Recipes Of The Month

Prep Time Cook Time Total Time 20 minutes 10 minutes 30 minutes Ingredients 3 oz prosciutto ⅓ cup pine nuts Salad ingredients 3 yellow peaches (medium-size) 8 oz fresh Mozzarella cheese (large balls) 2 oz fresh basil shredded Dressing ⅓ cup balsamic glaze or reduction (see note below) US Customary - Metric Instructions Cook prosciutto - Preheat the oven to 350 F. - Spread Prosciutto in a single layer on a parchment paper-lined baking sheet. - Toast for about 10 minutes or more until crispy. Remove from oven. - Toast pine nuts - Toast pine nuts on a separate baking sheet for about 5 minutes in the preheated oven at 350 F. Watch the nuts carefully to make sure they don't burn. How to prepare peaches and slice them into rounds - Wash peaches really well with warm running water to remove any dirt or debris. You don't need to peel the peaches. - Hold the peach down on a counter (not in the air) and use a small knife to cut down into the flesh until it hits the pit (starting at the top of the stem where the natural indent is). Continue to cut all the way around until it reaches the other side. Set aside the knife. - Hold each half of the peach with your hands and move each half away from each other gently, twisting, until the 2 halves are separated. One of the halves will have a pit attached to its center - remove it with your fingers, using small motions. This is why you want peaches that are somewhat soft. Peaches are soft, so you don't need a super sharp knife. Be careful and don't cut yourself. Don't cut peaches while holding them in the air. Hold them down steady on a counter with one hand, and use the knife in the other hand. Be aware of your fingers and don't' cut yourself. Once you have 2 pitted peach halves, slice each half into rounds. Some rounds will have a hole in the middle. Prepare Mozzarella Slice fresh Mozzarella cheese into rounds or slice them into squares to fit the peach slices. Assembly - Layer rounds of peaches on a large plate or on several small serving plates. - Top with rounds or squares of sliced fresh Mozzarella cheese. - Top with shredded fresh basil on top of the Mozzarella and around the peaches. - Layer crispy prosciutto around the peaches. - Sprinkle with the balsamic glaze or reduction. - Top with toasted pine nuts. Notes Note about yellow peaches. Make sure to purchase yellow peaches (not white) as they make a beautiful presentation. Choose peaches that have a soft texture (but not mushy) - peaches should be soft and have some give to them. If peaches are too hard, they will be difficult to slice. Wash peaches really well with warm running water to remove any dirt or debris. Grill peach halves if you like for more flavor and a beautiful presentation! Homemade balsamic glaze. Make the balsamic glaze by cooking down the balsamic vinegar together with a small amount of honey or brown sugar until the mixture reduces by about half. For example, combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar and cook it down. Consistency should be thick enough to coat the back of the spoon but should not be overly thick. Use store-purchased balsamic glaze. It is sold in the same aisle as regular balsamic vinegar and/or olive oil. Drizzle with a very high-quality aged balsamic vinegar made in Italy. Aged balsamic vinegar is often sold in specialized stores or sections of foreign foods at some grocery stores. It has a thick, syrupy consistency, different from regular balsamic vinegar. Just use it as is. And, you don't need to use much. Or, use your favorite balsamic vinaigrette-based salad dressing.

Prep Time: 30 Min | Inactive Time: 2 hour | Total Time : 2 hours and 30 minutes Ingredients 2 - 12 oz bakery pound cakes, cut into one inch cubes 1 - recipe homemade glaze (recipe below) or 2 - cups store bought strawberry glaze 1 - 16 oz container fresh strawberries, chopped and separated 1/2 - pint fresh blueberries 1/2 - pint raspberries Homemade Strawberry Glaze 2 - cups sugar 2 - cups water 6 - tablespoons cornstarch 6 - tablespoons strawberry gelatin (Jell-O) Cream Filling 4 - ounces cream cheese, softened 1 - 16 oz container heavy whipping cream 1 - teaspoon vanilla extract 1/2 - cup powdered sugar Instructions: If using homemade strawberry glaze, prepare the glaze first so it has sufficient time to cool. If using store bought glaze omit this step (I used homemade glaze). 1) Cut the pound cake into one inch cubes and arrange in a 13 x 9 inch baking pan. 2) Add the strawberry glaze over the pound cake and spread evenly. Sprinkle about 1 1/2 cups chopped strawberries over the glaze. 3) Prepare the whipped cream filling, by whipping the heavy cream slowly until the cream is lightly thickened and soft peaks start to form. 4) In a seperate bowl, add the softened cream cheese and whip until creamy. Add the vanilla extract and powdered sugar and mix to combine. 5) Add the cream cheese mixture to the heavy whipping cream, and continue whipping until the cream forms semi stiff peaks. 6) Drop the whipped cream mixture by dollops over the strawberry glaze and spread evenly to cover the glaze completely. 7) Add the fresh blueberries, raspberries and remaining chopped strawberries. 8) Refrigerate cake for at least 2 hours before serving. Refrigerate any leftovers. To make the Homemade Strawberry Glaze: In a medium saucepan, combine sugar, water, and cornstarch. Cook over medium high heat until it boils and thickens. You will know the mixture is thick enough when it coats the back of a spoon. Remove glaze from heat, add gelatin, and mix to combine using a wire whisk. Cool glaze before using. To cool the glaze quickly I place the whole pot into a bowl of ice water and whisk until it cools down and thickens.

Prep Time: Total Time: Servings: 15 mins 15 mins 8 Ingredients: - 1 cup mayonnaise - ¼ cup white sugar or to taste - 4 teaspoons white wine vinegar - ½ teaspoon dried dill weed - ½ teaspoon seasoned salt or to taste - 4 medium cucumbers, peeled and sliced Directions: Stir mayonnaise, sugar, vinegar, dill, and seasoned salt together in a large bowl until sugar has dissolved. Stir in cucumber slices, tossing to coat. Nutrition Facts (per serving) 237 22g 11g 1g Calories Fat Carbs Protein

Prep Time: Total Time: Servings: 5 mins 5 mins 6 ½ cup mayonnaise 2 tablespoons white sugar or to taste 1 ½ tablespoons lemon juice 1 tablespoon vinegar ½ teaspoon ground black pepper or to taste ¼ teaspoon salt or to taste Gather all ingredients Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy Add to your favorite coleslaw mix! Nutrition Facts (per serving) 142 Calories 14g Fat 5g Carbs 0g Protein

Prep Time Cook Time Yield 15 min 15 min 4 servings Ingredients 1 tablespoon sesame oil 1/2 pound ground pork 1 tablespoon soy sauce 1 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground turmeric 1/4 teaspoon pepper 6 cups shredded cabbage (about 1 small head) 2 large carrots, shredded (about 2 cups) 4 ounces rice noodles 3 green onions, thinly sliced Additional soy sauce, optional Directions In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer. Advertisement Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce. Nutrition Facts 1-1/2 cups: 302 calories, 12g fat (4g saturated fat), 38mg cholesterol, 652mg sodium, 33g carbohydrate (2g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1-1/2 starch, 1/2 fat.