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, 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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Hearty Vegetable Soup

1 tablespoon olive oil

1 cup chopped onion

2 celery stalks, chopped

2 carrots, thinly sliced

1/4 teaspoon dried crushed rosemary

1/2 teaspoon oregano

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1/2 teaspoon dried basil

6 cups unsalted vegetable broth

1 pound kale, collard or other greens, torn in 3-inch pieces

1 28-ounce can diced tomatoes

2 15-ounce cans low-sodium white and/or red beans, drained and rinsed

1 pound zucchini, cut in 1/2-inch slices

1. Heat the oil in a large soup pot over medium high; add the onion, celery, carrot, rosemary, oregano and basil, and cook, stirring, 4-5 minutes until the onion is softened. Add the broth and bring to a boil. Stir in the greens, working in batches if needed.

2. Add the tomatoes; simmer 10 minutes. Add the beans and zucchini; simmer 12-15 minutes until zucchini is tender. Makes 6 servings.

Nutritional analysis for each serving: 251 calories, 12 g protein, 44 g carbohydrates, 12 g fiber, 3 g fat, 1 g saturated fat, 610 mg sodium


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Chicken Breasts with Herbed Feta

1/2 cup crumbled feta

1/2 teaspoon dried oregano

1 tablespoon chopped fresh or 1/2 teaspoon dried dill

1 tablespoon olive oil

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4 (5-ounce) boneless chicken breast cutlets, pounded to 1/4-inch thickness

1/2 teaspoon salt

1/4 teaspoon black pepper

1. Combine the feta, oregano and dill in a small bowl; toss thoroughly.

2. Heat the olive oil in a large nonstick skillet over medium high. Add the chicken breasts and cook 4-5 minutes, until the underside is browned and readily releases from the pan surface. Turn the chicken over and top with the cheese, taking care to keep the cheese on top of the chicken and not on the pan.

3. Cover the pan and cook until the cheese is melted and an instant-read thermometer inserted horizontally in the thickest part of the center registers 160 degrees, about another 4 minutes. Makes 4 servings.

Nutritional analysis for each serving: 232 calories, 31 g protein, 1 g carbohydrate, 0 fiber, 11 g fat, 4 g saturated fat, 569 mg sodium


Roast Sea Bass and Asparagus with Thyme Lemon Butter

1 1/2 pounds sea bass fillets

1 pound asparagus, trimmed

2 tablespoons butter, melted

1 tablespoon lemon juice

1/2 teaspoon lemon zest

1 teaspoon fresh or 1/2 teaspoon dried thyme

1/2 teaspoon salt

1/8 teaspoon black pepper

1. Preheat the oven to 425 degrees. Coat a shallow baking sheet pan with cooking spray.

2. Place the fish and asparagus in a single layer on the sheet pan.

3. Combine the butter, lemon juice and zest, thyme, salt and pepper in a small bowl; brush over the fish.

4. Roast in the oven 10-12 minutes, until the fish is opaque in the center and the asparagus is crisp-tender. Makes 4 servings.

Nutritional analysis for each serving: 242 calories, 34 g protein, 5 g carbohydrates, 3 g fiber, 9 g fat, 5 g saturated fat, 457 mg sodium