Chef Kate’s Salmon Brown Rice Salad Recipe

Brown riceChef Kate Ferrara Homes of Carried Away Catering has away of making healthy lifestyle selections delectable. Kate says, “this recipe is inspired by the chopped salmon salad at Tavern on Main in Westport , CT, one of my favorite lunch spots.” 


  • ¾ c long grain brown rice
  • 1.5 c water
  • 1T olive oil
  • ½ t salt
  • 1, 1lb salmon filet.  Cooked and cooled (I prefer slow poached but baking or steaming is fine)
  • 1 c. sweet grape tomatoes, halved
  • 3 persian cucumbers or 1 regular – deseeded and diced
  • 1T chopped parsley
  • 1.5 T capers- chopped
  • 2 c baby spinach- rough chopped
  • Juice of 1 lemon
  • 2T olive oil
  • Salt and Pepper



In a small saucepot over med, heat the 1 T olive oil.  Stir in the rice, toast until fragrant, then add the water.  Bring to a boil, cover, reduce to a simmer.  Cook 40 min or until done. Cool.


While the rice is cooking, poach the salmon.  Bring a large pot of water up  to just below a simmer.  Remove any pin bones from salmon, season with salt, pepper and olive oil and wrap in two layers of plastic wrap, trying to cover the seams (unless you have a vacuum sealer, in that case, seal it up!) Poach, submerged in the water 15-25 min.  Check to make sure its done, remove the skin and let cool.

Combine rice with the tomatoes, cucumber, parsley and capers.  Season to taste with salt and pepper.  Add lemon juice and olive oil and stir in spinach.  Break up the salmon into chunks and gently incorporate into salad as not to make the pieces too small.  Serve!



When corn is in season and super sweet, I’ll add an ear to this salad, sliced raw right off the cob!

Chef Kate’s Grilled Kale Caesar Salad w/Canellini Beans

Chef Kate Homes at Farmer’s Market

Besides being a master chef, Kate Ferrara Homes knows thing or two about how make Italian food healthy.  Run off to the farmer’s market if you can to gather your produce for this amazing recipe. Chef Kate recalls fondly gathering around the dinner table as a child growing up in an Italian family. One of the ways to set the tone for dinner is appetizing salad.  Try this salad which burst with the flavors of Italy.


  • 1 lg bunch kale- washed thoroughly and removed from stems
  • 1T olive oil
  • salt and pepper
  • 6 white anchovies, rough chopped
  • ¼ c grated parmesan
  • juice of 1-2 lemons
  • 1T Dijon mustard
  • 1tsp chopped parsley
  • ½ t salt
  • fresh ground pepper
  • 2T olive oil
  • 2 cloves garlic, minced
  • 1 pinch crushed red pepper
  • 1 can canellini beans- drained
  • 4 slices of crusty bread brushed with oil salt and pepper


Fire up the grill on med/high. In a large bowl, toss kale with oil and a sprinkle of salt and pepper. Reserve.


In a separate bowl, combine juice of one lemon and Dijon, stir in anchovies, parmesan, parsley, salt and pepper


Heat 2 T olive oil in a med skillet over low heat. Gently sweat garlic and crushed red pepper until soft and fragrant, but not browned. Add in drained beans, stir over low until heated through.


Grill Kale 1 min per side. It should be wilted with charred bits. Transfer to a cutting board and rough chop. Grill bread as well. Stir the bean and garlic mixture into the rest of the dressing, taste for seasoning and add more lemon if necessary. Toss in a large bowl with Kale. Serve with grilled bread.


Recipe by MCCN Contributing Chef Kate of Carried Away Catering


Carla Crudup Featured in Cuisine Noir Mag

MCCN’s Carla Crudup is becoming quite the buzz.  Her recipes are among our most popular from Meatloaf to Mac & Cheese.   Recently our perky hostess with the mostess was featured in Cuisine Noir Magazine.  READ ARTICLE We think she is a great find, Now find out why word is getting out about the phenomenal cooking talent.

How to Make Meatoaf by Carla Crudup

Carla Crudup grew up in a home infused with the passion for the culinary arts. Under the tutelage of two master chefs — namely, her mother and father — Carla was only 13 years old when she graduated from baking cookies and fruitcakes to preparing lobster and prime rib repasts for family and friends. As a Recipe Developer, Carla has an expertise in creating recipes and has done so for her award winning food column, major food manufacturers (Lender’s Bagels) and national grocery retail chains (Wild Oats which was purchased by Whole Foods market).  Read More About Carla Crudup.

Patriotic Dessert: Blue Razz Sundae


June has been a busy month and arrived with all of its hoopla, pomp and circumstance! The kids are out of school, summer has arrived, and graduations and weddings are abounding. There will be a lot of entertaining and activities.

I created The Blue Razz Sundae and The Razzy Fruit Salad to accommodate hectic lifestyles without sacrificing deliciousness, healthiness or visual appeal. Children, parents, family members and friends of all ages will enjoy these delectable treats. They’re low in sugar, carbs and calories but high in taste, vitamins and antioxidants.

First up is The Blue Razz Sundae, whose colors make it a perfect dessert for the 4th of July, which is just around the corner or any american patriotic celebration.  The Blue Razz Sundae is a tropical, low-calorie, mouthwatering diva of a dessert that’s sure to bring razzmatazz to your table for any holiday — or just anytime.- Carla Crudup

Serves Four

2 cups fresh blueberries

1 cup fresh raspberries

1 quart low-fat pineapple-coconut (or vanilla) ice cream

Razzy Raspberry Sauce (recipe follows)

4 Chocolate Wafers

Wash and drain berries. Set aside. Place a few blueberries into the bottom of 4 martini glasses. Place 2 scoops of ice cream in each glass. Place more blueberries around the ice cream scoops.

Razzy Raspberry Sauce

1 10-ounce jar Raspberry Fruit Spread
2 tablespoons water
¼ teaspoon orange zest

Place all ingredients in microwaveable bowl and stir. Microwave on high power 
for 40 to 60 seconds. Stir until smooth. Serve immediately. Any remaining sauce 
can be transferred to a glass jar (refrigerate, tightly covered). When ready to 
use, just reheat sauce. Thin the sauce with 1 tablespoon of water if necessary.


Drizzle raspberry sauce over the ice cream. Top sundae with raspberries and garnish chocolate wafer. Serve immediately.

See Recipe for The Razzy Fruit Salad

Article and recipes Copyright © 2006 Carla Crudup. All Rights Reserved.


Director Peter Bratt Talks About Latino Diversity Issues

MCCN’s Erika L. Holmes is of Puerto Rican and Panamanian descent; after hearing Peter Bratt (Director of “La Mission” and brother of actor Benjamin Bratt) speak at 2010 NALIP she then poses a question to him about diversity issues within the Latin Community.  Watch this telling video.

Make Yourself Comfortable with MCCN Host Carla Crudup

Carla Crudup is the face behind that delicious home style mac & cheese.  The MCCN host of the New show Make Yourself Comfortable American Style is well traveled and billingual in Spanish and English so we are so happy to have her.  So watch the video and make yourself comfortable with Carla🙂