort of your home or office.

kristen hess

In the interview, I discussed my views on how i celebrate the art of food and cooking through my blog with colorful recipes, stories and photography as well as some tips on how to follow your passion and what helped me succeed in the food industry.

Chicken French

and my favorite recipe for Chicken French!

Click here to view Foody Direct’s online store and enjoy the interview!

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New Work: Food Styling & Photography

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I recently did food styling & photography for Newman’s Own Salad Dressing and Arnold Bread for their annual recipe contest websites, advertisements and marketing materials.

I also have been doing photography for Baked By Melissa (the mini cupcakes in NYC!), for their website, social media and advertising and events. Here are some new shots I’ve done for them recently too!

Newman’s Own Salad Shoot

Arnold Bread Sandwich Shoot

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Baked by Melissa

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Le District brings a taste of French cuisine to Downtown NYC

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Le District NYC

There’s a new foodie destination in town, and it’s like nothing you’ve ever seen. Welcome to NYC Le District, a massive gourmet French food playground that you’ll get absolutely lost in. It is similar in size and style to the well-known Italian marketplace, Eataly, boasting specialty food stations with fresh and prepared foods, two restaurants, a bar, as well as casual dining seating but with a modern, classy French vibe.

Located at Brookfield Place in Downtown Manhattan, this bustling gourmet food hall offers a bounty of French-inspired cuisine ranging from imported coffee and pastries, to fresh produce and handmade pasta and sauces. They also offer a vast array of other imported items including French-made condiments, gourmet salts, cheeses, specialty meats, fish, and charcuterie.

Owner Peter Poulakakos and his partners opened Le District in the Financial District, which has seen a revival with the opening of many new businesses, shops, and restaurants at a steady pace. The newly built September 11th Memorial and Museum has also attracted more tourists to the area, making this a prime spot to open a gourmet food market. They have created a French cultural dining experience with a community feel, similar to the small local markets you would find in France, except with specialty areas for customers to experience and explore all under one roof.


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Seafood Corn Chowder

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Seafood Corn Chowder

Now that summer is coming to an end, I thought it would be appropriate to make one last dish to celebrate the season. And what would be better than something with fresh seafood and something that requires minimum cooking effort in this scorching weather?


I decided to make a delicious Seafood Corn Chowder, chock full of seafood – lobster, scallops, crabmeat, shrimp, fresh corn,

fresh veggies

and all kinds of fresh veggies – multi-colored bell peppers, onions, potatoes, garlic and spices, all cooked in a chicken stock finished with cream and garnished with fresh chives and parsley.

Seafood Corn Chowder 2

I made this chowder in my gorgeous KitchenAid® Professional Seven-Ply 8-Quart Stockpot, which is perfect for making soups, stews, chili, and one-pot dishes for a crowd.

Pour Cream

It’s extra large and made out of multi-layered stainless steel so it’s sturdy and heats up quickly and evenly. It also has optional pasta and steamer inserts, which I love, that fit right inside the large pot and lid. This is definitely one of my favorite go-to pots that I use for everything and it all fits conveniently together with a stainless steel lid to seal in moisture and heat.

Seafood Corn Chowder 3

It’s heaven in a bowl, really.


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Veggie, Bacon & Cheese Tarts in a Toasted Quinoa Crust

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Veggie, Bacon & Cheese Quinoa Tarts

I love making savory tarts and pies, but unfortunately I don’t love the carbs and calories that come along with them. It’s also Summertime, and I’m trying to cook and eat lighter than usual…and the Fall season will come soon enough with all that yummy comfort food!

Quinoa Tart 1

I’ve been experimenting lately with alternatives to pasta and dough – things like zucchini, cauliflower, almond flour, and quinoa. Not only are they lighter, but also , gluten-free and less carbs than traditional flours and equally as satisfying and tasty!

Veggie, Bacon & Cheese Quinoa Tarts

I found a recipe on Cooking Light for a savory Fall tart made in a toasted quinoa crust and decided to experiment a little with the crust, fillings and flavors. MISSION ON.

Toasted Quinoa

I love the flavor of the nutty toasted quinoa, which is done in the oven and gives a nice depth of flavor and crunch to the tart crust.

Toasted Quinoa Tart Shells

I mixed in some Bob’s Red Mill almond flour, corn starch, Parmesan cheese and an egg for binding the quinoa, then added a little garlic salt and olive oil to bring it all together for the crust. Then I pressed the quinoa mixture into four small tart pans and baked for about 10 minutes before filling them and baking again.

Mascarpone & Cheddar

While the tart crusts were baking, I made a savory filling with mascarpone and cheddar cheese and spooned in this delightful cheesy goodness on to the par-baked crusts.

Crispy Cooked Bacon

I also cooked up some crispy gorgeous bacon in the oven while the tarts were baking..(for about 20 minutes or so)..

Top with Crispy Bacon

then chopped it to pieces and layered it on top of the cheeses. HELLO PRETTIES. Come to me.

Blanched Cauliflower and Peas

Next I started filling the tarts with my blanched cauliflower and baby peas,

Veggie Tart fillings

more Parmesan cheese and a drizzle of olive oil,

Ready to bake the tarts again

popped them back in the oven..

Tarts Cooling

and baked these cuties for another 5-10 minutes and let them cool on a wire rack for a few…

Tarts cooling

the anticipation of these delicious things in my mouth is MOUNTING.

Cooked Quinoa Tarts

Once the tarts were cooled a bit, I garnished them with some fresh chopped basil, chives and freshly cracked black pepper and a few red pepper flakes. Mini Green Goddesses!

Veggie, Bacon & Cheese Quinoa Tarts

And Oh Holy Delicious.

Veggie Bacon & Cheese Tarts in a Toasted Quinoa Crust

This is a great base recipe for any savory tart really – feel free to substitute different fillings for the tarts depending on the season..butternut squash and spinach in the Fallcorn, tomatoes and zucchini in the Summer… roasted carrotspotatoes and Gruyere in the Winter..asparagus and leeks in the Spring…oh, the ideas are endless!

Veggie Bacon & Cheese Tarts in a Toasted Quinoa Crust

Veggie, Bacon & Cheese Tarts in a Toasted Quinoa Crust

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Makes four 4 5/7-inch tarts

Serving Size: 1 tart

This is a gluten-free tart recipe made with a toasted quinoa crust, filled with a savory filling of mascarpone and cheddar cheese, bacon, cauliflower, peas topped with Parmesan, and fresh basil and chives.


  • Toasted Quinoa Tart Crust:
  • 1 cup uncooked quinoa
  • 1/2 cup almond meal flour
  • 1 tablespoon cornstarch
  • 2 tablespoons Parmesan cheese
  • 1/4 teaspoon garlic salt
  • 2 tablespoons olive oil
  • 1 large egg, beaten
  • Cooking spray
  • Tart Filling:
  • 1 cup cauliflower florets
  • 1 cup baby green peas, frozen
  • 4-5 slices of bacon, cooked and chopped
  • 1/2 cup mascarpone cheese, softened
  • 1/2 cup shredded cheese (Cheddar, Jack, or Gouda)
  • 4 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil, divided
  • 1/2 teaspoon coarsely ground black pepper
  • 2 tablespoons chopped fresh basil, for garnish
  • 1 tablespoon finely minced chives, for garnish


  1. Make the Toasted Quinoa Tart Crusts:
  2. Preheat oven to 350°.
  3. Place quinoa on a baking sheet. Bake at 350° for 10 minutes or until golden brown; cool.
  4. Place half of quinoa in a food processor; pulse 30 seconds.
  5. Transfer to a large bowl. Add remaining toasted quinoa, almond meal, cornstarch, and salt to bowl; stir to combine.
  6. Add oil and egg; stir until mixture is crumbly but holds together when pressed.
  7. Press into bottom and up sides of four 4 5/7-inch removable-bottom fluted tart pans coated with cooking spray.
  8. Bake at 350° for 10 minutes or until golden, but not completely cooked (you will put them back in the oven later after you fill them with the veggies, bacon and cheese.)
  9. Prep the Tart fillings:
  10. While the tart crusts are baking, chop the cauliflower into small florets and measure out the baby peas.
  11. Blanch the veggies in boiling water for about 2-3 minutes, then drain and rinse them in very cold water or shock them in an ice bath, set aside.
  12. Cook the bacon and drain, chop into small chunks, set aside.
  13. Measure out the mascarpone, Cheddar and Parmesan cheese, and chop basil and chives, set aside.
  14. Fill the Tart Crusts:
  15. Spread the mascarpone cheese evenly in bottom of each tart crust.
  16. Top each tart with shredded cheese, then crumbled bacon.
  17. Arrange cauliflower and peas evenly over cheese and bacon mixture on the tarts and drizzle with some olive oil, Parmesan cheese and black pepper.
  18. Bake tarts for another 5-7 minutes in the oven.
  19. Remove tarts from the pans; cool completely on a wire rack.
  20. Garnish with fresh chopped basil and chives, serve warm.


Recipe adapted from Cooking Light, Nov 2014.

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Other Tart Recipes you might enjoy:

Savory Harvest Fall Tart

Quinoa Tart with Zucchini & Sundried Tomato Dressing

Gluten-Free Tomato Tart

Gluten-Free Spinach and Onion Tart

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Food Styling & Food Photography: New Client Work

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I’ve been crazy busy this Spring and Summer so far with new food styling and food photography client projects which is a great thing, but doesn’t leave me as much time for my blog as I’d like! Here are some new client shoots I’ve done over the past few months :)

Tavern on Jane Food and Restaurant Shoot  – NYC

Food photography for Tavern on Jane’s new website and marketing materials.

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Baum-Essex Private Label Product Packaging Shoot – NYC

Food styling and photography for private label product packaging and advertising.

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Country Crock Food Shoot – NYC

Food styling and photography for internal marketing materials and brand identity guides.

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Cloverleaf Tavern Food Shoot – NJ

Food photography for website and marketing materials and advertising.

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Kikkoman TV Segment on OK Television – NYC

Food styling for Father’s Day and July 4 TV segment with Kikkoman’s Head Chef Helen.

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Yura Bakery and Catering Food Photo Shoot – NYC

Food photography for website and internal marketing materials.

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Stay tuned for more new work and client projects – I’ll keep posting from time to time :)

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Cooking with Color 4 Kids TV Summer Edition + Recipes from Spring Show

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My #CookingwithColor4Kids TV Show Summer Edition is LIVE and what a fun show we have for you…Thanks to all the amazing kids and parents who were on the show and for cooking and sharing all your awesome Summer recipes with us!


Lily McGee & Jennifer Hess McGee made us some fresh and healthy Summer Jar Salads

Maxwell Leduc from Canada talks about his favorite Summer dishes to make and how he cooks gluten-free

Ava Llorca makes us fresh Strawberry Shortcake from scratch – her favorite Summer dish

Deborah Berg from Israel makes us a delicious Beet Salad fresh from her garden

Jacob and Cooper Nixon from Charlotte NC make Strawberry Shortcakes and Caprese Salads with fresh fruits and veggies from their Dad Jeff Nixon‘s garden

Jonathan and Nichelle Pace talk about how they make homemade Pancakes and BBQ Chicken

LIVE on our YouTube Channel at –


Also airs on Brooklyn Public Network television tomorrow Sat July 18 at 11:30 am EST in Brooklyn on:
Cablevision channel 67
Time Warner channel 34
RCN channel 82
AND in all 5 boroughs of #NYC on Verizon channel 42

VIEW ONLINE LIVE at BCAT TV Network Channel 1 Sat July 18 at 11:30 am –


AND…if you missed our Spring Show from May – you can also watch it online at

I made some fresh and healthy Caprese Salad Skewers, Straw and Hay Pasta with Peas & Pancetta in a light creamy Parmesan Sauce and a delicious Strawberry Rhubarb Eton Mess for dessert! I also had a Guest Chef from our video crew make a big batch of Mediterranean Tabbouleh for us on the good!

HealthCorps Kids

Also check out the video also on our Spring show of the HealthCorps kids from a high school in the Lower East Side, NYC cooking Fish Tacos for Cinco de Mayo – so many healthy and fresh things going on over there!

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Cooking with Color 4 Kids was also just featured in Lodging Magazine this month – read the article online here!

Below are my #recipes from the Spring show..hope you enjoy and Happy Summer!

Caprese Salad

Caprese Salad Skewers

1 container of cherry tomatoes
1 bunch of fresh basil
1 container fresh mozzarella balls
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar or 1 cup for glace
Sea salt
Freshly cracked black pepper

Assemble tomatoes, rolled basil leaves and mozzarella balls on medium-sized toothpicks or small wooden skewers.

Drizzle with olive oil, 1/4 cup of balsamic vinegar and salt and pepper.

To make balsamic glace (a thicker cooked down version of balsamic vinegar), add one cup of balsamic vinegar to a sauce pan over medium heat. Once it comes to a boil, reduce the heat to simmer and cook for about 10-15 minutes until it reduces to a syrupy consistency. Dip a spoon into the vinegar to check for thickness. As it cools the syrup will also thicken.

Drizzle balsamic glace evenly over the caprese skewers and serve immediately.

Makes 12 skewers.

Straw and Hay Pasta

Straw and Hay Pasta 


Kosher salt and freshly ground pepper
4 scallions
2 cloves garlic, minced
2 tablespoons olive oil
1 cup frozen baby peas, defrosted
4 ounces (1/2 cup) diced pancetta
2/3 cup chicken broth
1/2 cup heavy cream or half and half
1/2 pound dry egg fettucine or linguine
1/2 pound dry spinach fettucine or linguine
1/2 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish


Bring a large pot of salted water to a boil over high heat.

Meanwhile, heat olive oil in a large saucepan over medium heat.

Trim the scallions and slice into thin strips and then crosswise about 3 inches long. Add the scallions to the pan and cook for about 1 to 2 minutes until wilted.

Add the diced pancetta, and cook for about 5 minutes or so until it gets crispy and browned.

Pour in the broth and bring to a boil. Reduce the sauce to a simmer and cook until the liquid is reduced by half. Add the heavy cream and continue to simmer another 2-3 minutes.

Stir the pasta into the salted boiling water and let return to a boil, then cook for 9 minutes until al dente (slightly firm and chewy).

Remove the cooked pasta from the water with a slotted spoon and add to the sauce in the skillet, stirring to coat. Cook over high heat until liquid reduces to a creamy sauce.

Remove from the heat and stir in the Parmesan cheese. Garnish with black pepper and freshly chopped parsley, if desired.

Serves 6.

Strawberry Rhubarb Eton Mess

Strawberry Rhubarb Eton Mess


2 egg whites
1/2 cup sugar
1/4 teaspoon vinegar
1/4 teaspoon corn starch
1/2 teaspoon vanilla extract
Strawberry Rhubarb Compote
1 cup chopped rhubarb
1 cup sliced strawberries
1/2 cup orange juice
1/4 cup sugar or honey
1 teaspoon orange or lemon zest

Whipped Cream
1 1/2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract


Make the Meringues:
Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper or silicone mat.

Whisk the eggs with a mixer on medium speed until soft peaks form. Increase speed to medium high and slowly add the sugar, one spoonful at a time. Continue beating until sugar is completely incorporated and the stiff peaks form. Gently fold in the vinegar, cornstarch and vanilla with a spatula.

Spoon the meringue into twelve large dollops on the baking sheet.

Bake for 90 minutes or until the surface of the meringues are dull and they feel dry to the touch. Let the meringues cool for at least an hour or overnight.

Strawberry Rhubarb Compote:
Preheat a sauce pan over medium high heat, and add the rhubarb, strawberries, OJ, sugar and orange or lemon zest.

Bring to a boil and stir occasionally, then reduce the heat to low and simmer for about 10 minutes until the fruit is soft and starts to fall apart.

Set aside and let cool to room temperature (or store in an airtight container in the refrigerator if making ahead for up to 1 week).

Whipped Cream: (can also use store-bought if you prefer to not make your own)
In a large mixing bowl, whip together the heavy cream, sugar and vanilla with a whisk until soft peaks form.

Assemble the Eton Mess:
Crumble meringues into a large mixing bowl.

Top with spoonfuls of whipped cream and strawberry rhubarb compote in layers and fold until just barely combined.

Divide evenly between six dessert bowls or glasses and serve immediately.

Serves 6.


Mediterranean Tabbouleh


1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling hot water
2 cups finely chopped fresh parsley
1/2 cup chopped fresh mint
2 medium tomatoes, cut into 1/4 inch pieces
1/2 seedless cucumber, peeled, cored and cut into 1/4 inch pieces
3 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper, to taste


Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over the bulgur, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a fine mesh colander, pressing on bulgur to remove any excess liquid.
Transfer bulgur to a bowl and toss with all the ingredients, and 2 tablespoons of olive oil, until combined well.
This dish can be served as a side salad or main dish, along with an assortment of grilled meats, pita bread and falafel with hummus.

Makes 4 to 6 servings.

Download the recipes below as a PDF:





#cookingwithcolor #cookingwithkids #kristenhess #theartfulgourmet #artfulgourmet #ediningnews #bric #foodtv #springrecipes #summerrecipes


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Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

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Zucchini Noodles 1

Hello Summer! And hello to the season for lighter food and flavors and quality time at the beach and the pool (READ: also time for shorts and sundresses and to lose a few to fit into the bathing suit!)

Zucchini Noodles 10

I’ve been craving pasta lately because i’ve been cutting down on carbs a bit, but I’ve had this cool Veggetti noodle tool in my pantry for a few months and thought it would be the perfect opportunity to make some Zucchini Noodles (AKA “zoodles”), and tie in some fresh ingredients from the season such as shrimp and corn and basil.

Zucchini Noodles 8

This dish screams creamy comfort food, but is balanced out with a clean, citrus-y brightness with a Meyer Lemon cream sauce made with mascarpone cheese, Meyer lemon juice and zest, lemongrass chicken broth, white wine, sweet basil olive oil and garlic. The lightness of these zucchini noodles are also totally amazing, rather than a heavy pasta that will put you to sleep in .02 seconds.

Zucchini Noodles 3

I love Meyer lemons because they are delicate and less sour than regular lemons and almost mimic the flavor of lemon and orange juice mixed together, which you can absolutely do if you can’t find Meyer lemons or they aren’t in season. I ordered mine on Fresh Direct which always has everything in stock and delivers on top of that!

Zucchini Noodles

Prep your zucchini noodles with a Veggetti or Spiralizer on a cutting board or over a large mixing bowl. I suggest squeezing out any excess water from them before sauteing (you can let them sit in a colander to extract water for about 15 minutes or so). You might also want to cut the strand piles in half to make them easier to manage and eat. Sauté the noodles in some olive oil with red pepper flakes and garlic for a few minutes and set aside.


Zest and juice one Meyer lemon to add to the cream sauce. Look at that vivid color! LOVE.

Prep Shrimp

Sprinkle some salt and pepper over the shrimp and sauté in some olive oil for couple minutes until they are pink and set aside. Don’t overcook them though because you will add them back in to the sauce later on and you don’t want tough rubbery shrimp.

Lemon Sauce Ingredients

Prep ingredients for the Meyer Lemon Cream sauce and add the white wine, chicken broth, Meyer lemon juice and zest to the saute pan with leftover juices from the shrimp. Stir and simmer over medium heat for until the liquid reduces by half.

Meyer Lemon Sauce

Add the corn, red pepper flakes, salt and pepper and cook for a few minutes until heated through. I used frozen sweet corn but you can use fresh corn too which might take a little longer to cook (or you can precook the fresh corn and add the kernels into the sauce).

Add Mascarpone, Shrimp and Basil

Stir in the mascarpone cheese and blend together until it turns into a gorgeous, silky and creamy sauce. Toss in the shrimp and basil. Isn’t that pretty?

Zucchini Noodles 6

Serve over the zucchini noodles with additional basil and lemon zest and get ready to DEVOUR.

Zucchini Noodles 7

Alternatively you can toss the zucchini noodles in to the pan with the sauce and shrimp and corn and mix it all together to serve as a one pot dish. I prefer keeping the noodles separate from the sauce so they don’t get too mushy, personally.

Zucchini Noodles 5

Garnish with some extra basil and lemon zest and serve with a glass of white wine (I particularly like McBride Sisters Truvee Chardonnay who were kind enough to send me a sample which I LOVED), and some crusty bread to mop up that yum sauce, if you wish. Light, bright, healthy and delicious!

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Serves 4

Serving Size: 1 cup of noodles with sauce

This is a super healthy and totally delicious low carb option to pasta. It features sautéed zucchini noodles smothered in a Meyer Lemon cream sauce with shrimp, corn and fresh basil. It's light and bright and the perfect dish for Summer with a glass of white wine and some toasty bread to mop up the sauce.



  • Zucchini Noodles:
  • 2 tablespoons olive oil (7 Barrels Basil olive oil)
  • 1 tablespoon minced garlic
  • 2 medium zucchini
  • 1/4 teaspoon crushed red pepper
  • Salt and Pepper, to taste
  • Shrimp:
  • 1 tablespoon olive oil
  • 1/2-3/4 pounds medium shrimp, shelled and deveined
  • 1/4 teaspoon crushed red pepper
  • Garlic salt and Pepper, to taste
  • Meyer Lemon Cream Sauce:
  • 6 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • Zest and juice of 1 Meyer Lemon
  • 1/2 cup white wine (Truvee Chardonnay)
  • 1/2 cup chicken broth (Pacific Foods Lemongrass Bone Both)
  • 2/3 cup Mascarpone cheese
  • 3/4 cup sweet corn kernels (frozen or fresh)
  • Salt and Pepper, to taste
  • Fresh Basil, for garnish
  • Additional lemon zest, for garnish


  1. Make the Zucchini Noodles:
  2. Using a Veggeti or Spiralizer vegetable cutter, cut both zucchini into medium large noodles over a cutting board or large bowl.
  3. Form the vegetable pasta into two piles and cut each in half to create shorter, easy to manage strands.
  4. Heat olive oil in a large sauce pan over medium heat and sauté the garlic for a minute or so, being careful not to burn.
  5. Add the zucchini noodles, crushed red pepper, salt and pepper and cook for a few minutes to your desired consistency.
  6. Remove noodles from the heat into a medium bowl and set aside while you cook the shrimp.
  7. Prepare the Shrimp:
  8. In the same sauce pan, heat another tablespoon of olive oil over medium heat.
  9. Sprinkle some garlic salt and pepper on to the shrimp, and add shrimp to the pan cooking for about 3 minutes, stirring often so they cook evenly.
  10. Remove the shrimp with a slotted spoon and transfer to a small bowl while you make the Meyer Lemon cream sauce.
  11. Meyer Lemon Cream Sauce:
  12. Melt 6 tablespoons of butter in the same large sauce pan over medium heat.
  13. Add the additional garlic and cook for about 2 minutes.
  14. Add the lemon juice, zest, chicken broth and wine and let simmer down until reduced, about 3 minutes.
  15. Add the corn kernels, salt and pepper and heat through another minute or two, then stir in the Mascarpone cheese until you get a silky, creamy sauce.
  16. Add the cooked shrimp, zucchini noodles and basil; toss to coat. (You can also keep the zucchini noodles separate from the shrimp, corn and basil with Meyer Lemon sauce and spoon it over the noodles in bowls which keeps the noodles from getting mushy in the sauce which is how i prefer serving them.)
  17. Serve with additional basil and lemon zest, and a glass of Chardonnay or dry Italian wine and some crusty bread to mop up the sauce.


This would also be a delicious sauce over any pasta, and if you're a vegetarian you could substitute the shrimp for another vegetable or legumes for some protein. If you can't find Meyer lemons or they aren't in season, simply mix some orange juice into the lemon juice to give it a similar flavor.

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Zucchini Noodles with Shrimp, Basil and Corn in Meyer Lemon Cream SauceZucchini Noodles 9


Other similar recipes you might enjoy:

Shrimp Scampi Pasta

Shrimp and Zucchini with Tomatoes 

Basil Shrimp Zucchini Pasta

Shrimp and Zucchini Risotto

Fettuccine with Shrimp and Zucchini

Note: I received a sample of McBride Sisters Truvee Chardonnay for tasting which inspired me to create this recipe and share with my readers. All opinions of the product are my own and I was not compensated for this post.

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Top 10 {Things I Love} Summer 2015

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My Top 10 {Things I Love} list is back for Summer with some fun and interesting things/places/foods/drinks that I’m currently crushing on – they aren’t necessarily ordered in terms of my favorite – but are all worthy of a shoutout in my opinion… Happy Summer everyone :)

Herriot Grace Cake Pedestal

1. Herriot Grace 

Herriot Grace is a father and daughter-run company from Canada who makes a gorgeous variety of hand carved and handmade wooden objects: spoons, bowls, pedestals, candy dishes, serving boards, rolling pins, plates and mortar and pestle sets. Each one is uniquely made from salvaged chemical-free wood and they’ve also introduced a select line of exclusive porcelain dishware. The ceramic pieces are cast in small runs, and boast the rustic, tactile beauty for which their brand is known.

Cooking Class Cookbook

2. Cooking Class Cookbook

Of course being an advocate of fun, healthy cooking for kids myself as the host of Cooking with Color 4 Kids TV Show in NYC, I was impressed by this new cookbook by Deanna F. Cook. I love the visuals and step by step instructions and fun inventive ideas to make cooking for fun for kids!

It also teaches basic cooking techniques in kid-friendly language and offers recipes for making dozens of favorite foods from scratch, including French toast, granola, pancakes, sandwiches, smoothies, muffins, biscuits, applesauce, fruit leather, goldfish crackers, tortilla chips, Buffalo chicken fingers, pizza, sushi California rolls, pudding, and more. The recipes use fresh, healthy ingredients and feature imaginative presentations that kids will love to prepare (and devour), such as egg mice, fruit flowers, mini-meatballs, mashed potato clouds, and carrot coins. Includes fun stickers and other activities, and is super cute and fun for anyone with kids who love to cook or want to learn how to cook.

Get a copy on Amazon

Fig & Olive Oysters

3. Fig and Olive Restaurant NYC

My friend recently came for a visit from LA and wanted to try out some great food in the city while she was here. So of course, being the foodie tour guide extraordinaire that I am, had to find some cool new place to take her to. I found a place called Fig and Olive which I am absolutely in love with…the food and service were both amazing and I am definitely going back for more! They have an olive oil tasting served at the table you when you first arrive in all different flavors from different regions.

They specialize in Mediterranean-inspired cuisine and have tons of great choices on the menu including a Crostini Bar where you can choose from all different varieties to accompany your figs, cheese, olives and other small bites. We ordered the Lobster Bisque and fresh raw oysters for  starters, then had the Lobster Risotto and Seafood Paella for our main. Everything was beautifully displayed and tasted amazing. A must visit if you love Mediterranean food and are visiting in NYC..and they also have locations in LA, Newport Beach and Chicago.

Coney Island Cheesecake

4. Coney Island Confetti Cheesecake

All I can say is – how fun is this? It’s a super cute confetti cheesecake I found on How Sweet It Is blog that was originally created by Rosie of Sweetapolita.

This gorgeous creation is colorful and sweet and made out of cheesecake, sprinkles, ice cream cones and nuts…just like a fun Summer day at the beach hanging at the amusement park.

Get the recipe:


5. Viniq Shimmering Liqueur

When Summer arrives, I love to experiment with fun, fresh and new cocktail recipes. I received a sample of Viniq, which is a gorgeous  shimmering liqueur (yes, it shimmers when you shake the bottle)! A fusion of Premium Vodka, Moscato, and Natural Fruit Flavors, it’s refreshing and perfect for a cocktail out on the patio. I mixed the Ruby flavor with some Pomegranate Sangria Seltzer, a dash of fresh lemon juice and topped off the concotion with some fresh raspberries. Totally delicious and a great addition of sparkle for my 4th of July celebration. Comes in 2 flavors and lots of great recipe ideas on their website. Delicious!

Lemoncello Restaurant

6. Lemoncello, Rochester NY

Everyone loves Italian food right? Well at least I do – it’s definitely one of my favorite foods to cook and eat on the planet. There’s an awesome spot in Upstate NY (East Rochester) called Lemoncello which is easy on the eyes as well as on the palate. Try the Veal French, a lightly egg battered fillet of veal (4 to be exact), with a gorgeous silky lemon butter wine sauce over linguine. Another specialty is their Lemoncello Veal (or Chicken) which is another light pasta dish served with sauteed veal, olives, artichokes, spinach and pasta in a lemon cream sauce. TO DIE FOR.

Chef Silvana Formoso is from Sicily which is reflected in their awesome menu. You can find a variety of salads, gourmet pizza, and delicious appetizers like Artichoke French, Calamari Fritti, Beef Carpaccio and Sauteed Greens and Beans. There’s plenty of amazing main dishes on the menu to choose from too – Cioppino, New Zealand Rack of Lamb, Pork Osso Buco, Stuffed Eggplant, Chicken Marsala and Milanese, Grilled Rib-Eye, Homemade Lasagna, Ravioli and Manicotti, Risotto and more. They even have BYOB on Tuesdays with no corkage fee, and you can enjoy the Summer weather on their outdoor patio and live music in the Summer. The decor is quaint and cozy, and the service is impeccable. They have a great wine list and all their bread is shipped in from Toronto and fresh baked in house every day so it’s still warm and crispy when it gets to your table! Owner Massimo Albano even gave us a shot of Limoncello for dessert on the house. Love this place and will definitely be back for more next time I’m in town! #delicioso

nature charm bracelet

7. Keith Lewis Studio

I recently went down to State College PA for a huge Summer Arts Festival at Penn State with some friends. It’s an annual show with amazing art, food, music and all the gorgeous jewelry, pottery, handcrafted gadgets and accessories a girl could want. One artist that stood out to me was Keith Lewis – he makes gorgeous handcrafted jewelry out of pearls and metal and precious stones that will make your eyes water out of pure lust.

Flying Tiger camera bag

8. Flying Tiger Copenhagen

I recently discovered this groovy store a few weeks ago when I was strolling around the Flatiron District in NYC. I’m not sure exactly how to describe it but it reminds me of a cross between Target, IKEA, a boutique home / gadget store and flea market all in one space. They have all kinds of stuff for your office, home, kitchen, games, kids toys, party supplies, travel supplies and a million and one cool as can be highly designed, inexpensive gadgets. There’s only one store in NYC but you can always catch a flight to Copenhagen or Iceland or Japan if you feel the urge. If not, check out their cool stuff online. Unique, savvy and super fun.


crisco coconut oil

9. Crisco Organic Coconut Oil

Coconut Oil is all the rage these days, because it’s great for cooking in high temperatures, it’s a good fat and has a gorgeous flavor. There’s a new kid in town from Crisco and I had the opportunity to sample some of their new organic coconut oil. It’s perfect for frying and roasting veggies, meats, and can even be used in baked goods.

Check out some of their recipes and videos online to get some creative ideas on how to use it and cook with it!


10. Redpack Tomatoes

Redpack is one of the top tomato producers on the market and I had the opportunity to sample some of their Petite Diced Tomatoes with Garlic & Olive Oil and their regular Diced Tomatoes. Because they are fresh picked and canned immediately, the flavor is always fresh and juicy and the tomatoes are pre-cut right in the can, making them convenient to use in all of my recipes.

Redpack Tomatoes

They also offer canned Whole Peeled Tomatoes, Crushed Tomatoes and Redpack Tomato Sauce which are great for making all kinds of dishes like salads, sauces, pasta dishes, tacos, casseroles and more.

Redpack is one of many premium quality brands under the Red Gold Umbrella, which opened its doors in 1942. Today they produce over 100 different styles and flavors of tomato products in 20 different sizes and containers.

Check out all their product varieties online and get some great recipe ideas there too while you’re at it!


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A Birthday Pie for Dad: Lemon Icebox Pie w/ Raspberry-Blueberry Topping

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I just got back from a lovely 2 week vacation in Upstate New York (Rochester) visiting family and friends, which I normally do in the Summer. Not only is it the 4th of July holiday, but my Sister’s and Dad’s birthdays and a time to celebrate Summer!

Dads Birthday Pie

I decided to make my Dad a pie for his birthday because I know he loves them..he usually loves Lemon Meringue Pie but I thought I’d surprise him with a lovely Lemon Icebox Pie with a Blueberry-Raspberry Filling in a Graham Cracker crust.

Lemon Blueberry Pie1

The pie is made in a buttery graham cracker crust and has a light and luscious creamy lemon filling made with eggs, sugar, lemon juice and lemon zest that is mixed with condensed milk, buttermilk and whipped egg yolks. It’s topped with a homemade Blueberry-Raspberry Filling made with fresh berries, sugar and lemon zest and cooked into a yummy warm syrupy topping, along with some fluffy whipped cream to top it off.

It’s really easy to make and has a creamy tangy flavor that is balanced by the sweet berry topping a crunchy graham crust. Delicious! Here’s how to make it in a few easy steps:

Bake Pie Crust

Prepare the crust by mixing crushed graham crackers with melted butter, sugar and salt and pressing into a 9 inch pie pan. Bake at 325 for about 10 minutes until lightly browned, set aside to cool on wire rack.

Zest Lemons

Next make your lemon icebox pie filling by zesting some lemons,

Lemon Pie Filling

and whisking the lemon zest and lemon juice with the condensed milk.

Whip Egg Buttermilk Filling

Next you will beat your egg yolks for about 5 minutes until ribbons form, and gradually whisk in condensed milk mixture and buttermilk, and pour into prepared graham crust.

Pie Cooling

Bake the pie for about 20-25 minutes at 325 degrees F, and let cool completely on a wire rack for about an hour.

Cook Berry Filling

While the pie is cooling, make your fresh berry filling by adding 2 cups of fresh berries (I used raspberries and blueberries, but you can use any berries you wish) to a medium saucepan along with some lemon zest, sugar and water. Cook the berry mixture on medium-low for about 10 minutes until the berries breakdown and a syrupy texture forms.

Berry Filling

Let the berry filling cool completely and keep cool in the refrigerator until ready to use.

Lemon Blueberry Pie 3

Let the pie freeze for about 4-6 hours (make sure to spray some plastic wrap and cover well first). Once ready to eat, just top pie with mixed berries and whipped cream and let the party begin!

A Birthday Pie for Dad: Lemon Icebox Pie w/ Raspberry-Blueberry Topping

Total Time: 6 hours, 15 minutes

Yield: 8

A luscious and light lemony pie in a graham cracker crust with macerated raspberries and blueberries topped with whipped cream.


  • Graham Cracker Crust:
  • 1 1/2 cups crushed graham cracker crumbs
  • 1/4 cup sugar
  • 1 teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted
  • Lemon Icebox Pie Filling:
  • 1 (14-ounce) can of sweetened condensed milk
  • 1 tablespoon lemon zest
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 3 large egg yolks
  • 1/4 cup buttermilk
  • Raspberry-Blueberry Topping:
  • 1 cup raspberries
  • 1 cup blueberries
  • 1/2 cup sugar
  • 3 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • Dash of vanilla extract


  1. Prepare Pie Crust:
  2. Preheat oven to 325 F.
  3. Pour graham cracker crumbs in a large mixing bowl and add sugar, salt and melted butter.
  4. Mix well and press into the bottom of a greased 9-inch pie pan.
  5. Bake crust for 8 to 10 minutes and let cool completely on a wire rack. (Can also freeze for up to an hour while preparing pie filling and topping).
  6. Prepare Lemon Icebox Pie Filling:
  7. Whisk together lemon zest, juice and condensed milk in a mixing bowl, set aside.
  8. In another large mixing bowl, beat egg yolks with a mixer on high speed, until ribbons form and they become pale (for about 5 minutes).
  9. Whisk in condensed milk and lemon mixture slowly and gradually until thoroughly combined, then whisk in buttermilk.
  10. Pour mixture into cooled graham cracker crust and bake at 325 degrees F for about 20-25 minutes until filling is set.
  11. Let pie cool on a wire rack for an hour, then cover with a greased saran wrap and freeze at least 4 hours.
  12. Prepare Raspberry-Blueberry Topping:
  13. Place all the berries and rest of ingredients in a medium saucepan over medium-high heat.
  14. Once berries come to a boil, reduce heat to low and simmer for about 10 minutes until berry mixture thickens (stirring often).
  15. Let berry topping cool completely and store in the fridge (covered) until ready to use.
  16. Top the pie with berry topping and whipped cream.


You can substitute any berries you like for the pie topping, and also use cracker crumbs, vanilla wafers or gingersnaps in place of the graham crackers for the crust.

Recipe adapted from Lisa Donovan, Southern Living Magazine - June 2015

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Dad's Birthday Pie

We also had a great lunch for Dad’s birthday at Phillip’s European before we had this pie for dessert. Fun delicious day! :)

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