Panzanella Salad



  • 3 cups torn french bread
  • 3 cups tomatoes
    • I have used cherry and vine ripened
  • 1 cloved garlic, minced
  • 1/2 cup of chopped basil, tarragon and parsley
  • juice of 1/2 a lemon
  • 1 tbsp white balsamic vinegar
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 1/4 cup Parmesan cheese


  • Preheat oven to 350 degrees.
  • Rip bread into bite size pieces.
  • Toss bread with a drizzle of olive oil, and bake for about 10 minutes. Bread should be crispy and golden.
  • Slice tomatoes in different shapes and sizes; don’t worry about being precise.
  • Combine tomatoes, bread, and herbs in one large bowl.
  • Mix lemon juice, garlic, salt, pepper, and olive oil in another bowl.
  • Add dressing to the salad mixture and combine.
  • Top with Parmesan.

The salad will become better as it sits, so give it approximately 10 minutes to marinate before eating.


Chunky Guacamole

It’s Friday, the end of another school week and what am I craving? Relaxation and … guacamole.

This is my chunky guacamole recipe



  • 3 ripe avocado
  • 1 cup cherry tomato, quartered
  • 2 jalapeno, seeds removed and finely chopped
  • 1/4 small white onion, finely chopped
  • 1 clove garlic, minced
  • juice of 1 1/2 limes
  • 1/4 cup cilantro, roughly chopped
  • salt to taste


  • Cut avocado in half, remove pit, and peel off outer layer
  • Once avocado is prepped, dice flesh and add to mixing bowl
  • Add tomatoes, jalapeno, garlic, lime juice, cilantro and salt.
  • Mix to combine
  • Ready to serve

Prosciutto Asparagus Salad Roll

First blog post! Being my first post, I thought it would be best to share one of my all time favorite appetizers. My mom is an amazing cook and she was the first person to share this recipe with me years ago. The salad roll has evolved since my moms recipe but I think this recipe is just as good or maybe even better…. Sorry mom, love you! I have made these delicious packages of salty prosciutto goodness and crisp veggies for almost all of my friends and family; they are always a big hit!! Everyone will fall in love with this recipe!! Perfect as a first course for a dinner party, or a great snack if you’re having a casual get together!



Salad Roll

  • 20 slices of thinly shaved prosciutto
  • 1 bunch asparagus
  • 1 cup alfalfa sprouts
  • 1 head butter leaf lettuce
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup toasted slivered almonds

Balsamic Dijon Dressing

  • 1 tsp Dijon mustard
  • 2 tbsp balsamic vinegar
  • juice of 1/2 a lemon
  • 1/2 cup olive oil
  • pinch of red chili flakes
  • 1 clove of minced garlic
  • 2tbsp chopped parsley
  • salt and pepper to taste


First begin by preparing the asparagus:

Gently bend the asparagus stalk and until naturally snap and  then discard bottom portion of asparagus. Add  the trimmed asparagus to a pot of salted boiling water for approximately 2-3 minutes. Meanwhile, prepare an ice bath. Once the asparagus is blanched place in cold water to stop the cooking process. The asparagus should be bright green in color and still have a slight crunch.


In a bowl combine minced garlic, red chili flakes, parsley, Dijon, lemon juice and balsamic. Then slowly add the olive oil whisking constantly to emulsify. Finish with salt and pepper to taste.

Salad Rolls:

On a clean surface place 1 slice of prosciutto. In order for the roll to stay sealed make sure to place all inside ingredients on one half of the sliced prosciutto. Begin with placing lettuce, usually 1/2 of a leaf and approximately one ounce of alfalfa sprouts on top of the prosciutto. Add two stalks of asparagus, a sprinkle of slivered almonds and Parmesan cheese onto the bed of lettuce and sprouts to each salad roll. Gently roll beginning at salad filled end, the prosciutto is slightly moist and will keep the roll sealed nicely with no extra work.

Drizzle the dressing on top, or have on the side for dipping.