Prosciutto Mozzarella Tartine

Quick and easy lunch that tastes great!

4 slices sourdough

8 oz bocconcini (mini mozz balls), sliced in half

Basil leaves

4 slices prosciutto

Grated Parmesan

6 figs, quartered

6 oz arugula

1 tbsp olive oil

1 tbsp balsamic vinegar

Preheat broiler to medium.

Spray bread with olive oil spray, place on a baking sheet. Top with bocconcini, basils, prosciutto and parm. Broil for 3 – 5 min until cheese is melted and prosciutto is crispy.

In a large bowl toss figs, arugula, olive oil and balsamic.

Serves 2 – 4.

Three Cup Chicken Tacos

Flour tortillas are perfect with Asian flavors for a fusion taco!

Chicken:

2 tsp toasted sesame oil

6 cloves garlic, smashed

1 inch piece ginger, sliced thin

4 scallions, sliced thin

1 lb chicken thighs

4 tbsp soy sauce

4 tbsp white wine

Toss in a pressure cooker and cook for 20 minutes and shred.

Asian Slaw

10 oz shredded cabbage

5 oz shredded carrot

4 scallions, sliced thin

2 tbsp toasted sesame seeds

2 tsp sesame oil

1/2 tbsp fish sauce

2 tbsp soy sauce

1/4 c lime juice

Combine in a bowl and toss.

Serve with flour tortillas, chopped peanuts, cilantro, sliced jalapeños and your fav hot sauce.

Serves 4.

Eggplant Gratin

Another healthy late summer dish!

1 1/4 lb eggplant, sliced thin

1 lb tomato, sliced thin

Zest of one lemon

1 tsp Thyme

1 clove garlic, minced

1 tsp salt

Pepper

1/4 c olive oil

4 oz goat cheese

1/2 c Panko

Preheat oven to 400.

In a large bowl combine eggplant, tomatoes, zest, thyme, garlic 1 tsp salt, pepper and 1/4 c olive oil.

Spray a gratin dish with olive oil. Layer veggies, dropping goat cheese as you go, make sure to end with veggies on top. Sprinkle with panko and drizzle with 2 tbsp olive oil.

Bake for 45 min until golden brown.

Serves 4.

Burrata Caprese

Peaches, tomatoes, Basil and creamy burrata – oh yes!! And your are welcome!

3 tbsp pine nuts, toasted

1/2 c packed Basil

1 1/2 tsp lemon juice

1/2 tsp salt

1/4 c olive oil

6 oz burrata

2 peaches, sliced into wedges

1 lb tomatoes, cut into wedges

In a blender combine Basil, lemon juice, salt and 1/4 c oil. Purée until smooth.

Arrange peaches and tomatoes on a platter, place burrata in the middle, drizzle with olive oil, Basil oil and pine nuts.

Serves 4.

Zuk Pasta with Uncooked Tomato Sauce

Super fresh and healthy!

12 oz tomatoes, chopped

1/4 c olive oil

1 tsp salt

1 clove garlic, minced

1/2 tsp red pepper flakes

1 lb Zucchini cut into spirals

5 oz ricotta

1/4 c pine nuts

In a 12 inch skillet, add olive oil and zuks, cook for 5 – 7 minutes until soft add tomatoes, olive oil, salt, red pepper flakes and garlic. Divide among bowls and top with ricotta.

Serves 4.

Shrimp Taquitos

These are from Skinny Taste – they come together quickly and the crispy tortillas are oh so good!

1/2 onion, finely chopped

2 cloves garlic, minced

2 jalapeno, minced

1 tsp olive oil

1 tomato, diced

12 oz peeled shrimp, chopped

Salt

4 tbsp finely chopped cilantro

3/4 c shredded pepperjack cheese

12 (6-inch) corn tortillas

olive oil spray

In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft.  Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.

Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.

Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.

Serves 4.

Fish Tacos

Nothing says California/Baja like fish tacos. These are quick and easy!

1 clove garlic, minced

2 limes, juiced

Salt and pepper

4 c cabbage, shredded

8 oz scallions, slices thin

2 jalapeño, minced

Olive oil

1 tsp cumin

1 tsp chili powder

12 oz white fish

Tortillas

Sliced avocado

Preheat oven to 400.

In a large bowl combine garlic, cabbage, scallions, jalapeño, lime juice and 2 tbsp olive oil. Season with salt and pepper.

Whisk cumin, chili powder and 1/4 tsp salt. Rub over fish. Bake for 4 – 5 min per side, until cooked through. Flake fish.

Toast tortillas in a pan or over open flame.

Serve tortilla with slaw, fish and avocado.

Serves 4.