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Grilled Summer Squash & Prosciutto Ribbons with Mint-Lime Dressing

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Squash Ribbon Skewers
The arrival of summer means getting outdoors, enjoying time on the patio and firing up the barbeque. One of my favorite things to do during the warmer month (besides hiking or heading to the coast) is throwing local ingredients on the ‘que and enjoying dinner “al fresco style” with friends and family.

Each week, I head down to my favorite local produce stand (Mike’s Truck Garden) in Santa Rosa, California. This past week, I picked up some beautiful summer squash, prosciutto, a bag of Bing cherries along with other vegetables to get me through the week. As I was searching for inspiration for a new “summer squash” recipe, I came across this simple grilled squash kebab recipe from Food & Wine magazine. This recipe was so easy to make and delicious that I thought I should share it with all of you. It’s perfect as a light main dish, appetizer or side dish and it taste great straight from the grill or tossed with whole wheat pasta.

Squash Ribbon Kebabs

2 medium zucchini, thinly sliced lengthwise on a mandoline
2 medium yellow squash, thinly sliced lengthwise on a mandoline
6 slices of prosciutto, cut in half
1 teaspoon finely grated lime zest
1 lime, juiced
1/4 cup chopped mint (feel free to add more mint as desired)
2 garlic cloves, finely chopped
1/4 cup olive oil, plus more for brushing
Salt and ground pepper, to taste

Light the grill or preheat a grill pan. In a small bowl, mix together the lime zest, lime juice, mint, garlic and olive oil. Season with salt and pepper. Refrigerate until ready to serve.

Alternately thread the zucchini, yellow squash and prosciutto on kebab skewers. Lightly brush the remaining olive oil over the vegetables and prosciutto. Lightly season with salt and pepper (try to avoid seasoning too much salt on the prosciutto pieces). Grill the skewers over high heat until the vegetables are lightly charred, about 1 1/2 – 2 minutes each side. Serve with the mint-lime dressing on the side.

Cheers and have a safe Fourth of July holiday! ~Crystal

Cool Down With A Blackberry-Mint Libation

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Blackberry-Mint Cocktail | Aprons & Stilettos

It’s hot. Real hot.

This morning I left the South Bay at 4am to head back to Sonoma wine country and when I walked outside I noticed it was surprisingly warm – 67 degrees to be exact. 67 degrees at 4am! I couldn’t believe it. From that moment on I knew it was going to be another hot one in Northern California.

Aprons Herb Garden

When I returned home after work, I spent some time taking care of my herb garden as I was out-of-town all weekend. While I was watering, the aromatic notes of mint, basil, rosemary and lemon balm captivated my thirst for a refreshing patio cocktail. I decided to rummage through my cocktail bar to see what concoction I could whip up in order to satisfy my craving. Using the ingredients I had on hand, I composed this easy to make and delightfully refreshing gin-blackberry-mint cocktail. The sweet, tart, and slightly bitter flavors in the berries perfectly complemented the mellow and refreshing notes in the mint.

Blackberry-Mint Cocktail | Aprons & Stilettos

Blackberry-Mint Libation

1 1/2 ounces gin
1 teaspoon agave nectar
Handful of blackberries (4-5)
Handful of fresh mint (4-5 leaves…depending in how “minty” you like it)
1/2 lime, freshly juiced
Soda water, float
Ice
Cocktail shaker

Muddle the blackberries, mint and gin in a cocktail shaker. Add ice, nectar and lime juice. Shake and strain in a glass filled with ice. Float with soda water and garnish with a mint sprig.

 

Looking for more herb-inspired cocktails? Check out:

 

Which cocktails are you enjoying as the weather heats up? Share with us on twitter @ApronsStilettos. ~Cheers, Crystal

Mozzarella Stuffed Turkey Meatballs

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Turkey Meatballs

Another one of my “go-to” meals are stuffed meatballs – spicy Italian sausage meatballs, sweet Italian sausage meatballs or chicken meatballs topped with an easy pesto-tomato sauce. Several years ago, I was introduced to this easy-to-make sauce while watching a cooking show on the Food Network and it’s still a staple in many of my dishes today. Last night I didn’t have sausage in the refrigerator however I had ground turkey, fresh herbs, cheese and bread crumbs – voilà!

  • 1 pound ground turkey
  • 1/2 cup bread crumbs
  • 1/4 cup shredded Parmesan
  • 1/2 cup fresh parsley, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 garlic clove, minced
  • 2 teaspoons fresh basil, chopped
  • 1/2 teaspoon cayenne
  • Olive oil
  • Extra parsley for garnish
  • 1 tub bite size fresh Mozzarella balls

Preheat oven to 400 degrees. Combine all ingredients, except the oil and Mozzarella balls, in a bowl. To form each ball, take a handful of the mixture and wrap it around a piece of mozzarella. Drizzle olive oil over the meatballs and bake for 15 – 20 minutes or until meatballs are cooked through and are evenly browned. Top meatballs with homemade pesto-tomato sauce and garnish with extra parsley.

Pesto-Tomato Sauce

  • 1 tub good quality fresh pesto (or homemade pesto)
  • 1 can quartered or halves tomatoes
  • Salt & pepper, to taste

Add the tomatoes to a saucepan over medium heat and mash with a potato masher. Add salt and pepper to taste and simmer for about 8 – 10 minutes. Turn off heat and stir in a 1/2 cup of pesto. Serve over meatballs with your favorite red wine. Some excellent wine choices would be a Super Tuscan, Sangiovese, Rioja or even a Merlot.

~Cheers! Crystal