Rich, creamy, the truffle of all produce, avocados can be tricky to eat if you don’t know how to properly prepare it.

The most important thing to keep in mind is to make a clean, smooth cut from the top of the avocado all the way down around the sides, and down to the bottom. By starting at the stem end and slicing down on each side, you will be able to easily twist the halves, opening up to the center.

To remove the pit, simply hold the pitted half in the palm of your hand, skin side down. Then, take a fork and stick it into the pit, being careful not to stab your hand. Simply twist the knife so that the pit is separated from the flesh.

Finally, take a large spoon and gently slip between the soft flesh and the skin, taking precautions not to tear and mangle the flesh.

Once the avocado is removed from the skin, it is ready to be cubed, sliced, or mashed.

Irresistable Guacamole

2 Haas avocados
1 teaspoon kosher salt or Matt's Mix
1 clove garlic, minced
1/2 bunch fresh cilantro
1 large jalapeno pepper
1 lime
Tequila, to taste

Split avocados in half. Remove the pits and scoop out the flesh into a glass or stainless steel bowl. Add the salt and garlic and mash.Chop the cilantro. Halve the jalapeno and remove the ribs and the seeds; mince. Halve the lime and squeeze the juice over the mashed avocados. Add a splash of tequila. (Be careful, you don't want too much in there!) Add the cilantro and minced jalapeno and combine thoroughly with avocados.

Taste and add more salt, lime, and/or more jalapeno if desired. Serve immediately or refrigerate until ready to serve.

Tip: To prevent the guacamole from browning while in the refrigerator, lay a piece of plastic wrap directly on the surface of the guacamole and press down gently, pushing out any air between the dip and the plastic wrap. Doing so will slow down the oxidation of the avocado caused by the exposure to the oxygen in the air.

It seems like everyone has a touch of the sniffles this week, feeling somewhat under the weather. With a hectic schedule, who has time to be sick? And, worse, when busy, it's a rare person who wants to prepare a home-cooked meal when feeling run down.

This weekend, I found myself in just this same situation. With work demands, as well as a brief trip out of town, topped off with a touch of a cold, I knew that a batch of chicken noodle soup was in order, but wanted to make it quickly.

There's a secret to making the perfect batch of chicken noodle soup in a snap - a rotisserie chicken. Here's the recipe - enjoy!

Chicken Noodle in a Snap

1 rotisserie chicken
2 large carrots, peeled and chopped
2 large Spanish onions, diced
1 clove garlic, minced
1 small heart of celery, chopped
3/4 cup white wine (I tend to use what's open in the fridge)
2 quarts chicken broth
1 small bunch of fresh sage, stems removed and leaves minced
2 - 3 cups of egg noodles
Matt's Mix or Salt & Pepper to taste
Method:
Remove the skin from the rotisserie chicken, and discard the skin. Shred the chicken off the bones and set the bones in a large stock pot, and cover with the broth. Simmer the broth and bones while you prep all of your other vegetables (about 15 - 20 minutes).
**TIP - if you routinely buy a rotisserie chicken, save the carcass in a ziplock bag and keep it in the freezer, for additional flavor boosters as needed.
Using a strainer, pour the chicken broth into another bowl and set aside. Discard the bones. Using that same stock pot, add a small amount of canola oil or pure olive oil (cover the bottom of the pot) and start to saute the onions, stirring occasionally so they do not burn.

When the onions are nicely caramelized, take the white wine and pour it into the stock pot, scraping up the caramelized bits off the bottom of the pot, stirring with a wooden spoon. Add the carrots and celery. Add the stock. Simmer until the carrots are tender.

Add the egg noodles and continue to simmer until the noodles are tender. Add the minced sage and season with Matt's Mix or salt & pepper to taste. Serve.

There's a lot of talk about so-called "Superfoods", and many of them are probably things you're already eating, like blueberries, salmon, oats, yogurt, and spinach, but there are so many more that may not be as easy to cook or pair with other foods to enjoy in a recipe.

Dark, leafy greens are excellent sources of vitamins and minerals. One of my favorite leafy green vegetables are Swiss Chard. Swiss Chard is a beautifully colored vegetable that sometimes has bright orange, yellow and magenta stems, which are edible. The bright colors of the stems make for a gorgeous palate for serving the greens steamed, sauteed or in soup. Swss Chard is a great source of Vitamins C, K and A, as well as Magnesium, fiber, Folate and Biotin.

There is a lot of talk about how we should eat dairy products like milk, cheese and yogurt in order to get the calcium we need, but did you know that dark, green leafy vegetables are a better source of calcium than diary?! In just one cup of Swiss Chard, there is a whopping 101 mg of the calcium your body needs in order to keep your bones strong. Unlike dairy, eating Chard will give you the dietary fiber your body needs to keep your heart and digestive system operating at peak performance.

When cooking Chard, like other vegetables, it is essential to avoid over-cooking them, which will kill their nutrients and vitamins. Keep the colors bright, once the bright colors of your veggies fade as a result of cooking them too long, the vitamins are all but obliterated. While steaming and sauteeing Chard is a great way to enjoy it as a side dish, I also love the recipe below because it's a different way to prepare them when you're looking for a change of pace. I also like this recipe because all of the other vegetables make for a filling, colorful soup that's quick and easy to prepare. Enjoy!

Hearty Vegetable Soup with Swiss Chard and Sausage

3 large carrots, peeled and sliced
2 large onions, peeled and diced
3 cloves of garlic, minced
1 medium zucchini, sliced into half-moons
1 bunch Swiss Chard, washed thoroughly and leaves torn. Save the stems.
6 cups chicken or vegetable broth
1 can canelinni beans, drained
1 lb. Italian Sausage with fennel (can be pork or turkey). Squeeze the sausage out of the skin and discard the skin.
Matt's Mix seasoning, as needed (or salt and pepper)
Canola oil or pure olive oil, as needed

Method:

Add a small amount of oil to the bottom of a large stock pot and brown the sausage. Once the sausage is browned, remove it from the pot and set aside. Take the onions and saute them in the pot until nicely caramelized. If more oil is needed in order to keep them from burning and sticking to the bottom of the pot, add a small amount of oil. Saute the garlic with the onions.

Once the onions are nicely browned, add about one cup of stock to the pot and stir vigorously and scratch the bottom of the pan with a wooden spoon to release the nicely browned bits from the bottom. Add the carrots and the rest of the stock. Simmer for about ten minutes and meanwhile, slice the Swiss Chard stems into half moons (like celery). Set aside.

Add the zucchini and the Chard stems to the soup pot and simmer for about 5 more minutes. Add the sausage back to the pot and add the beans. Stir everything together. Add some seasoning and adjust to taste. Add the Chard leaves last and stir just to wilt them. Serve.

When I opened the door this morning, I noticed the damp and chilly weather, but couldn't help but think that it feels like spring, instead of the dead-center of January! I, like many, will choose to enjoy this mild weather while it lasts. The weather report is calling for some snow this afternoon, so we know a warm-front isn't on the way. What better meal to serve tonight than a comforting bowl of tomato soup?

One of my favorite recipes for tomato soup includes roasted fennel, which gives the soup a warm and rustic flavor. The caramelized tomatoes and fennel add a bit of sweetness and depth, bringing out the natural sugars of both of these ingredients. What I like most about this soup is that it has a flavor unlike any other tomato soup recipe I've tried. Many times, I avoid ordering tomato soup because it tastes like marinara sauce, but without the pasta. If you prefer tomato soup to taste like tomato soup, rather than spaghetti sauce, this is the perfect recipe for you!

Roasted Tomato & Fennel Soup

2 pints grape tomatoes, washed
1 head of fennel, fronds removed
3 small shallots, minced
2 cloves of garlic, minced
As needed, pure olive oil or canola oil
1/4 cup dry white wine

3 - 4 cups of chicken broth or vegetable broth
1/2 cup of heavy cream (optional)
As needed, Matt's Mix or salt & pepper

Method:

Preheat the oven to 400 degrees. Slice the fennel in half, lengthwise, then julienne each half. Toss the fennel and grape tomatoes in some oil (just enough to coat) and place them on a baking sheet that has been lightly sprayed with cooking spray. Sprinkle with Matt's Mix or salt & pepper. Roast for about 25 minutes until nicely browned.

Meanwhile, saute the shallots and garlic in a medium-large soup pot over high heat, until browned in a small amount of oil (just enough to cover the bottom of the pan to keep the shallots and garlic from sticking and burning). Turn the heat down and carefully add in the wine. Allow it to evaporate, and then turn the heat off. Set aside to cool.

When the tomatoes and fennel are nicely caramelized, remove them from the oven and set aside to cool slightly. In a food processor, blend the garlic, shallots, fennel and tomatoes until smooth. Add a small amount of chicken broth and process again. Take this mixture and place it back into the soup pot you used to saute the shallots. Add the rest of the chicken broth. Heat through. Add the cream, if using and adjust the seasonings to suit your tastes. Serve with crusty bread or croutons. Enjoy!

Red Bell peppers are a colorful and flavorful way to include a vegetable side in your next dinner recipe rotation. This recipe pairs the peppers with broccoli rabe, another interesting twist on the ordinary vegetable offerings.

Broccoli Rabe with Roasted Red Peppers
2 large red bell peppers
2 1/2 pounds broccoli rabe (about 3 large bunches), tough stems trimmed, tops and leaves coarsely chopped
pure, olive oil, as needed
Matt's Mix (or salt & pepper), as needed
Char peppers directly over grill or broil until blackened on all sides. Enclose peppers in a mixing bowl tightly covered with plastic wrap for 20 minutes. Peel and seed peppers, then cut into 1/3-inch-wide strips.

Working in batches, cook broccoli rabe in large pot of boiling salted water until just crisp-tender, about 3 minutes per batch. Using large slotted spoon or strainer, transfer vegetables to bowl of ice water to cool. Drain well.
Heat olive oil in heavy large pot over medium-high heat. Add broccoli rabe; toss until coated with oil and heated through, about 5 minutes. Add bell pepper strips; toss to blend. Season with Matt's Mix (available at Joe's Produce) or salt and pepper and serve.

The Brussels sprout is a variety of wild cabbage that is named for the city in Belgium, but its origins are not believed to be from that area. Brussels sprouts can be a healthy and flavorful addition to any meal. High in fiber and vitamins, the sprouts have cancer-fighting nutrients like other cruciferous vegetables such as broccoli and cauliflower.

A delicious and flavorful way to prepare Brussels Sprouts is to roast them with shallots and drizzle them with balsamic vinegar just before serving. I like to add pancetta or bacon to the recipe, but if you're trying to keep it "light", simply omit.

Roasted Brussels Sprouts with Shallots and Bacon

2 pounds Brussels sprouts, stems trimmed, quartered, washed well
2 shallots, minced

6 ounces pancetta, small dice (you can substitute Dearborn Bacon)

Good quality Balsamic vinegar, for drizzling
Matt's Mix (or salt & pepper) to taste
Method:

Pre-heat the oven to 400 degrees and spray a half sheet pan with cooking spray. Toss the quartered Brussels sprouts with just enough pure olive oil or canola oil to coat. Sprinkle them with Matt's Mix and roast in the oven, until nicely caramelized, about 20 minutes.

While the sprouts are in the oven, pre-heat a large sauté pan over medium-high heat; add pancetta and sauté until golden and crisp; remove meat from pan and set aside. Saute the shallots in some of the reserved pancetta or bacon fat (if you're planning to omit the pancetta or bacon, simply use a small amount of pure olive oil to saute the shallots).

Remove the sprouts from the oven and toss together with the bacon or pancetta (if you're using), and shallots. Taste and adjust seasoning with more seasoning mix, and a drizzle of GOOD balsamic vinegar. Enjoy!

Even though there's a chill in the air, there's still time to do dinner on the grill. Weeknight meals can be tricky, so pizza is often on the menu. Instead of "hot & now", you can make your own in about 30 minutes, depending on which toppings you choose.

Grilled pizza can be as simple as 'margarita' style, or a little more complex with spinach, chicken and bacon. The easiest way to get your pizza recipe going is to use a pre-made pizza dough (I prefer Tiseo's, a frozen dough, made in Michigan).

There are still plenty of incredible tomatoes to make your pizza exceptional. Whether you prefer roma, beefsteak, grape or heirloom, vine-ripened tomatoes are at the peak of freshness. Drizzled with a high-quality olive oil, and some fresh mozzarella, you'll have a colorful and satisfying dinner tonight.

If 'margarita' style isn't your taste, use your imagination to create the pizza you crave. A rotisserie chicken, your favorite barbecue sauce, and Monterrey Jack cheese is your custom BBQ chicken creation. Using some bacon, spinach (perhaps sauteed in the bacon fat), and Pepper Jack cheese is a delicious twist on spinach artichoke dip.

Once you've determined which types of toppings you want to use, it's time to get to work. Thawing the dough is the most important step, unless you're using refrigerated dough, of course. Clean, oil, and preheat your grill.

If you plan ahead, you can thaw the dough in the fridge, or zap it in the microwave in short bursts in case you're in a big hurry. Once the dough is thawed, roll it out on a lightly floured surface, as thin or as thick as you would like. Brush both sides of the crust with canola oil or pure olive oil, sprinkle with sea salt and freshly cracked black pepper, OR, use my favorite seasoning, Matt's Mix (a chef-inspired, all-purpose seasoning, found at Joe's Produce Gourmet Market).

Once the dough is rolled out, brushed with oil and seasoned, it's time to grill. Place the crust onto the hot grates and mark on each side, being careful not to burn it. If your crust is rolled thick, you will need to finish the pizza by baking it in the oven for a while to ensure it is cooked all the way through. If you've rolled the crust out to be thin, a quick minute or two on each side of the crust should do the trick.

Once the crust is nicely marked and crisp, you're ready to assemble your pizza. Finish the pizza by adding the toppings to the crust, and, finish in the oven (about 400 degrees) to melt the cheese.

Enjoy!