Browsing Tag

olive oil


Prosciutto Wrapped Asparagus with Poached Eggs

April 23, 2014


via Remains Simple

I came across this image on Pintrest and knew I needed to make this for Easter brunch.  Sadly when I clicked the link to find it only an image – no recipe (gasp!), I knew I had to take matters into my own hands.  Here is how I tried making this picture into a reality.





Prosciutto Wrapped Asparagus with Poached Eggs  

Serves 6

  • 2 bunches asparagus, ends trimmed
  • 1 package prosciutto
  • 6 eggs
  • parmesan cheese
  • olive oil
  • freshly ground pepper
  • Maldon sea salt
  • optional: rustic bread, sliced
  1. Preheat oven to 425 degrees.
  2. Wash asparagus and let dry thoroughly (note: if there is any water on your asparagus it will steam not roast).
  3. Lay asparagus out on a rimmed cookie sheet (note: I recommend doing this in batches so there is some space between the veggies and they are not piled on top of one another) .
  4. Drizzle with olive oil (4-5 Tablespoons) and sprinkle generously with salt and pepper.
  5. Roast for 8 minutes in the oven.
  6. Remove and let cool (enough to handle).
  7. Divide asparagus into 6 portions and wrap each “bunch” with a slice of prosciutto (note: try to not make it look “perfect” – a more rustic/organic approach will make it look more appetizing).
  8. Sprinkle with grated parmesan cheese.
  9. Roast for 3 more minutes.
  10. While the asparagus/prosciutto is roasting poach your eggs.
  11. Remove asparagus bunches from the oven and top with poached egg.
  12. Sprinkle with more grated parmesan and enjoy!
  13. The key to this dish is quality ingredients and timing so that everything can be enjoyed hot!





IMG_9823 IMG_9963



Photo to table… the new farm to table!


Kale Chips

January 8, 2014

Lately I have been picking up kale at the farmers market (3 bunches for $5!), but considering my hubby isn’t on the kale train yet, I’ve had to get creative as to what to do with it all.  Most of it goes to this salad, but one of my favorite things to whip up with any extra leaves is this – kale chips!

Kale Chips

It’s super easy and super healthy… Here is what you need:

  • Lacinato Kale (I used 1 bunch)
  • 2 teaspoons olive oil (or flavored olive oil)
  • Salt (I used Maldeon)
  • Apple Cider Vinegar*

1. Preheat oven to 300 degrees.
2. Wash kale leaves and dry.
3. Tear leaves from stem and rip into “chip”size pieces (they will shrink once baked) 4. Toss with oil (or oil and vinegar if you are going for a “salt and vinegar” approach) until fully coated (but not soggy).
5. Bake for 15-20 until crispy and slightly golden around the edges.
6. Sprinkle with salt (and/or top with shredded Parmesan).
7. Snack away!  There are so many combination possibilities… Get creative (but at the end of the day good ol’ olive oil and salt tastes great)!


Lacinato Kale Salad

November 13, 2013

Lacinato Kale Salad

I came across this salad a few months ago and have been addicted ever since.  I can’t believe I haven’t shared it yet, because my routine as of late, has been to go to the farmer’s market and get 3 bunches of kale for $5 and whip up this salad Sunday night for work lunches for the week.




I love this salad for many reasons… mainly because a. it tastes great, b. it’s easy to make, and c. you can make it days before you eat it (how many salads can you do that for!?).



So make sure to head on over to and check out my favorite salad recipe!  I also like to use ricotta salata instead of Parmesan to mix it up!



*It is also recommended that you don’t use any paper-like leaves in your salad… so tune in next week to see what you can do with that leftover kale!


Bruschetta Dip

October 2, 2013

Tomato Garlic BasilI had to prep a gluten free appetizer and got overwhelmed by the fact that pretty much every hors d’oeuvre I love is based on carbs/bread/gluten.  My solution bruschetta dip!  Or as I also call it… Italian salsa!

Bruchetta with Chips

  • 2-3 cups heirloom tomatoes/Sweet 100’s (the key is GREAT produce… I picked everything up from the farmers market that day)
  • 3 cloves garlic (or more if you really love garlic)
  • a large handful of basil
  • 1/4 cup olive oil
  • kosher salt
  • freshly ground black pepper
  1. Slice tomatoes into bite-size pieces (I quartered them), cut basil into thin strips (I rolled  5 leaves at a time and used herb shears to cut thin strips), and mince garlic.  Combine everything in a large bowl. 
  2. Drizzle olive oil and sprinkle with salt and pepper to taste.
  3. Let sit at room temperature for at least an hour to let the flavors really meld together.
  4. Serve with gluten free crackers (if going the gluten free approach)… otherwise serve with buttered and toasted baguette bread slices!

Bruchetta DipI can’t wait to serve the leftovers with a scoop of burrata cheese and a balsamic glaze drizzle…



Healthy Eggs Benedict

August 21, 2013

Eggs Benedict

I’m always looking for fun spins on my favorite foods (especially the ones I don’t indulge in often), so when I came across this recipe I knew I had to give it a try!


  • To poach eggs: 
  1. Heat a couple inches of water in a frying pan with a 2 T of vinegar until bubbles begin to form at the bottom (but don’t boil!)
  2. While the water is heating in your pan, put eggs into a bowl of boiling water for 30 seconds or so.
  3. Then slowly crack the egg into the “bubbled water” as close to the water’s surface/as delicately as possible (as to not “disturb” the egg)
  4. Let them cook for 5-10 minutes until cooked to your liking.
  5. Use a slotted spoon to remove them and transfer to your dish.
  • We love Dijon mustard and added a little bit more to the vinaigrette (closer to a teaspoon) 
  • I recommend tossing the arugula with the vinaigrette (reserve a bit to drizzle atop the eggs after)
  • Toast the English Muffins!
  • We used farm fresh eggs and Proscuitto di Parma sliced fresh from the deli and boy did it make a difference!

Eggs Benedict