I finally caved! First pumpkin recipe of the season is a mega easy pumpkin spice tiramisu made with pumpkin spiced coffee AND pumpkin spice mascarpone filling!Read More
This creamy corn chowder is filled with fresh summer corn, baby red potatoes, carrots and zucchini squash! It is a cream base but still feels on the healthy side to me...you don't want to miss this cozy weeknight dinner recipe!Read More
Tonight we're doing a light and juicy grilled peach chipotle tilapia on top of a bed of jalapeno cheddar polenta. This peach chipotle tilapia is so light and fresh with summer flavors. All of the ingredients come together really easily in a blender and grill up in just a few minutes!Read More
This mega easy recipe is filled with hearty quinoa, fresh summer peaches, and chickpeas for the ultimate vegetarian-friendly appetizer. These lettuce cups and a glass of chardonnay will complete any summer afternoon.Read More
Hello! I hope you are having a great Thursday!
Have you guys (L.A. and Orange County readers especially!) ever heard of a place called Mendocino Farms?!
During my lunch breaks downtown I frequent this place quite a bit! It is one of my favorite lunch spots if you are looking for something healthy, but hearty at the same time. Let's face it, not all salads really 'fill' me up like some can. One of their salads, and a healthy dose of sunshine are my favorite afternoon pick me up.
This prosciutto and roasted vegetable salad today is inspired by MF epic salad menu! If you're like me and like a really hearty salad, then this is for you!
The salad screams summer. Filled with fresh cherry tomatoes and all the basil my patio plant had to offer.
It's also fancy. Any dish with prosciutto=fancy to me.
This summer salad is also one of those great kitchen sink salads that have notes of salty, sweet and earthy. Which to me is a great combo! I'm also a natural balsamic lover. It is my go to salad dressing at any salad bar. There is something about the basil and the balsamic that marry together so well and give such a flavor punch!
While the salad may be 'fancy' it is also hearty enough for any summer meal! With the mozzarella, proscuitto, and tons of fresh greens it really is balanced out enough for any entree!
Proscuitto and Roasted Vegetable Salad with Basil Pesto Vinaigrette
5-6 Cups of chopped butter lettuce
4-6 Whole carrots, diced
1 Zucchini, quartered
1 Teaspoon of salt
1/2 Teaspoon of pepper
2 Tablespoons of olive oil
1/4 Red onion, thinly sliced
1 Cup of cherry tomatoes, halved
1 Cup of mozzarella pearls or cubes
6-8 Slices of prosciutto
1/2 Cup of candied pecans or almonds
Salt+Pepper to taste
1/3 Cup of olive oil
1/4 Cup of balsamic vinegar
2 Tablespoons of pesto, homemade or store bought
1/4 Cup of chopped basil
Salt + Pepper to taste
Preheat oven to 425 degrees F
Toss quartered zucchini and diced carrots with 2 tablespoons of olive oil on a small baking sheet. Bake veggies for 20-25 mins or until zucchini is golden brown and tender.
In a mason jar add in olive oil, balsamic vinegar, pesto, basil and salt, and pepper. Add lid and shake for 30 seconds. Place into the refrigerator until ready to serve.
In a large serving bowl combine butter lettuce, red onions, cooled roasted veggies, mozzarella, prosciutto, and candied pecans. Toss ingredients and add chilled dressing just before serving.
Best night of the week? DATE NIGHT! This post is filled with Greek Dinner Date night ideas that you can pull off right at home. Grab a sundress, a cocktail and kick your feet up for a peaceful date night in!Read More
These Lemon Oregano chicken skewers are perfect for your next summer meal! They are marinated in earthy herbs, fragrant lemon juice, and fresh garlic. This easy recipe helps dinner come together in less than 60 minutes!Read More
These 5 random fact posts about bloggers are some of my FAVORITE content posts that other bloggers post. I love getting to know them and diving into their personal lives for a few minutes! So I bit the bullet and thought I'd share a few random facts that you may not have know about me.Read More