Prosciutto Wrapped Arugula with Pear and Blue Cheese

It’s nice to have easy go-to recipes in your back pocket that taste delicious. This particular recipe also happens to be pretty healthy for you as far as summertime BBQ dishes go. It can be used as an appetizer or side dish, it’s easy to serve and eat with your fingers. The one downside to this recipe is that it’s not one of those make ahead dishes that can sit…otherwise you will have soggy lettuce. But you can whip it up in 10 minutes right when guests arrive or right before you leave the house.



  • Argulua, washed and dried
  • Balsamic glaze (like this one or make your own)
  • Good quality olive oil
  • Fresh cracked pepper (you really don’t need salt b/c the prosciutto takes care of that)
  • 1 pear, sliced into thin pieces
  • Crumbled blue cheese
  • 15 thinly sliced imported prosciutto


  • Put the arugula in a bowl, add a drizzle of balsamic glaze and olive oil. Then add fresh cracked black pepper and combine.
  • Lay your prosciutto out flat and place a small handful of arugula on the end of the slice. Add 1-2 pieces of apple and some blue cheese crumbles.
  • Roll all the ingredients inside the prosciutto.
  • Serve on a platter. Option to drizzle more balsamic glaze on top.


If you have any vegetarians, skip the prosciutto and they have a delicious salad! image

July 2016 Update: I put a spin on this recipe so that it would stand up better to being left outdoors in the summer time. Form the prosciutto slices in small muffin tins and bake for 10 minutes at 400 degrees. Add the same ingredients as above and drizzle with balsamic glaze. Amaze!


Veal Milanese Topped with Tomato and Arugula Salad

I admit, this isn’t the healthiest dinner you could make but it could be worse.  Once in a while you need to splurge because it’s well, delicious.  My mom made this recipe for us growing up and I always loved it, so I thought I would make it this week.  We’ve been eating healthy every other night, so why the heck not?  The combination of the fried, juicy, tender veal with the fresh crispness of the tomatoes and arugula, it’s just perfect. image


  • Veal scallopini
  • Cherry tomatoes
  • Fresh arugula
  • Fresh parsley
  • Salt & pepper
  • Garlic powder
  • Flour
  • Italian seasoned bread crumbs and panko bread crumbs (50/50)
  • Parmesan cheese (just a tablespoon or so)
  • 2 eggs
  • 1 Lemon
  • Red wine vinegar & olive oil
  • Vegetable oil or light extra virgin olive oil for frying (optional: add slice of butter for richness – I do!)


If your veal is on the thicker side you may want to pound it with a meat tenderizer. It’s personal preference. Set up 3 shallow bowls:

  1. Flour, salt & pepper
  2. Eggs, salt & pepper
  3. Bread crumbs, parmesan cheese, parsley and dash cayenne pepper (optional)


Dredge the veal in the flour and shake off excess and then dip in the egg on both sides. When you put it in the bread crumbs make sure you use your fingers to really press the mixture into the meat.



Put a frying pan on medium to high heat.  When the oil starts to roll place your veal in the pan.  Let cook for 2-3 minutes until bread crumbs are brown. Flip and let cook another minute or two.


Set up a brown paper bag with paper towels to soak up some of the grease.  When the veal is done place it on the paper towels until you are ready to serve and squeeze a bit of lemon juice on each piece.


The salad:

  • Slice cherry tomatoes in half and add to bowl with arugula.
  • Season with sea salt and fresh cracked black pepper. Then add oil and vinegar.
  • Set the bowl aside for a few minutes to let the flavors meld.

To plate, place your veal on your dish and add a healthy serving of arugula & tomatoes. Pair with wine delicious wine 😉