prosciutto

Summer Stone Fruit and Prosciutto Pizza

August 3, 2015 by theeverykitchen@gmail.com 8 Comments

This is my last peach recipe of the summer! Are you weeping with me? Shed tears for one minute only because juicy summer peaches may almost be behind us, but we’ve got juicy summer tomatoes ready to step in!

In other news: my teeth are doing okay. I felt well enough on Friday to lay by the pool and get sunburnt. And felt well enough on Saturday to go camping. (And by camping, I mean that I arrived at a campsite, couldn’t figure out how to hang up my borrowed hammock, got even more sunburnt, and 12 hours later my carpool drove home. And just to be clear, it’s not a “girly thing” – one in my carpool was a male and one was a dog. It’s just that we all have a great appreciation for showers, beds, and air conditioning.) And I haven’t taken pain medication in three days. So you could say I’m doing just fine.

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Peach and Prosciutto Caprese Salad

July 9, 2015 by theeverykitchen@gmail.com 7 Comments

I’m republishing this almost one year to the day! Should I wait another three days to republish, so that my perfectionism can sing its heart out with the fortuitous bliss that is 365 days by accident? Nope. I want to share this with you NOW! Peach season is upon us and I can’t think of anything else I would rather make with my Farmer’s-Market-Fresh Peaches. Not even cake or cobbler or pie. Just this salad, which is healthy and indulgent both at once, and which is my favorite kind of food.

Why am I republishing? Because of this:

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Tomato and Goat Cheese Tart

July 30, 2014 by theeverykitchen@gmail.com 5 Comments

Tomato & Goat Cheese Tart at www.mybottomlessboyfriend.com

I had so much fun in my kitchen whirlwind yesterday that I forgot to take prep photos. And the tomato slices were a hundred shades of gorgeous — they would have made for a pretty shot.

The BBF was gifted with a bottomless bag of homegrown goodies this week. Because he is a boy and because he dates a blogger, most of the goodies were passed on to me with the expectation that I would “make stuff.”

I was only able to use a fraction of the gigantic heirloom tomatoes and yellow cherries with this tart. I used all the jalapeños in a lightened-up version of Mom’s jalapeño popper recipe. Next on my list: homemade sourdough to make simple tomato sandwiches and maybe I’ll blister the other peppers as a side dish.

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