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- Cucumber and Cantaloupe (Honeydew) Salad
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- 1/2 cantaloupe or honeydew peeled, seeded and cut into bite size pieces
- 8 oz. Armenian cucumber sliced into ½ moons
- 8 oz pearlini mozzarella
- ¼ red onion sliced
- 6-8 fresh basil leaves torn
- 8 slices of prosciutto
- 2 TBSP olive oil
- 2 TBSP white balsamic vinegar
- ¼ tsp salt
- 6 turns of fresh ground pepper
- Directions
- Instructions: 1. In a medium bowl combine cantaloupe, cucumber, mozzarella, onion and basil. 2. In a separate small bowl whisk together dressing ingredients. 3. Pour dressing over salad and toss to coat. 4. Divide salad onto 4 plates. 5. Roll each piece of prosciutto and cut in half. 6. Add 4 pieces of prosciutto to each plate. 7. Serve with additional fresh ground pepper if desired.
- Provided by:
- Blue Sky Farms
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Creamy Chicken Spaghetti Casserole
Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes. Remove chicken from pot and allow to cool slightly. Keep broth in pot.
Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.
Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente. Remove meat from bones and shred until you have 2-plus cups of shredded chicken.
Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.
Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.
Turn into a 9 x 13 casserole pan. Bake at 350 degrees or until golden brown and bubbly. Serve with salad and warm, crusty bread.
