Melon and Prosciutto Salad with Parmigiano-Reggiano

This week, our produce box included a Charentais melon so I decided to make this salad. I actually combined two recipes, one that I read and this one. The one I read used burrata cheese so I cut back on the Parmigiano-Reggiano and used it as an accent and added burrata to the salad. I don’t think you can go wrong either way. This was divine. I paired it with a Pinot Grigo, which was the perfect accent along with some pugliese bread. Summer time cooking doesn’t get better than this – although, it’s not officially cooking, is it?

melon salad


3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)
3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)
2 tablespoons thinly sliced fresh mint
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 ounces thinly sliced prosciutto, cut into thin strips
1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
Cracked black pepper (optional)
Mint sprigs (optional)


  1. Combine first 5 ingredients, tossing gently.
  2. Arrange melon mixture on a serving platter.
  3. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.

Nutritional Information:
Calories 87
Caloriesfromfat 30 %
Fat 2.9 g
Satfat 1.5 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 5.3 g
Carbohydrate 11.1 g
Fiber 0.6 g
Cholesterol 11 mg
Iron 0.4 mg
Sodium 271 mg
Calcium 94 mg

July 2007 Cooking Light


Grilled Corn and Snap Pea Salad

Nothing says summer like fresh corn. This was amazing – really fresh and full of flavor. Since I wasn’t going to a picnic and only feeding three, I halved the recipe, which is from July 2016 Cooking Light.

grilled corn and snap pea

 Yield: Serves 15 (serving size: 1/2 cup)


1 1/2 pounds sugar snap peas, trimmed and strings removed
6 ears summer corn with husks
1 cup very thinly sliced green onions
7 tablespoons olive oil
1/4 cup fresh lemon juice
3 tablespoons minced fresh dill
3 tablespoons white vinegar
1 tablespoon sugar
1 1/4 teaspoons sea salt
1 teaspoon black pepper
1 serrano chile, minced


  1. Bring a large pot of water to a boil. Add snap peas; cook 3 minutes. Drain and rinse snap peas under cold water.
  2. Preheat grill to high.
  3. Soak corn in cold water 10 minutes; shake off excess water. Grill corn 20 minutes, turning frequently. Cool corn, in husks, 10 minutes. Shuck corn; discard husks and silk.
  4. Cut kernels from corn; place in a large bowl. Add snap peas and onions.
  5. Combine olive oil and remaining ingredients in a medium bowl. Add to corn mixture, tossing to coat.

Nutritional Information:
Calories 117
Fat 7 g
Satfat 1 g
Monofat 4.8 g
Polyfat 0.9 g
Protein 3 g
Carbohydrate 13 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 203 mg
Calcium 27 mg
Sugars 6 g
Est. Added Sugars 1 g

Summer Squash Ribbons with Oregano, Basil and Lemon

I’ve made this recipe quite a few times, however, it took me a while to find it since there are many very similar recipes. Now, it’s here so that won’t happen again (with this recipe). It’s from Cooking Light, July 2008. This is a terrific, fresh side or you can make an amazing main dish by adding pappardelle and serving with Sauvignon Blanc and a crispy bread. Any fresh herbs will work too.

squash ribbons

3 small zucchini (about 1 pound)
3 small yellow squash (about 1 pound)
1 tablespoon extra virgin olive oil
1/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1/3 cup thinly sliced fresh basil
1 tablespoon chopped fresh oregano
1/4 cup (1 ounce) shaved fresh Parmesan cheese


  1. Shave zucchini and yellow squash into ribbons using a vegetable peeler or a mandolin, stopping at the seeds, discard seed cores
  2. place ribbons in a large bowl
  3. Combine oil, rind, juice, salt, pepper, and garlic in a small bowl; stir with a whisk
  4. Drizzle oil mixture over vegetable ribbons
  5. Sprinkle with basil and oregano
  6. Toss gently
  7. Sprinkle with cheese
  8. Serve immediately.

Yield: 8 Servings (serving size: 1/2 cup ribbons and 1-1/2 teaspoons cheese

Nutritional Information:
Calories 50
Caloriesfromfat 52 %
Fat 2.9 g
Satfat 0.9 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 2.8 g
Carbohydrate 4.4 g
Fiber 1.3 g
Cholesterol 3 mg
Iron 0.5 mg
Sodium 207 mg
Calcium 62 mg

Roasted Cabbage Steaks

I had a head of cabbage in the fridge and I wanted to roast it since everything is so amazing roasted. I found this recipe from Everyday Maven – it’s really easy and really good.

Roasted Cabbage Steaks

1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy.

Serve hot and Enjoy!

Sweet-Spicy Melon Salad

It’s the time of the year to eat melon but I wanted it dressed up a little. I found this recipe in June 2003 Cooking Light Magazine. This was terrific and I’m not a fan of cantaloupe. I highly recommend making it at least 4 hours ahead or overnight (better) for the flavor of the jalapeno to really marry with the melons.


This was refreshing with a bit of heat. Really nice. I added a few tablespoons of fresh mint which added additional freshness and flavor. When I make this again, I’ll experiment with the sugar and adding more melon. I don’t think it needed 1/2 cup of sugar but I’m not sure. If you try it differently, let me know how it works for you.


1/2 cup sugar
1/2 cup water
1/2 small jalapeño pepper, thinly sliced
2 cups cubed honeydew melon
2 cups cubed peeled cantaloupe


Combine sugar and water in a small saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat; add pepper. Chill.

Combine sugar mixture, honeydew, and cantaloupe in a large bowl. Cover and refrigerate 4 hours or overnight. Serve with a slotted spoon.

Cooking Light
JUNE 2003

Garlic Hasselback Potatoes with Herbed Sour Cream

I’ve been seeing pictures of Hasselback potatoes everywhere for a few months…this is my first attempt to make them. I didn’t realize they are the new “thing”.

I used two red potatoes and cut them on a wooden spoon as the recipe suggests…pretty clever. I sliced garlic and placed it between the slices of potatoes and misto-ed them with olive oil. A little salt and pepper and pop them in the oven. I didn’t use butter at all – I didn’t miss it either.

This is a great way to serve potatoes! Not only do they look amazing but they taste amazing. I prefer this to the standard baked potato any day! Roasting brings out the flavor and then there’s the garlic between the cuts…delicious.

garlic hasselback

Garlic Hasselback Potatoes

Original post January 12, 2014

Panko Parmesan Chicken

I always have chicken tenders in the freezer. A great source of protein, easy to prepare and pretty low in calories. I typically put them on a piece of parchment paper with onions, whatever herbs I have, garlic…lemon…bell peppers…whatever I have on hand and roast for about 20-25 minutes. Toss them in a salad or have them with some veggies – very easy and healthy dinner.

Tonight I feel like oven “fried” and easy. This recipe hits both of those buttons however, the reviews say it’s a little bland. I added garlic and onion powder to the panko but it still turned out a little bland. I made some honey mustard which was really good with it and also had it with the cauliflower steak and puree which was a great compliment.

If you’re craving a health alternative to fried chicken, this is a good option.

panko chicken

Panko Parmesan Chicken Tenders

Original post December 29, 2013