Monthly Archives: May 2013

Prosciutto-Wrapped Fig Salad

  • Prosciutto-Wrapped-Fig-Salad-May201318 fresh figs, cut in half
  • 1 cup (6 ounces) blue cheese, softened
  • 18 slices prosciutto ham, cut 1/16-inch thick by 2 inches wide
  • 1 1/2 cups arugula leaves
  • 1/3 cup extra-virgin olive oil
  • Juice of 1 lemon
  • 1/2 cup slivered almonds, toasted

Preheat oven to 500 degrees. Scoop a small amount out of the center of each fig half and fill equally with the blue cheese. Put the halves back together and wrap each fig with prosciutto. Bake until the prosciutto begins to crisp, about 4 minutes. Remove from oven and set aside. Whisk together the olive oil and lemon juice and toss with the arugula. Place warm figs on plates. Place 1/4 cup of arugula in the center. Sprinkle with the almonds and serve. Makes 18 figs.

Nutty Cheese-Stuffed Chicken Breasts

  • Nutty Cheese-StuffedChickenBreast-May20136 boneless, skinless chicken breasts
  • 2/3 cup (4 ounces) blue cheese
  • 3 ounces cream cheese, softened
  • 2 tablespoons walnuts, chopped
  • 3 tablespoons dry breadcrumbs
  • 1 tablespoon parsley, chopped
  • 1/2 teaspoon pepper
  • 1/4 cup flour
  • 2 tablespoons butter

Preheat oven to 375 degrees. Place each chicken breast between two sheets of wax paper and pound to 1/2-inch thickness, being careful not to tear the paper. In medium bowl, combine blue cheese, cream cheese, walnuts, breadcrumbs, parsley and pepper; blend thoroughly. Place 1/3 cup mixture on one side of the chicken breast. Roll breast to enclose the filling; secure the breast with toothpicks. Repeat process with all of the chicken breasts. Lightly flour chicken breasts. Sauté in butter until golden brown. To finish the breasts, bake for 20 minutes. Remove and let rest 5 to 8 minutes. Remove toothpicks, slice and serve. Makes 6.

Asparagus & Pasta Salad

Side Dishes
  • Asparagus&PastaSalad-May20131 1/2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 12 slender asparagus spears, cut into 1-inch pieces
  • 1 1/2 cups yellow squash, cut into half rounds
  • 3/4 cup red pepper, diced
  • 1 cup packed arugula leaves, coarsely chopped
  • 3 scallions, sliced
  • 2 slices bacon, cooked crisp, diced
  • 12 ounces short pasta (campanelle or rotini), cooked, drained, rinsed and cooled
  • 1 1/4 cups (5 ounces) fontina cheese, cut into 1/4-inch cubes
  • 1/4 cup aged Parmesan, grated
  • 1/2 cup Italian dressing
  • 1/2 teaspoon salt
  • 1 teaspoon red pepper flakes

In a nonstick skillet, heat oil over medium-high heat. Add garlic, asparagus, squash and red pepper; cook for 3 minutes, or until vegetables are crisp-tender, stirring occasionally. Stir in arugula, scallions and bacon; remove from heat. In a large serving bowl, combine pasta, vegetables, fontina, Parmesan, Italian dressing, salt and red pepper flakes; toss well and serve.