One of my favorite lunches in Italy. Whether you slice the cantaloupe or use a melon baller; the sweet fruit and salty prosciutto is absolutely wonderful. Top with fresh basil and it’s incredible on a hot summer day!

Asparagus is available year round, but the first shoots in the spring; February to June seem the best to us!   I have had this recipe for so long I cannot remember where it came from. The number of asparagus spears will depend completely on…

In our house, Guacamole is made when the avocado is ready. If you bring home a bright green avocado, watch it closely and pounce when it is at its perfection! It will look dark green and be softer to the touch. To test the avocado,…

  Adapted from Darlene’s Recipe, many years ago! It is one of my go to lunches for 2 or great as an appetizer. Serve with crackers and veggies! My grampa once said of the depression, “If you had a large can of salmon and cream…