All posts by Mack Newton

Mack Shake

Serves 1 1 ripe banana 16 oz fresh orange juice ½ ripe apple ½ ripe pear Cut banana, apple, and pear into small slices. Puree all ingredients in a blender until smooth. Stir, then pour into ice filled glasses.  

Mack Shake Ultra

Serves 4 2 ripe bananas 4 cups (1-inch cubes) peeled fresh pineapple ½ cup fresh orange juice ½ cup cold water 1 tablespoon fresh lemon juice 2 cups ice cubes Cut bananas into 1-inch slices. Puree all ingredients in 2 batches in a blender until smooth, transferring into a pitcher.  Stir, then serve in ice filled Read More

Roasted Chicken Legs with Veggies and Arugula

Serves 2 2  whole chicken legs (1 lb), cut into thighs and drumsticks 3/4  lb small boiling potatoes, halved 1 green bell pepper, cut into 1/2-inch-wide strips 1 onion, cut into 1/2-inch-thick wedges 1 tablespoon olive oil 1/2 teaspoon dried thyme, crumbled 1 bunch arugula (2 cups), coarse stems discarded 1/4 cup dry wine (optional) Read More

Grilled Rib-Eye Steaks with Curry Oil

Serves 2 2 tablespoons olive oil 2 large onions, thinly sliced 2 (1 inch-thick) boneless rib-eye steaks (6 oz each) ½ teaspoon curry powder 1 garlic clove, halved lengthwise Accompaniment: Spinach salad Heat 1 tablespoon olive oil in a large heavy skillet over moderate heat until hot but not smoking, then cook onions with seasoning Read More

Seared Salmon with Sesame-Spinach Bok Choy

Serves 2 2 tablespoons vegetable oil 2 (6-oz) salmon filets ¼ lb fresh shiitake mushrooms, stems discarded and caps cut into ¼ – inch-thick slices* 1 garlic clove, chopped ½ lb baby bok choy or regular bok choy, trimmed and cut crosswise into 1-inch pieces 2 ½ oz baby spinach, tough stems discarded ½ teaspoon dark Asian sesame oil (low sodium) Read More

Dipping Sauce

Makes 2 ½ cups 1 (28-oz) can crushed Italian tomatoes in puree (3 ½ cups) 3 tablespoons olive oil 1 teaspoon diced oregano Simmer crushed tomatoes in puree and oil and oregano in a large non-reactive saucepan, uncovered, stirring occasionally, until reduced to about 2 ½ cups, about 20 minutes.  Season and cool to room Read More