Monthly Archives: May 2013

Prosciutto-Wrapped Fig Salad

Salads
  • 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.

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.