Sharing Plate – Your Cooking Coach |

I hardly ever make gnocchi. I do always notice it in Whole Foods- in there fresh pasta section. I have had it a few times before in restaurants and also during our trip to Italy last summer. It obviously depends on how well the gnocchi is made- if it is well made, it can be fluffy and light. If it is not made properly, it tends to be tough and heavy.

A friend had tried the gnocchi at Whole Foods and told me it was really good. I was browsing, and the red pepper gnocchi caught my eye. I bought it not knowing what to do with the pasta- but I was sure I could come up with something delicious.

The day after turned out to be a cold and rainy day- perfect for a sausage ragu, I thought- hmm, with lots of red wine- yum! I also decided to utilize the red pepper gnocchi. So, that is where this recipe came from. I took the sausages out of their casings and cooked them with onion, garlic, rosemary and wine, of course…

It was so nice to smell the lovely aromas in the house while sipping some wine and enjoying the evening. My daughter was at a play date and my husband wasn’t home from work yet. It is my favorite thing to do- being in the kitchen, cooking while enjoying a glass of wine.

Anyway, the meal turned out delicious. The gnocchi was excellent- although- my daughter didn’t care for it much. She liked the ragu part but didn’t like the smoky red pepper flavor as well as the gnocchi texture. The adults thought the gnocchi and the ragu complemented each other really well- especially with a glass of wine.

Try this dish- it is perfect for a weekday since it doesn’t take very long. Serve it with a salad and some delicious wine, of course.
Click here for the recipe… »

Since I am always looking for ways to incorporate more fish into our diets, my brain is usually working overtime to come up with different recipes that are delicious and healthy at the same time.

I wanted to do a simple fish stew that is a bit French and Italian at the same time.  I sauteed the fish lightly and added the onions and garlic. For extra flavor, I used parsley and my favorite herb that goes so well with fish- dill. Tomato paste makes this fast stew taste like it has been on the stove for hours.

The most important ingredient in this dish (besides the fish) is the fish stock. I was able to find it at Whole Foods and I believe it is available in most grocery store. If you can’t find it, don’t worry- use chicken stock instead but I have to say, the fish stock provides a great flavor to this simple dish. I added potatoes to make this stew a bit more substantial. I was initially thinking of serving a salad with the dish but then decided to come up with a zucchini pesto and served it on top of some toasted bread- that is the Italian part of the meal.

My daughter loved the stew including the zucchini pesto bruschetta. My husband and I opened a Pinto Noir and enjoyed a lovely dinner.

Try this quick, delicious fish stew for dinner next time you feel like eating fish…
Click here for the recipe… »

I love making frittatas for breakfast, lunch or dinner. It is also a great way to get rid of leftovers in the fridge.

The usual base is potatoes, onions with a bit of garlic. Those three things are always in my pantry. So are the eggs, cheese and some kind of vegetable in the crisper.

In this case, we were getting together with family for brunch and my cousin was making blueberry pancakes. I decided to make something savory. She was also serving bacon with the pancakes so I decided to keep the frittata vegetarian. In the past I have made it with baby spinach, asparagus or green beans. This time, I decided to top it with a baby arugula salad. It looks pretty and tastes delicious. It took me no time to put the omelet together. I sliced the potatoes really thin and sauteed them with onions and garlic. I then covered the potato mixer with eggs beaten with a bit of half and half and cheese. Any kind of cheese can be used. I had a pack of four Italian cheeses- it was delicious. Once the frittata was fully cooked, I mixed arugula with a bit of lemon juice, salt and olive oil.  I then topped the dish with the arugula salad right before serving. It looked gorgeous- the bright green against the creamy yellow eggs. The taste was not so shabby either- the slight bite of the arugula went perfectly well with the savory, creamy eggs and potatoes. We all enjoyed the brunch with the delicious pancakes, bacon and mimosas.

• 6 eggs
• 2 teaspoons salt
• Pepper
• ¼ cup half and half
• 1 cup shredded four-cheese mix (asiago, provolone, parmesan, mozzarella) divided

Add the eggs, salt, pepper, half and half and half cup cheese. Beat well and keep aside.
Click here for the recipe… »

This is my take on a plate of chicken parm served with spaghetti. We all love chicken fillets with mozzarella cheese and delicious red sauce- so I am always thinking of new ways of serving this delicious preparation.

Broccoli rabe is one of my favorite vegetables, especially to eat with pasta. I made a pesto with broccoli rabe and spinach. It was easy to make and worth keeping in the fridge for different preparations- especially in a pinch.

I had a pack of pappardelle in my pantry and decided to pair it with the broccoli rabe pesto. I simply boiled the pasta and spared some pasta water to mix with the pesto. I added some extra salt to fix the seasoning and the pasta was delicious- that could be a meal in its self.

I added a healthy protein by using chicken tenders and used my usual breading techniques. I sauteed the chicken till it was almost cooked and then topped with tomato sauce and cheese. I then placed the chicken in the oven to melt the cheese and finish cooking the chicken pieces to perfection.

More than the delicious taste, the plate looked gorgeous. I loved the bright red, white and green colors. We all enjoyed the dinner- even my daughter.

Next time you feel like eating chicken parmesan, make this version….
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This is one my favorite, quick meals to make. I always have basil pesto on hand- either homemade or store bought. For this particular dish I had store bought pesto- which is perfectly fine to have- I know I am all about homemade but I always have the store bought kind in the fridge- to make a quick meal. It is all about having the convenience to make a healthy meal instead of ordering take out and eating unhealthy foods.

It was one of those very busy days and I needed to feed the familia and didn’t have any ideas…

I noticed cremini mushrooms in the fridge and immediately thought of pasta with pesto and mushrooms. It is a super quick meal- the time it takes to cut and saute the mushrooms, the pasta is almost done. All you have to do is put the whole thing together and you have a very delicious meal.

I served garlic bread with the pasta and a salad. Next time you have no time to make a meal- try penne with basil pesto and cremini mushrooms…
Click here for the recipe… »