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Recipes

Grilled Prosciutto and Cantaloupe Salad

BT Calgary | posted Wednesday, Jan 21st, 2015

Melon_salad

Grilled Prosciutto and Cantaloupe Salad

INGREDIENTS 

  • 4 slices of fresh cantaloupe
  • 100 grams of prosciutto, thinly sliced
  • Shaved parmesan
  • Mixed baby greens
  • 4 cherry tomatoes
  • Wedge of lemon
  • Splash of olive oil
  • Nonna Pia’s Classic Balsamic Reduction

 METHOD

  1. Wrap cantaloupe with 2-3 slices of prosciutto
  2. Place wrapped cantaloupe on a hot grill or griddle to brown and slightly warm
  3. Place grilled cantaloupe on plate with baby greens, fresh tomato and shave parmesan
  4. Garnish salad with a splash of olive oil and a squeeze of fresh lemon juice
  5. Drizzle Nonna Pia’s Classic Reduction on cantaloupe and serve

 

Courtesy Chef Norm Strim, Nonna Pia’s Balsamic Reductions

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Breakfast Fruit Kabobs

BT Calgary | posted Tuesday, Dec 9th, 2014

Adds a special touch to a brunch menu!

Ingredients:

  • Watermelon
  • Cantaloupe
  • Honeydew melon
  • Pineapple
  • Strawberries
  • Seedless grapes
  • 6 to 8     wooden skewers                              6 to 8
  • 1⁄2 cup      plain yogurt                                 125 mL
  • 1 tsp        liquid honey                                   5 mL
  • 1⁄4 tsp      freshly grated nutmeg                           1 mL
  • 2 tsp        lime juice                                    10 mL
  • 1           lime, thinly sliced

Method:

  1. Prepare fruit in balls or chunks and thread on skewers.
  2. Arrange on a platter.
  3. Combine yogurt, honey, nutmeg and lime juice.
  4. Drizzle over kabobs.
  5. Garnish with lime slices.

 

Watch the segment:

Courtesy of Best of Bridge Holiday Classics by The Best of Bridge 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

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