#easy entertaining, #eating healthfully, Cooking & Entertaining Ideas, Entrees, Recipe of the Week

Eating Healthfully… Grilled Sesame Teriyaki Tuna

asian grilled tuna teriyaki plated 2

One of the quickest ways to a healthy summer-time dinner is fish on the grill.  Impressive enough for company, but simple enough for any night of the week.

A personal favorite of mine is Grilled Sesame Teriyaki Tuna.  I find yellowfin tuna a great option for this recipe – it’s got a nice mild flavor and holds up great on the grill.

Grilled Sesame Teriyaki Tuna

Asian Marinade

4   Tbls.    Stonewall Kitchen Organic Sesame Teriyaki* (it’s also gluten-free!)
1   Tbls.    Tamari (gluten free)
2   Tbls.    White Vinegar
1   Tbls.    Napa Valley Naturals toasted Sesame Oil*
2   tsp.     Bourbon Barrel Smoked Sesame Seeds*

4              6 oz. pieces of yellowfin tuna, 1 inch thick
½  Cup    Stonewall Kitchen Organic Sesame Teriyaki Sauce*
2   tsp.    Bourbon Barrel Smoked Sesame Seeds*

In a bowl, add all the marinade ingredients together and whisk until thoroughly blended.  Place tuna steaks in a shallow baking dish and pour marinade of tuna.  Gently turn tuna to coat.  Chill for 30 mins – 1 hour.

Preheat grill.  Once grill is hot, place tuna on grill.  Grill for 5-6 minutes on each side or tuna is just opaque. (Only flip once to avoid sticking).  DISCARD LEFTOVER MARINADE.

Drizzle tuna with Stonewall Kitchen Organic Sesame Teriyaki and garnish with smoked sesame seeds. Tent and left rest for 5 minutes.

asian grilled tuna teriyaki plated

Serving suggestion:  Serve with Asian noodles (i.e. King Soba Noodles*) tossed with steamed broccoli and Sesame Teriyaki Sauce; or basmati rice and healthy Asian Cabbage & Kale Slaw**.

asian ingredients 2

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at www.alamaisonaccents.com

** Find Asian Cabbage & Kale Slaw recipe on our website.



#easy entertaining, #eating healthfully, #gluten-free, Recipe of the Week, Side Dishes

Eating Healthfully… Asian Cabbage & Kale Slaw

Asian cabbage and kale slaw 2

Nothing pairs with summer grilling like a great slaw.  Although I love the classic sweet mayo based coleslaw, I also find the lighter (and healthier) taste of this Asian slaw delicious and refreshing paired with fish or chicken.

Asian cabbage and kale

Asian Cabbage & Kale Slaw

4  Cups    Kale washed with ribs removedthen rolled and sliced thin (chiffonade)
4  Cups    Red Cabbage, thinly sliced
2               Carrots, large- shredded

Asian Vinaigrette
¼  Cup     GF Tamari or Soy Sauce (use Tamari for gluten free)
¼  Cup     Lemon Juice
¼  Cup     Napa Valley Naturals Grapeseed Oil*
2   Tbls.                Grated Ginger, fresh
2   Tbls.                White Vinegar
2   Tbls.                Napa Valley Naturals toasted Sesame Oil*
1   Tbls.                Bourbon Barrel Smoked Sesame Seeds*

Toss together the kale, red cabbage and carrots in a large bowl.  In a separate bowl, add all the vinaigrette ingredients together and whisk until thoroughly blended.  Pour ½ the vinaigrette over the slaw and toss.  Serve immediately or chill for 1 hour.  Taste and apply more dressing if needed.

Asian cabbage and kale slaw

Save left over vinaigrette use over green salad, toss with Asian noodles for a delicious Asian pasta salad, or use as a flavorful marinade.  Delicious on tuna or chicken.

asian ingredients 2

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at www.alamaisonaccents.com



#cooking healthfully, Cooking & Entertaining Ideas, Entrees

Eating Healthfully… Colorful Mixed Greens, Beets & Goat Cheese Salad


Eating Healthyfully… This salad is easy to throw together, filled with antioxidants and oh so pretty!


What makes it extra special?… The only dressing it needs is a drizzle of our BR Cohn Olive Oil and Napa Valley Naturals Balsamic Fig Vinegar.

Find BR Cohn Olive Oil and Napa Valley Naturals Balsamic Fig Vinegar at a la Maison in Baldwinsville.

What’s in our salad?…

2-3 Cups Mixed Greens and Spinach
1/2 Cup. Raw Beets, peeled and cut into thin strips
1/2 Cup. Raw Carrots, peeled and cut into thin strips
1/3 Avocado, sliced
1 oz. Goat Cheese, crumble
1 Tbls Pep it’s

Arrange ingredients on a plate, then drizzle with BR Cohn Olive Oil & Napa Valley Natural Balsamic Fig Vinegar. Season with sea salt and pepper.


Recipe of the Week

Eating Healthfully… Luscious Banana Breakfast Pudding

It sounds delicious, don’t you think?! Can you believe it is good for you too? My Luscious Banana Breakfast Pudding is filled with calcium, Omega 3 fatty acids, and fiber so you can enjoy it guilt free!

With a tiny bit of prep work before bed, literally about 3 minutes, you can whip this tasty breakfast up in minutes when you get up.


Luscious Banana Breakfast Pudding

Night Ingredients
1 Cup of Old Fashioned Oats
1 Tablespoon Chia Seeds
1 Cup Unsweetened Vanilla Almond Milk (or the milk of your choice)

Peel bananas, cut in half and freeze overnight. Combine the oats, chia seeds, and vanilla almond milk in a bowl or blender pitcher. Refrigerate overnight, or for a minimum of 2 hours.

Morning Ingredients
1 1/2 Frozen Bananas
1-2 Teaspoons Maple Syrup
1/2 Teaspoon of Bourbon Barrel Foods Madagascar Vanilla*
1/8 Teaspoon of Sea Salt

Remove oat mixture from the refrigerator and stir to combine. Then place the oat mixture and all the morning ingredients listed above in a blender. Blend until creamy.

Optional garnish: Transfer to a bowl and top with a few mini chocolate chips

*Find Bourbon Barrel Foods Bourbon Madagascar Vanilla at a la Maison

One final tip: When freezing your bananas, you may want to freeze a few extra to have them on hand and ready for other healthy recipes.

Cheers to healthy eating!

Cooking & Entertaining Ideas, Recipe of the Week

Cookies Continue!… Gluten-free Berry Shortbread Cookies

A family favorite at our house is Berry Shortbread Cookies – or as my brother calls them, “Jelly Goodness”. I have been making these cookies for about 15 years, but after discovering that I was gluten intolerant a year ago, I needed to revamp the recipe so I could still enjoy these amazing cookies myself.


Here is a gluten-free version that everyone will enjoy!

Gluten-free Berry Shortbread Cookies
1/3 cup granulated sugar
5 tablespoons butter, softened
1 ½ teaspoons vanilla extract
1 large egg
¾ cup buckwheat flour
¼ cup tapioca flour
2 tablespoons cornstarch
¼ teaspoon baking powder
¼ teaspoon sea salt
½ cup berry preserves, jam or compote

¾ cup of powered sugar
1 ½ tablespoons of lemon juice
½ teaspoons almond extract

1. Preheat Oven to 375 degrees.
2. Beat granulated sugar and butter until light and fluffy. Blend in egg and vanilla.
3. Mix dry ingredients together in a bowl and whisk. Mix dry mixture together with sugar mixture.
4. Turn dough onto a floured surface. Divide dough in half and gently roll into a 12 inch log (dough will be very soft). Place on a baking sheet lined with parchment paper and using your finger, make a ½ channel in the middle of the log. Spoon jam into the center of the logs.
5. Bake at 375 degrees for about 20 minutes or until lightly brown. Slide parchment with cookie logs onto a cutting board (it’s so much easier to just slide the whole piece of parchment to the cutting board.) Immediately cut the log at a diagonal into individual cookies (about an inch wide).
6. Whip together the powered sugar, lemon juice and vanilla extract. Drizzle over the cookies. Continue to cool cookies.


Enjoy my friends!!!

Cooking & Entertaining Ideas, Events

Eating Healthfully… Tex Mex Casserole from Oh She Glows

The kitchen is filled with southwestern aromas this morning…

Stop into our Baldwinsville store today as we continue to feature recipes from our October featured cookbook, “Oh She Glows” by Angela Liddon.

Enjoy a taste of Tex Mex casserole from 11:30am – 2:00pm. You’ll also have the opportunity to sample a selection of the salsas we carry as well!

Healthy and delicious awaits you at `a la Maison today!