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Category Archives: Sauce

Mango Nectarine and Avocado Salsa

Mango Nectarine and Avocado Salsa

  • 1 medium mango, cut into ½ inch dice
  • 1 large nectarine, cut into ½ inch dice
  • 1 ripe avocado, mashed
  • 3 green onions, chopped
  • 1 jalapeno, seeded and chopped
  • ½ cup cilantro, chopped
  • Juice of 2 limes
  • Salt

Add the mango, nectarine, avocado, green onions, jalapeno and cilantro in a small bowl. Mix well and add the lime juice and salt. Mix and let the salsa sit for about an hour. Serve with chips or an entrée.

Mango Tomato Salsa

I made this with yesterdays fajitas and since it was made in the summer- I used mangos and nectarines. Mangos are still available although they are not as yummy as they are in the summer. You can substitute pineapple for mango and apple for the nectarine… so good!

  • 1 large mango, chopped
  • 1 large nectarine, chopped
  • 1 large tomato, chopped or 1 cup cherry tomatoes, chopped
  • 3 scallions, chopped
  • 1 jalapeno, deseeded and chopped
  • ½ cup cilantro, chopped
  • Juice of one lime
  • 1 to 2 teaspoons salt

Mix all the ingredients and let the salsa sit for an hour before serving.

 

Healthy Tartare Sauce

This is a great sauce for the fish and chips from yesterday but this is a great accompaniment with any meat or vegetables…

  • ½ cup low fat Greek yogurt
  • 2 tablespoons Mayonnaise
  • 1 teaspoon Dijon mustard
  • Juice of half a lemon
  • 2 tablespoons pickled jalapenos, chopped
  • 1/3 cup cilantro, chopped
  • 1 teaspoon salt
  • Pepper

Add all the ingredients to a small bowl and mix well. Let it sit for an hour before serving.

Grilled Chicken with Plum Sauce

I am very proud of this recipe. Some friends were coming over for a barbecue and I wanted to grill chicken.. maybe with some barbecue sauce… but I had recently read an article about how much sugar there is in bottled barbecue sauces. I wanted to make my own but make it a bit different.. so, I decided to use the plums in the sauce. That would be the main flavor mixed in with some onion, garlic, orange juice and of course some smoked paprika. I added a bit of honey to balance the flavors and came up with a delicious sauce. I marinated the chicken in some spices and basted it with half of the sauce. I served the rest of the sauce with the cooked chicken. It tasted amazing… definitely try this sauce next time you are in the mood to grill…

  • 4 to 5 black plums, cut into 1 inch wedges
  • 1 small yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon extra virgin olive oil
  • ½ cup orange juice
  • ¼ cup honey
  • 2 teaspoons smoked paprika
  • Salt

Heat a small saucepan with the olive oil. Add the onion and garlic and sauté for 2 to 3 minutes on medium heat. Add the plums, orange juice, honey and smoked paprika. Bring to a boil and lower the heat to a simmer and cook for 15 minutes. Take off the heat and add to a blender till smooth. Transfer to a bowl and check for seasonings. Divide in half and use one half to baste steak and chicken and serve the other half with the cooked meat.

Fresh Tomato Compote

Some more of my favorite recipes!

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.

 

Avocado and Apricot Guacamole

Yummy guacamole made with apricots! You can use nectarines or peaches… or even plums…

  • 1 ripe avocado, diced
  • 2 apricots, diced
  • 3 green onions, chopped
  • 1 garlic clove, grated
  • 1 jalapeno, seeded and chopped
  • Juice of one lemon
  • ½ to 1 teaspoon honey
  • 1 teaspoon salt

Add everything to a medium bowl. Mix well and serve.

Grilled Asparagus and Corn Salad with Whole Lemon Vinaigrette

Yummy summer salad!

  • 1 bunch asparagus, ends trimmed and cut in half
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Place the asparagus into a bowl. Add the olive oil, salt and pepper. Toss and grill till golden brown. Transfer to a serving bowl.

  •  2 to 3 fresh corn on the cob, the kernels taken off

Add the fresh corn to the bowl with the asparagus.

Lemon Vinaigrette

  • 1 large or 2 small lemons, washed, cut in quarters and seeds taken out
  • ½ cup extra virgin olive oil
  • ¼ cup water
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Parmigiano Reggiano cheese

Place the lemons, oil, water, salt and pepper into a blender. I used my vitamix but any blender can be used. If using a regular blender, the mixture may need to be strained.  Blend the ingredients till a smooth dressing is formed. Taste for seasonings. Add about ½ a cup to the asparagus and corn. Toss well and garnish with grated Parmigiano Reggiano cheese.

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