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Ingredients

For the Sauce:

For the fish:

Method

Make the Sauce:

For the fish:

This recipe goes great with a green salad and some nice crusty bread to soak up the sauce.

Enjoy!

Keep up with Paul & Carolyn Zweben and The Zweben Team over on YouTube for the latest updates on real estate and life in New York City!

Ingredients:

For the marinade:

For the avocado salsa:

Method:

Not only is this delicious, but it's good for you too!

When we were wondering what to serve with this delicious chicken, we asked Heather Burns, our very own expert in all things beer and proprietor at St. Gambrinus Beer Shoppe in Brooklyn, NY. Heather said we should try Zombie Dust by the 3 Floyds Brewery. She said that it is refreshing and made with all Citra hops that have a citrus-like characteristic.  Zombie Dust has a nicely balanced bitterness. Heather says it is a great beer to enjoy on it's own or versatile enough to pair with lots of different foods. She especially loves a hoppy beer with spicy food!

Ingredients:

Method:

Whether you serve them with creamy scrambled eggs and a glass of prosecco or slathered with butter and raspberry jam for the kids, these are sure to bring a smile to everyone's face!

Ingredients:

Method:

You are going to love this soup with a glass of dry white wine. Enjoy!

This recipe will feed four.

Ingredients

Method

Place the chicken in a casserole dish, skin side up. Mix all of the remaining ingredients with the chicken and you're ready.

Roast at 350F, uncovered, for 45 minutes, then turn the oven to 425F and roast until golden brown (about 15 more minutes ).

This sauce is so easy you'll be making it every week. In the winter you can use a large can of San Marzano tomatoes, unless of course you're somewhere near a grandma who cans them.

Ingredients:

Method:

Heat the olive oil in a large skillet and add the onion. Saute until the onion is translucent. Then, add garlic and saute for a couple minutes more.

Add tomatoes, juice and all. Some like to remove the skins and seeds, but I think they add flavor and texture. I love every bit of those beautiful things and don't want to waste a bit. Sprinkle with a generous amount of salt and add freshly cracked pepper.

Once the tomatoes start to cook down a bit and get soft (about 10 minutes), add a splash of vermouth. If you don't have vermouth, any wine you happen to be drinking will work just fine. I like to add a pinch of crushed red chili flakes, but this is optional. If your kids won't eat it, what's the point?

Cook until the tomatoes feel soft to the touch and the sauce begins to thicken. About 10 or 15 minutes more.

Add the basil and cook for 2 minutes more.

Serve with your favorite pasta and a glass of red wine.

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Paul Zweben, Licensed Associate RE Broker
pzweben@elliman.com
Carolyn Zweben, Licensed Associate RE Broker
czweben@elliman.com
1995 Broadway, New York, 10023

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