Arugula, Peach, & Gorgonzola Salad

Savor the summer salad.
Cook time: 5 minutes            |          Total time: 15 minutes          |           Yield: 6 servings

Ingredients
. 4 cups baby arugula

. 3 ripe peaches, cut into wedges
. 3 ounces gorgonzola, crumbled

. 1/4 red onion, diced

. 1 tablespoon lemon juice
. 1/4 teaspoon salt
. 3 tablespoons extra-virgin olive oil, divided

. 1 tablespoon balsamic vinegar 
. Ground black pepper to taste

. Candied walnuts or pecans to taste

Directions

1. Sautee onions until translucent.
1. Mix together lemon juice, salt, olive oil, and balsamic vinegar. Set aside.
2. Divide arugula and  peaches among salad plates. 
3. Top with dressing and sprinkle with blue cheese, candied nuts, and ground pepper. 

Source: Chef Hannan.

Bruschetta Three Ways

The triple threat.
Cook time: 8 minutes            |          Total time: 30 minutes          |           Yield: 2 servings

Ingredients
. Baguette, sliced

. Olive oil

Tomato bruschetta:
. 2 fresh roma tomatoes, diced
. 1-2 cloves minced garlic
. Olive oil to taste
. Salt to taste
. Ground black pepper to taste
. Fresh basil leaves to taste

Strawberry & goat cheese bruschetta
. 1-2 ounces goat cheese
. 1/4 cup diced strawberries

. 1 teaspoon balsamic vinegar

. Ground black pepper to taste
. Fresh basil leaves

Salami & goat cheese pesto bruschetta:

. 1-2 ounces goat cheese mixed with pesto

. 4 slices of salami

Directions
1. Set the oven to broil at 425 degrees F.

2. Dip each slice of bread into olive oil, turning to coat each side.
3. Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.
4. Add desired amount of ingredients to the toasted bread.

Source: Chef Hannan.