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ET Magazine Commack

SEPTEMBER 2021

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LIFESTYLE • FOOD • FEATURES

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l OUT & ABOUT The Best Food Trucks &Where They Roll A list of Long Island’s favorite food trucks and where to find them. l THE BAKING COACH Rice Pudding A recipe that is so sweet yet simple and offers some good nutritional qualities. l FASHION & BEAUTY Back to School Trends Wardrobe staples and looks to incorporate into your personal style. l HOME & GARDEN Decorating—Before and After The process of renovation: planning, getting ideas and advice, setting your budget parameters, etc. l HEALTH & WELLNESS 5 Delicious Herbal Teas That Promote Well-being Herbal teas and their benefits worth adding to your daily beverage intake. l TRAVEL Outstanding Omaha Things to do, see and eat along with the history behind certain attractions. l FOOD & DRINK WITH JOANNA Verde Kitchen & Cocktails A local oasis for foodies and novices alike. l DISHIN WITH DENISE “Brainy” Back to School Tacos A great back to school meal that’s filled with flavor and rich in Omega-3 fatty acids. l FAMILY FEATURES A School Day of Family Favorites Meals and snacks to ensure little learners are energized for time spent in the classroom, playing with friends and completing homework. l FAMILY FEATURES A Wonderful Breakfast Worth Waking Up To Perfect for any breakfast or brunch occasion…an Overnight Apple Cinnamon French Toast Casserole.

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B ack T o S chool T rends

With back to school just around the corner, now is the time to start shopping for wardrobe staples and assembling new out- fits! After the last year of online school, fash- ions are split between comfortable athleisure and dressed up retro. Whichever style you prefer, the outfit you wear on the first day back will help establish the aesthetic of your personal wardrobe! The color of the season is lavender. This muted purple is making appearances all over the runway, and for fashion conscious teens, will be splashed across their closet. Since colors are popular one day and old-news the next, you are better off buying one, stand- out piece in lavender. The softer purple would look fetching on a puff-sleeved dress or but- ton-up cardigan! For the bolder student, leop- ard-print is taking over. Ideal for a faux-fur coat, leopard-print will bring the glamour of an old-Hollywood star to your outfit. For those looking to continue dressing cozy, there are plenty of options to spice up your outfit. Tie dye is making a significant come-back, thanks to the continued popu- larity of 60s and 70s fashions. Pairing a tie dye sweatshirt and mask will keep your look laid back, but give an air of put-togetherness. Brands like Tommy Hilfiger, Adidas, and Nike are major in athleisure, and while it may sometimes be a bit pricey to buy new, thrift- ing is always an affordable and environmen- tally-friendly option!

Platform sneakers are the “it-shoe” this season. Inspired by the eternally beloved streetwear fashion, chunky sneakers pair with any outfit! These shoes are ideal for running to and from class all day. Consider wearing these sneakers with a midi dress while the weather is still nice out! This combo is a more dressed up version of the athleisure look – maintaining comfort while favoring style. Another favorite shoe for this fall is the loafer. An ode to the retro wave sweeping youth fashion, the loafer can be worn as plat- forms or as a low, chunky heel. Style your loafers with ruffle socks for a more feminine look. Loafers also pair well with two popular items of the season; pleated skirts and sweater vests. Tennis skirts have long been a teen classic, while sweater vests have only recently been introduced as a trendy item. Keeping with the revamp of the traditional, tweedy academic style, messenger bags are becoming popular again. More common among college students, the messenger bag is being marketed towards high schoolers with a utilitarian, military-inspired look. Whether this is your first time back to in- person school or not, take advantage of the new school year to cobble together outfits you are excited about! Try out new trends and incorporate them into your personal style!

Rachael Severino is an incoming junior at Sarah Lawrence College. She is majoring in classics. A writer, ballerina, and crafter, Rachael is attracted to all things creative.

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For diehard coffee drinkers, herbal tea may not sound all that exciting… but if you can replace that afternoon java with one of these tasty caffeine-free teas, you’ll prob- ably have a better night’s sleep and you’ll definitely be giving yourself some extra health benefits. Herbal teas are always naturally decaf- feinated, because unlike regular teas brewed from leaves, herbal teas are steeped from various parts of plants. They can be made from flowers, stems, roots and even bark and are often combined with different spices, or essences like honey, lemon or mint for a variety of flavor options to choose from. Here are 5 of the most popular and good-for-you herbal teas to get you started. Made from dried hibiscus plants, hibis- cus tea has a tangy, tartness and a num- ber of health benefits. Research has shown that drinking hibiscus tea regularly for six weeks helped lower the blood pres- sure in adults with hypertension. Hibiscus is also packed with antioxidants that help fight compounds called free radicals. A favorite herbal tea that tastes as heav- enly as it smells, is jasmine tea . The scent of jasmine has been known to calm the nerves, help relaxation and improve mood.

Like the hibiscus, jasmine flowers also contain a number of health-boosting an- tioxidants that prevent damage to cells. Licorice tea has a unique taste blend that can range from spicy sweet to even a little bitter. It often comes enhanced with flavors like cinnamon, lemon and orange peel zest. Made from the licorice root, this tea has strong anti-inflammatory proper- ties that can help with body aches, nausea and even soothe dry sore throats. If you find your brain working overtime, especially at night when you’re trying to fall asleep, you might want to add a cup of fra- grant chamomile tea to your bedtime rou- tine. Chamomile tea has been reported to aid sleep, calm nerves and support im- mune health which is especially important these days. Chamomile is made from a plant in the daisy family and is one of the oldest documented medicinal plants with a variety of healing and anti-inflammatory properties. Peppermint Tea tastes like, well pep- permint – the refreshing flavor of mint has long been known for promoting healthy di- gestion, soothing an upset stomach and offering relief from bloating. It’s even a good source of vitamin A, C and calcium. Peppermint tea makes the perfect after dinner tea or mid-afternoon pick-me-up. There are so many varieties of herbal teas to choose from and all of them pro- mote well-being and offer a myriad of healthy benefits. So try adding a couple of herbal teas to your daily beverage intake… they’re a delectable way to take care of yourself!

Sheila Wenz is a native of LI who lived in Los Angeles working in the entertainment business. She is a comedian, comedy writer and

comedy instructor website www.standupstudios.com

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JAMMIN JERK Homebase: 1258 Straight Path, West Babylon

CHIDDY’S CHEESE STEAKS Homebase: 1851 Sunrise Highway, Bay Shore 7 days a week from 11:00AM-7:00PM Proudly serving the community since 2014. Here you’ll find the best comfort food and build-your-own, family-friendly items: cheese steaks, gourmet fries, empanadas, specialty hot dogs, breakfast all day, and a full kid’s menu. Don’t forget to also visit their eateries in Commack and Farmingdale, where the options are endless! EAT ME, DRINK ME TRUCK September 11th – Just Plane Fun Day 10:00AM-3:00PM East Hampton Airport – 173 Daniels Hole Road, East Hampton A respectful tribute to the first responders and flight crews who were lost on 9/11 Known as “New York’s Mobile Epicurean,” they serve everything from grass-fed beef, to locally sourced organic produce, decadent cheeses, and more! ELEGANT EATS September 25th, October 1st, 2nd, 9th, 11th, 16th, 17th, 23rd, 30th 12:00PM-5:00PM Palmer Vineyards – 5120 Sound Avenue, Riverhead Committed to serving nutritious food using only the best quality and locally sourced ingredients, whenever possible. Owner, Kristen Rounsley, promotes good eating to LI folks on the go, by providing healthy, everyday gourmet soups, salads and sandwiches. (Note: now booking Fall 2021 corporate events as well as events for 2022.) FOR GOODNESS CAKES CO.

Every Saturday – 12:00PM-7:00PM Every Sunday – 12:00PM-6:00PM September 26th – 10:00AM-4:00PM Fall Festival 2021 at Geiger Lake Memorial Park – Grand Blvd., Deer Park Known for spreading their families love for food by bringing authentic Caribbean flavors to LI. MEAT’S MEAT Every Tuesday 6:00PM-9:00PM Townsend Manor Marina – 714 Main Street, Greenport September 18th & 19th 10:00AM-5:00PM 2021 Maritime Festival – Main Street, Greenport October 10th & 11th Famous Food Truck Festival “Taste the World” Tanger Outlets – 152 The Arches Circle, Deer Park (Watch for them at the Great South Bay Brewery some weekends a well!) Run by two brothers, Meat’s Meat is comprised of two trucks and one small trailer - capable of serving 600 people a day. All sauces, rubs and injections are made in-house, and everything that’s served is cooked and smoked to perfection daily! NORTH FORK COOKS Homebase: 411 First Street, Greenport (around the corner from sister restaurant – First and South) 7 days a week from 12:00PM-4:00PM Located in a backyard setting with picnic tables, this will have you feeling like you’re at camp. Their rotating menu consists of seasonal and artful dishes inspired by Shelter Island and the surrounding forks: burgers, salads, and more. You can also grab a cocktail at First & South next door! SHRIMPY’S BURRITO BAR Anywhere you want, they’ll be Whether it’s a birthday, anniversary, wedding, etc., Shrimpy’s will gladly join you in celebrating! They have an array of food items ranging from quesadillas, burritos, tacos, and more plus three different packages to choose from based on your budget. While on site, they will be taking unlimited orders – buffet style, for two hours...so be sure to come hungry. Visit them in store, at Massapequa Park or Huntington.

Rottkamp’s Fox Hollow Farm 2287 Sound Avenue, Calverton Friday to Sunday in September

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Servings: 4 - 6 HERE IS WHAT YOU NEED: 5 ¼ cup whole milk 2/3 cup uncooked long-grain rice (not instant) ¼ teaspoon table salt 1 ½ teaspoons vanilla extract 2 large eggs at room temperature 2/3 cup granulated sugar Ground cinnamon to garnish, optional Raisins if desired ¼ cup, optional

HERE IS HOW YOU DO IT: In a large saucepan combine milk, rice and salt over a low medium heat. Stirring constantly, bring the mixture to a slight simmer. Reduce to a low heat and continue to cook for 35 minutes. Mixture should be warm and steam but do not boil. Cook slowly. Test rice to see if it is tender. In a medium bowl whisk together, vanilla, eggs and sugar. Gradually whisk in 1/3 of the rice mixture into the egg. This process is called tempering. Then return mixture to the saucepan, go back to a low medium heat and cook for 5 minutes or until the pudding begins to thicken. If you like your pudding on the thinner side, then cook for only 2 minutes, just enough to cook the eggs. Mix in raisins. Then transfer into individual serving cups or into a shallow 8 x 8 glass or ceramic pan. Sprinkle cinnamon on top. Serve warm or cold. Store any remaining in the fridge, cover after cooled.

Lisa Basini Recipe Developer, Food Stylist and Owner of the Baking Coach, Inc. The Baking Coach® is a baking instruction company located in Huntington, NY. We teach to people of all ages and abilities! Phone (631) 543-8608 www.bakingcoach.com

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At the three-in-one establishment, you can find healthy options that still taste good. The bubble waffle, originated in Asia, is made out of egglets. The cone itself is made from an egg batter, which is placed into a bubble waffle maker and voila, creating a cone that’s crunchy on the outside and airy on the inside. Customers can then choose an ice cream base and pick from infused mix-ins like cereal, fruit, granola, chocolate and much more! Other food options include: cookies and French éclairs, baklava, croissants and other baked goods from New York City fa- mous bakeries, Balthazar and Ceci Cela, as well as Portuguese rice cakes, homemade banana pudding, classic American breakfast items, and plenty more. On my visit, I was blown away by their cheese roll pastry, sourced from California, and their most popular selling food-item, shumai dumplings made by Uy herself. I also got to meet coffee shop manager, Felix Torres. Torres has been a coffee professional for five years and holds a strong background in coffee education and competition. Along his journey, he’s worked and helped open coffee establishments from Long Island to NYC, while also doing consulting work all around the states. “I truly enjoy every aspect of coffee, especially the science be- hind it all. Here at Blue Bean Cafe, it is my goal to educate and cre- ate a great coffee community. Every roast and beverage will be made with quality in mind. I’m excited to finally create and show- case all that I have learned and will learn along my journey. So, come say hi and pick our brains — we really are coffee geeks here,” says Torres. Owners, Cinderella and Rosemarie wanted to create a place for those who live in the neighborhood, work in the area or pass through on their commute. With children of their own who attend the Smithtown school district, this was the perfect location for com- bining both their roles as mothers and business women. Even when the building was a lumber yard, they saw the potential and were able to turn their dreams into reality!

by Katherine Andrianas

O wners and cousins, Cinderella Uy and Rosemarie Uzun, have turned an old Smithtown Lumber Yard into a three- in-one ice cream, coffee and matcha shop. After one full year of renovations, lots of thought and creation, the cousins cele- brated their grand opening July 16th, 2021 — just in time for sum- mer! From the sophisticated light fixtures, white countertops and walls, to the elaborate bathroom, handmade ice cream wall hang- ings and “I love you so much,” preserved moss sign – every inch of space is truly picture perfect. Upon entering, guests are greeted by friendly employees of Matcha Tea in Heaven and Blue Bean Café where home-made coffee, teas and drinks are served. Within the second portion of the establishment is Bubble Waffle Ice Cream where the options are limitless. “Rosemarie and I have always had a passion for traveling, mainly for the food. If we stumbled upon a donut shop that was hours away, we would take the trip. Bubble waffle ice cream was something we tried in Hong Kong and matcha tea in Japan. Com- bining our favorite food concepts from all over the world was some- thing we always envisioned and here we have it,” says Cinderella. With a full menu which encompasses coffee made from fresh beans daily, the upscale café has an array of specialty drinks that are to die for. Here, you can find the world’s best matcha. USDA- certified and lab tested, organic matcha imported from Uji in Kyoto, Japan, the birthplace of the green tea powder. As one of the only two places on Long Island to have a zero emission roaster called, The Bellwether, their “farm to cup concept coffee” contains only real ingredients - no preservatives. According to Uzun, “The only other Long Island town to have this same roaster is Sag Harbor.”

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especially designers. Since the pandemic, I have provided design advice and completed projects via zoom, face-time and good old phone conversations. It’s amazing what can be accomplished when people connect, even if it’s only face to face remotely! Design firms like mine are able to create “to scale” floor plans with a computer program that can print the room sizes we enter along with furniture sizes we select. Once all clients are assured we don’t have to sit at their kitchen table to provide floor plans, product selections and budgeting, we cut down home and in-store visits to few or none. (I still like to send or accompany my clients to a pre-selected store or showroom, by appointment, to sit on upholstered seating.) Additionally, we have become quite adept at creating “LOOK BOOKS” to enable those with very little powers of visualization to see their spaces. We include floor plans, pictures of plumbing fixtures, tile, kitchen and bath cabinet elevations, light fixtures, furniture, area rugs, paint colors, window treatment fabrics and designs, etc., along with a budget breakdown. It’s a lot of work and time consuming, but it really helps the client make good choices. Our project supervisor visits the site with our general contractor, and prepares the estimate; when the project is approved, and the schedule is set, one trade works there at a time (masked of course), and away from the client. Yes – it’s a different world – a world where things take more time, (even though we may want to set the deadlines) because renovation is slower and design products take longer to produce and be delivered. It is a good time, however, because many more in stock items are on sale to enable suppliers to generate revenue. Take advantage of this time to do your design project. It’s always smart to plan, get advice, and set your budget parameters so you will be happy with the end result. Working with a designer to get you to the finish line will surely save you time and money. They will be with you throughout the hardest parts of the project: the beginning, creating the best floor plan selections, and the end, choosing accessories, as well as all the steps in between. If there is an open and clear-cut dialogue between client and designer, this process will help complete a project on time and in budget. Our home should always be our safe haven. Now, more than ever, with parents and kids working remotely, everyone needs to have their space and families need more places in which to gather and have fun. These wants and needs will still apply long after the pandemic is over. So value your home, treat it well, and include the professionals to make your life easier and less stressful.

Over the many years as a designer and even before, I have always been intrigued by make-overs - clothing, hair and make-up and then, of course, decorating. The make-overs I have been able to accomplish in homes, offices and public spaces have gone from minor changes with significant results to complete re-dos with astonishing results! These results and their outcomes not only have transformed the space, but the people using them. A fresh pair of eyes (especially a designer’s) can entice even those most set in their ways to new possibilities. So let’s examine how a designer, like myself, begins the transformation: First and foremost, we look at the space presently available and the possibilities if some spaces were reversed. For example, if your dining room has always been a problem because it is too small, consider switching the dining room and living room spaces, especially if the unused room is larger and close to the kitchen. Formal living rooms today may not even be needed. Perhaps relocating it to a smaller space would transform it into a more useful space such as a library, wine room, or music room. If you have an older home, you may want your make-over to include more open spaces of today’s lifestyle. For example, a kitchen/den combo, or great room connecting your living room, dining room and den. Here, some renovation work will be necessary. You may need to remove or alter a wall. This will not only require additional funds for your project, but a longer duration of time where you may be inconvenienced. Your decision will involve weighing the temporary negatives with the future positives. One example that immediately comes to mind is a home in St. James. This wonderful couple had an older Colonial with a very large living room, small(ish) kitchen, normal (not oversized) dining room and small den which was half of a two-car garage. The amazing transformation came from: A – Relocating the den to the large living room B – Moving the dining room to the old den space C – Taking down the wall between the kitchen and old dining room D – Enlarging the entryway into the new dining room After the clients digested this major proposed renovation, they realized that by using much of their existing furniture, their expenses would be in the same necessary areas they originally planned (i.e. kitchen, flooring, and painting). Now the renovation’s additional cost seemed worthwhile for their lifestyle and investment in their home. These adaptable clients were able to think outside of the box. What about you? Time for another look at your space? A new world brought creative thinking to everyone in business,

Meet Natalie Weinstein through Online Design, a new service that can take you from inception to completion for your home and patio, in addition to our regular services. Contact us for decorating or outdoor living ideas. Natalie Weinstein, Allied ASID, IDS, is an accredited designer, acknowledged business leader, entrepreneur, author, media personality and motivational speaker. Her interior design firm, Natalie Weinstein Design Associates, has been creating lifestyle changes in homes and public spaces, decorating for countless clients since 1973. For questions, please call - 631.862.6198 or email us - [email protected]. Visit our website www.natalieweinstein.com. 2017 Best of Houzz Service Award 2016 Achievers Award Long Island Center For Business & Professional Women 2014-2015 Nominated - Long Island Press for Best Interior Design 2008 60 over 60 Business People on Long Island - School - Business Partnership of Long Island 2008 Finalist NY Enterprise Report Small Business Award 2008 Spirit of St. James Award 1998 Woman of the Year Award by Times Beacon Record Newspapers

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“Wall Street is the only place that people ride to in a Rolls Royce to get advice from those who take the subway.” Omaha’s most famous resident Warren Buffet

Just about in the center of the country sits Omaha, Ne- braska. We spent a few days there at the end of July and it was a soothing and delightful vacation. It’s about 3 hours of flying time on the one nonstop a day, that Delta operates from LGA to OMA. There were so many things to do, see, and eat in Omaha that I wished I had made the trip longer than three days. I chose the recently opened Peregrine Hotel in downtown as our home base for this Mid- western adventure. The hotel boasts a falcon theme throughout, as it’s named for the endangered Peregrine fal- cons that nest high atop the Woodman Insurance building next door. The hotel is band box beautiful...every inch care- fully thought out and lavish. We came for steaks! In 1955 the Union Stockyards in Omaha over took Chicago as the busiest livestock and meat processing center for the USA, and it shows in the wide variety of fine restau- rants. We loved Johnny’s Café, Brother Sebastian’s Steak- house, Cascios, and Warren Buffet’s favorite, Gorats. You will relish the warm and wel- coming laid back retro feel of these family friendly spots; the service is as first rate as

the steaks and prime rib. Omaha is home to Berk- shire Hathaway. In fact, two of my favorite shopping expe- riences were at Berkshire owned companies; Borsheims for an incredible selection of jewelry, and The Nebraska Fur- niture Mar t for acres of home goods and furnishings. As I always say, we are not museum people...but the Durham Museum, located downtown in the now retired Union Station, was a true WOW! Built in 1933, the ar t deco building is a true archi- tectural gem. At the peak of rail travel in WWII, more than 10,000 passengers passed through each day. The mu- seum’s exhibits are hands on and fascinating. You can walk through historic rail cars, as well as learn about the history of Omaha, from the native people, to the pioneers, to present day. Other Omaha attractions such as the world class Henry Doorly Zoo and Aquarium, Joslyn Ar t Museum, Joslyn Castle, the charming and vi- brant Old Market Area, and the Bob Kerr y Pedestrian Bridge, are all lovely ways to spend your vacation time. From steaks and shopping, to history with a big dose of mid-western charm, Omaha has it all! Happy Travels!

Claudia Fenner is a writer, photographer and travel enthusiast from Dix Hills. Have any travel questions you would

like answered? Email her at [email protected]. Happy Travels!

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tasted the Carnitas, a seamlessly delicious combination of roasted pork shoulder, pork belly, salsa verde, and Salsa Arbol. Next, the Barbacoa. My personal favorite, this taco is savory and sweet, containing slow-cooked chile- rubbed charred brisket marinated in Negra Modelo Mexican Lager & Mexican Coke, topped with pickled serranos. Lastly, the Camarones. A blended mix of crispy battered shrimp, walnut pomegranate jalapeno salsa, crema, and avocado. Verde’s tacos are made using freshly ground corn masa making them naturally gluten-free. The establishment suggests enjoying them traditionally, as a snack before the meal. The entrees at Verde are artistically designed, and seasonally inspired. My guest and I opted for the Pollo Mole Rojo, a delightful dish comprised of roasted half chicken, toasted garlic rice, sauteed kale, and Mole Rojo. Truly magical - savory and seasoned to perfection, I will definitely be ordering this again on my next visit to Verde. While many restaurateurs choose to head in the same culinary direction as their competitors, Verde Kitchen & Cocktails aspires to something greater – maintaining a vision of bold, authenticity within an industry that appears to be playing it safe. I wholeheartedly recommend you visit this ambitious eatery and reinvent your routine dining experience.

Verde Kitchen & Cocktails is reinventing the Long Island dining experience through the use of local, quality ingredients and a warm, inviting atmosphere. A local oasis for foodies and novices alike, Verde offers something for everyone. Whether you're searching for a bold, seasonal entree or quick after-work bite, you've come to the right place. Verde brings me back to the days of exploring up- and-coming, back-alleyway eateries in Williamsburg and Astoria, where owners and chefs were aiming to revamp the quality of the characteristic dining experience. Owners and brothers, Andrew and Anthony Tartaglia are choosing local, quality ingredients and that has made all the difference. Patrons at Verde can choose from a wide variety of artisanal cocktails - complete with herbs and garnishes grown in their on-site greenhouse. I opt for the Verde Margarita, while my guest selects the Cucumber Jalapeno. The cocktail list is impressive and offers a wide variety of carefully constructed libations. Their beer and wine list is also

noteworthy and diverse, containing authentic favorites and suggested pairings.

The menus at Verde include Starters, Entrees, A La Carte Tacos, Sunday Brunch & more. To start, we selected The Rajas Guacamole - roasted poblano, pomegranate seeds, pepitas and almonds, and Queso Fundido – Oaxaca cheese, wild mushrooms, black garlic salsa, sesame, served with warm tortillas. Yum. The taco menu at Verde is nothing short of audacious. Daring combinations of fresh meats, locally sourced fish and seafood, and authentic, bold toppings. First, we

Joanna Adduci is a Northport resident, currently working as a Marketing & Social Media Specialist. She has a B.S. in Journalism from St. John's University and is active within her community as a writer and mentor. She enjoys cooking, traveling and singing in her Long Island-based cover band, Next Generation. Joanna can be reached by email at [email protected].

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1 ½ Lbs. fish (any flaky white fish of your choice) cut into finger size pieces 2 ½ cups panko bread crumbs 3 tbsp. extra virgin olive oil Juice of 1 fresh lime: plus (lime wedges for serving) 2 tsp. chili powder 1 tsp. paprika

This truly was a fast, furious and fabulous summer! It’s amazing that our kids are preparing for a brand new school year already. For me, I’ll be hanging on to summer just a bit longer. While I do, let me share a great back to school meal idea. Here’s a delicious dish that my son prepared for us on Labor Day weekend, as we celebrated the very last of the summer holidays together. My son is every day, all day, an amazing brain Dr. and at night becomes an amazing chef! He prepared this laid back, easy meal while keeping up that “summer tude.” These were prepared with incredible fresh fish (red snapper and grouper), which he caught on a fishing trip to Louisiana. Slaw and pickled onions added even more flavor to this taco. It was a fun meal that satisfied my son and his crew. Each of us thanked him: myself, his kids and his nurse (a.k.a wife and “Sous Chef”). It was delighting in the sense that he knew this would be a real family pleaser. The doctor in him recognizes that fish is an excellent choice for the brain. It contains a rich source of Omega-3 fatty acids — a major building block of the brain which plays an important role in sharpening memory, improving mood as well as protecting against cognitive decline. There you have it, 1+1=2! An essential part of ABC’S is to serve and prepare easy and healthy meals for back to school. Keep in mind, studies show that eating fish more often creates more gray matter. So, keep it easy and keep it smart! Happy New School Year Kids! xoxo Denise

½ tsp. ground cumin ½ tsp. cayenne pepper ½ tbsp. vegetable oil Kosher salt and fresh ground pepper 8 tortillas 1 avocado diced Sour cream and salsa for serving

FOR THE SLAW: ¼ cup mayonnaise Juice of 1 lime 2 tbsp. freshly chopped cilantro 1 tbsp. honey 2 cups tri-colored or purple shredded cabbage

1 jalapeno, minced 1 cup corn kernels

FOR PICKLED ONIONS: 2 thinly sliced red onions and 1/3 cup lime juice. (Place in a jar and shake and marinate for a few hours) Directions: In a medium shallow bowl whisk olive oil, lime juice, paprika, chili powder, cumin, and cayenne. Add fish, tossing until evenly coated. Marinate for 15 minutes. Now make your slaw: in a large bowl whisk together mayo, lime juice, cilantro, and honey. Stir in cabbage, corn and jalapeno. Season with salt and pepper. In a large nonstick skillet over medium heat, heat vegetable oil. Remove fish from marinade and pat completely into panko crumbs, seasoning all sides with salt and pepper. Add to pan. Fry until golden brown and cooked through (3-5 minutes depending on thickness). Let rest before flaking with fork. Now assemble tacos: starting with fish, add corn slaw and avocado to toasted tortillas. Squeeze lime juice on top and garnish with sour cream adding additional cilantro if desired.

Denise Gianatasio is a Northport Village resident, freelance writer and licensed agent at Signature Premier Properties in Northport. Please feel free to contact her

for any advice you may need at [email protected].

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If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work. OVERNIGHT APPLE CINNAMON FRENCH TOAST CASSEROLE Servings: 12 Nonstick cooking spray 1 package (20 ounces) French bread, cubed, divided 1 can (20 ounces) apple pie filling 9 eggs 1 cup half-and-half 2 teaspoons ground cinnamon 1 cup powdered sugar, plus additional (optional) 2 tablespoons milk, plus additional (optional) Spray 8-by-8-inch glass baking dish with nonstick cooking spray. In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside. In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread. Cover with aluminum foil and chill overnight. Heat oven to 325° F. Remove foil and bake 50-60 minutes. Let cool 10-15 minutes. (Family Features) #15604 Source: Culinary.net

When you do stumble out of bed, it’s time to get the day started with a delicious casserole on your plate. It’s a warm, freshly baked Overnight Apple Cinnamon French Toast Casserole. Prepared the day before and chilled overnight, this casserole is ready to throw in the oven once you’re up. It’s gooey on the inside and baked to a perfect crisp on the outside, plus it’s filled with mouthwatering apples and ground cinnamon, not to mention the sweet glaze drizzled on top at the end. It’s perfect for any breakfast or brunch occasion and the little ones will enjoy the sweet crunch, as well. To start, add cubed French bread to a glass baking dish. Add apple pie filling on top of the bread and smooth it out over the entire dish. Then add more cubed French bread on top. In a mixing bowl, whisk nine eggs, half-and-half and cinnamon. Pour the egg mixture over the ingredients in the baking dish. Cover the dish with aluminum foil and chill overnight. Remove the foil and bake for about an hour. Let cool. In a small bowl, whisk together powdered sugar and milk to form a sweet glaze. Drizzle the glaze over your warm casserole and enjoy. Whether you are waking up on an early Monday morning or lounging around in your pajamas for an hour (or two) over the weekend, this breakfast casserole is worth the wait. Find more breakfast and brunch recipes at Culinary.net .

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