Sautéed Mustard Greens with Prosciutto

Hello Monday. It’s great to see you again.

You don’t like Mondays?

I do. I like getting fresh start on a new week. I look forward to menu planning and my Monday workout class.

I also like Mondays because it means I’m going to do something good for  my body. Like eat something healthy. Drink a ton of water. Generally try to rid my body of the poison I put in it this weekend. And I like to top it all off with a good nights sleep.

I decided to use mustard greens as a side dish to Sweet and Spicy Glazed Salmon after learning that mustard greens are common in a lot of Asian dishes and the salmon glaze had an Asian twist.

Second only to kale, mustard greens are packed with nutrients and they are super cheap. Only $0.88 for a bunch, so load up on them!

 

 
You’ll need:
1 bunch of Mustard greens
1/2 of a large white onion
3 cloves of garlic
Sesame Oil (can substitute olive oil)
Prosciutto
Kosher salt


Chop up the onion and mince some garlic.


Wash the leafy greens. Then hold them with one hand and slice them with the other.


In a large pan, mix the onion and chopped mustard greens. Save the garlic for later.


Drizzle some sesame oil over the onions and mustard greens. Turn the heat onto medium and begin to stir occasionally. I used sesame oil to give it an extra Asian flavor since I was serving these with an Asian salmon. Olive oil will also work just fine.


After a few minutes the greens will begin to wilt. Add the minced garlic. Reduce heat to low to prevent the garlic from burning. Sautee for another 5 minutes. Sprinkle a little salt in.


Tear in some prosciutto. I used probably 2 ounces but that was because it was just what I had. Use as much or little as you want. Or for a vegan dish, leave it out all together!


Ready to eat!


I served these mustard greens with Sweet and Spicy Glazed Salmon and Brown Sugar Pecan Risotto.

 

Enjoy!

 

Prosciutto and Cantaloupe Arugula Salad with Spicy Mustard Balsamic Dressing

I guess the warm weather has me feeling fruity fresh! After a long and glorious weekend in Santa Barbara, CA I’ve been craving fresh produce and warm sunshine. I haven’t made a salad in a while and in a salute to bikini season, let’s get started on this delicious taste of spring!

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For the salad, you’ll need:
Arugula
Cantaloupe
Prosciutto
Red onion
Avocado
Walnuts

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For the Spicy Mustard Balsamic Dressing, you’ll need:
Sweet and Spicy Mustard (any mustard will do actually)
Olive oil
Balsamic Vinegar
Lemon

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Dice up about 2 tablespoons of red onion. I diced mine pretty finely.

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Slice the avocado in half.

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Then make slices vertically. Set aside for now.

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Slice the cantaloupe in half.

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Scrape out all the seeds and guts.

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Ahhh nice and clean!

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Now use a melon baller to scoop out melon balls. Use as many as you’d like, I used about 8-10.

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Now set all your fresh ingredients aside and lets get started on the dressing.

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Pour 2 tablespoons of sweet and spicy mustard into a bowl. Add the lemon juice. I didn’t use all the juice in half a lemon. Be sure all the seeds are removed.

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Add 2 tablespoons of olive oil.

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Add a dash of balsamic vinegar.
Whisk that all together.

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Now, let’s build the salad. Bed of arugula, yum!

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Sprinkle red onions over the arugula.

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Place the melon balls on the salad.

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So pretty!

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Scoop out the avocado slices and place on the salad.

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Sprinkle walnuts all over.

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Slice the prosciutto into strips.

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At this time, your dog will probably show up having smelled the prosciutto. Aww she’s so cute!

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And vicious when it comes to prosciutto haha! And wash your hands again here.

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I rolled up the prosciutto a little and place on the salad. You could get creative here.

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So fresh!

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Yum!

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Drizzle the dressing over the salad.

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Mouth is watering.

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Garnish with fresh cracked pepper if you like.

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Enjoy this super fresh and healthy, spring salad!

Stuffed Mushrooms with Prosciutto and Gruyere

Here is yet another appetizer I brought to another potluck. Gotta say, I do love a potluck. Why? Because there is lots of sharing and you get to taste everything. Always my fav.

There are million different ways to prepare stuffed mushrooms and here is my take.

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You’ll need:
1 lb Cremini mushrooms
1/2 a bunch of green onions
1 cup spinach
1 medium yellow onion
Garlic
1/3 lb of thinly sliced prosciutto
Gruyere Cheese

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You’ll also need:
1/2 cup of bread crumbs
1 tablespoon of butter
Italian Seasoning

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Dice up the onion.

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Mince up some garlic. Or if you’re like me, 6 cloves or so…

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Chop up the spinach.

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Ok, now time for the mushrooms. Be sure to wash them

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well, mushrooms are pretty dirty. The use a spoon to scoop out the stems. Set stems aside. We will use them for the stuffing.

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Separate stems and ‘shrooms.

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Now, dice up the stems.

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Looking’ good.

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In a skillet, sauté the mushroom caps with a tablespoon or so of butter. We want to soften these up a bit. Sauté on medium heat for 5-6minutes or until slightly tender.

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While the ‘shrooms are on the stove, let’s slice up the prosciutto.

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Oh, look who finally climbed out of her bed! Little Mimi has quite the nose for deli meat!

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All sliced up.

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Thinly slice your green onions. These are for the topping.

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And thinly slice the gruyere too. Also for topping.

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Combine all fresh ingredients in a large bowl. Add 1/2 cups of bread crumbs.

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Add a few shakes of Italian seasoning.

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A few pinches of kosher salt.

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Mix that all up.

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Don’t forget about these babies we had sautéing!

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Lightly spread a little olive on the bottom of a large baking pan. Now, things are finally coming together! Start stuffing!

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Ok, so… I made a wee bit too much stuffing. Instead of throwing it away, I just poured it all on top of the stuffed mushrooms. I knew everything was going to cool down so in the end it would be ok.

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Then top everything with gruyere slices and green onions. If you didn’t want to use the extra stuffing, place a slice of gruyere over each mushroom and top with some green onions.

Bake at 325 degrees for about 30min or until cheese is melted and a little bubbly.

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Omg… These smelled delicious!!

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Mouth. Is. Watering.

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So perfect for sharing!

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Who is ready to eat?!?

Enjoy!

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