Where have all the flowers gone?

Garden Fresh Risotto with Crispy Prosciutto, Chard, and Zucchini Blossoms
Summer gardens are just starting to yield amazing produce in these parts, and ingredients I wouldn't usually get my hands on are becoming available. Take zucchini blossoms, for example. They aren't the type of thing I can usually just pick up at the grocery store as easily as onions or apples. Lucky for me, my gardening-obsessed colleague had an abundance of these lovely and rather delicate orange blossoms. In addition to the zucchini blossoms, he sent me home with a bag brimming with crisp green chard, a juicy green bell pepper, and fragrant basil leaves. I originally intended to throw all this lovely produce into a pasta dish, but when I found my gluten-sensitive friend, Arin, would be joining me for dinner, I decided on a creamy, flavorful risotto dish instead. This is an elegant, but pretty simple meal that makes the most of this season's best produce. Enjoy!

Ingredients
- 1 lb. Arborio rice
- 7 oz. prosciutto, torn into small pieces
- 2 Tbsp. butter
- 1 large shallot, minced
- 1 large bell pepper, seeded and diced
- 1 large handful fresh chard, stems removed and leaves torn into small pieces
- 8-10 fresh zucchini blossoms, stamens removed, and roughly chopped
- 6 fresh basil leaves, chopped
- i small handful Italian parsley, chopped
- 6 c. warmed chicken broth
- 2 c. dry white wine
- 2 Tbsp. cooking sherry
- 1/4 c. heavy cream
- 1 c. shredded Manchego cheese
- salt and pepper

Melt butter in a large, heavy stock pot or Dutch oven over medium heat. Add torn pieces of prosciutto and cook until it begins to crisp and turn brown. Remove from pan with a slotted spoon and place on a paper towel-lined plate to drain. Turn heat down and add zucchini blossoms and chard leaves. Cook for 1-2 minutes until they turn soft and fragrant.

Remove from heat and reserve with cooked prosciutto. Add shallot and bell pepper to pan (if it is dry all a tablespoon of olive oil). Stir over medium heat until the shallot and pepper begins to soften and turn very fragrant. De-glaze pan with cooking sherry and scrape browned bits from the bottom of the pan. Add rice to the pan with 1 c. of warmed chicken broth and white wine. Stir over medium until the liquid soaks into the rice and begins to evaporate. Slowly add the remaining broth about a half cup at a time, stirring frequently to help the liquid absorb. (If the rice is still tough after adding all the broth, add a little water to keep moist.) Turn heat to low, add cream and shredded cheese and stir to combine. Turn off heat and add chopped herbs, prosciutto, zucchini blossoms, and chopped chard. Season with salt and pepper to taste. Eat up! Yum.

All Wrapped Up

Prosciutto-Wrapped Maple Salmon with Roasted Kale and Potatoes
Ahh, bacon in its many (and delicious) forms! Thick-cut with eggs and toast for breakfast, crumbled over a spinach salad, or even on an apple pie . . . bacon truly makes everything better. In its paper-thin prosciutto form, bacon is the perfect partner for a salmon fillet brushed with a light maple glaze - you just can't beat the sweet and salty combination! Try this for dinner with an easy side of roasted potatoes and kale, it makes for an easy and memorable meal for two.

Ingredients
- 2 6-7 salmon fillets, sprinkled lightly with salt and pepper
- 4 slices prosciutto
- 4 Tbsp. olive oil, divided
- 1 bunch kale, stems removed and torn into large pieces
- 6 small soft-fleshed potatoes such an Yukon Gold, quartered
- salt and pepper
- 1 Tbsp. soy sauce
- 2 tsp. sesame seeds
- 2 Tbsp. good quality maple syrup

Preheat the oven to 400˚F. Line a rimmed baking sheet with foil and spritz lightly with cooking spray. Spread potatoes and kale evenly on the baking sheet and sprinkle very lightly with salt and pepper. Drizzle evenly with 2 Tbsp. of olive oil and soy sauce and toss together. Roast in oven for about 15-20 minutes until potatoes are softened and browned and the kale is wilted. Toss occasionally during roasting time so that potatoes brown evenly.

Remove from oven and place in a medium bowl. Sprinkle with sesame seeds. Cover with foil to keep warm while salmon cooks.

While the kale and potatoes are roasting, wrap the salmon fillets in two slices of prosciutto each and secure with toothpicks. Heat remaining olive oil in a heavy skillet and sear salmon about 2-3 minutes per side so that a golden brown crust begins to appear. Remove from pan and place in a glass baking dish sprayed lightly with cooking spray. Brush each fillet with 1 Tbsp. of maple syrup. Bake in 400˚F oven after the kale and potatoes have been removed. Cook about 10-12 minutes until salmon is cooked through. Serve with potatoes and kale! Yum!

Ante Pasta Pasta

"Lost Boys" Ante Pasta Pasta Salad or Pasta a la Jordanick

Among jokes made about me is that one that I'm actually a 14-year-old boy. My love of video games, power tools, and dirty jokes may lend credibility to this theory. Another theory that has been tossed around is that I suffer from "Wendy Complex" a sort of female version of "Peter Pan Complex" surrounding myself with and befriending a bunch of dudes. Matt Smith remarked over Pants Droppin' Carbonara, "Ah, Liz. Queen of the Lost Boys." Last night at about 11:00, I found myself gathered with three of these "Lost Boys" and over jokes and wine decided to throw together a quick late night meal. I told them I'd name the dish for them . . . Jordan suggested "Jordanick" by squishing the names Jordan, Dan, and Nick together. Clever. At any rate, here it is. Super fast and easy to throw together for a late night nosh or for one of the many summer barbecue potlucks you will invariably be attending in the next couple of months. I threw together some of my favorite ante pasta staples (marinated artichoke hearts, olive, etc.) with pasta of course. Eat up!

Ingredients
- 1 lb. penne pasta
- 4 oz. marinated fresh mozzarella cheese cut into 1/2" chunks
- 1/4 c. Kalamata olives, sliced lengthwise
- 1/3 c. marinated artichoke hearts, quartered
- 1 small bunch Italian parsley, chopped
- 7 oz. prosciutto sliced crosswise into 1/2" strips
- 1 lb. mixed heirloom cherry tomatoes, sliced in half
- 3 cloves garlic, minced
- 3 Tbsp. red wine vinegar
- 1/4 c. extra virgin olive oil
- salt and pepper to taste

Bring a large saucepan of water to a boil. Add penne and cook to al dente (about 8-9 minutes). Drain, rinse with cold water, set aside.

While pasta is working, prep other ingredients. Combine mozzarella, olives, artichoke hearts tomatoes, prosciutto, garlic, cheese, and parsley in a a large bowl. In a small bowl whisk together vinegar and oil with salt and pepper to taste. Add cooked pasta to large bowl with other ingredients and toss to combine. Pour dressing over other ingredients and toss until the ingredients are evenly distributed. Season with additional salt and pepper. Put in your face. Eat.

Variations on a Theme

Rustic Penne Pasta with Vodka Sauce

Vodka. It's not just for dirty martinis. This yummy variation on my Simple and Delicious Basic Marinara Sauce recipe never fails to impress company. The saltiness of the prosciutto coupled with the slight sweetness of the sauce is a sophisticated flavor combination that makes guests believe you were slaving over the hot stove all day 1950s housewife-style, when really it can be on the table in 30 minutes flat. Really. The creamy, tangy sauce (sans chicken and prosciutto) is also great for vegetarians.

Ingredients
- 16 oz. penne pasta
- 3 c. Simple and Delicious Basic Marinara Sauce (see Feelin' Saucy: 9/27/09)
- 1 lb. boneless, skinless chicken breast, sliced diagonally across the grain to 1/4" thick
- 5-6 oz. sliced prosciutto, cut into 1/2" strips
- 1/2 c. heavy cream, room temperature
- 1 c. descent quality vodka (just don't use bottom-shelf gut-rot crap)
- 1 c. grated Parmesan cheese, plus extra for topping
- 2 Tbsp. olive oil
- salt and pepper to taste

Bring basic marinara sauce and vodka to a boil over high heat in a large sauce pot or Dutch oven. Reduce heat to low and simmer sauce, stirring occasionally, for 20 minutes to thicken.

Meanwhile, bring a large pot of water to a boil and cook penne to al dente (about 9 minutes, but follow package instructions). Drain pasta and set aside.

While pasta and sauce are working, heat olive oil over medium-high in a large non-stick pan and add sliced chicken. Allow chicken to work until cooked through and no longer pink. Season with salt and pepper and remove from heat.

When sauce is ready, remove from heat and stir in grated Parmesan cheese until well-combined. Slowly add heavy cream (make sure the the cream is room temperature- cold cream will curdle in the hot sauce) and stir to combine. Add cooked pasta, chicken, and prosciutto to sauce, and toss until well combined. Divide among plates and sprinkle additional grated Parmesan over pasta if desired.

Serves 4-6.

It's really, really good.