Cantaloupe Olive and Cucumber Salad →

Who doesn’t love sweet juicy summer melon? Colorful and super easy, this starter was inspired by an article by Anna Stockwell for Epicurious in 2018 where she lays down the magical interplay of salty, sour, sweet, savory, and umami with melon. Meaty, pimento stuffed Spanish olives, juicy sweet cantaloupe, crunchy cucumber, and basil dressed with a splash of lime juice and olive oil over a slice of Serrano Ham or Prosciutto with balsamic reduction. Solid alchemical, gastronomic gold!

Yield: 4 first course starters
Ingredients:

• 1 cup of ripe cantaloupe (cut in ½ inch cube)

• ½ cup cucumber peeled and seeded (chopped smaller than the cucumber)

• ¼ cup of coarsely chopped green Spanish olives stuffed with pimentos (more if you love olives!)

• 2 tablespoons thinly sliced fresh basil

• 2 tablespoons chopped red onion (optional)

• 1 tablespoon lime juice or white Balsamic vinegar

• 3 tablespoons olive oil

• 4 thin slices of prosciutto or Serrano ham

• 4 teaspoons of balsamic reduction (optional; see *note)

• Salt and pepper

Preparation:

1. Combine the first five ingredients.

2. Whisk together the lime juice and olive oil; drizzle over the salad and mix well.

3. Lay the prosciutto on salad plates and top with the salad mixture. Sprinkle with salt and pepper.

4. Either drizzle a teaspoon of balsamic reduction over the salad or on the plate along side the salad.

(*Note: Balsamic reduction is a great addition to your kitchen. Start with 2/3 of a cup of balsamic vinegar in a sauce pan. Bring to a boil and reduce the heat to a hot simmer until the vinegar has reduced by 1/3-1/2. It will be syrupy and coat the back of a spoon. Sweeter and more complex than plain balsamic vinegar you can use it on salads, meats, or many fruits. It will keep in a closed glass container on your counter for up to a week, or indefinitely in the refrigerator.)

Asparagus Prosciutto Bundles with Balsamic Reduction →

Salty, sweet, sour, bitter, and umami…it’s all in there! One of my favorite first courses.
serves 6

Ingredients:

• 1 pound medium-size asparagus, tough bottom thirds discarded
• 6 slices of Italian prosciutto
• Good olive oil
• half a lemon
• Salt and freshly ground black pepper
• Balsamic reduction

Directions:

1. Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. If the asparagus are thick, peel them halfway up the stalk with a vegetable peeler.

2. Immerse the asparagus in the boiling water and cook for 2 minutes, until they are crisp-tender.
3. Drain the asparagus and put them immediately into a large bowl of cold water to set the bright green color. Allow to chill for 2 to 3 minutes. Drain and pat the asparagus dry.

4. Gather asparagus spears into 6 bundles with the tips together, and wrap a slice of prosciutto securely around the middle of each bundle.

5. Over medium-high heat, heat a griddle or cast iron pan with a tablespoon of olive oil.

6. Place the bundles with the prosciutto seam side down and sear until the prosciutto is turning brown and beginning to turn crispy. (Note: if you can't fit all 6 bundles on your griddle at the same time, cook them in batches of 3.)

7. Turn the bundles over and give each bundle a small squeeze of lemon juice and continue cooking until the second side is slightly brown and turning crispy.

8. Plate the bundles either individually or on a platter and drizzle a little balsamic reduction over each bundle. (see *Note below)

9. Salt and pepper to taste.

*Note: Balsamic Reduction

Ingredients:

1/2 cup balsamic vinegar
1 tablespoon brown sugar

Directions:

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.

• Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half. At proper reduction, the glaze should coat the back of a spoon.

• Let cool and pour into a jar with a lid; store in the refrigerator.