Roy’s Shrimp Salad With Capers, Feta, and Avocado

We were in San Diego for a long weekend this winter and finally ate at the Famous Roy’s Hawaiian Fusion Cuisine.  It was fantastic.  We had a beautiful view of the ocean and my husband and I enjoyed a long leisurely dinner.  Everything on the menu was exceptional but the shrimp salad stood out.  It was the combo of fresh shrimp, lime, capers, feta, and avocado that all balanced so perfectly together.   I have been meaning to re-create this one at home and finally did.  I think I came pretty close.

Make this for a weeknight meal or something special for your dinner guests.

Roy’s Shrimp Salad with Capers, Feta, and Avocado


  • 2 tsp. minced shallots
  • 3 Tbls. capers
  • 1/4 cup fresh lime juice
  • 1/2 cup olive oil
  • 3/4 tsp. Dijon mustard
  • 1 Tbsp. honey
  • 1 lb cherry tomatoes sliced in half
  • 1/3 cup crumbled feta cheese
  • 1/3 cup finely chopped red onion
  • 1 dozen large cooked shrimp,each cut crosswise into 3 pcs.
  • 1  avocado, diced
  • 1 head of romaine lettuce, chopped




To make dressing:

Combine shallots, 1 Tbls. capers, and lime juice in a blender and purée until smooth. Add olive oil and mustard and blend until well combined. Stir in honey.

To assemble salad:

In a bowl, add chopped romaine, tomato, feta, onion, and remaining capers.  Toss together.  Then lightly mix the shrimp and avocado into the bowl.   Add dressing and salt and pepper to taste.  Serve immediately.


Easter Brunch—Ham, Swiss, Cheddar, and Parmesan Strata

If you are looking for an easy addition to your Easter brunch, try this.  Stratas rarely seem to show up on brunch menus, but in my opinion, are just about the best thing you can do with baked eggs—and, they are so easy to make.  Unlike quiches and frittatas, the base of the strata are bread cubes that are left to soak in a custardy egg mixture.  The bread makes the strata  light and fluffy and a lot like a savory version of bread pudding that you get to eat for breakfast.

This is a basic recipe so feel free to add broccoli, asparagus, mushrooms, and peppers.  Really, whatever you like.  You can use any kind of bread but I think the onion rolls are the best.

If all this bread talk is making you have carb anxiety, don’t!  It’s Easter, so celebrate and enjoy!

Have a blessed and Happy Easter everyone!!

Ham, Swiss, Cheddar, and Parmesan Strata


  • 14 ounces onion rolls, cubed
  • 1/2 lb. Boar’s Head deli ham, chopped
  • 1 cup shredded Swiss cheese
  • 1 cup shredded Cheddar cheese
  • 1/2 cup shredded Parmesan Reggiano cheese
  • 8 eggs
  • 2 teaspoons Dijon mustard
  • 3 cups 2%  milk
  • 1 tsp. salt and pepper



Preheat oven to 375F. Butter a 9×11 baking dish.  Place cubed rolls in pan. Top with ham and cheeses.
Combine eggs, mustard, milk, and salt and pepper; whisk well. Pour over roll mixture.
Bake 30 to 45 minutes, until set and puffed. Let cool 10 minutes and serve.


Empty Cupboard Cooking–Artichoke Crostini

We are back from Spring Break and I must say, a week in the sun and surf did us all good.  I enjoyed the R&R and the wonderful Caribbean food.  I didn’t however enjoy my empty cupboards when I returned home.  So I scrounged around and pulled out a jar of marinated artichokes for my inspiration.  I got the hmmm….what are you making look from my husband but when he tasted these delicious little morsels of goodness he was a happy camper.  Appetizers for dinner are sooo underrated.  I must have eaten a dozen of these and now they are definitely going to be in heavy rotation for the spring season.  Make these for your next party or just a little treat for yourself.

As a bonus, you can make ahead and freeze.

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Chicken Pesto Pizza with Fioretti Caesar Salad

Growing up, my Dad worked with a guy by the name of Ed Fioretti.  Ed became one of my Dad’s best friends.  I’ll never forget the first time I met him—Dad invited  him to our house for dinner.  Ed lived in Chicago.  He was Italian, good looking, and drove a flashy red convertible that my sister and I got to drive—much to my Dad’s chagrin.   Ed adored my Mom, and loved to give her a hard time in the kitchen.  He said he was going to show her how to make a “real” Caesar salad.   I was impressed–a man cooking in our kitchen?  Ed has since passed away, but his recipe still remains.  It inspired me to cook and is one of my favs so I’m sharing it with all of you.

And the Pizza?—well, let’s just say you can’t beat the combo of pesto, sun-dried tomatoes and mozzarella cheese.  A perfect combo.

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March Meatball Madness

At first glance, meatball recipes are never very exciting to me—until  I came across these little gems.

They are one of the most popular items on our catering menu and also a kid favorite.  These meatballs have an Italian twist and are so good they don’t even need sauce.  Serve these at your next party or for a weeknight meal.  I’m warning you—they are addicting!

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