Eating Well

with Chef Tony Breda

We Remember Chef Tony

It is with deep sadness that we share the news that our very dear friend, Tony Breda, died on December 16, 2021 after a sudden illness.

Chef Tony’s passion for food and cooking led to the creation of an Eating Well series for our center, where he shared easy recipes with fresh, basic ingredients.
And always smiling.

Tony’s genuine kindness and positivity touched everyone who knew him, as did his love of life, family, friends, and especially his wife Peggy.
He is greatly missed.

Tony was only able to do three shows for us, and we’ve included them below. We hope that they inspire you to enjoy preparing and eating new dishes, and old favorites, as much as he did.

October 2021 – Bread

Exploring the staff of life, easy healthy bread making everyone can make.

Tony’s Dough Recipes

Basic bread dough

2 1/2 cups all-purpose flour
1 cup water
2 teaspoon salt
2 teaspoons olive oil
1 tablespoon active yeast

Place The yeast in a large bowl and mix it with a couple of tablespoons of warm water. Now add the remaining ingredients and stir with a large wooden spoon until the Dough comes together. For the Dell out onto a well-floured surface and begin kneading for five minutes.

After kneading, Cover the deal with a very small amount of oil and set aside to rise in a covered bowl for one hour. After an hour the door will have doubled and you should punch it down. Cover and allow to rise for another 30 minutes and it is then ready to store or bake with.

Whole Wheat Dough

1 cup whole wheat flour
2 cups all-purpose flour
1 1/4 cups warm water
1 teaspoon salt
1 teaspoon olive oil
Half a tablespoon active yeast

All the same procedure as the basic dough.

375° for the oven for all items.
Half an hour for the focaccia 40 minutes for the French bread.

September 2021 – Fill Your Bowl

This month Chef Tony will show us how to prepare simple healthy meals you can make in less than 30 minutes in a bowl.


Here is a very healthy, filling soup for the coming fall months featuring kale which is so often ground up into the smoothie.

3 cups fresh chopped kale
One rib celery rough-cut
One small onion diced
Three cloves of garlic diced
One medium potato cubed
Two slices of bacon diced
3 cups of broth

Fry your bacon until crisp, add the onions celery and garlic, cooking until translucent. Add potatoes kale and broth. Bring to a boil and simmer for 15 minutes. Super stoned when the kale is tender and the potatoes are soft.

Umami bowl

Simple Asian style soup.
Two heads bok choi
1 cup shrimp
One scallion diced
Quarter cup soy sauce
1 tablespoon sesame oil
3 cups seafood stock
South red Pepper Julianne
2 teaspoons chili garlic paste

Wash two heads baby bok choy and chopped into large pieces. Sauté the shrimp in sesame oil with scallions and red bell peppers. (Tony also added shitake mushrooms at the beginning with the shrimp.) Add remaining ingredients, bring to a boil and serve almost immediately. The soup cooks very fast. (Tony also added rice seasoning as a garnish)

Avenzi Bowl

This is a classic Italian American leftover soup. It utilizes leftover pasta and is a great platform for adding greens to the diet.

One or 2 cups of whatever cooked pasta you have laying around
3 cups chopped Swiss chard
1/2 cup cooked shredded chicken
1 cup tomatoes
One sprig of rosemary
1 teaspoon chili flakes
Half an onion small dice
Three cloves garlic diced
1 tablespoon Parmesan cheese
3 cups chicken stock

Sauté the onion and garlic in a little olive oil. Add the chard and chicken and broth and bring to a boil. Now add the spaghetti and tomatoes, reduce to a simmer for about 10 minutes. Sprinkle with Parmesan as you serve.

August 2021 –
Walk in the Garden, Stand in the Kitchen.

compound butter, gazpacho, zucchini & basil pancakes, stuffed zucchini flower with goat cheese and red pepper, sautéed salmon, swiss chard with garlic