Sunday, August 4, 2013

Recipe du Jour

The farmers market has so many wonderful veggies this time of year.  With beach/swim time and activities to keep the kids occupied, I am always looking for recipes that are delicious, but more importantly, quick to prepare.  I found this recipe in Real Simple Magazine and it is a slam dunk!  My kids love it and it only takes about 10 minutes to put together.  Tonight I served it with Salmon and Quinoa and it really hit the spot.  Definitely add this to your weekly menu.

Pea, Fete and Crispy Prosciutto Salad

  • 2 thin slices of prosciutto (2 ounces)
  • kosher salt and black pepper
  • 1 1/2 pounds fresh peas (about 2 cups) or two cups of frozen peas
  • 2 tablespoons olive oil
  • 2 ounces Feta, crumbled (1⁄2 cup)
  • scallions, thinly sliced


  1. Heat oven to 450° F. Place the prosciutto in a single layer on a rimmed baking sheet and bake until beginning to darken, 10 to 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble.
  2. Meanwhile, bring a large saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes (1 to 2 minutes if frozen). Drain and rinse under cold water to cool.
  3. In a large bowl, toss the peas with the oil, Feta, scallions, prosciutto, and ¼ teaspoon each salt and pepper.

1 comment:

  1. This one is a winner! Thank for the reminder.