Blueberry Mango Salad with Sliced Almonds and Basil Vinaigrette

Salad:

6 cups arugula

9 wedges of fresh cut mango

1½ cups blueberries

2/3 cup sliced Almonds

Basil Vinaigrette:

1 (½-oz) package fresh basil leaves, chopped

1 garlic clove, minced

2 Tbsp lemon juice

2 Tbsp white or red wine vinegar

1 tsp kosher salt

1 Tbsp shallot, minced

½ cup olive oil

Instructions:

Prepare the vinaigrette: Place all ingredients in a high-speed blender and blend on high for 1 minute, or until smooth.

Place the arugula on a large serving platter; drizzle with half of the vinaigrette and toss gently to coat the arugula. Top the arugula with mango slices in a circular pattern. Sprinkle the blueberries and sliced almonds on top and drizzle on the remaining vinaigrette. Serve immediately.

Asparagus and Green Beans with Citrus Butter Sauce

Ingredients:

2 Tbsp olive oil

3 cups asparagus, ends trimmed and stalks cut into 2-inch pieces

3 cups French green beans

2 garlic cloves, minced

½ cup chicken stock

¼ cup salted butter

Juice and zest of 1 lemon

½ tsp sea salt

¼ tsp fresh ground black pepper

½ cup chopped Italian parsley

Instructions:

Heat olive oil in a large frying pan over medium-high heat. Add asparagus, and French green beans. Sauté vegetables for 3 to 5 minutes, tossing frequently.

Add garlic; continue to toss vegetables while still crisp, about 2 minutes. Add chicken stock, butter and lemon juice, and sauté for 2 to 3 minutes, until vegetables are just tender. Remove pan from heat. Fold in lemon zest, salt, pepper and parsley. Serve hot.

Prosciutto Pear Cups

So simple and tastes so good

Ingredients:

8 oz prosciutto

8 oz ricotta cheese

2 ripe pears thinly sliced

8 basil leaves cut into thin strips

Instructions:

Preheat oven to 375*

Cut prosciutto into 24- 3 inch squares. Press 1 square into each greased cup of a mini cupcake pan. Bake for 15 minutes until crisp. Remove from oven and let cool.

Spoon ricotta into the cooled cups. Arrange pear slices and basil on the ricotta and serve