Baby Greens With Sautéed Apricots Prosciutto Recipes

TYROPITAKIA-CHEESE PIES

Steps:

• To make the filling, combine the all the cheese together with the parsley, nutmeg, pepper, and eggs. Mix well and set aside for 1 hour, refrigerated. Preheat the oven to 350 degrees. Pull phyllo dough from the refrigerator and unroll. Make sure to keep the dough covered at all times while using, because it dries out quickly. Cut the phyllo into 4 strips. (If you want to make smaller tyropitakia, cut into 6 strips.) One strip at a time, brush with the melted butter and place a small dollop of cheese mix in the middle of the top of the strip. Folding the phyllo is like folding a flag, fold the right corner to the left to form a right angle and then upward. Continue folding at right angles until you reach the top and have a triangle. Place the triangles on a baking sheet and bake for about 20 minutes or until golden brown on each side.

BABY GREENS WITH SAUTéED APRICOTS & PROSCIUTTO

Steps:

• Halve and pit the apricots and set aside.
• Pour 2 tablespoons of the olive oil into a medium skillet pan over medium-high heat.
• Add the onions and sauté until lightly browned, about 5 to 7 minutes.
• Add the apricots and reduce the heat to medium. Heat the apricots just until their skins begin to soften, for no more than 2 to 3 minutes, so the fruit keeps its shape.
• Add the herbs, 2 tablespoons of the vinegar and 1/2 teaspoon of the salt and simmer for 2 to 3 minutes, just until the fruit takes on the flavor and fragrance of the herbs.
• Remove the pan from the heat and let the mixture cool.
• Meanwhile, line each of the ring molds or ramekins with 4 prosciutto slices, overlapping them so the entire mold is covered.
• Spoon in the apricot mixture, filling each mold to the top. Carefully lift the prosciutto slices and drape them over the filling, gently patting them into place.
• Set the molds aside while you dress the greens.
• In a small bowl, whisk the remaining 2 tablespoons of olive oil, the remaining 2 tablespoons vinegar, the remaining 1/2 teaspoon of salt, and the pepper.
• Place the greens in a medium bowl, spoon on a little of the vinaigrette - just enough so each leaf is lightly coated - and gently toss.
• Divide the greens evenly among four individual salad plates. Unmold each prosciutto ring by turning it upside down and over the greens.
• Drizzle any remaining vinaigrette around the prosciutto ring. Top the salad with the cheese.

BABY GREENS WITH MUSTARD VINAIGRETTE

Steps:

• Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.;

BABY GREENS WITH GRAPES, PECANS AND GORGONZOLA

Steps:

• Butter a metal cookie sheet and set aside. In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking (BE CAREFUL THIS IS EXTREMELY HOT!) Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly. Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette.
• Nuts can be done in advance, keep stored in airtight container. Dressing can be made in advance and stored refrigerated.
• Nutritional Stats: Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg

SAUTéED BRUSSELS SPROUTS AND APPLE WITH PROSCIUTTO

Steps:

• Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.
• Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper.
• Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.