Guest User
Strawberry Salsa

Try this sweet and spicy salsa at your next backyard BBQ.

Strawberry Salsa
Blog
Guest User
Grilling Guide: Pork Chops

Our Meat Department has a case full of chops and this recipe for Grilled Lemon Rosemary Pork Chops is delicious!

Grilling Guide: Pork Chops
Guest User
Balsamic Glazed Strawberries

Strawberries are one of the tell-tale signs of early summer. They're plentiful at the farmers market, and they're plentiful in the Produce Department. If you haven't tasted the flavor of strawberry with reduced balsamic vinegar, prepare for a party for your taste buds. This dish is delicious served over vanilla ice cream or yogurt.

Balsamic Glazed Strawberries
Blog
Guest User
Toffee Matzo Brittle

Whether or not you celebrate the Jewish holiday, Passover, we dare you to only eat one of these sweet and salty treats!

Toffee Matzo Brittle
Guest User
Natural Easter Egg Dyes

If you look forward to dyeing eggs every Easter, but like to avoid chemicals too, try these simple dyes made from food items. We used white eggs, but you can use brown, too. Just keep in mind that the colors will be darker and perhaps brighter.

Natural Easter Egg Dyes

salads

Prosciutto and Grilled Nectarine Salad

By: Co+op, stronger together

Total Time: 30 minutes
Servings: 6

Grilling caramelizes and intensifies the sweetness of nectarines in this outstanding salad. It can easily be made vegetarian or vegan, too. Check out our suggestion for prosciutto substitutes in the tips section.

Prosciutto_and_Grilled_Nectarine_Salad.jpg

Ingredients

  • 6 nectarines, halved and pitted

  • 1/4 cup olive oil, divided

  • 1/4 cup orange juice

  • 2 tablespoons balsamic vinegar

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 4 cups arugula

  • 1 cup fresh basil, coarsely chopped

  • 3 ounces thinly sliced prosciutto, chopped

Preparation

  1. Heat the grill to high. Brush the cut sides of the pitted nectarines with olive oil. When the grill grate is hot, use tongs and paper towels to rub vegetable oil on the grate. Place the nectarines, cut side down, on the grill. Cook until marked, about 2 minutes, then turn. Cook for 1 minute longer, just to soften. Remove to a plate to cool.

  2. In a cup, whisk the remaining olive oil, orange juice, balsamic vinegar, Dijon mustard, salt and pepper. Reserve. In a large salad bowl, place the arugula and basil and about half of the dressing and toss to mix. Top with prosciutto and grilled nectarines. Drizzle the remaining dressing over it all and serve immediately.

Serving Suggestion

This sweet and salty salad makes a great accompaniment to grilled chicken kebabs, for a colorful, satisfying meal with lots of bold flavors. Add extra nectarines to the grill; slice into wedges and refrigerate for a delicious topping to your breakfast bowl, or serve with ice cream.

Tips & Notes

There are many ways to make this salad vegetarian or vegan. Try any of these in place of the prosciutto:

  • For a vegetarian option, try cubed soft cheeses like mozzarella, brie or fontina

  • For a vegan option, try any type of olives or nuts like pistachios, almonds or walnuts (with or without salt or toasting)

Nutritional Information

200 calories, 11 g. fat, 10 mg. cholesterol, 600 mg. sodium, 19 g. carbohydrate, 4 g. fiber, 3 g. protein