Send Marc a message!

Use the quick form on the right to send Marc an email.


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


Recipes & Entertaining Ideas

Filtering by Tag: Avocado

Avocado & Sweet Corn Cakes

Marc J. Sievers


Is it even really summer if you haven’t been eating your weight in farm-fresh corn? Beautiful ears of corn can be found at almost every farmer’s market or farm stand and my Avocado & Sweet Corn Cakes are the perfect meal for entertaining, any time of the day! Growing up in New England, crab cakes and lobstah cakes were always on the menu at seaside restaurants and were the epitome of summer.  I wanted to create my version of these crisp and versatile cakes that I could serve to Ryan for a casual Wednesday night dinner or to friends on a warm Saturday evening, like I did for our friend Eric who owns La Tuile à Loup in Paris when he was in town for a visit. These cakes are crispy on the outside and deliciously creamy on the inside and pair well with a delicately dressed arugula salad. You can start the meal with my Lime & Watermelon Wedges ( cut into cubes rather than wedges) and end the evening with my Assembled Parisian Dessert for the ultimate summer menu and easy, stress-free entertaining. Serve with a chilled, dry white wine and enjoy!

IMG-Signature-Marc 100px.jpg


Ingredients (serves 6)

Lemon Vinaigrette

  • Lemon Zest – 2 teaspoons

  • Lemon Juice – ½ cup, freshly squeezed

  • Honey – 4 teaspoons

  • Dijon Mustard – 1 ½ teaspoons

  • Olive Oil – ½ cup

  • Sea Salt – 1 teaspoon

  • Black Pepper – 1 teaspoon, freshly cracked

  • Arugula – 5 ounces

  • Parmigiano-Reggiano – 1 cup, large shavings, for serving


  • Sweet Corn Kernels – 3 cups (about 4 ears)

  • Red Pepper – 1 large, ¼-inch diced

  • Haas Avocado – 1 large, peeled & pitted, ¼-inch diced

  • Shallot – 1 large, ¼-inch diced

  • Chives – ¼ cup, finely minced

  • Basil – ¼ cup, finely minced

  • Eggs – 5 extra-large, at room temperature, lightly beaten

  • English Cheddar – 6 ounces, grated

  • Flour – 1 ½ cups, all purpose

  • Sea Salt – 1 ½ teaspoons

  • Black Pepper – 1 teaspoon, freshly cracked

  • Panko Bread Crumbs – 2 cups

  • Safflower Oil – for frying

  • Butter – unsalted, for frying


Lemon Vinaigrette

  1. Place all of the ingredients, reserving the arugula and Parmesan, into a jar with a tight-fitting lid. Shake vigorously for about 60 seconds until the vinaigrette is well-blended.  Store in the refrigerator until you are ready to use.


  1. In a shallow dish, add the panko.  Line a half sheet pan with parchment paper.  Set aside.

  2. Next, in a large bowl add all of the ingredients, reserving the safflower oil.  Mix until well- combined.  

  3. Using a 2 ¼-inch metal scoop (about 3 ounces), shape into 10 cakes.  As you form each cake, coat each side in panko.  Place onto the parchment-lined half sheet pan. Cover with plastic wrap and refrigerate for 60 minutes or until firm.

  4. Preheat the oven to 250 degrees F.  Line a half sheet pan with parchment paper.  Set aside.

  5.  In a 10-inch sauté pan set over medium heat, add 2 tablespoons each of safflower oil and butter.  Once hot, add 5 chilled cakes.  Fry for 2-4 minutes on each side, until golden browned.  Place the fried cakes onto the parchment-lined half sheet pan and put into the preheated oven to stay warm.  Repeat the same process, adding a bit more oil and butter, until all of the cakes are cooked.


  1. In a large bowl, add the arugula and ¾ of the lemon vinaigrette.  Toss to evenly coat all of the leaves.  Add more vinaigrette if the salad is too dry.

  2. Divide the warm cakes onto six dinner plates, top with a handful of dressed arugula, shaving of Parmesan cheese, more salt and pepper and serve.  

Tip: You can make the cakes a few hours in advance.  After coating the cakes in panko, place them onto the parchment-lined half sheet pan, cover with plastic wrap and place into the refrigerator. Follow frying instructions when you are ready to serve.

Print Friendly and PDF

Green Apple Guacamole

Marc J. Sievers

I don’t know about you, but I have been eating guacamole all summer long! The past few months I have been testing guacamole recipes with different ingredients, flavors, and textures to give this classic dip an MJS twist. My Green Apple Guacamole is filled with crunchy green apples, spicy green onion, and of course creamy Hass avocados. As it turns out, green apples not only add fabulous crunch, but also a little bit of tartness that really cuts through the richness of the avocados. A classic, updated - enjoy!

Green Apple Guacamole

Ingredients (makes 3 cups)

  • Lime Juice – 1 small lime, fresh

  • Hass Avocados – 3 ripe, pitted, flesh removed

  • Granny Smith Apple – 2 large, cored, ¼-inch diced

  • Jalapeño – 1 small, fresh, seeded, finely diced

  • Green Onion – ½ cup, thinly sliced, white and green parts

  • Parsley – ½ cup, finely minced, Italian flat leaf variety

  • Sea Salt – 1½ teaspoons

  • Black Pepper – 1 teaspoon, freshly cracked


  1. In a large bowl, add the freshly-squeezed lime juice and avocados.

  2. Using two sharp knives in a crisscross action, slice through the avocados in the bowl until they are finely diced but still have some texture.

  3. Lastly, add the remaining ingredients and gently toss.

Print Friendly and PDF