Prosciutto Cotto Brussels Sprouts

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Heads up: You can make this recipe solely using CostCo ingredients. Yeah, you're welcome.

When I found a large quantity of prosciutto for sale at CostCo, I purchased it without hesitation. It took me a bit of brainstorming to figure out how to use it, though. Oddly enough, as it turns out, I don't love raw prosciutto as much as I love, say, salami and ALL OTHER MEATS. 

Alas, there are no wrong answers in brainstorming (according to 30 rock), so I quickly figured out how to deal with this prosciutto dilemma: cook it.

In Italian, this is called serving it as Prosciutto Cotto. The resulting amazingness is thin and crispy, almost like kettle cooked chips, but with a major burst of smoky ham flavor kind of like - wait for it - BACON! Now, you know I don't just compare things to bacon lightly, because bacon is my jam (speaking of - have you ever made BACON JAM?).

Combine that deliciousness with toasted brussels sprouts and you will be amazed. You're not even stuck with that nasty brussels sprouts smell because all you're getting a whiff of is delicious, decadent prosciutto cotto.

Prosciutto Cotto Brussels Sprouts
Ingredients:

• 1 1/2 cups brussels sprouts, rinsed and ends cut off
• 2-4 slices prosciutto (you know, depends on how much you LOVE IT)
• 1 tbsp olive oil 
• Cooking spray
• Optional: 1/4 cup walnuts

Directions:

1. Cut or rip prosciutto into small pieces, approximately 1-2 inches long and a half inch wide (this doesn't need to be exact - they just need to be bite size!)
2. Spray a pan and cook on medium-high heat until prosciutto pieces are crispy. Remove prosciutto from heat and set aside.
3. In the same pan, combine olive oil and brussels sprouts (and walnuts if you are using them) and cook for 8-12 minutes, until brussels sprouts are becoming soft and browned on the edges. 
4. Add prosciutto and cook for another 1 minute, then serve.

Italian Overnight Kale Salad with Sea Salt

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When I was in High School, I used to get sick a lot. A lot. Like I missed 28 days of school one year. So, in the interest of boosting my immune system, my mom decided to force me to start juicing (at 17 years old, I was very opposed to the idea and thought it tasted like garbage sludge). The key ingredient she continued to put in these garbage sludge smoothies? Kale.

Five years later, I started putting Kale in my salads. Though my immune system is now near teflon (thanks to consistent exercise and healthy eating), I am always looking for the next healthy element I can incorporate into my life. After reading about the seemingly never ending health benefits of Kale, I was sold.

Only I wasn't eating it right. I was just throwing it in a salad and eating it immediately. Little did I know that there really is a better way to eat Kale. It needs a bit of... coaxing.

Enter this new method. By letting the Kale marinate in olive oil and lemon juice overnight (or at least for a solid few hours), the Kale begins to break down just slightly, enough to get rid of the bitter flavor Kale tends to have when eaten on its own.

Combined with Italian toppings and Sea Salt, this is officially my favorite salad ever. I love it so much that, when I couldn't find pre-cut Kale at the grocery store this week, I was legitimately upset. It's just that good.

Italian Overnight Kale Salad with Sea Salt

Servings: 2 (Feel free to cut in half for only one serving, but keep in mind that this salad keeps very well in the fridge, so making it ahead of time doesn't hurt!)

Ingredients:

• 4 cups Kale
• Zest of 1 Lemon
• Juice of 1 Lemon
• 2 tbsp Extra Virgin Olive Oil
• Sea Salt
• Pepper
• 1/3 Red Pepper, coarsely chopped
• 1/4 Cup Shaved Parmesan
• 2 tbsp Purple Onion, coarsely chopped

Directions:

1. Combine lemon zest, lemon juice, and a sprinkling of sea salt and pepper in a bowl. Whisk.
2. Rinse Kale and cut into ribbons (or any bite size pieces) and pour mixture over the Kale. Toss.
3. In a small tupperware, combine shaved parmesan cheese, chopped red pepper, and chopped purple onion.
4. Cover both bowls and store overnight. 
5. To serve, put marinated Kale on a plate or in a bowl and drizzle extra virgin olive oil over the salad. Then, spoon cheese/pepper/purple onion on top. Top with Sea Salt and Black Pepper, if desired.

P.S. Looking for more Kale in your life? Check out Sea Salt Kale Chips, Sriracha Polenta with Kale Chips, and The Ultimate Salad of Health

Avocado Peach Bruschetta

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Last week, I was interviewed by a young journalist from Northwestern. When she asked if she could come over and take a few pictures of me cooking, I had two thoughts:
1. YES!
2. What the hell am I cooking?

Well, this was the result. I wanted to do something that was a twist on something we typically see.

In my opinion, Bruschetta is somewhat of a staple. Any Italian restaurant will offer it as an appetizer. So, fairly simple, right? Tomatoes, cheese, basil, oil...

But what about the twist? Right, about the twist... I decided to combine avocado and peach to make something similar. It's much more delicious than real bruschetta -- and I really like bruschetta. It's creamier, fresher, and more... complicated. :)

Avocado Peach Bruschetta
Servings: 4
Prep Time: 10-15 Minutes
Ingredients:

• 1 Demi French Baguette
• 2 Avocadoes
• 2 Peaches
• 1/4 Cup Asiago or Parmesan Cheese
• 1/2 Lime, juiced

Directions:

1. Preheat oven to 350.
2. Cut baguette into thin pieces that are only half the width of the original baguette. Toast in the oven for 5-10 minutes, or until somewhat crispy.
3. Cut avocados and peaches into small pieces.
4. Toss with cheese and lime juice.