Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at mediabistro.com, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

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LOBSTER-WATERMELON SALAD

2 teaspoons lemon juice

1⁄2 teaspoon Dijon mustard

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

3 tablespoons extra-virgin olive oil

2 cups (10 ounces) lobster meat (in 1-inch chunks)

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3 cups diced watermelon (in 1-inch cubes)

1 fennel bulb, thinly sliced

2 Persian cucumbers, halved lengthwise and cut across in slices (about 1 cup)

1⁄2 cup basil leaves, thinly sliced

 

Whisk the lemon juice, Dijon, salt, pepper and olive oil in a medium bowl. Add the lobster, watermelon, fennel, cucumbers and basil leaves; toss thoroughly. Makes 4 servings.

Nutritional analysis for each serving: 216 calories, 16 g protein, 15 g carbohydrates, 3 g fiber, 11 g fat, 2 g saturated fat, 462 mg sodium

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SRIRACHA-MANGO LOBSTER SALAD

1 to 2 teaspoons Sriracha (to taste)

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1⁄4 cup canola mayonnaise

1 teaspoon lime juice

2 cups (10 ounces) cooked lobster cut in 1-inch pieces

2 mangos, diced in 1-inch pieces

1⁄4 cup mint, chopped

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1⁄4 cup basil, chopped

 

Combine the Sriracha, mayonnaise and lime juice in a medium bowl. Add the lobster, mangoes, mint and basil and toss thoroughly. Makes 4 servings.

Nutritional analysis for each serving: 213 calories, 16 g protein, 27 g carbohydrates, 3 g fiber, 5 g fat, 0 g saturated fat, 413 mg sodium

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LOBSTER, AVOCADO AND TOMATO SALAD

1 tablespoon lemon juice

2 tablespoons extra-virgin olive oil

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

2 cups (10 ounces) cooked lobster, cut in 1-inch pieces

1 avocado, diced

1⁄2 cup thinly sliced red onion

1 cup cherry tomatoes, quartered

4 cups baby arugula

1⁄3 cup parsley, chopped

 

Whisk the lemon juice, olive oil, salt and pepper in a large bowl. Add the lobster, avocado, onion, tomatoes, arugula and parsley; toss thoroughly. Makes 4 servings.

Nutritional analysis for each serving: 212 calories, 17 g protein, 9 g carbohydrates, 2 g fiber, 13 g fat, 2 g saturated fat, 425 g sodium