This is the simplest of appetizers. Elegant and perfectly balanced. Sweet and Salty. aka Melon Carpaccio.
#summervibes
1 small, sweet, fresh cantaloupe melon
1 package good, Italian prosciutto
Thinly slice melon. Layer on a plate with slices of prosciutto. Serve immediately.
It’s cold. And it’s the time of year when everyone in Northern Virginia wishes they did not live in Northern Virginia. March drags on forever, and just when you think you’ve made it to spring, Easter is chilly and there is sleet on Mother’s Day. This is the all-star springtime soup. This green pea minty soup basically has a salad on top and the crema can get really creative. So break out the wasabi, the green vibes, and the blender. Best part is this thing takes all of 20 minutes to make. It is bright and vibrant; perfect for Easter, perfect for Spring. You’re welcome.
This cocktail has quickly become a favorite this summer after we ODed on Aperol Spritz’s early on thanks to my beautiful nephew and niece-in-law. The paper plane would be all too sweet if it weren’t for the bitterness added by, well, the bitters. As it stands, it’s a fresh, zesty, lemony, foamy, beautiful cocktail that will rival your summertime cosmo or G&T any day of the week. It is definitely here to stay.
I am interrupting your regularly-scheduled programming here on this Easter weekend to declare Spring officially arrived here in Northern Virginia. And what better way to welcome and celebrate it than with a quintessentially-summer cocktail? (I know, wishful thinking at it’s best). So in honor of my lovely niece-in-law and nephew, I give you the Aperol Spritz, which I am now fully convinced is only complete alongside homemade pizza. Still working on the pizza but, for now, enjoy the drink!
