Recipes from Dr. Perricone

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Nothing tastes better than a great tomato—unfortunately most tomatoes are lacking in flavor. If you can find heirloom tomatoes you will be in for a great taste treat. If they are not available, opt for cherry or grape tomatoes which are always sweet and delicious.

Ingredients

* 1 tbsp. 12-Star Balsamic Vinegar
* 4 tbsp. Organic Extra Virgin Olive Oil
* 2 tbsp. fresh basil, chopped
* 1 tsp. oregano
* 1 clove garlic, minced or pressed
* Sea salt and freshly ground pepper to taste
* 4 to 6 large heirloom, organic or on-the-vine tomatoes
* 8 oz. fresh mozzarella
* 2 tbsp. fresh basil, chopped

Directions

Mix first six ingredients together, set aside. Slice tomatoes into 1/2 inch slices. If using cherry or grape tomatoes leave whole. Slice mozzarella into eight slices. Alternately layer tomatoes and mozzarella, interchanging the different types of tomatoes with each salad. Drizzle each salad with vinaigrette and season with salt and pepper. Garnish with fresh basil.

Serves 4

Chick peas, also known as garbanzo beans are an excellent source of fiber and healthy carbohydrates. This is one of my favorite salads because of its aromatic spices and herbs. You can also make this the day before serving. This will allow all of the aromatic flavors to marinate and blend together. Because of the [...]

This delightful shrimp recipe is very versatile—you will find many types of seafood, tofu, and poultry can also be prepared following this recipe.

Ingredients

* 1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse
* salt
* 2 tablespoons fresh rosemary leaves finely chopped plus sprigs for garnish
* 3 tablespoons extra virgin olive oil plus oil for brushing shrimp
* Juice of one large lemon
* Freshly grated black pepper to taste
* 16 jumbo shrimp (about 10 per pound)
* four 12-inch bamboo skewers
* organic lemon wedges

Preparation

In a large bowl stir together garlic, finely chopped rosemary, lemon juice and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.

Soak skewers in water to cover 30 minutes and prepare grill.

To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through. Do not overcook.

If you do not have a grill, simply brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.

Garnish shrimp with rosemary sprigs and serve with lemon wedges.

With July 4th right around the corner, the time is perfect for me to share one of my favorite recipes for the barbecue, salmon kabobs marinated with fresh lime juice and rosemary. This recipe also works wonders with shrimp, scallops, boneless chicken breast and firm tofu. Heirloom tomato and mozzarella salad makes the perfect accompaniment.

Our savory salmon kabobs will deliver a healthy dose of the omega-3s as well as superior taste and flavor. This recipe also works wonders with shrimp, scallops, boneless chicken breast and firm tofu.

Ingredients 1 cucumber, peeled and diced into ¼-inch cubes 1 red pepper, diced into ¼-inch cubes 3 stalks celery, diced into ¼-inch cubes 1 cup cherry tomatoes, quartered 2 tbsp chopped red onion 2 tbsp finely chopped fresh parsley 1 tbsp fresh-squeezed lemon juice 6 black olives, pitted and quartered 2 ounces crumbled feta cheese [...]