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I know. I know! It’s been too long. You must be thinking that since The Food Network has launched its daughter program, appropriately called The Cooking Channel, I must have gotten lost between the folds of my couch, sitting with my nose glued to the TV 24/7.

I wish! But somebody has got to pay her bills, plus Cosmo’s mani and pedi ain’t cheap. His favorite nail polish is Bulgarian Rose by the way. Don’t ask me where he got that from.

Less than two weeks ago I announced the start of my very own LUNCH DELIVERY SERVICES here, in Los Angeles. Guess what. It’s HAPPENING! I’ve been busy menu planning, then designing labels, then shopping for containers, then grocery shopping, then cooking, and delivering at last. Breathe in, breathe out.

I was also clear-minded enough to snap a few photos in all that chaos. Just imagine me with a chef’s knife in one hand chopping cucumbers, my toes holding tight a wooden spatula and stirring soup in the pot, while my jaws clenched on the camera and took some shots.

ONE MORE BITE Lunches (sides)

As a result of the madness, I was able to produce this CRUNCHY RED QUINOA SALAD with a Medley of Vegetables and BASIL VINAIGRETTE. Also, I made this refreshing FRUITS SALAD sprinkled with Orange Juice and MINT CHIFFONADE.

One of the meals on my Menu for this week is this delicious and healthy PAN-SEARED TUNA Over the Bed of SPINACH with Gorgonzola, Pecans and Cranberries, dressed with POMEGRANATE VINAIGRETTE.

Speaking of dressings, there’s nothing easier than making one. The most basic one is simply oil (olive) and acid (e.g. vinegar, acidic juice) in 3:1 ratio with a pinch of salt and pepper. You can get fancier than that just by adding a touch of a healthy sweetener (e.g. honey), maybe a teaspoon of Dijon mustard, or cucumber (as an emulsifier), whip it together, and just like that you have made yourself a perfectly wonderful vinaigrette.

Once you get the basics, then you’ll want to explore other flavor combinations and possibilities. One of my favorite dressings that I make for our meal ALL THE TIME is Basil Vinaigrette. To make it yourself, follow the steps described above and add a bunch of fresh basil leaves to your blender. WHIZZ. WHIZZ. Done.

ONE MORE BITE Vinaigrettes: Basil, Lemon, Pomegranate

Store-bought dressings are full of fat, sugar, and preservatives. Save yourself money and that unnecessary inch on your waist just by switching to home-made goods like the ones seen above. You’ll satisfy your palette. You’ll exercise your creative muscle. You’ll be healthier and closer to Nature with each bite. And it takes 2 minutes to make it, from scratch.

Go for it. Try this at home!

The day has come. April 15th arrived and Uncle Sam wants to hear from you. For once I have taken care of my taxes way before the due date, which, as you know, ended up in my utmost indignation and relentless hiccups despite my wildest expectations. Nonetheless, since I no longer need to worry about 2009, I can focus on a bowl of whole-wheat comfort bathed in a juicy sauce of my choice.

Every week Jason and I do groceries on Saturday, and we buy either one whole chicken that will last for several dinners/lunches, or just a chicken breast plus a fresh fish fillet. Those take care of two to three dinners a week. The remaining days we follow a mostly vegetarian diet.

Usually around Thursday I glance into the depths of our refrigerator and panic as the only thing looking back at me is one sad veg (like zucchini or broccoli), a half-empty jar of capers, leftover mascarpone cheese and rapidly wilting dill. For a moment I’m startled wondering what to make for dinner. But then I run through the pantry and discover at least two variations of dry pasta kicking back in the drawer, a can or two of water-packed tuna (no salt added), maybe a jar of tomato puree, and to make the deal even sweater – there’s a bag of artichoke hearts in the freezer. In a basket there’s always a few onions and garlic cloves only waiting to get in the game.

It takes about 20-30 minutes to make a hearty meal out of the above-mentioned. During the time my pasta water boils in a large pot, I chop and sauté an onion, add drained and crumbled tuna meat, then capers, frozen artichokes, and cover it with my liquid tomatoes. I season the sauce with salt and pepper, maybe a touch of paprika, and let it all simmer together until the pasta is aldente.

Apropos pasta, for a chunky sauce like this, choose the kind of noodles that have ridges and holes allowing the sauce to wrap itself around and/or inside each peace and become one. It’s very sexy.

(Hearing the words, Cosmo lifts his head from the nap, sniffs around, and teased by the aroma coming from the kitchen he barks out loud: OOO, DID SOMEONE SAY SEXY?)

Turn off the heat under the sauce. Scoop about a tablespoon or more of mascarpone cheese and incorporate it into the sauce. Let it melt, baby, let it all nicely melt in. Add freshly chopped dill or parsley, and slowly toss in your cooked pasta along with about a ladleful of pasta water. Mix it all together and voila!

I can’t even describe how phenomenal that meal is. My advise to you is to make only as much pasta as you’d like to eat at one sitting. If you make too much, you’ll be huffing and puffing but you won’t be able to stop before the dish has disappeared from the surface of the Earth.

Here’s another variation of my pasta mid-week fix. Get yourself an Anaheim pepper (green bell pepper will do, too), chop it and toss into a blender with 2 cloves of garlic, chopped onion, a bunch of cilantro, good pinch of salt and freshly ground pepper, a touch of chili powder, and drizzle in some olive oil. Mix it all into a green sauce.

Heat your skillet, add olive oil and sauté chopped zucchini (2-4, depending on their size), while your pasta is boiling away in a separate pan. Season it with salt and pepper and maybe a touch of smoked paprika (why not). When zucchini is semi-soft, add the green sauce and let it simmer together until the noodles are aldente. Toss the pasta into the skillet, stir, push everybody around, and serve!

Feel free to begin this dish with diced pancetta, letting its rendered fat to be the base for the zucchini. You can also add grated Gruyere cheese at the very end, or Parmesan if you prefer. Melted cheese will help bind your pasta with the sauce, turning the dish into a close-knit family.

Even when you think there’s nothing to eat in your house, think again. Check your cabinets; check the produce drawer in your refrigerator. From my experience, there’s always a lonely fellow left sending out RESCUE ME messages either by a pigeon, or in a bottle, or even coded in Morse, just dying to be devoured with pleasure. It’s just a matter of sautéing or fixing up otherwise.

I’m outta here. Da Vinci is exepcting.

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