As summertime comes to a close, there’s no better way to celebrate the end of the season than with fresh, California-grown peaches.
My inspiration for today’s recipe came from a post I shared last summer – Heirloom Tomato, Peach and Mozzarella Crostini. Those who know me, know I LOVE burrata and prosciutto….so naturally they made their way into today’s recipes. The delicate creaminess of the burrata and the smoky saltiness of the prosciutto are the perfect complement to the sweet, juicy peaches.
Spring greens mix
4 ounces fresh burrata
2 large peaches, peeled and sliced
4 slices of prosciutto
2 lemons, juiced
1/2 cup extra virgin olive oil
Salt and pepper, to taste
Combine spring greens, fresh burrata, peaches and prosciutto on a plate. For the dressing, slowly whisk the olive oil into the lemon juice and continue whisking until combined. Season with salt and pepper. Drizzle dressing over the salad and garnish with fresh thyme. Serves 4.
If you are looking for an easy-to-make appetizer, this salty and sweet combo is the perfect summertime snack.
1 baguette, sliced
4 ounces fresh burrata
2 slices of prosciutto
1 large peach, peeled and sliced
Extra virgin olive oil
Salt and pepper
Pre-heat the oven to 400 degrees. Slice baguette into 1/2 inch slices and coat with olive oil. Season lightly with salt & pepper and bake them for about 8 – 10 minutes until golden brown. Remove the baguette slices from the oven and layer with a peach slice and burrata. Drizzle a little olive oil over each crostini, season with a dash of freshly ground pepper and garnish with prosciutto and thyme. *If you made the salad recipe above, you can also use the lemon dressing for drizzling.
It’s Monday and if you recall our past post we are going “Meatless” on Mondays. Today’s recipe was inspired by the spring issue of Food & Wine and is the perfect recipe for a warm California day, like today! So grab a chilled bottle of Sauvignon Blanc, Pinot Gris, Albariño or any crisp white wine and start cooking!
2 Belgian endives – halved lengthwise, cored and slightly sliced
1 large grapefruit
1/2 cup rice vinegar
2 tablespoons sunflower seed oil
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon finely crushed pistachios, plus more for garnish
1 teaspoon fresh chives, minced
1/2 cup fresh parsley leaves
1/2 teaspoon dried marjoram
1/2 cup water
1/2 teaspoon sugar
1 small red onion, thinly sliced
Salt & pepper
Pickling the onions will take about an hour so begin by combining the rice vinegar, water and sugar in a small saucepan and bring to a boil. Add the onion slices, turn off the heat and let the onions sit in the mixture for about an hour. Let cool completely and then drain.
In a separate bowl, whisk the sunflower seed oil and olive oil with cider vinegar and mustard. Add the crushed pistachios and chives, season with salt and pepper and let chill in the refrigerator.
Prepare the grapefruit by cutting in between the membranes to release the grapefruit sections and place them in a large bowl. Add the sliced endives, chopped parsley, marjoram and 1/2 of the cooled down onions*. Coat the salad with the vinaigrette and season with salt and pepper. Divide the salad on four plates, garnish with crushed pistachios and enjoy with a light-bodied white wine.
2014, being the year Crystal and I turned 30, made me really want to start taking those small steps to eating healthier. I’ve never been good at diets or cutting out certain foods for long periods of time but I promised myself that I would try “Meatless Monday” and I’ve actually stuck to it. There are many health & environmental pros to giving up meat for one day (so many benefits that it makes it easy to not give in) and it also made my weekly meal planning a little more fun since I had to start getting more creative. So I thought just in case anyone wanted to join, we would share a meatless meal once or twice a month on Mondays. We also encourage you to share your “Meatless Monday” ideas with us in the comments below or with us on twitter at @ApronsStilettos. So far a lot of Mondays have been filled with salads, beans and other sources of protein and I’m never too hard on myself…if I slip up or have a piece of meat that is too good to pass up, I just go meatless the next day. To get started, check out some of our past “Meatless” recipes below. Then next Monday give it a try and let us know how your “Meatless Monday” went!
LIMIT CANCER RISK: Hundreds of studies suggest that diets high in fruits and vegetables may reduce cancer risk. Both red and processed meat consumption are associated with colon cancer
REDUCE HEART DISEASE: Recent data from a Harvard University study found that replacing saturated fat-rich foods (for example, meat and full fat dairy) with foods that are rich in polyunsaturated fat (for example, vegetable oils, nuts and seeds) reduces the risk of heart disease by 19%
FIGHT DIABETES: Research suggests that higher consumption of red and processed meat increase the risk of type 2 diabetes
CURB OBESITY: People on low-meat or vegetarian diets have significantly lower body weights and body mass index. A recent study from Imperial College London also found that reducing overall meat consumption can prevent long-term weight gain
LIVE LONGER: Red and processed meat consumption is associated with increases in total mortality, cancer mortality and cardiovascular disease mortality
IMPROVE YOUR DIET. Consuming beans or peas results in higher intakes of fiber, protein, folate, zinc, iron and magnesium with lower intakes of saturated fat and total fat
REDUCE YOUR CARBON FOOTPRINT. The United Nations’ Food and Agriculture Organization estimates the meat industry generates nearly one-fifth of the man-made greenhouse gas emissions that are accelerating climate change worldwide . . . far more than transportation. And annual worldwide demand for meat continues to grow. Reining in meat consumption once a week can help slow this trend
MINIMIZE WATER USAGE. The water needs of livestock are tremendous, far above those of vegetables or grains. An estimated 1,800 to 2,500 gallons of water go into a single pound of beef. Soy tofu produced in California requires 220 gallons of water per pound
HELP REDUCE FOSSIL FUEL DEPENDENCE. On average, about 40 calories of fossil fuel energy go into every calorie of feed lot beef in the U.S. Compare this to the 2.2 calories of fossil fuel energy needed to produce one calorie of plant-based protein. Moderating meat consumption is a great way to cut fossil fuel demand
We would love to hear your favorite “Meatless Mondays” recipes!