This colorful appetizer would be a fine addition to an antipasto spread. Parmigiano-Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto.
- * 2 tablespoons thinly sliced fresh mint
- * 1 teaspoon fresh lemon juice
- * 1/4 teaspoon freshly ground black pepper
Your guests will be amazed to find out how tasty these simple snacks are. Peaches or plums also work well in place of the nectarines. You can assemble the bundles up to an hour in advance. Just cover them with plastic wrap, and refrigerate until ready to serve.
- * 4 cups lightly packed trimmed arugula
- * 1 teaspoon extravirgin olive oil
- * 1/8 teaspoon freshly ground black pepper
Grilling heightens the sweetness and flavor of the nectarines. Because they have such thin skins, nectarines don’t require peeling for this dish. However, you may substitute fresh peeled peaches if you prefer.
- * Cooking spray
- * 1/4 cup light balsamic vinaigrette
Large salt-cured capers, sold in specialty food shops, open up dramatically when fried, but smaller, brine-packed ones will work too. Fingerling potatoes are available in farmers’ markets and grocery stores from midsummer through early winter. Prep and cook time: about 30 minutes.
- * 8 ounces smoked trout
- * 1/3 cup olive oil
- * 1/4 cup lemon juice
- * 1/2 teaspoon fresh-ground pepper
- * 1 tablespoon chopped fresh dill
- * 1/2 teaspoon pepper
- * 1/2 teaspoon salt
- * 2 tablespoons olive oil
- * 2 large onions
- * 1 1/2 pounds sweet potatoes
- * Warm Bacon Dressing
- * Vinaigrette:
- * 1/2 cup canned whole-berry cranberry sauce
- * 1 tablespoon olive oil
- * 2 tablespoons balsamic vinegar
- * 1 teaspoon sugar
- * 1 teaspoon minced peeled fresh ginger
- * 1/4 teaspoon salt
- *
- Salad:
- * 2 tablespoons fresh orange juice
- * 3/4 cup sour cream
- * 1/4 cup raspberry preserves
- * 3 tablespoons red wine vinegar
- * 1/8 teaspoon Dijon mustard
- * 2 tablespoons lemon juice
- * 1/2 cup freshly shredded Parmesan cheese
- * 1/2 cup fresh raspberries
- * 2 teaspoons extra-virgin olive oil
- * 1/4 teaspoon kosher salt
- * 1/8 teaspoon black pepper
- * Vinaigrette:
- * 1 cup cranberry juice cocktail
- * 3/4 cup sweetened dried cranberries
- * 1/4 cup red wine vinegar
- * 3 tablespoons finely chopped shallots
- * 1 tablespoon hazelnut oil
- * 1/4 teaspoon kosher salt
- * 1/4 teaspoon freshly ground black pepper
- *
- Salad:
- * 3 tablespoons chopped walnuts
- * 2 teaspoons brown sugar
- * 1/4 teaspoon ground cinnamon
- * 1/8 teaspoon ground allspice
- * 1/8 teaspoon freshly ground black pepper
- * 3 cups torn radicchio
- * 3 cups baby spinach
- * 1/4 cup chopped hazelnuts
- * 1 1/2 tablespoons light brown sugar
- * 1 1/2 teaspoons egg white
- * 1/8 teaspoon salt
- * Cooking spray
- * 2 teaspoons fresh orange juice
- * 1 1/2 teaspoons toasted hazelnut oil
- * 1/2 teaspoon Dijon mustard
- * 1/4 teaspoon salt
- * 1/4 teaspoon freshly ground black pepper