Simple and delicious! If you don’t have green garlic, omit it.
1 sheet pf puffed pastry defrosted
1 bunch of asparagus, lightly stemmed
Honey dijon mustard
2 c grated gruyere cheese
3 pieces of green garlic, sliced thin
Preheat oven to 400.
Roll out puffed pastry, place on a baking sheet, prick all over with a fork and bake for 10 minutes or until just browning.
Removes do let cool 10 minutes. Top with mustard, cheese asparagus and green garlic.
Bake for 8 – 10 minutes, until cheese is melted and crust is brown.
Drizzle with balsamic glaze and serve.
This pizza is amazing! Gorgonzola, sweet proscuitto and peppery arugula!
1 pizza dough
4 oz gorgonzola, crumbled
4 oz Proscuitto, torn into small pieces
4 oz arugula
Preheat oven with baking steel or pizza stone for 30 minutes at 500 degrees.
Roll out dough. Drizzle with olive oil, top with Gorgonzola and proscuitto.
Bake until crust is crispy and Gorgonzola melts. Top with arugula and drizzle with balsamic glaze.
This is a great summer salad, salty and sweet – two of my favorite combos. Top it with a little balsamic glaze and its out of this world.
1 bag baby spinach, washes
1 pint strawberries, quartered
1/4 red onion, thinly sliced
1 TBSP lemon juice
1/2 TBSP olive oil
1/4 tsp salt
1 package Haloumi cheese, sliced 1/4 inch thick
In a small jar combine oil, lemon, salt and pepper. Toss spinach, onion and strawberries in a large bowl, toss with dressing and set aside.
Heat a non-stick skillet over high heat, add cheese and cook for 2 – 3 minutes until brown, flip and repeat.
To serve, place salad on plate, top with cheese and decorate with glaze.