Sharing Plate

- Your cooking coach

Show MenuHide Menu
t f

Shrimp and Scallop Cakes

September 19, 2017

It’s still warm outside and these are perfect for a quick weeknight meal…

  • ½ pound medium shrimp, peeled and deveined
  • 6 large scallops, cleaned

Place the shrimp and scallops into a food processor and pulse about 10 times or till the seafood is finely chopped. Take out and transfer to a medium bowl. Keep aside.

  • 2 tablespoons olive oil
  • 1 medium yellow pepper, chopped
  • 4 green onions, whites and greens separated and chopped
  • 1 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chipotle
  • 1 teaspoon salt

Heat a medium skillet with olive oil. Add the pepper, the white part of the green onions and garlic. Saute on medium heat for 2 to 3 minutes. Add the cumin, chipotle and salt. Continue to sauté on medium heat for 10 minutes. Turn heat off and let cool completely.

  • 1 large egg, beaten
  • ½ cup cilantro, chopped
  • 1 cup panko breadcrumbs, divided in half
  • 1 teaspoon salt

Add the egg, cilantro, green parts of the green onions, salt and half cup of the panko breadcrumbs to the chopped seafood. Add the cooled pepper mixture. Mix well and place in the fridge for an hour.

Divide the mixture into 4 large cakes and dredge with the remaining ½ cup panko breadcrumbs.

  • 2 tablespoons olive oil
  • 2 tablespoons butter

Heat the oil and butter in a non-stick pan and add the cakes. Cook on medium high heat for 3 to 4 minutes on each side. Serve with chili lime sauce.

Chili Lime Sauce

  • ¼ cup mayonnaise
  • Juice of one lime
  • 1 teaspoon chili powder
  • 1 teaspoon salt

Mix all the ingredients and serve with the cakes.

 

Share my recipes...

Sausage Mushroom Ragu

September 18, 2017

Another quick, easy and delicious dish for through the week…

  • 2 tablespoons extra virgin olive oil
  • 3 to 4 links chicken sausage, I used roasted garlic and fontina, casings off and crumbled
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 cups Cremini mushrooms, sliced
  • 2 cups crushed tomatoes
  • ½ cup grated Parmigiano Reggiano
  • Salt
  • ½ pound cooked pasta, al dente with ½ cup pasta water spared

Heat a large frying pan with the olive oil. Add the crumbled sausage and sauté on medium heat for 5 to 6 minutes, stirring constantly till the sausage is golden brown. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the mushrooms and sauté on medium heat for 6 to 7 minutes. Add the tomatoes and 1 teaspoon salt. Bring to a boil and lower the heat to low and cook, covered, for 15 to 20 minutes, stirring every 5 minutes. Take the lid off, add the cheese, mix well.

In the meantime, cook the pasta and add ½ cup of the pasta water to the ragu, mix well and check for seasonings. Serve warm.

Share my recipes...

Arugula and Fresh Corn Salad with Lemon and Cilantro Dressing

September 17, 2017

One of my favorite salads to make in the summer months…

  • 3 cups baby arugula
  • 3 corn cobs, with the kernels scraped off the cobs

Place the arugula and corn kernels to a serving bowl.

Dressing

  • 2 medium lemons, washed, trimmed, cut in half and seeds taken out
  • ½ cup fresh cilantro
  • ½ cup extra virgin olive oil
  • 1 teaspoon salt
  • 1 tablespoon honey
  • ¼ cup water

Place all the ingredients to a powerful blender. Blend till a smooth dressing is formed. Take out and dress the arugula and corn. Toss and serve.

Share my recipes...

Pasta Arrabbiata with Herbed Breadcrumbs

September 11, 2017

Just a simple plate of pasta can be so delicious- you don’t need a whole lot of ingredients… just really good ones!!

  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 2 to 3 medium shallots, chopped
  • 3 to 4 garlic cloves, chopped
  • 1 to 2 jalapeno peppers, chopped (seeded depending on how spicy you want)
  • 3 cups fresh tomato sauce or canned tomatoes
  • ½ pound penne, cooked al dente with 1 cup pasta water
  • ½ cup fresh basil, chopped

Heat a saucepan with butter and oil. Add the shallots, garlic and jalapenos. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and bring to a boil. Simmer with lid off for 30 minutes. Add basil and pasta. Mix well and check for seasonings and add salt. Adjust consistency of sauce by adding pasta water if needed. Serve warm with a garnish of herbed breadcrumbs.

Breadcrumbs

  • 1 cup panko breadcrumbs
  • 1 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped
  • Zest of one lemon

Mix all the ingredients and serve on top of pasta.

 

Share my recipes...

Fresh Corn Salad with Fresh Lemon Dressing

September 10, 2017

Before corn goes away… make this yummy salad.. so easy and so delicious!

  • 4 ears of corn, taken off the cob
  • 4 cups mixed greens

Transfer the corn and green onto a salad bowl. Keep aside.

Dressing

  • 2 lemons, ends cut off, cut in half with the pits out
  • ½ cup extra virgin olive oil
  • 2 teaspoons honey
  • ¼ cup water
  • 1 teaspoon salt

Add all the ingredients into a blender (I used a vitamix) and blend till everything turns into a smooth sauce. Add more water or oil if needed. Check for seasonings.

Add half of the dressing to the corn and the greens, toss and add more if necessary. Serve immediately.

Share my recipes...

Watermelon Sorbet with Yogurt

August 31, 2017

This is perfect for a hot day and very easy to whip up in your blender… make it before the watermelons go away… I served the sorbet with some macerated blueberries… yum! Healthy and delicious… and simple!

  • 4 cups watermelon, cut up and frozen overnight
  • ½ cup full fat yogurt
  • 2 to 3 tablespoons honey
  • 2 to 3 tablespoon lemon juice

Transfer the watermelon, yogurt, honey and lemon juice to a Vitamix. Blend till a sorbet consistency is formed. Transfer to a air tight container and freeze.

  • 1 cup blueberries
  • 1 tablespoon sugar
  • ½ vanilla pod, sliced in half or ½ teaspoon vanilla extract
  • 2 tablespoons fresh mint, chopped

Transfer the blueberries, sugar, vanilla and mint to a bowl. Mix well and let sit at room temperature for 2 to 3 hours.

Serve with the sorbet.

Share my recipes...

Greek Style Oven Fries with Oregano and Lemon Zest

August 30, 2017
  • 6 to 8 medium yellow skinned potatoes, cut into wedges
  • 1 large foil lined cookie sheet
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt

Preheat oven to 375 degrees F convection for 400 degree F regular.

Add the potatoes to a large saucepan filled with water. Bring to a boil. Turn heat off, drain the water and return to the pan and let the potatoes dry.

Transfer to the lined cookie sheet. Add the olive oil and salt. Mix well and roast in oven for 45 minutes to an hour till the wedges are golden brown and crispy.

Topping

  • Zest of one lemon
  • 1 tablespoons fresh oregano, minced
  • 2 garlic cloves, minced
  • Salt

Transfer the hot potatoes into a large bowl. Add the lemon zest, oregano and garlic and toss well. Add more salt if needed. Serve immediately!

 

Share my recipes...