prosciutto wrapped figs

recipe and photo found at Guilty Kitchen
Prosciutto Wrapped Figs
4 Fresh Figs

100 g goat’s cheese

8 slices of prosciutto, sliced very thin

1 tbsp oil

1. Split the figs into quarters.

2. Depress the centres of the figs slightly to accommodate the cheese.
3. Pinch off teaspoon size pieces of the chèvre and roll in the palm of your hand into small balls.
4. Place cheese balls into depression in fig slices.

5. Slice prosciutto into two pieces each, either vertically or horizontally, whichever will be large enough to wrap around the figs. I did vertically.

6. Place fig and cheese combo on one end of a slice if prosciutto and roll up into little cigar shapes.

7. Coat in oil and set aside. Continue with remaining ingredients.

8. Heat BBQ grill to medium high and place oiled wrapped figs directly on grill.

9. Grill on each side for about 1 minute. Just long enough to achieve grill marks and warm the centres within.

10. Remove from grill and devour as an appetizer or as a side dish to a summer salad.

Green beans with Thai style sesame sauce

Green beans with Thai style sesame sauce
1/2 pound green beans
2 tblsp cashew butter
1 tblsp sesame oil
1 tblsp rice vinegar
2 tsp honey
1 1/2 tsp soya sauce
1 tsp grated fresh ginger

1. Steam the green beans over boiling water until just tender.

2. In a medium bowl, blend together the cashew butter, sesame oil, vinegar, honey, tamari, and ginger. Add the beans and toss to coat. Serve at room temperature.

Pesto with cashews

Pesto
4 cups of Fresh Basil (packed)
3 garlic cloves
2 tsp of rock salt
2/3 cup cashews
2/3 cup olive oil
fresh parmesan cheese


Use a mortar and pestel to crush the garlic cloves and rock salt.  Blend basil, garlic / salt mixture, cashews and olive oil in a food processor.  Add parmesan cheese to pesto before serving.


* if you have an abundance of basil... make several batches at once and freeze in ziplock bags or in ice cube trays.

to have a garden full of peonies...