Mid-Week dinner with friends

In my opinion, there's nothing better than a mid-week dinner with good friends.  So when my friend Lindsey invited me and another couple over for an Italian meal of course I said, "Si!" The women in Lindsey's family are known for their amazing cooking and entertaining so I knew this would be good! On the menu was a delicious lasagna, roasted Brussels sprouts and of course tasty vino. I brought a grilled asparagus and cantaloupe salad. One of the guests had the nerve to say he was trying to eat healthy.  Seriously?  We're having wine and lasagna, live a little! I'm not a huge fan of Brussel sprouts, but I decided to give them another chance.  And guess what? I LOVED them. One of my goals for 2012 is to eat more veggies so I have a new one to add to the mix.

We are all busy, but take a little time to enjoy the summer.  Have a mid-week dinner party! Pick a theme and invite a few friends over for a pot luck.  If everyone brings something, it's not so hard.  

Ciao for now!

 

Grilled Asparagus and Melon Salad
Recipe courtesy Giada De Laurentiis

Ingredients

• 2 ounces thinly sliced prosciutto
• 1 pound asparagus, trimmed
• 2 teaspoons extra-virgin olive oil, plus 2 tablespoons
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes
• 4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes
• 2 tablespoons pine nuts, toasted* see Cook's Note

Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender.

In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.

Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and burrata cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.

*Cook's Note: To toast pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 12 minutes until lightly browned.