Peaches+ Mozzarella+Prosciutto “Caprese” Salad

If you’re looking to make an embarrassingly easy summer appetizer this weekend – we’ve found it.  It’s not a real recipe but it is certainly worth trying! 

I’ve been lucky enough to have an abundance of peaches and wanted to do a take on a caprese salad. Added a bit of prosciutto and this crowd pleaser was created. The combination of sweet peaches, creamy mozz, savory and salty prosciutto and tangy balsamic really cannot be beat.


1-2 peaches, peel and slice

1 small package of prosciutto, cut into two bite size pieces

1 small bit of fresh mozzarella, cut into two bite size pieces

A small handful of fresh basil

Balsamic Glaze, small drizzle on top of assembled ingredients


Assemble, enjoy.


Fresh, Easy Argentinian Chimichurri

We all know that summer is the time for grilling–steak, chicken, seafood, veggies–and when you have food that is already cooked perfectly, you don’t want to cover it up with anything heavy!  How about an herbaceous sauce that has been paired with grilled foods for genenrations?  Reach for the chimichurri.  This traditional Argentinian sauce is light and bright and will add a perfect pop to anything you’re cooking.  Last night, I served mine on top of a flank steak, but then I also spooned a little bit extra over a cucumber tomato salad–yum!!!



-large handful of parsley (or small bunch)

-large handful of cilantro (or small bunch)

-1/2 c. red wine vinegar

-3-4 garlic cloves

-1 shallot

-1 tsp crushed red pepper flakes

-3/4 extra virgin olive oil

-salt to taste

In a food processor, blend together all the ingredients except the olive oil, being careful not to over mix.  Next, drizzle in the olive oil and season with salt.  Done!  This can be stored for several days in a tight jar in the fridge, but you’ll definitely eat all of it before then.  Enjoy!




Whipped Feta 

This is one of the easiest best appetizers I have discovered in a long while. Last week I hosted a girl’s night and needed to whip something together with ingredients from my fridge and minimal effort.

Whipped Feta was created. And devoured. Success. I served with some of my favorite crackers from Trader Joe’s but also could be served with torn pieces of naan, spread on a crostini and topped with tomato or prosciutto or a basil leaf and black pepper. The possibilities for this concoction are endless. Please make this and let us know how you use it! 

Whipped Feta

1/2 Package of Feta Cheese

1/2 Package of Cream Cheese

2 Tbs. Olive Oil

Juice and zest of 1/2 of a lemon

Freshly Ground Black Pepper

Fresh Basil (optional, but suggested)

Combine two cheeses in food processor until they come together, add all remaining ingredients. Refrigerate until 15 minutes before serving, this needs time to get closer to room temperature but does not take long to do so.

Serve. Enjoy! Be prepared to give out this easy recipe – people will ask for it!

Roasted Garlic Chicken with Miso Ginger Carrots

Everyone wants to turn out impressive, elegant meals, but who has the time to worry about that on a Tuesday?  Trust me, I’m right there with you.  I’m always on the hunt for easy meals that won’t keep me stuck in the kitchen or with a sink full of dishes.  This roasted chicken covered with garlic, ginger, and miso was seriously delicious, and the side dish bubbles away right along side it–oh the joys of one pan cooking!  Just pop it in the oven, set a timer, and relax!


Roasted Garlic Chicken with Miso Ginger Carrots

4-5 skin on, bone in chicken drumsticks or thighs

6 large carrots, peeled and cut lengthwise

16 cloves of garlic, 4 cloves of which are grated

2 inch piece of ginger, grated

2 Tbsp miso, I used brown but white would work well

small handful parsley, chopped

2 tsp canola oil

salt and pepper


First add the grated garlic, ginger, miso, and canola oil into a small bowl and mix until a paste is formed.  Set aside.  In a large cast iron pan or other oven proof baking dish, add your carrots, chicken, and remaining 12 garlic cloves.  Make sure that the skin side of the chicken is touching the pan.  Then cover everything thoroughly with the miso paste you just made–you really need to use your hands to do this well.  Sprinkle a little salt and pepper over everything.  Next cover the pan with aluminum foil and place it in a 300° oven for 45 minutes.


Remove it from the oven, flip the chicken over, recover, and put it back in the oven for another 45 minutes.  Then take it  out and drain all of the drippings.


You will want to set those aside for a few minutes until the fat separates to the top and you can pour it off, leaving you with the good stuff.  Turn your broiler on high, and place the pan under the broiler, uncovered, for about 3 minutes or until the skin of the chicken has crisped up.


Serve with the reserved pan sauce and chopped parsley.  Enjoy!



Linguine with Brie, Tomatoes and Basil

Growing up my parents made this special supper once a summer when tomatoes were at their peak. It was always a meal that all four of us looked forward to sharing!

There aren’t many ingredients but it’s important that you have good, summer tomatoes (heirlooms would be great too), a fresh piece of Brie and lots of basil.

The other crucial part is preparing the no-cook-sauce early in the day so it can properly marinate at room temperature.

Here is the tried and true recipe from the Silver Palate Cookbook that our mom has used for decades. Please note our few changes.

Linguine with Brie, Tomatoes and Basil

4 ripe, large summer tomatoes

1 pound Brie cheese, rind removed, torn (yes by hand) into small pieces

1 packed cup of fresh Basil

1-3 cloves of garlic, minced

1/2 – 3/4 cup plus 1 Tbs. Olive Oil

2 1/2 tsp. salt (divided)

1/2 tsp. freshly ground black pepper, with more for garnish

One package of fresh (refrigerated), homemade or regular linguine – cooked according to package directions


Combine tomatoes, Brie, 1/2 c. Olive oil, 1/2 tsp. salt, garlic and black pepper. Let sit for at least two to three hours, covered at room temperature to marinate.

Add remaining olive oil and salt to pasta water and prepare al dente according to package.

Drain pasta and immediately combine sauce with noodles. Top with fresh basil and ground black pepper. Serve quickly.