Nectarine & Proscuitto Salad


This is the perfect summer salad! Sweet, spicy and nutty – I’ll be eating this one all week!

2 TBSP lemon juice
1 TBSP shallot
1 tsp dijon mustard
1 tsp honey
1/8 tsp salt
3 TBSP olive oil
8 cups arugula
2 ripe nectarines, cut into wedges
1/2 c Parmesan cheese, shaved
2 oz Proscuitto torn into strips

Combine shallot, lemon juice, honey, mustard, salt & olive oil in a mini processor, process until combined. Toss with arugula, add fruit, cheese and Proscuitto.

4 servings
6 WW PP per serving.


Salmon on a plank


I love fresh salmon, and we are lucky enough to have a vendor at our farmers market who gets it straight from the source. This recipe would also work in a 400 degree oven for about 20 minutes. Plank cooking on the BBQ gives it a nice smoky flavor.

1 slab of salmon
Canola spray
1/2 tsp fennel pollen
1/2 tsp herbs de provence
Salt and pepper

Soak plank for at least a day in a bucket of water.

Heat grill to medium high with plank on grill.

Pay salmon dry. Spray with canola oil. Spring herbs on top, salt and pepper to taste.

Place salmon on plank and BBQ for about 20 minutes until still a little pink inside.

Serves 2.

Roasted Mini Potatoes


I found these tiny Peruvian potatoes at the farmers market and ha to try them! I tossed the with a little oil and some
Spices and roasted them – they turned out perfect! Hope I can find some this week.

1/2 lb mini potatoes
1 TBSP grape seed oil
1 tsp garlic powder
1 tsp salt
1/2 tsp cayenne powder

Preheat oven to 425.

Toss all ingredients together in a roasting pan.

Bake for 30 – 40 minutes until brown and cooked through.

Serves 4.

Zucchini and Avocado Salad


This is from Patricia Well’s Vegetable Harvest. I just love all her recipes and of all the yummy recipes in her book, this one screams summer! It is perfect for a hot day and tastes amazing. I did not have pistachios so I used pine nuts.

1 TBSP lemon juice
1/4 c pistachio or good olive oil
1/2 tsp salt
4 zucchinis, sliced thin on a mandoline
1 avocado, sliced thin
1/4 c pine nuts
4 springs of thyme

Combine lemon juice, oil and salt in a jar, shake well. In a large bowl, toss zucchini with dressing, cover with stretch wrap and let marinade for 30 minutes to 1 hour.

When ready serve, arrange zucchini on plate, top with avocado, nuts and thyme.

Serves 2 – 4.