Posts by tag: pork

  • Corn, Zucchini and Cantaloupe Salad with Prosciutto and Fresh Herbs

Corn, Zucchini and Cantaloupe Salad with Prosciutto and Fresh Herbs

Posted on August 3, 2017

On Sunday, I leave for a 14-day trip to Portugal.

Please know that I tried to write that first sentence for about 10 minutes. But nothing poetic or eloquent ever came from my keyboard. I also didn’t want to risk “burying the lead”, as they say. So I just put it out there. A simple statement of fact. And I couldn’t be more excited.

Portugal is a place that I’ve never visited. And this trip is for a duration of time I haven’t “allowed” myself to take off in years. My only recent vacations have been work-related. And while those can certainly be fun and relaxing in their own way, let’s be honest, they aren’t true vacations by any measure.

So. Portugal here I come. I’m meeting a girlfriend and we’re taking in the whole country. I can’t wait to eat the food (obviously), see the beaches, learn about the people and so much more.

My goal is not to work while I’m overseas. But I will be around on Instagram, sharing tidbits here and there when the Wi-Fi allows. I hope you’ll follow along. And if anyone has any last minute must-see/must-do/must-eat suggestions, please drop me a line and let me know. I’d love to hear about them!

With my trip fast approaching, my mind has become an exceedingly busy place. I’m consumed with all the usual everyday stuff. Plus, I’m trying really hard not to forget anything essential, like my passport or camera. Lists and sticky notes have become my life.

Corn, Zucchini and Cantaloupe Salad with Prosciutto and Fresh Herbs |

The only other thing taking up real estate in my brain these days is this Corn, Zucchini and Cantaloupe Salad with Prosciutto and Fresh Herbs. It’s a recipe that I created a couple of weeks ago, and I can’t stop making it, eating it and thinking about it. It’s the best of Summer, filled to the brim with wonderful seasonal produce. And it has just enough salty prosciutto to make it feel kind of luxurious. Prosciutto is an item that I don’t buy often, as I’ve given up most pork products over this last year. But I must admit, it tastes mighty fine in this salad. It was certainly worth the splurge.

I’ve recently become kind of obsessed with this buttermilk dressing from Stonewall Kitchen, and it’s what I used in my version of this salad. But any buttermilk or ranch dressing would provide an excellent creamy component. So just use your favorite homemade or store bought version. It’s all good!

Corn, Zucchini and Cantaloupe Salad with Prosciutto and Fresh Herbs |

This Corn, Zucchini and Cantaloupe Salad with Prosciutto and Fresh Herbs is a snap to toss together, so I’m sharing it as part of our monthly 30 Minute Thursday recipe round-up (links below for more quick and easy recipes!). I hope you get the chance to give it a try before Summer’s over.

OK, friends. I’m out for a couple weeks. Stay cool and safe. I’ll be back towards the end of August!



Corn, Zucchini and Cantaloupe Salad with Prosciutto and Fresh Herbs

Serves about 4

Corn, Zucchini and Cantaloupe Salad with Prosciutto and Fresh Herbs


  • 4 cups cubed cantaloupe
  • 2 ears of cooked corn, kernels sliced off
  • 1 medium zucchini, trimmed and peeled into ribbons
  • 2 tsp. extra-virgin olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup fresh mint leaves, torn
  • 3 ounces prosciutto, cut into strips and rolled
  • About 2-3 tablespoons buttermilk dressing


  1. Add the cantaloupe, corn kernels and zucchini ribbons to a large bowl. Drizzle with the olive oil and sprinkle with the salt, black pepper and red pepper flakes. Toss to combine. Add the basil and mint leaves, tossing gently to combine.
  2. Transfer the salad to a serving bowl or plate. Add the rolled prosciutto. Drizzle with the buttermilk dressing. Serve immediately.

Guacamole Pita Pizzas from She Likes Food

Italian Chicken Salad from Pumpkin N’ Spice

Quinoa Corn Chowder from The Recipe Rebel

Teriyaki Salmon Foil Pockets from Life Made Sweeter

  • Spicy Sausage, Kale and Potato Soup

Spicy Sausage, Kale and Potato Soup

Posted on March 2, 2017

This post was originally published here on October 24, 2014. I’ve since updated the photos and text. Enjoy!

I’m sneaking in one last cozy soup recipe before it’s officially Spring!

We experienced some weirdly warm weather here in New England last week. It was sunny and nearly 70 degrees for two days in a row. It felt so freaking good to be able to go outside without having to wear 358 pieces of clothing. And almost all of the snow melted away from my backyard and roof (which was extra awesome because my ceiling has been leaking – yikes!).

But the little blip of Spring that we had didn’t last long. And now we’re back to normal March temperatures. So soup it is.

Spicy Sausage, Kale and Potato Soup |

This Spicy Sausage, Kale and Potato Soup is what I like to think of as one of those transition recipes. It’s got plenty of hearty ingredients to fill you right up, like leafy kale and a mix of both sweet potatoes and white potatoes. But it’s also not overly heavy. In fact, the base of this soup is very brothy (can the word “broth” be used as an adverb?), so it almost feels kind of light. It will warm you right up, without weighing you down.

This recipe is perfectly suited for a weeknight meal. It’s all made in just a single pot. And you can have it ready in 30 minutes. Feel free to use either chicken or pork sausage in this recipe. But whatever you do, definitely go for a spicy version of the sausage. I’ve made this soup in the past with sweet Italian sausage, and it just wasn’t the same. You need that little extra little kick from the spicy sausage!

Spicy Sausage, Kale and Potato Soup |

I’m sharing the recipe for this Spicy Sausage, Kale and Potato Soup as part of our monthly #30MinuteThursday series. Which I’m guessing is pretty self explanatory based on the name, but just in case it’s not, it’s a day when myself and a group of some of my blogging friends get together to share quick and easy dinner recipes that can all be made in 30 minutes or less. Just scroll down below and you’ll find the links for all the other recipes this month. Check ’em out and be inspired. Because hangry isn’t a good look on anybody. Trust me. I would know.



Recipe adapted from The Candid Appetite

Spicy Sausage, Kale and Potato Soup

Serves 6-8

Spicy Sausage, Kale and Potato Soup


  • 1 lb spicy sausage (pork or chicken)
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, peeled and chopped
  • 4 garlic cloves, peeled and minced
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. red pepper flakes, divided
  • 1/8 tsp. ground nutmeg
  • 1 large bunch curly kale (about 4 cups), stemmed and chopped
  • 8 cups low sodium chicken broth
  • 1 large sweet potato, cut into 1/4 inch slices
  • 1 large russet potato, cut into 1/4 inch slices
  • 1/2 cup heavy cream
  • 1/2 cup chopped fresh parsley
  • Grated Parmesan cheese, for serving


  1. Heat a large heavy-bottom pot over medium-high heat. Add the sausage (if it's still in the casing, remove and discard the casing) and cook until it’s no longer pink, about 5 minutes, stirring frequently with a wooden spoon and breaking it up into smaller pieces as it cooks. Remove the sausage from the pot and place it on a paper-towel lined plate to drain.
  2. Reduce the heat to medium and warm the olive oil in the same pot. Then add the chopped onion and cook until it's slightly softened, about 5 minutes, stirring frequently while scraping the bottom of the pot to loosen up any browned bits. Add the garlic, salt, black pepper, 1/4 tsp. of the red pepper flakes and the nutmeg and cook for 1 minute more. Stir in the kale and let it cook down for about 2 minutes.
  3. Add the chicken broth and the sweet potato slices. Increase the heat to bring the soup up to a simmer. After 3-4 minutes stir in the russet potato slices and the cooked sausage. Simmer the soup, uncovered, for about 10 minutes more, or until the potatoes are cooked through.
  4. Remove the soup from the heat and stir in the heavy cream and parsley.
  5. To serve, ladle the soup into bowls and garnish with a sprinkle of Parmesan cheese and a pinch of red pepper flakes, if desired.
  6. Once cooled, the leftovers can be stored in an airtight container in your refrigerator for 2-3 days.

One Pot Beef and Tomato Macaroni Soup from The Recipe Rebel

Baked Chicken Ranch Taquitos from Pumpkin ‘N Spice

Sheet Pan Lemon Garlic Salmon and Asparagus from Kristine’s Kitchen

Honey Garlic Chicken Stir Fry Noodles from Savory Nothings

One Pan Italian Pasta from My Kitchen Craze

Asian Lemon Chicken from Life Made Sweeter

Sheet Pan Chicken Fajitas from Bake.Eat.Repeat.

Easy Thai Vegetable Pita Pizzas from She Likes Food

Guinness Beef Chili from Flavor the Moments

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