Note: I’m spending so much time in the kitchen these days (to my great pleasure, because I love food and making food, and it forces me to spend time NOT holding the baby) I thought I’d share some successful recipes here every Friday.
Spring is here! Never in my life have I noticed how quickly and beautifully plants bloom until now, while hanging around home with the baby day in and day out. We’ve got a bed of arugula outside that’s growing in every direction, and not picking it daily would be a sin.
So in light of the new season and the rampant arugula, I whipped up a light lunchtime arugula salad adapted from this recipe. I’m excited to see spring, but I’m secretly hoping summer would arrive because I spent last summer so pregnant and swollen I could barely bring myself to the refrigerator. Given that the original recipe was intended for fresh summertime figs, I replaced the figs with more accessible strawberries (yum!) While arugula is known for its peppery flavor, the prosciutto adds salty depth and complements the light tanginess of the strawberries. I ate this salad over an hour ago and I’m still satisfied – which is a good sign in my book.