Melon and Prosciutto Salad

What a pleasant surprise! I woke up this morning to sun filtering through my curtains and birds chirping outside my window. At last Boston is seeing some blue skies after a week of depressing rain and near constant cloud cover. Warm, sunny weather always puts me in such a good mood. I opened all the windows in the apartment and went for a nice long walk down Beacon Street. I've finally finished my exams at school and it was so enjoyable just to have a moment to breathe. 

The beauty of the huge blue skies, burgeoning pink cherry blossoms, and bright green grass has inspired me to make something fresh and simple to eat for lunch. I decided on a take of the classic melon and prosciutto appetizer that is normally served on skewers with a thin slice of salty prosciutto wrapped delicately around a juicy piece of cantaloupe. I decided why not enjoy these fresh flavors as a melon salad? It would be perfect to serve as an appetizer for a dinner party or as a side dish to brunch. I added some honeydew melon for extra color and because it is just so deliciously sweet. I also added some low-fat mozzarella cheese for texture, taste, and substance. The basil lends a bright, fresh taste to the salad and complements the sweetness of the fruit. 

I think it's time to take a bowl of this Melon Prosciutto Salad and a glass of rose to the porch and continue to enjoy this beautiful day! 

Melon and Prosciutto Salad
Serves 4 (as an appetizer or side dish)

Ingredients


1/2 honeydew melon
1/2 canteloupe
1 4 oz package of prosciutto (or 1/4 lb freshly sliced from your local deli)
1/4 cup basil (a good handful)
1/2 cup low fat mozzarella (fairly firm)
1 T honey, to drizzle if desired

Methods

1. Cut the melon into cubes about 1.5" in size and place in a large bowl.

2. Rinse and dry off the basil. Rip it into small pieces or roll up the leaves and slice them in a chiffonade. I like the more rustic look of the hand-ripped pieces. Add the basil to the salad.

3. Gently slice the mozzarella into bite size pieces and add to the salad.

4. Very gently separate the slices of prosciutto. Using a sharp knife, cut each slice into 4 to 5 pieces and add to the salad.

5. Gently mix all ingredients together and serve with a drizzle of honey if desired.

As always, Bon Appetit!

Baked Eggs with Spinach

I know a chef who says that brunch is one of his least favorite meals to prepare. In fact, he says with gusto that is is one of his least favorite things to do (somewhere up there with filing his taxes). As front of house in a restaurant, I agree that brunch is never any fun. Customers tend to be cranky, needy, hungover and/or still asleep. I will fully admit that until I have at least one cup of coffee and a bite to eat, I am not worth talking to in the morning. 

However, I LOVE  to prepare brunch when I'm at home. It's an entirely different atmosphere- one that's relaxed, slow-paced, and comfortable. I can shuffle blindly around the kitchen while I sip my freshly-brewed coffee and look around the fridge for ingredients. Another great thing about brunch is that it can really be a "left-overs" kind of meal. You can mix just about anything that you have lying around the fridge with eggs and call it a day. Mix most anything from the pantry with pancake batter and 'voila'... banana walnut oatmeal pancakes. When else do you get to eat both sweet and savory foods? It's heaven. 

This past weekend I felt inspired to make something warm, earthy, and fresh. I decided to make a version of Baked Eggs with some added spinach and asiago cheese. The spinach adds all of those great vitamins (A, C, E, K, Folate, and several B vitamins) as well as fiber. As for the cheese, it adds a nice earthy bite to the eggs. If I can't find a low-fat asiago, I can add some low-fat mozzarella (and maybe some extra herbs like rosemary or basil). Try serving this dish fresh out of the oven with some wheat toast and Melon and Prosciutto Salad (see upcoming post). You'll never say no to brunch again!

Baked Eggs with Spinach

Serves 2

Ingredients

2 eggs

1/2 cup chopped spinach, steamed

4, 1/4" slices of asiago cheese

salt and pepper to taste

Methods

1. Preheat the oven to 300F. Spray the two ramekins with nonstick cooking spray.  

2. Spoon half of the steamed spinach into each ramekin. On top of the spinach, place two slices of asiago cheese in each ramekin.

3. Crack a fresh egg onto the top of each ramekin. Place in the center of the oven and bake for about 8-10 minutes, depending on the oven. The eggs are done when the whites are firm but the yolks are still loose and runny when pricked with a fork. 

Sprinkle with salt and pepper. Serve with some crusty wheat bread and fruit. Enjoy!