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Watermelon Tomato Salsa

September 16, 2014

Make this quick while watermelon is still around!!

  • 2 cups watermelon, chopped
  • 2 yellow plum tomatoes, seeds taken out and chopped
  • 4 green onions, chopped
  • ½ cup cilantro, chopped
  • Juice of one lime
  • 1 teaspoon ancho chili powder
  • 2 teaspoons salt
  • 1 teaspoon honey

Mix all the ingredients together in a medium bowl. Let the salsa sit for at least an hour before serving with either tortilla chips or on top of any grilled meat or fish.

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Watermelon Cherry Barbecue Sauce

Chicken with Watermelon Cherry Barbecue Sauce

September 15, 2014

This is an amazing recipe- a bit involved but so worth it. Watermelon is still around, cherries on the hand are not- so use frozen if you like but definitely make the sauce. You can use it for all sorts of things including just plain old barbecue chicken, fish or steak!

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, sliced
  • 1 cup barbecue sauce
  • 1 pound left over marinated chicken pieces
  • Salt
  • ½ cup cilantro, chopped

Heat a saucepan with the olive oil on medium heat and add the onions. Saute on medium heat for a minute and add the chicken pieces. Brown the chicken pieces on high heat for 3 to 4 minutes. Add the sauce and bring to a boil. Lower the heat to a simmer and cover with lid and cook for 20 to 25 minutes making sure the chicken is cooked through. Check for seasonings, garnish with cilantro and serve.

Barbecue Sauce

  • 1 large yellow onion, cut in half
  • 1 small head of garlic, cut in half
  • 2 poblano peppers, cut in half, seeds removed
  • Drizzle of olive oil

Roast the vegetables on a grill till golden brown.  Remove the skin off the onion, garlic and poblano peppers and chop into small pieces. Keep aside.

  • 2 tablespoons extra virgin olive oil
  • 2 cups diced watermelon
  • 1 cup fresh or frozen cherries
  • 1 cup tomato sauce
  • ¼ cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • Juice of 1 to 2 limes (according to taste)
  • 2 to 3 teaspoons salt

Heat a saucepan with the olive oil. Add the chopped up vegetables, watermelon, cherries, tomato sauce, brown sugar, Worcestershire sauce, lime juice and salt. Bring to a boil and simmer, covered with a lid for 20 minutes. Turn the heat off, transfer to a blender and blend till smooth. Check for seasoning.


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Chicken with Lemon and Dill

Chicken with Lemon and Dill

September 14, 2014

Simple, simple dish to make through the week…

  • 2 pounds chicken breast, cut into chunks
  • Juice of half a lemon
  • 2 tablespoons extra virgin olive oil
  • ¼ cup fresh dill, chopped
  • 1/3 cup fresh parsley, chopped
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon salt

Marinate the chicken chunks with the lemon juice, olive oil, dill, parsley, oregano and salt for 2 to 3 hours. Skewer the chicken pieces and grill till done. Serve warm.

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Fresh Corn and Avocado Salad

Fresh Corn and Avocado Salad

September 10, 2014

Another delicious one to make before summer leaves us…

  • 2 fresh corn ears, taken off the cob
  • 1 large avocado, diced
  • ½ cup cilantro, chopped
  • 3 green onions, chopped
  • Juice of ½ or 1 lime (depending on size)
  • 1 teaspoon salt

Mix all the ingredients and let sit for at least half an hour before serving.


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Grilled Marinated Egglant and Squash

Grilled Marinated Eggplant and Squash

September 9, 2014

Another great recipe for the summer…

  • 1 large eggplant, sliced
  • Salt

Sprinkle salt onto the sliced eggplant on a plate and let sit for 20 minutes. Drain any water and keep aside.

  • 1 large squash, sliced
  • Drizzle of olive oil
  • ½ cup flat leaf parsley, chopped
  • 2 tablespoons drained capers, chopped
  • ¼ cup dill, chopped
  • 2 garlic cloves, grated
  • ½ teaspoon dried oregano
  • ½ teaspoon crushed red peppers
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoon balsamic vinegar

Mix all the ingredients well in a medium bowl.

Grill the eggplant and squash until well marked. Add the vegetables to the bowl with the dressing and mix well. Marinate for 2 to 3 hours room temperature or in the fridge. Serve room temperature.

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Fresh Nectarine and Corn Salad

Fresh Nectarine and Corn Salad

September 8, 2014

This salad is super simple and absolutely delicious. Make it before the corn and the nectarines disappear!!

  • 4 to 5 corn on the cob, grilled till golden brown and take kernels off the cob
  • 2 large or 3 medium nectarines, cut into 1-inch dice
  • 4 to 5 green onions, trimmed, cut in half and grilled briefly (just to char the outside of the onions)
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh basil, chopped
  • ½ cup feta, crumbled
  • Juice of one lemon
  • ¼ cup extra virgin olive oil
  • 1 to 2 teaspoons salt

Transfer the corn kernels, nectarines, green onions, mint, basil and feta to a salad bowl. Add the lemon juice, oil and salt. Toss and serve.

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Fresh Tomato Compote

Fresh Tomato Compote

September 7, 2014

I wanted to post this ASAP as tomato season is almost over and this is too good to miss. I made it with baby San Marzano tomatoes I found at Trader Joes. I served this delicious compote with cheese but it can be served with pasta, on pizza, on grilled meats or fish! It is absolutely delicious!

  • 2 pounds cherry tomatoes, cut in half
  • 1 tablespoon extra virgin olive oil
  • ¼ cup brown sugar
  • Juice of a lemon
  • 1 Serrano pepper, chopped fine
  • 1 to 2 teaspoons salt
  • ¼ cup fresh basil, chopped

Preheat oven to 350 degrees F.

Transfer the tomatoes to a cookie sheet and bake for half an hour or till the tomatoes get a bit soft and the skin looks loose. Take out and let cool and slide the skins off. Transfer the tomatoes to a saucepan. Add the oil, brown sugar, lemon juice, pepper and salt. Bring to a boil and simmer on low heat for 20 to 25 minutes. Taste for seasonings and turn heat off. Once the compote is cooled off add the basil and serve with cheese or as a topping for pizza or any meat or fish.


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