|2-STEP PROSCIUTTO WRAPPED MELON
1 melon, cut into 6 wedges
paper-thin prosciutto slices
Place melon wedge on each of 6 plates.
Wrap prosciutto slices on the melon and enjoy.
*adapted from hharchives
GREEN BEAN, ZUCCHINI AND POTATO STEW
Greeks call this fassolakia Iadera. It’s a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese.
1/4 cup olive oil
1 cup chopped onion
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces russet potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 28-ounce can Italian-style tomatoes, drained, juices reserved, tomatoes chopped
Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.
*adapted from bonappetit
BROILED ZUC & POTATOES w/ PARMESEAN CRUST
Total:1 hr 5 min Prep: 15 min Inactive: 20 min Cook: 30 min
Yield: 4 servings
4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter
1 clove garlic, minced
2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.
Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.
*adapted from culinate
CHERRY TOMATO & QUINOA SALAD
½ cup quinoa
¼ cup feta, crumbled
½ pint of cherry tomatoes, sliced
2 Tablespoons olive oil
1 lemon, juiced
Salt and pepper to taste
Cook quinoa according to directions. Set aside to cool.
In a large mixing bowl combine the feta cheese, and cherry tomatoes.
Add the olive oil and lemon juice mixing to coat the salad.
Add the quinoa and mix to combine. Add salt and pepper to taste.
Serve or cover and refrigerate.
If I make this and have leftovers I will often adjust the taste the next time I eat it. The lemon and olive oil really soak into the quinoa so to bring the flavor back out try adding a bit of each until you are at your desired flavor.
This salad goes great over greens as well: try arugula or romaine.
*adapted from acedarspoon
ANGEL HAIR w/ CHERRY TOMATO
12 oz angel hair
2 tablespoons olive oil
2 cloves garlic, minced
1 sprig fresh rosemary or 1 teaspoon dried
1/2 cup cherry tomatoes
2 teaspoons garlic powder
2 teaspoons black pepper
2 teaspoons sea salt
1 teaspoon red pepper flakes
1/2 cup light ricotta
1 tablespoon olive oil, for serving
In a small saucepan over a low heat, heat olive oil. Add garlic and rosemary and sauté until brown, about 2 minutes. Add cherry tomatoes and sauté for about 8 minutes or until tomatoes start to burst.
In the meantime, cook pasta according to package instructions. Drain and return to pot with a tad of pasta water. Add garlic powder, salt, and pepper. Toss pasta and add tomatoes.
Divide pasta into 4 bowls. Top each with a dollop of ricotta. Drizzle with olive oil and top with red pepper flakes.
*adapted from mayoclinic
ROASTED CHERRY TOMATOES
1 basket cherry tomatoes
A few sprigs thyme or rosemary
2 Tablespoons olive oil
kosher salt and freshly ground black pepper
Preheat oven to 450°. Toss cherry tomatoes with thyme and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until tomatoes are blistered and beginning to burst, 20–25 minutes. Let cool.
*adapted from 101cookbooks