Peach, Arugula, Prosciutto, Goat cheese salad

This recipe is a slightly tweaked version of PEACH, ARUGULA & GOAT CHEESE SALAD

Ingredients:

• 1/2 cup plus 2 tbs. balsamic vinegar
• 2 firm, ripe peaches
• 2 bunches arugula (about 2 cups), tough stems removed
• 2 tbs. grapeseed oil
• Salt and freshly ground pepper
• Goat cheese, crumbled
• 5-6 slices of prosciutto, torn into bit sized pieces

To make:

1. In a saucepan over medium-high heat, bring the vinegar to a boil. Reduce the heat and simmer until the vinegar is thick enough to coat the back of a spoon. Let cool.
2. Cut the peaches in half and remove and discard the pits. Cut each half into 6 wedges.
3. Place the wedges in a shallow dish, sprinkle with the brown sugar and drizzle with 2 Tbs. vinegar.
4. In another saucepan over medium-high heat sear the peaches on each side, around 1-2 minutes per side.
5. Turn off the heat to the pan of peaches and add the prosciutto, allowing the prosciutto to warm.
6. In a large serving bowl, combine the arugula, oil, a taste of salt and pepper, and toss to coat.
7. Arrange the grilled peaches and prosciutto on top of the arugula.
8. Drizzle with the reduced balsamic vinegar and sprinkle with the goat cheese.
9. Serve immediately.

Tip: be sparing when drizzling the balsamic vinegar. It could overwhelm the salad easily. You can add more later if desired.

Roasted Veggies

The following is an edited version of this recipe: Roasted Vegetables

Ingredients:

• beets
• zucchini
• baby hawaiian potatoes (or some sort of white potatoes)
• baby carrots
• yellow onion
• (sometimes I add shiitake mushrooms, kept whole.)

Seasoning:

• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup grapeseed oil, add more as needed to coat veggies thoroughly.
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

To make:

1. Preheat oven to 475 degrees F
2. Chop and boil beets until 1/2 way cooked, remove from water and when they've cooled enough to where you can take their skins off with your hands, do so. Peel with potato peeler if not cooked enough to peel with hands.
3. Chop veggies. You can leave baby carrots and potatoes as whole if they're small enough, just aim to make all veggies similar sized and place in a bowl.
4. Assemble seasoning in a small cup and whip them together well with a fork.
5. Toss seasoning with the veggies to coat. **Make sure veggies are coated on all sides so they don't stick to the pan**
6. Put the veggies on a pan covered with foil (much easier to clean!) and cook for around 20mins or until done, stirring them around once or twice.