Prosciutto-Wrapped Asparagus With Lemon-Shallot Vinaigrette
Prosciutto-Wrapped Asparagus With Lemon-Shallot Vinaigrette
The prosciutto makes this an Italian take on a classic Spanish tapas plate. If you found it in Spain, it'd have jamon serrano and maybe some finely chopped peppers sprinkled on top. We like to wrap the asparagus while it's still warm, because the heat sets off just enough of the prosciutto's dark scent.
Frisee With Warm Bacon Vinaigrette
Frisee With Warm Bacon Vinaigrette
The slightly prickly and bitter frisée, technically an endive and member of the chicory family, is a beautiful contrast to richer dishes, and goes so well with this dark and smoky bacon vinaigrette.
Artichokes With Sundried Tomatoes And Marjoram Stuffing
Artichokes With Sundried Tomatoes And Marjoram Stuffing
When you stuff artichokes, it’s best to remove the choke before ahead of time. That way, when you get to the heart you can dig right in without getting a mouthful of fuzz.
Read more about this recipe at VeganYumYum.
