Grilled Prosciutto Wrapped Peaches with Cheese

 

 

Summer is the time to cook food on the grill. Meat, vegetables, and fruits all have their flavors enhanced with the high heat that seals in all the juices.  Magic seems to happen when we grill fruit. Today’s recipe uses ripe but not soft peaches wrapped in prosciutto. Grilled prosciutto wrapped peaches are a perfect sweet and savory dish for an appetizer or even a dessert.  Serve with mozzarella or burrata. Drizzle the platter with extra virgin olive oil, sprinkle a little salt and pepper, and garnish with fresh basil strips.

Grilled Prosciutto-Wrapped Peaches With Cheese

Use organic when available. Serves 4 to 6. Platter above shows doubled recipe.

Ingredients

• 2 ripe peaches pitted and quartered
• 4 thin slices of prosciutto halved lengthwise
• 8 toothpicks or small skewers
• 6 oz mozzarella or burrata cheese
• 1 tbsp extra-virgin olive oil
• salt pepper to taste
• 1 tbsp sliced fresh basil

Instructions

• Preheat grill to medium high and oil grate
• Make prosciutto ribbons and wrap each quarter peach
• Secure prosciutto with toothpick or small skewer
• Place wrapped peaches on grill
• Grill about 6 minutes until peaches start to carmelize and prosciutto gets crisp around edges
• Remove from heat and discard toothpicks/skewers
• Place cheese onto serving plate
• Place grilled prosciutto-peach quarters around cheese
• Sprinkle with salt and pepper
• Drizzle with olive oil
• Garnish with fresh basil slices
• Serve immediately  

Enjoy!

 

 

 

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Summer Squash Quiche With Thyme

 

  

Published on www.comfortspringstation.com on 6/26/17

  #6 in post visits in 2025

 

 

Summer is a time of bounty for those who grow vegetables. Even if you don’t grow your own, the fresh veggies are filling the supermarkets.  One of my favorite veggies is summer squash. Yellow, green, or white, I am a fan.

 Today’s recipe is Summer Squash Quiche.  I’m using yellow squash and mozzarella, but it’s wonderful with zucchini too.  I used a 10-inch tart pan. It’s a perfect recipe for a luncheon, birthday party, or a buffet table. How about a Mother's Day brunch on May 10th?

 

 

 

Summer Squash Quiche

Use organic when available. Serves 8 or 9

  

 

Ingredients

• 6 eggs or 4 whole eggs & 2 egg whites or 1 1/2 cups egg substitute
• 1/2 lb yellow squash (about 2 cups) cut into 1/4-inch-thick rounds
• 1 tsp fresh thyme leaves
• 1 cup half-and-half
• 1/4 tsp hot pepper sauce
• 1 pie crust
• 3/4 cup shredded mozzarella cheese
• 1 tbsp unsalted butter or margarine
• salt and pepper to taste

Instructions

•  Bake your crust at 375 degrees F for 10 minutes  
• Remove from oven and lower temperature to 350 degrees F
• While crust bakes, melt butter or margarine in pan and add squash and thyme
• Cook 5 minutes or until tender
• Remove squash from pan and let cool
• Whisk eggs, half-and-half, salt, pepper, and hot sauce in bowl
• Arrange squash on bottom of the crust and sprinkle cheese on top
• Pour egg mixture into crust (might be some left over)
• Bake quiche 30–35 minutes, or until filling is golden and center is set
• Remove from oven and cool 15 minutes
• Slice and serve 

 Enjoy!

 

 

 

 

 

 

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Green Bean Salad With Tomatoes, Olives & Feta

 

 

Summer is the time when fresh vegetables are plentiful. Today’s salad is a marinated dish of fresh green beans, tomatoes, red onions, and olives with a sprinkling of feta. The dish should marinate at least 3 hours in a refrigerated covered dish, but I like to leave it overnight. You can double the recipe for a big bowl for a cook-out or use the recipe for your immediate family. Make it to your family’s taste; my sister loves black olives while I love green. Fresh tomatoes can be small grape tomatoes or large heirloom tomatoes chopped into bite-sized pieces.

Green beans are a very healthy vegetable and are packed with nutrients such as Vitamin A, C, and K, potassium, iron, and calcium. Green beans are also low in calories, low sodium, low-carb and high in fiber. Plus the Greek inspired dressing is easy and so tasty.

Green Bean Salad With Tomatoes, Olives & Feta

Use organic when available. Serves 4

Green bean salad is made with fresh green beans, tomatoes, feta cheese and olives, all tossed in a Greek style dressing. 

Ingredients

Salad

• 1 lb fresh green beans trimmed (halved if desired)
• 1 cup cherry or grape tomatoes halved (or tomato of choice chopped)
• 1/4 cup red onion sliced
• 1/3 cup kalamata olives pitted & sliced (or olive of choice)
• 1/4 cup chopped fresh basil or oregano
• 1/4 cup optional almond slices or chopped walnuts
• 1/2 cup feta cheese crumbled ( or goat cheese or shaved parmesan cheese)

Dressing

• 1/4 cup olive oil
• 2 tbsp red wine vinegar (or apple cider or balsamic)
• 1 clove garlic minced
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• salt and pepper to taste

Instructions

• Heat salted water to boil and add green beans
• Cook about 3 minutes until just tender
• Remove beans and plunge into a bowl of iced cold water to cool
• Drain beans and pat dry
• Place beans in serving dish
• Heat oil over medium heat in skillet
• Add crushed garlic and cook until just fragrant about 30 seconds
• Remove from heat
• Add tomatoes, Dijon mustard, olives, fresh herbs, red wine vinegar, lemon juice, feta
• Pour mixture over beans
• Toss to evenly coat green beans
• Add salt and pepper to taste
• Cover and refrigerate for at least 3 hours
• Optional garnish with nuts

Enjoy!

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Cheesy Broccoli Potato Bake

 Originally Published 9/6/21 on comfortspringstation.com

#1 in post visits in 2025!

 

Two of my favorite vegetables are broccoli & potatoes.Today's recipe combines the two with melted cheese for a comforting side dish or main entrée for a meatless meal. Add a salad & a piece of fruit to complete a vegetarian dinner. I'm using grated Gouda & mozzarella in my dish, but you could use cheddar cheese instead of Gouda.  Mozzarella is relatively low in fat & calories.  This makes it a healthier cheese option. I also chose low or no fat dairy products to lower the fat content of the dish, but you'd never know it from the taste.

 

 

If you do meal planning for your family, I would suggest you make baked potatoes one night with 3 extra potatoes. Use the 3 the next day with this cheesy casserole. I use broccoli florets & stem in the casserole. Peel the stem & chop. As a matter of fact, if you use the florets the day before, you can easily just use the stem pieces in this dish.

 

Cheesy Broccoli & Potato Bake

Use organic when available. Serves 4 as a side dish or 2 as a main entrée.

 

Ingredients

  3 medium baked potatoes cooled
  1 large head of broccoli
  1/2 cup low fat sour cream
  1/4 cup skim milk
  1/4 tsp dried garlic powder
  1/4 tsp dried onion powder
  2 spring onions trimmed and sliced
 1/2 cup reduced fat shredded Gouda cheese
 1/2 cup low fat shredded Mozzarella cheese
 salt and pepper to taste

 

Instructions

• Preheat oven to 375 F (190 C)
• Spray casserole dish with cooking spray
• Break head of broccoli into florets
• Trim. peel, and chop broccoli stem
• Steam broccoli until crispy tender
• Reserve 1 tbsp of each cheese
• Mix all ingredients together to coat
• Arrange ingredients in a casserole dish
• Bake for 15 to 20 minutes
• Sprinkle reserved cheese on top
• Return to oven to melt cheese
• Serve hot 

Enjoy!

 

 

 

 

 

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