Prosciutto Mozzarella Flatbread

I know I’ve been pretty MIA lately and my posts have been few and far between. I appreciate you stopping by; whether it’s out of anticipation of a new post, or a revisit to an old post for the recipe, or if it’s just the first time for you. Warm weather spurs something within my soul towards cooking I normally don’t feel in the Winter. Then I step outside and the thick Maryland humidity slaps me in my face and demands I wake up. Standing over a hot stove? I’ll pass. And the worst part is, IT’S NOT EVEN JUNE (well, I guess now it is but it wasn’t a couple of days ago!). I’m afraid I’m going to either melt before Summer actually gets here or chop off all of my frizzy, curly hair because a bun isn’t cutting it. Either way, we will get through Summer in one cool piece and we will savor it, because, you know, Winter is always coming. (more…)

In my absolute stubborn attitude of not wanting to stand over anything hot, I offer you flatbread! This flatbread was inspired by a simple and very delicious panini I enjoyed in my recent trip to Las Vegas. I know the words simple and Vegas don’t go together and trust me, this isn’t my last Vegas-inspired food post. But…I loved these ingredients so much together I needed to recreate it and so I did. I use unleavened Lavash as the crust. I get this from my local Trader Joe’s and it’s the perfect cheat to a thin crust pizza! Fresh pesto is best, although if you have landed yourself a good grocery store find, you can use that too. I love fresh mozzarella on pizza, it melts perfectly and feels familiar, like Italian grandmothers have been doing this for years. After a quick trip to the oven, a simply dressed arugula salad and salty, thinly sliced prosciutto ribbons are added last minute. I’m always tempted to add something more, just one more thing. But then I take a bite and can’t believe there is so much flavor in such a simple gathering of good ingredients. This is how I survive summer without withering from all the heat in my kitchen. Plus, who doesn’t want pizza for dinner?

We first “schmear” our lavash with some fresh pesto.

Top with fresh mozzarella.

Give it a quick trip to the broiler. Don’t walk away! It only takes a couple of minutes for the lovely mozzarella to melt.

Toss the arugula with a healthy pinch of salt, good extra virgin olive oil, and delicious prosciutto. This flatbread is light, herbacious, and the easiest dinner ever. Happy flatbread making!

Late Summer Salad

I like to think that at the end of a season, a better one awaits. There shouldn’t be mourning from one season to another, for we don’t know what the new season might bring. I know I’m not the only one who feels this way but transitions can be tough. Along with a new season, uncertainty, insecurity, and fear are close behind. Luckily, for me, the only major transitions right now are the seasons changing and the company I work for is moving to a new location. Both transitions are very much welcomed but I know that’s a gift. Here’s to making the best of transitions. (more…)

Ok, enough with my philosophical rant. I guess that’s what happens when I blog right before bedtime. But seriously, I love the Autumn and all that it brings. Lately, it feels like Summer doesn’t want to let go and Autumn isn’t telling her she should. With that stubborn attitude comes confusion in the kitchen. Do I roast a chicken or make a fresh salad? Do I grill or throw together that pumpkin pasta I couldn’t resist just leaving alone on the shelf? I’m very confused but one thing I know is that it’s definitely not the time for chili just yet. This salad is for those of you, like me, who love the vibrant flavors of the Summer but long for the coziness of Fall. The fennel and apple make this salad super fresh and help balance the acidity of the vinaigrette. Plus, did I mention honeyed goat cheese? No? Honeyed goat cheese.

Here is our late harvest ingredient line up:

From Top Left to Right: Extra virgin olive oil, red onion, apple, (I used Honeycrisp for a sweeter flavor but if tart is more your thing, Granny Smith will do just fine), fennel, lemon juice, arugula, dried cherries, shaved brussels sprouts, rosemary, Dijon, honeyed goat cheese, and apple cider vinegar.

I call this piece Controlled Chaos. We throw all of our ingredients that are not being used for the vinaigrette into a bowl. Save the goat cheese for last because it will dissolve if added in too soon. We admire this beauty and then move onto our vinaigrette.

Our vinaigrette is all sass. It’s tangy and with the rosemary, it has that subtle lemony herb flavor. We pour it over our greens and toss. Don’t add the goat cheese yet!

Sprinkle the goat cheese over individual servings or better yet, crumble the goat cheese and let your guests add it to their salad. It adds a wonderful sweetness that brings it all together. Side note: If you can’t find honeyed goat cheese, just add honey to your non-honeyed goat cheese. This isn’t a “good bye Summer” salad; it’s more of a “it’s been real Summer, now I’m going to hang with your friend Fall” kind of salad. Happy salad making!