Heads up: A ten-minute meal comin’ your way!
I’m not kidding—this dish takes NO. TIME. AT. ALL.
Prosciutto-wrapped peaches on a bed of bitter greens is a classic Italian starter that I used to order every time I spotted it on a summer menu…’til it finally dawned on me that this dead-simple recipe can be made at home for pennies on the dollar. Yeah, I can be dense sometimes. It took this old dog a decade to learn this peachy new trick, but hey: better late than never, right?
Once ripe peaches made their first appearance of the year at the local farmers’ market, I started making this savory, sweet, and assertive summer salad on a regular basis. Can you blame me?
Most recipes call for grilling the porky peaches, but I’ve found that searing ’em in a skillet is a much easier and faster method. (In fact, it takes longer to fire up the barbecue than it does to prepare and eat this gorgeous hot-weather salad using a skillet.)
Plus, I’ve replaced the usual bed of arugula with watercress. Why? ’Cause she’s the new Queen Bee of the vegetable aisle (that’s right: move over, kale), and I’ve been doing my darnedest to incorporate this nutrient-packed powerhouse into my diet. The warm peaches wilt the watercress slightly, making each mouthful a kaleidoscope of flavors and textures.
What do you say? Ready to try your hand at my favorite summer salad?
- KALE PESTO:
- 3 cups kale (fresh with tough stems removed or frozen)
- ¼ cup raw walnuts
- 2 cloves of garlic
- ½ cup extra-virgin olive oil
- Coarse salt & black pepper to taste
- PASTA ALFREDO:
- ¼ cup vegan margarine
- 4 cloves garlic, minced
- 4 cups canned white beans, rinsed and drained
- 1 cup low-sodium vegetable broth
- 1 tablespoon unsweetened soy milk
- Coarse salt and black pepper, to taste
- 1 pound whole wheat penne pasta
- Extra-virgin olive oil, for serving
- KALE PESTO:
- Transfer the kale, walnuts and garlic to a food processor and pulse until coarsely chopped. With the motor running, add the olive oil in a steady stream and process to a coarse purée.
- PASTA ALFREDO:
- Cook pasta according to package. Drain and keep warm, retaining one tablespoon pasta water.
- In a large sauté pan over low heat, melt the margarine. Add the garlic and cook for 2 to 3 minutes, stirring frequently.
- Transfer the margarine mixture to a blender or food processor, and add the white beans, vegetable broth, soy milk and pasta water. Blend until completely smooth.
- Pour the sauce back into the pan over low heat, then season with salt and pepper to taste. Cook until the sauce is warm.
- Add the sauce to the pasta, and mix until all the noodles are covered in sauce. Divide pasta among 4 bowls. Top each bowl with 2-3 tablespoons kale pesto and some olive oil.
- NOTE: At first, it may seem like you have too much sauce for the pasta, but the noodles quickly soak up all that sauce. To reheat leftovers, I like to slowly warm the pasta on the stove and add ¼ cup broth to help loosen up the sauce.
Greek Yogurt Pancakes (Chobani Yogurt)
- 1 1/2 cups (12 oz) Vanilla 0% Chobani Greek Yogurt
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk
Combine dry ingredients. Whisk wet ingredients, pour into dry mixture, and stir just until combined. Over medium-high heat scoop 1/4 cup batter onto skillet per pancake. Flip when bubbles appear. Cook until golden brown. srizzle with fresh homemade syrup and enjoy!