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Green Eggs and Ham
Pesto and Prosciutto give a Tuscan twist to a childhood classic!
- 3 eggs
- 2 slices Prosciutto (Italian ham), torn into bite sized pieces
- 1 teaspoon all-natural pesto
- 2 tablespoons grated Parmesan Reggiano cheese (the real deal, not from a cardboard can)
- 1/2 tablespoon butter
- 1 pinch sea salt, to taste
Crack eggs into mixing bowl, add pesto, and whisk until eggs and pesto are well combined. Melt butter in pan over medium heat. Pour eggs into pan. Slowly push and pull eggs with a spatula (be sure to scrape bottom of pan too), forming large curds. Add Prosciutto. When eggs are no longer liquid, serve on two plates and top with cheese.
Serve with a toasted slice of challah bread or baguette.
Salmon TurtlesA turtle is a way of cooking I learned in Girl Scouts; wrapping meat in a foil turtle shaped pouch. This is a fun and healthy way to cook salmon because the fish is steamed in the pouch.
- 4 6-ounce salmon fillets (wild-caught salmon; healthier than farm-raised)
- 1/2 cup dry white wine
- 4 – 6 tablespoons extra-virgin olive oil
- juice of 1 lemon
- 8 lemon slices (about 2 lemons)
- 1 or 2 pinches dried rosemary
- 1 pinch sea salt
- 1 pinch fresh cracked black pepper
- 4 teaspoons capers
- 4 pieces aluminum foil – large enough to fold over and seal each fillet
Preheat oven 400 degrees.
Rinse fish with water and pat dry. Brush both sides of fish with olive oil and place one fillet, skin side down, on each piece of foil (fold up foil edges slightly so liquids do not spill out). Top each fillet with salt, pepper and rosemary, 2 lemon slices, 1 tablespoon lemon juice, 2 tablespoons of wine and 1 teaspoon capers. Wrap up fillets tightly in foil turtles. Place foil turtles in a shallow cooking pan and bake for 12 minutes.
A fresh salad and couscous make excellent side dishes.