06:06 06:06

Warm Squash And Proscuito Salad

By | 2016-07-07T13:16:07+00:00 September 4th, 2014|Categories: April's Blogs, Blogs, Recipes, Sides and Salads, Vegetables|Tags: , , , , |Comments Off on Warm Squash And Proscuito Salad

April Crowell Dipl. ABT (NCCAOM), AOBTA CI & CP, CHN

Best served while the squash is still warm, this salad is a lovely mix of all 5 flavors and delightful with the first hard squashes during late summer or autumn. I chose to cook the prosciutto to add a little extra warmth and crunch.Warm Squash And Proscuito Salad – – delicata squash (seeded and roasted (see below)), proscuito (fresh or crispened), mixed seasonal greens (I used spinach, arugula and baby kale), Parmesan cheese (grated or shaved), Herb balsamic dressing, Herb Balsamic Dressing: white balsamic, honey, extra virgin olive oil, dried Italian herbs (I used a mix of oregano, rosemary and thyme), salt and pepper to taste, Roast squash: Preheat oven to 400. Slice delicata squash into 1/2 inch wide strips. Seed and lightly coat squash with olive oil. Roast until squash is soft, about 30 minutes or until a fork inserted pulls out easily. Allow to cool slightly so you can handle it. Peel away squash from its skin. ; Cook prosciutto, if desired: While the squash cooks, cook prosciutto in a skillet over medium heat, until crisp. Be careful to not over cook, as it can burn easily. Remove from heat, drain on paper towels if necessary. ; Combine the salad: Clean and blot or spin dry greens, if necessary. Lightly toss the greens with balsamic dressing until just coated. Place greens on individual plates, layered with 2-3 slices of squash. Crumble on prosciutto. Top with shavings of Parmesan.; Make the dressing: Simply combine all ingredients in a bowl or dressing jar and thoroughly combine. Adjust seasonings. I like mine a little ‘herbier’ […]

12:38 12:38

Watermelon & Grape Salad

By | 2016-12-29T12:24:20+00:00 July 15th, 2014|Categories: Blogs|Tags: , , , |Comments Off on Watermelon & Grape Salad

The heat of summer is here and there is no better to cool down than to enjoy the bounty from your garden or local farmer’s market.   All foods contain energetic properties (a post-metabolic phenomenon) that create a response in the body.  Foods that abound in the summer and grow in this region are excellent at cooling and protecting you from over-heating.  It is also a season when our bodies can usually handle a little more raw or cooling foods.

 Watermelon & Grape Salad – – watermelon (about 10 lbs), organic grapes (rinsed and halved), mint (chiffonade), salty crumbly cheese (feta or blue cheese works well), zest of lime, lime juice, Toss all ingredients, except cheese, together. Garnish with cheese of your choice before serving.

Contributed by Anna Rydman; –